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Baked Ricotta Chicken

Baked Ricotta Chicken is a creamy and flavorful dish that combines tender chicken breasts stuffed with fresh ricotta, vibrant spinach, and aromatic garlic. This easy-to-make recipe is perfect for any occasion, from family dinners to gatherings with friends. Topped with melted Parmesan cheese that creates a delightful crust, each bite promises a burst of flavor. Serve it alongside your favorite sides for a satisfying meal that will leave everyone asking for seconds.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

  • Boneless, skinless chicken breasts
  • Fresh ricotta cheese
  • Fresh spinach
  • Garlic cloves
  • Grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
  2. Season chicken breasts with salt and pepper, then place them in the prepared baking dish.
  3. In a bowl, mix ricotta cheese, minced garlic, chopped spinach, salt, and pepper until well combined.
  4. Spoon the ricotta mixture over each chicken breast.
  5. Sprinkle grated Parmesan on top for added flavor.
  6. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Notes

Allow ingredients to reach room temperature before cooking for better results.

Customize the filling with herbs or vegetables of your choice for extra flavor.

Marinate chicken beforehand to enhance moisture and taste.

  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 chicken breast (170g)
  • Calories: 370
  • Sugar: 2g
  • Sodium: 540mg
  • Fat: 19g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 43g
  • Cholesterol: 110mg

Keywords: Allow ingredients to reach room temperature before cooking for better results. Customize the filling with herbs or vegetables of your choice for extra flavor. Marinate chicken beforehand to enhance moisture and taste.