Name: Spinach Ricotta Chicken Bake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 ½ lb chicken breast (3-4 breasts), pounded to even thickness (approx. 1 inch); ½ tsp cracked pepper; ½ tsp sea salt; 2 garlic cloves, minced (for seasoning chicken); 1 cup ricotta cheese; 1 cup fresh chopped spinach; ½ cup parmesan cheese, shredded; 1 tsp Italian seasoning; ¼ tsp crushed red pepper flakes; 1 garlic clove, minced (for filling); 1 ½ cups marinara sauce; About ¼–⅓ cup extra parmesan cheese for topping; Cooking spray or oil for greasing the pan

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Introduction

This Spinach Ricotta Chicken is a flavorful and comforting dish that combines tender chicken breasts with a creamy spinach and cheese filling. Topped with marinara sauce and extra parmesan, it’s perfect for a satisfying dinner any night of the week.

A white bowl holds a dish with a bottom layer of thick spaghetti noodles coated in a chunky, rich red tomato sauce with visible herbs, creating a textured and glossy base. On top, thick slices of breaded chicken breast are laid out, showing a golden-brown crust sprinkled with melted pale yellow cheese and garnished with small green herb bits. A silver fork is inserted into one chicken piece, lifting it to reveal the juicy white meat inside. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lb chicken breast (3-4 pieces), pounded to even thickness (approx. 1 inch)
½ tsp cracked pepper
½ tsp sea salt
3 garlic cloves, minced (separated)
1 cup ricotta cheese
1 cup fresh chopped spinach
½ cup parmesan cheese, shredded
1 tsp Italian seasoning
¼ tsp crushed red pepper
1 ½ cups marinara sauce
Extra parmesan for topping (about ¼ – ⅓ cup)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a bowl, combine ricotta, shredded parmesan, chopped spinach, one minced garlic clove, Italian seasoning, and crushed red pepper. Mix well until fully blended.
Step 3: Lightly oil the bottom of a 9×13-inch baking dish. Arrange the chicken breasts in the dish and season evenly with salt, cracked pepper, and the remaining two minced garlic cloves.
Step 4: Spread the ricotta and spinach mixture evenly over the top of each chicken breast. Pour marinara sauce over the chicken, ensuring all pieces are covered.
Step 5: Bake uncovered for about 20-25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). For thicker breasts, cooking time may be longer—monitor closely.
Step 6: In the last few minutes of baking, sprinkle the extra parmesan cheese on top of the chicken and return to oven to melt the cheese.
Step 7: Remove from oven and let rest for about 5 minutes before serving to allow juices to redistribute.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the ricotta mixture.
You can substitute fresh spinach with frozen, just be sure to thaw and squeeze out excess moisture before mixing.
If you prefer a spicier dish, increase the crushed red pepper slightly.
Serve with pasta, rice, or a side of roasted vegetables for a complete meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, taking care not to overcook the chicken to keep it tender.

How to Serve

A white round bowl holds two main sections: on the left is a large piece of chicken covered in a thick layer of red tomato sauce topped with melted shredded white cheese and sprinkled with small bits of green parsley, creating a textured surface with patches of white and red. On the right, there is a tangled pile of spaghetti noodles coated in red tomato sauce, also sprinkled with parsley, showing a glossy and slightly chunky texture. A silver fork is twirled with some spaghetti, resting inside the bowl near the noodles. The bowl sits on a white marbled surface, with a small plate of chopped green herbs and a glass of water visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may require slightly longer cooking time, so check for doneness with a meat thermometer.

Is it possible to prepare this recipe ahead of time?

Absolutely. You can assemble the chicken with the filling and sauce, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if baking straight from the fridge.