Baked Ricotta Stuffed Chicken (Printable Version)
Tender chicken filled with creamy ricotta, spinach, and herbs, baked until golden. A satisfying Italian-inspired meal ready in under an hour.
# What You 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, carefully cut a horizontal pocket in the side of each breast without cutting through completely.
04 - Divide ricotta filling evenly among chicken breasts. Stuff each pocket and secure openings with toothpicks if necessary.
05 - Brush exterior of each stuffed breast with olive oil. Season generously with salt and pepper.
06 - Place stuffed breasts in prepared baking dish. Drizzle with remaining olive oil and sprinkle with Italian seasoning.
07 - Bake uncovered for 20 minutes. Remove from oven, top each breast with mozzarella cheese, and return to oven for additional 10 minutes until internal temperature reaches 165°F and cheese is golden and bubbly.
08 - Allow chicken to rest for 5 minutes before serving. Remove toothpicks before plating.
# Expert Advice:
01 -
- The ricotta filling stays incredibly moist, so even if you accidentally overcook the chicken slightly, you'll still bite into creamy goodness
- This looks restaurant impressive but takes about 15 minutes of active work, leaving you time to actually enjoy your evening
02 -
- The chicken will continue cooking while it rests, so pull it out when it reaches 160°F instead of waiting for 165°F
- If your filling is oozing out during baking, don't panic, it will still taste delicious even if it's not perfectly contained
03 -
- Use room temperature ricotta to prevent lumpy filling
- Let the chicken rest at room temperature for 20 minutes before cooking for even results