4-Ingredient Spinach Ricotta Baked Chicken You Crave

You know those nights when you want something fancy but don’t have the energy for fussy cooking? That’s exactly when my spinach ricotta baked chicken saves the day. I stumbled upon this recipe during one of those “what’s in my fridge?” moments, and wow – it’s become my go-to for impressing people without breaking a sweat. The creamy ricotta and spinach stuffing turns basic chicken breasts into something special, while the golden sear and quick bake keep things simple. My kids even eat their greens when they’re hidden inside this cheesy, garlicky goodness!

Spinach Ricotta Baked Chicken Ingredients

Here’s what you’ll need to make this simple yet impressive dish – I promise you probably have most of these in your kitchen already! The magic happens with just a handful of fresh ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup whole milk ricotta cheese (don’t skimp on quality here!)
• 1 cup fresh spinach, finely chopped (pack it lightly when measuring)
• 1/2 cup shredded mozzarella (the melty factor is key)
• 1 tsp garlic powder (or 2 cloves fresh minced garlic if you’re feeling fancy)
• 1 tsp dried oregano (rub between your fingers to wake up the flavor)
• 1/2 tsp salt (I use kosher)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (for that perfect golden sear)

See? Nothing complicated – just good, honest ingredients that work beautifully together. Now let’s turn them into something magical!

How to Make Spinach Ricotta Baked Chicken

Okay, let’s get cooking! This recipe comes together in three simple stages – mixing the filling, stuffing the chicken, and baking it to golden perfection. Trust me, it’s easier than it looks, and the results will make you feel like a gourmet chef!

Preparing the Spinach Ricotta Filling

First, grab a medium bowl and dump in your ricotta, chopped spinach, mozzarella, garlic powder, oregano, salt, and pepper. Now here’s my secret – use a fork to mash everything together until it’s fully combined but still has some texture. You want it creamy but not completely smooth. Taste it! Does it need more garlic or salt? Adjust now – this is your flavor foundation.

Stuffing and Searing the Chicken

Lay your chicken breasts flat on a cutting board. Take a sharp knife and carefully cut a pocket into the thickest side – imagine you’re making a little cave without breaking through the other side. Now spoon that gorgeous filling inside each breast (about 1/4 cup per piece). If the opening gapes, secure it with a toothpick or two. Heat olive oil in an oven-safe skillet over medium-high until it shimmers. Sear the chicken for 2-3 minutes per side – just until golden, not cooked through! That gorgeous color equals flavor.

Baking to Perfection

Pop the skillet right into your preheated 375°F oven (middle rack is best). Bake for 20-25 minutes until the chicken hits 165°F internally – use a meat thermometer, don’t guess! The filling should be bubbly and the chicken juicy. Let it rest for 5 minutes before serving – this keeps all those delicious juices inside where they belong.

Why You’ll Love This Spinach Ricotta Baked Chicken

This recipe is a total game-changer, and here’s why it’s become a staple in my kitchen:

• Weeknight hero: Ready in under 40 minutes – perfect for those “what’s for dinner?!” panic moments
• Protein powerhouse: Packed with 42g protein per serving to keep you full and satisfied
• Creamy dreamy: That ricotta-spinach filling turns boring chicken into something restaurant-worthy
• Easy cleanup: One skillet does the searing AND baking – fewer dishes means more relaxing
• Sneaky healthy: Kids (and picky adults) will never complain about eating their greens this way

Seriously, what’s not to love? It’s like a fancy stuffed chicken without any of the fuss!

Tips for the Best Spinach Ricotta Baked Chicken

After making this recipe more times than I can count, here are my hard-earned secrets for spinach ricotta baked chicken perfection:

Don’t overstuff! That creamy filling is tempting, but cramming too much in will make your chicken burst open. I learned this the messy way – about 1/4 cup per breast is perfect.

Fresh spinach is best – frozen gets watery when thawed. If you must use frozen, squeeze every drop of liquid out first (I use a clean kitchen towel).

Pat chicken dry before stuffing – moisture is the enemy of a good sear. And don’t skip the resting time! Those five minutes let the juices redistribute for maximum tenderness.

Spinach Ricotta Baked Chicken Variations

Oh, the possibilities! This recipe is super flexible – here are my favorite ways to shake it up when I’m feeling creative:

• Swap spinach for kale (just massage it first to soften) or even sautéed mushrooms
• Try feta or goat cheese instead of mozzarella for a tangy twist
• Keto? Easy – just skip the mozzarella (ricotta is already low-carb)
• Add sun-dried tomatoes or roasted red peppers to the filling for extra flavor bombs
• For a crunch, mix in some toasted pine nuts or walnuts

See? One basic recipe, endless delicious possibilities. That’s why I keep coming back to it!

Serving Suggestions for Spinach Ricotta Baked Chicken

This chicken is so flavorful it really doesn’t need much – but here’s how I love to round out the meal while keeping things light and fresh:

• Simple roasted veggies: Asparagus, zucchini, or Brussels sprouts – just toss with olive oil, salt, and pepper while the chicken bakes
• Bright salads: A crisp arugula salad with lemon vinaigrette cuts through the richness perfectly
• Cauli-mash: My go-to when I’m craving something creamy but want to skip the carbs
• Quinoa: A nutty, protein-packed base that soaks up all those delicious pan juices

Really, anything fresh and green makes this feel like a complete, balanced meal without weighing you down!

Storing and Reheating Spinach Ricotta Baked Chicken

Leftovers? No problem! Here’s how to keep that delicious spinach ricotta baked chicken tasting fresh: Store cooled chicken in an airtight container in the fridge for up to 3 days – any longer and the spinach gets sad. For longer storage, wrap individual portions tightly and freeze for 1 month max. When reheating, skip the microwave (it makes the chicken rubbery) and use the oven instead: 350°F for about 15 minutes until heated through. The filling stays creamy and the chicken won’t dry out – trust me, it’s worth the extra few minutes!

Spinach Ricotta Baked Chicken Nutrition

Here’s the scoop on what you’re eating (because I know you’re curious!): Each juicy serving clocks in at about 320 calories, with a whopping 42g protein to keep you full. You’re looking at 14g fat (6g saturated), just 5g carbs, and 480mg sodium. Remember, these are estimates – your exact amounts might vary a smidge depending on your ingredients. But hey, with numbers this good, you can enjoy every cheesy, spinach-packed bite guilt-free!

Spinach Ricotta Baked Chicken FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:

Can I use frozen spinach instead of fresh?

You can, but squeeze out ALL the liquid first! Frozen spinach holds way more water – wrap it in a clean towel and wring it like you’re mad at it. Otherwise, your filling gets soupy.

How do I prevent the filling from leaking out?

Don’t overstuff, and secure those openings! I use toothpicks (remove them before serving). Also, make sure your sear is nice and golden – that crust helps seal everything in.

Can I make this in an air fryer instead?

Absolutely! Sear first as directed, then air fry at 375°F for about 15 minutes. Check early – air fryers can vary wildly. Just watch for that golden perfection!

Can I Prep This Dish Ahead?

Yes! Stuff the chicken up to 1 day ahead and keep it covered in the fridge. Wait to bake until you’re ready to serve – fresh from the oven is always best.

What If My Chicken Breasts Are Thin?

No worries! Instead of stuffing, lay them flat, spread filling on one half, and roll up. Secure with toothpicks and reduce baking time by 5 minutes. Works like a charm!

Try this recipe tonight and share your results in the comments! I’d love to hear how it turns out for you.

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