Baked Ricotta Chicken (Printable Version)
Tender chicken breasts filled with creamy ricotta, spinach, and fresh herbs, baked until golden.
# What You Need:
→ 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
# How to Make It:
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, spinach, basil, garlic, nutmeg, salt, and pepper. Mix thoroughly until evenly distributed.
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 mixture evenly among chicken pockets. Secure openings with toothpicks if necessary to prevent filling from escaping during cooking.
05 - Brush exterior of each breast with olive oil and season with salt and pepper. Place stuffed breasts in prepared baking dish. Drizzle with remaining olive oil and sprinkle with Italian seasoning.
06 - Bake uncovered for 20 minutes until chicken begins to brown and filling is heated through.
07 - Remove from oven. Top each breast with mozzarella cheese. Return to oven and bake additional 10 minutes until internal temperature reaches 165°F and cheese is golden and bubbly.
08 - Let chicken rest for 5 minutes before serving to allow juices to redistribute. Remove toothpicks before plating.
# Expert Tips:
01 -
- The ricotta stays creamy and luscious inside, never drying out like some stuffed chicken can
- It looks impressive but comes together in under an hour, perfect for those nights you want to serve something special without spending all evening at the stove
02 -
- The chicken continues cooking while it rests, so pull it from the oven when it reaches 160°F and it will finish to perfect 165°F
- Cutting into the chicken too soon will let all those lovely ricotta juices escape, so patience really does pay off here
03 -
- A really sharp knife makes all the difference when cutting those pockets without going all the way through the chicken
- If you're nervous about the filling leaking, place the chicken seam-side down in the baking dish