Baked Ricotta Chicken Breasts (Printable Version)
Juicy chicken breasts filled with ricotta, parmesan, spinach and basil, oven-baked until golden.
# 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
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - In a mixing bowl, combine ricotta, Parmesan, spinach, basil, garlic, nutmeg, salt, and pepper. Mix until thoroughly 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 equally among the four chicken breasts. Fill each pocket and secure openings with toothpicks if necessary to prevent leaking.
05 - Brush the exterior of each breast with olive oil. Season evenly with salt and pepper on all sides.
06 - Place stuffed breasts in the prepared baking dish. Drizzle with remaining olive oil and sprinkle with Italian seasoning.
07 - Bake uncovered for 20 minutes until chicken begins to brown and filling is heated through.
08 - Remove from oven and top each breast with mozzarella cheese. Return to oven for 10 additional minutes until cheese melts and turns golden brown. Chicken should reach internal temperature of 165°F.
09 - Let chicken rest for 5 minutes before serving. Remove all toothpicks before plating.
# Expert Advice:
01 -
- The ricotta filling stays incredibly moist even after baking, so you never bite into dry chicken again
- This dish looks fancy enough for guests but uses ingredients you probably have in your fridge right now
02 -
- I once forgot to secure the pockets with toothpicks and watched helplessly as ricotta oozed out onto the baking sheet—secure those pockets
- Letting the chicken rest for those 5 minutes is not optional—the juices need time to redistribute or you will cut into dry meat
03 -
- Pound the chicken breasts slightly before stuffing to create an even thickness
- Room temperature ricotta mixes more smoothly than cold from the fridge