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Easy Baked Spinach Ricotta Chicken

Tender baked chicken breasts topped with a creamy herbed ricotta and spinach filling, smothered in marinara sauce for an easy 30-minute family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 377
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Boneless skinless chicken breasts similar size for even cooking
  • 1 cup Whole milk ricotta cheese part-skim works too
  • 1/2 cup Fresh parmesan cheese, shredded freshly shredded melts best
  • 2 cups Fresh baby spinach roughly chopped
  • 3 cloves Garlic, minced divided, 1 for filling, 2 for chicken
  • 1 tsp Italian seasoning
  • 1/4 tsp Crushed red pepper flakes adjust to taste
  • 1/2 tsp Salt adjust to taste
  • 1/4 tsp Black pepper
  • 1 1/2 cups Marinara sauce
  • 1/4 cup Parmesan cheese, shredded for topping in the last few minutes
  • Cooking spray or olive oil for greasing the baking dish

Equipment

  • 9x13 baking dish
  • mixing bowl
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray or a drizzle of olive oil.
  2. In a mixing bowl, combine the ricotta cheese, 1/2 cup shredded parmesan, baby spinach, red pepper flakes, 1 minced garlic clove, and Italian seasoning. Stir until evenly mixed. Set aside.
  3. Arrange the chicken breasts in a single layer in the prepared baking dish. Gently pound any noticeably thicker breasts to even the thickness.
  4. Distribute the remaining 2 minced garlic cloves over the chicken breasts. Season with salt and black pepper.
  5. Spoon the ricotta-spinach mixture evenly over each chicken breast and spread into a smooth, even layer.
  6. Pour the marinara sauce over the ricotta-topped chicken, spreading to cover well.
  7. Bake uncovered at 375°F for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F. Check with a meat thermometer for accuracy.
  8. In the final 3 to 5 minutes of baking, sprinkle the remaining 1/4 cup shredded parmesan over the top. Return to the oven until melted and lightly golden.
  9. Remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

Assemble the chicken with the ricotta filling up to 24 hours ahead and refrigerate; add the marinara just before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven at 325°F until warmed through. Freezing is possible after baking, though the ricotta filling may become slightly grainy after thawing.