Ingredients
Chicken
- 1 ½ lb chicken breast (3-4), pounded to even thickness, approx. 1 inch
- ½ tsp cracked pepper
- ½ tsp sea salt
- 3 garlic cloves, minced (separated)
Ricotta Mixture
- 1 cup ricotta cheese
- 1 cup fresh chopped spinach
- ½ cup parmesan cheese, shredded
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper
Other
- 1 ½ cups marinara sauce
- Extra parmesan for topping, about ¼ – ⅓ cup
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the chicken.
- Prepare the ricotta mixture: In a bowl, combine the ricotta cheese, shredded parmesan, chopped fresh spinach, one minced garlic clove, Italian seasoning, and crushed red pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare the baking dish and chicken: Lightly spray the bottom of a 9×13 inch baking dish with oil. Arrange the chicken breasts evenly in the dish. Season the chicken with ½ tsp sea salt, ½ tsp cracked pepper, and the remaining 2 minced garlic cloves distributed evenly over the chicken.
- Assemble the dish: Spread the prepared ricotta and spinach mixture evenly over each chicken breast, covering the tops completely. Then pour the marinara sauce evenly over the ricotta-covered chicken.
- Bake the chicken: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). For thicker chicken breasts, baking may take longer—keep checking for doneness.
- Add parmesan topping: In the last few minutes of baking, sprinkle the extra shredded parmesan cheese evenly on top of the chicken. Return to the oven just long enough for the cheese to melt and slightly brown.
- Rest and serve: Remove the chicken from the oven and allow it to rest for about 5 minutes before serving. This helps the juices redistribute for a moist, tender bite. Store any leftovers in a sealed container in the refrigerator; the flavors often improve after resting overnight.
Notes
- If the chicken breasts vary in thickness, pound the thicker ones slightly to ensure even cooking.
- Any type of ricotta cheese works well, though whole milk ricotta is preferred for creaminess.
- If fresh spinach is unavailable, you can omit it; the dish will still be delicious but no longer technically “Spinach Ricotta Chicken.”
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
