Simple Baked Spinach Ricotta Chicken
Tender baked chicken breasts topped with a creamy herbed ricotta and spinach filling, smothered in rich marinara sauce. This impressive-looking Italian-inspired dish comes together in just 30 minutes with minimal prep — a perfect weeknight dinner that feels anything but ordinary.
Ingredients
- 4 Boneless skinless chicken breasts Similar size for even cooking
- 1 cup Whole milk ricotta cheese Part-skim works too
- 1/ cup Fresh parmesan cheese, shredded Freshly shredded melts best
- 2 cups Fresh baby spinach Roughly chopped
- 3 cloves Garlic, minced Divided — 1 for filling, 2 for chicken
- 1 tsp Italian seasoning
- ¼ tsp Crushed red pepper flakes Adjust to taste
- ½ tsp Salt Adjust to taste
- ¼ tsp Black pepper
- 1 ½ cups Marinara sauce
- ¼ cup Parmesan cheese, shredded For topping in the last few minutes
- Cooking spray or olive oil For greasing the baking dish
Instructions
- Group: Prepare the Filling1. In a medium mixing bowl, combine the ricotta cheese, ½ cup shredded parmesan, baby spinach, red pepper flakes, 1 minced garlic clove, and Italian seasoning. Stir until everything is evenly mixed. Set aside.Group: Prep the Chicken2. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish with cooking spray or a drizzle of olive oil.3. Arrange the chicken breasts in a single layer in the prepared baking dish. If any breasts are significantly thicker than the others, gently pound them down to even the thickness.4. Distribute the remaining 2 minced garlic cloves evenly over the chicken breasts. Season with salt and black pepper to taste.5. Spoon the ricotta-spinach mixture evenly over each chicken breast and spread into a smooth, even layer.Group: Bake the Chicken6. Pour the marinara sauce over the ricotta-topped chicken, spreading to cover well.7. Bake uncovered at 375°F for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F. Thicker breasts may require additional time — check with a meat thermometer for accuracy.8. In the final 3–5 minutes of baking, sprinkle the remaining ¼ cup of shredded parmesan over the top. Return to the oven until the cheese is melted and lightly golden.Group: Rest and Serve9. Remove from the oven and allow the chicken to rest for 5 minutes before serving. This helps retain the juices. Serve with pasta, roasted vegetables, or a fresh green salad.
Notes
- Even cooking: If your chicken breasts vary in thickness, pound the thicker sections lightly before baking to ensure they cook at the same rate.
- Frozen spinach substitute: Thaw completely and wring out all excess moisture before adding to the filling to prevent a watery texture.
- Cheese tip: Freshly shredded parmesan melts more smoothly than pre-packaged varieties, which are often coated in anti-caking agents.
- No spinach? The recipe still works beautifully without it — the ricotta and marinara carry the dish on their own.
- Make ahead: Assemble the chicken with the ricotta filling up to 24 hours ahead and refrigerate. Add the marinara just before baking.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 325°F until warmed through.