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Spinach Ricotta Chicken Bake Recipe

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4.4 from 51 reviews

This Spinach Ricotta Chicken recipe features tender chicken breasts topped with a creamy mixture of ricotta, parmesan, and fresh spinach, baked in a rich marinara sauce. It’s a flavorful, comforting dish that combines Italian-inspired ingredients and is perfect for an easy yet elegant weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 3-4 servings

Ingredients

Chicken

  • 1 ½ lb chicken breast (3-4 pieces), pounded to even thickness, approx. 1 inch
  • ½ tsp cracked pepper
  • ½ tsp sea salt
  • 2 garlic cloves, minced (for seasoning chicken)
  • 1 garlic clove, minced (for ricotta mixture)

Ricotta Filling

  • 1 cup ricotta cheese
  • 1 cup fresh chopped spinach
  • ½ cup shredded parmesan cheese
  • 1 tsp Italian seasoning
  • ¼ tsp crushed red pepper flakes

Sauce and Topping

  • 1 ½ cups marinara sauce
  • Extra shredded parmesan cheese for topping, about ¼ – ⅓ cup
  • Oil spray to grease baking dish

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for baking the chicken thoroughly and evenly.
  2. Prepare Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, shredded parmesan, chopped spinach, one minced garlic clove, Italian seasoning, and crushed red pepper flakes. Mix well until all ingredients are fully blended into a smooth, flavorful filling.
  3. Season Chicken: Spray the bottom of a 9×13 inch baking dish with oil to prevent sticking. Arrange the pounded chicken breasts evenly in the dish. Season each breast evenly with sea salt, cracked pepper, and the remaining two minced garlic cloves.
  4. Add Ricotta Topping and Sauce: Spread the ricotta and spinach mixture evenly over the top of each chicken breast, covering them uniformly. Pour the marinara sauce completely over the chicken and ricotta mixture to cover everything.
  5. Bake the Chicken: Place the baking dish in the preheated oven and bake for 20-25 minutes. Use a meat thermometer to check the internal temperature at the thickest part of the chicken; it should reach 165°F (74°C). For thicker pieces, the cooking time may be longer—monitor closely.
  6. Add Parmesan Topping: In the last several minutes of baking, sprinkle the extra shredded parmesan cheese over the top of the chicken. Continue baking until the cheese melts and turns slightly golden.
  7. Rest and Serve: Remove the dish from the oven and let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
  8. Store Leftovers: Place any leftovers in a sealed container and refrigerate. The flavors tend to develop even more after resting overnight.

Notes

  • Use chicken breasts of even thickness for uniform cooking; pounding helps achieve this.
  • If chicken breasts are thicker than 1 inch, increase baking time and check the internal temperature before removing.
  • Fresh spinach can be substituted with frozen, but thaw and drain excess water before use.
  • For a spicier version, increase crushed red pepper or add a pinch of cayenne.
  • Serve with a side of roasted vegetables, pasta, or a fresh salad for a complete meal.
  • Leftovers can be reheated in the oven or microwave and are excellent for next-day meals.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Lactose

Find it online: https://flavorhug.com/spinach-ricotta-chicken-bake-recipe/