Baked Ricotta Chicken Breasts (Printable)

Tender chicken stuffed with creamy ricotta, herbs, and spinach. Baked until golden and bubbly for a comforting, protein-rich meal.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper

→ Ricotta Filling

05 - 1 cup ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 cup fresh spinach, chopped
08 - 2 tablespoons fresh basil, chopped
09 - 1 clove garlic, minced
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper

→ Topping

13 - ½ cup shredded mozzarella cheese
14 - 1 tablespoon olive oil
15 - ½ teaspoon Italian seasoning

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold chicken breasts in a single layer.
02 - In a mixing bowl, combine ricotta, Parmesan, chopped spinach, basil, minced garlic, nutmeg, salt, and pepper. Mix until thoroughly incorporated.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket in the side of each breast without cutting through completely.
04 - Divide ricotta filling equally among chicken pockets. Secure openings with toothpicks to prevent filling from escaping during baking.
05 - Brush outside of each stuffed breast with olive oil. Season evenly with salt and pepper.
06 - Place stuffed chicken breasts in prepared baking dish. Drizzle with remaining olive oil and sprinkle with Italian seasoning.
07 - Bake uncovered for 20 minutes until chicken begins to brown.
08 - Remove from oven. Top each breast with shredded mozzarella. Return to oven for 10 minutes until internal temperature reaches 165°F and cheese is golden and bubbly.
09 - Let chicken rest for 5 minutes before serving. Remove toothpicks carefully before plating.

# Expert Advice:

01 -
  • The ricotta filling stays incredibly moist, creating this luxurious contrast with the crispy, seasoned exterior
  • It looks impressive but comes together in under an hour, making you look like a kitchen genius on busy weeknights
02 -
  • Dont skip the resting period—the first time I served this immediately, all that beautiful ricotta filling oozed out onto the plate
  • Invest in an instant-read thermometer because overcooked stuffed chicken is dry and tragic
03 -
  • If your chicken breasts are thick, pound them slightly to an even thickness before cutting the pockets
  • Room temperature ricotta mixes more evenly than cold from the fridge

Return