Baked Ricotta Stuffed Chicken Breasts (Printable)
Tender chicken breasts filled with creamy ricotta, spinach, and herbs, baked until golden with melted mozzarella topping.
# Ingredient List:
→ 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
# Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold chicken breasts in a single layer.
02 - Mix ricotta, Parmesan, spinach, basil, garlic, nutmeg, salt, and pepper in a bowl until thoroughly combined.
03 - Pat chicken breasts dry. Using a sharp knife, cut a horizontal pocket in the side of each breast, being careful not to cut all the way through.
04 - Stuff each chicken breast with an equal amount of ricotta mixture. Secure with toothpicks if needed to prevent filling from escaping.
05 - Brush outside of each breast with olive oil and season generously with salt and pepper.
06 - Place stuffed breasts in prepared baking dish. Drizzle with remaining olive oil and sprinkle with Italian seasoning.
07 - Bake uncovered for 20 minutes.
08 - Remove from oven, top each breast with mozzarella cheese, and return to oven for another 10 minutes until chicken reaches internal temperature of 165°F and cheese is golden and bubbly.
09 - Let rest for 5 minutes before serving. Remove toothpicks before plating.
# Expert Advice:
01 -
- The ricotta stays creamy and luscious inside, creating this incredible contrast with the crispy seasoned exterior
- You get that restaurant style presentation with about fifteen minutes of actual effort
02 -
- The toothpicks are not optional, they keep all that delicious filling from escaping during baking
- An instant read thermometer is your friend here, 165°F means perfectly cooked chicken every time
03 -
- Pounding the chicken slightly to an even thickness prevents thin parts from drying out while thicker parts finish cooking
- Room temperature ingredients blend better, so take the ricotta out of the fridge while you prep everything else