Ricotta Chicken
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I still remember the first time I tucked a soft ricotta-and-spinach filling into a chicken breast and watched it shine under melted mozzarella — crisp outside, silky inside. This ricotta chicken is simple enough for a weeknight but elegant enough for guests: stuffed, seared, then baked until juicy and topped with gooey cheese. If you like creamy chicken dinners, you might also enjoy this creamy ricotta chicken pasta for another cozy meal idea: Creamy Ricotta Chicken Pasta.
Why you’ll love this dish
This dish hits three sweet spots: comforting texture, quick prep, and crowd-pleasing flavor. The ricotta keeps the chicken interior moist and adds a gentle tang; spinach and garlic add freshness and depth; mozzarella gives you that irresistible pull when you cut into each breast. It’s perfect for weeknight dinners when you want something feel-good without a long ingredient list, or for casual entertaining when you want to serve something that looks and tastes elevated with minimal fuss.
“Comfort food with finesse — tender chicken, creamy ricotta, and melty cheese. My kids asked for seconds and my guests asked for the recipe.” — home cook review
How this recipe comes together
High-level overview so you know what to expect:
- Make a quick ricotta-spinach filling and season it.
- Create pockets in the chicken breasts and stuff them.
- Sear the stuffed breasts to develop color and flavor.
- Finish in the oven with mozzarella until fully cooked and bubbly.
This sequence—filling, sear, bake—gives you a crisp exterior and a reliably creamy center.
What you’ll need
- 4 chicken breasts (boneless, skinless)
- 1 cup ricotta cheese
- 1 cup fresh spinach, roughly chopped (or wilted frozen spinach, squeezed dry)
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Notes/substitutions:
- Ricotta: whole-milk ricotta gives the creamiest result; part-skim is fine if you want fewer calories.
- Spinach: baby spinach is easiest — sauté briefly if you prefer it softer.
- Mozzarella: low-moisture shredded melts best; fresh mozzarella can be used but expect extra moisture.
- For a richer filling, stir in 1–2 tablespoons grated Parmesan.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine ricotta, chopped spinach, minced garlic, salt, and pepper. Stir until evenly mixed.
- Pat the chicken breasts dry. Use a sharp knife to cut a horizontal pocket into the thick side of each breast, leaving about ¾ of the breast intact.
- Spoon the ricotta mixture into each pocket. Don’t overfill — leave a little room so the chicken still closes.
- Heat olive oil in a large ovenproof skillet over medium heat. When shimmering, add the stuffed breasts. Sear 3–4 minutes per side until golden brown.
- Transfer the skillet (or move the breasts to a baking dish) and evenly top each breast with shredded mozzarella.
- Bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes before serving so juices redistribute.
Quick safety note: always check the internal temperature with an instant-read thermometer. The FDA recommends 165°F (74°C) for cooked poultry.
Best ways to enjoy it
Serve slices of the stuffed breasts over:
- Garlic mashed potatoes or creamy polenta to catch the sauce.
- Lemon-herb orzo or simple buttered noodles for a family-friendly plate.
- A bright side salad (arugula with lemon vinaigrette) to cut the richness.
For a short, contrasting weeknight pairing, try a crisp vegetable like roasted asparagus or sautéed green beans. You can also serve alongside a quick rice or a lighter protein like shrimp if you want more variety — and if you’re curious about pairing similar creamy chicken dishes, here’s a garlic-butter ricotta chicken pasta that goes well with leftovers: Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- To reheat: cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave on medium power until heated through. If using the microwave, cover loosely to retain moisture.
- Freezing: Freeze cooked, cooled breasts in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
- Food safety: Refrigerate within two hours of cooking. Reheat to 165°F (74°C) before eating.
Pro chef tips
- Dry the chicken well before stuffing — less surface moisture = better sear.
- Sear first, then bake: Searing creates Maillard flavor and helps seal juices.
- Don’t overfill pockets — ricotta can expand as it heats and force seams open. Use a toothpick to close seams if needed.
- If using frozen spinach, squeeze firmly to remove excess water so the filling isn’t watery.
- Let it rest: a 5-minute rest keeps the filling from running out and helps the juices settle.
Also, if you want a quicker, weeknight version, thinly pound the chicken breasts and roll them with filling for faster, more even cooking.
Creative twists
- Herb-forward: stir in chopped basil, parsley, or chives into the ricotta for brightness.
- Spicy: add red pepper flakes or a spoonful of pesto to the filling.
- Mediterranean: swap mozzarella for crumbled feta and add sun-dried tomatoes.
- Low-carb: keep as-is and serve with cauliflower mash and roasted veggies.
- Pan-skillet version: skip the oven—after searing, reduce heat and cover the skillet for 10–12 minutes until cooked through (check temperature).
Your questions answered
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze excess water before mixing into the ricotta to avoid a watery filling.
Q: What if my pockets open while searing?
A: Use toothpicks to secure the opening, or press the seam down and handle gently while searing. Bake seam-side down for the first 10 minutes.
Q: Can I prepare this ahead?
A: Assemble and refrigerate (unseared) up to 24 hours ahead. Sear and bake when you’re ready. If frozen, thaw in the fridge before cooking.
Q: How do I know it’s done without a thermometer?
A: Cut into the thickest piece — the juices should run clear and the meat should be opaque. But a thermometer is the safest option: 165°F (74°C).
Conclusion
Want more baked ricotta inspiration and variations to compare? Check these recipes for ideas and adaptations: Baked Ricotta Chicken – The Dizzy Cook offers a similar baked approach with extra notes; Baked Ricotta Chicken • Salt & Lavender includes plating ideas and a slightly different seasoning profile; and for a skillet-driven twist that pairs ricotta chicken with orzo, see Creamy Ricotta Chicken and Orzo Skillet – The Defined Dish.
Ricotta and Spinach Stuffed Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine ricotta, chopped spinach, minced garlic, salt, and pepper. Stir until evenly mixed.
- Pat the chicken breasts dry. Use a sharp knife to cut a horizontal pocket into the thick side of each breast, leaving about ¾ of the breast intact.
- Spoon the ricotta mixture into each pocket. Don’t overfill — leave a little room so the chicken still closes.
- Heat olive oil in a large ovenproof skillet over medium heat. When shimmering, add the stuffed breasts.
- Sear 3–4 minutes per side until golden brown.
- Transfer the skillet or move the breasts to a baking dish and evenly top each breast with shredded mozzarella.
- Bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes before serving.
