Baked Ricotta Chicken (Printable)

Tender stuffed chicken with ricotta filling, fresh herbs, spinach, and melted mozzarella cheese.

# What You'll 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

# 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, spinach, basil, garlic, nutmeg, salt, and pepper. Mix until well incorporated.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal pocket in the side of each breast, leaving edges intact to hold filling.
04 - Divide ricotta mixture evenly among chicken pockets. Secure openings with toothpicks if necessary to prevent filling from escaping during baking.
05 - Brush outside of each breast with olive oil. Season generously with salt and pepper on all sides.
06 - Place stuffed chicken breasts in prepared baking dish. Drizzle with remaining olive oil and sprinkle Italian seasoning over the top.
07 - Bake uncovered for 20 minutes. Remove from oven, top each breast with mozzarella cheese, and return to oven for 10 minutes until chicken reaches 165°F internally and cheese is melted and golden.
08 - Let chicken rest for 5 minutes to allow juices to redistribute. Remove toothpicks before plating.

# Expert Advice:

01 -
  • The ricotta filling stays impossibly creamy while the chicken remains juicy, never dry like some baked chicken can be
  • It feels fancy enough for dinner guests but is actually simple enough for a random Tuesday evening
  • You get nearly 50 grams of protein per serving without feeling heavy or weighed down afterward
02 -
  • Undercooked chicken with warm ricotta filling is not worth the risk, so use a meat thermometer to reach 165°F
  • If your knife slips while cutting pockets, use the back of a spoon to gently widen the opening instead of cutting deeper
  • The chicken will continue cooking slightly while resting, so pull it out when it reaches about 160°F
03 -
  • Don't overfill the chicken or the ricotta will burst out during baking, which still tastes fine but looks less neat
  • Use a meat thermometer instead of cutting into the chicken to check doneness, which keeps all those juices inside

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