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Baked Spinach Ricotta Chicken — finished dish

Baked Spinach Ricotta Chicken Recipe

This Baked Spinach Ricotta Chicken is the ultimate one-dish Italian-inspired weeknight dinner! Juicy chicken breasts sit on a bed of fresh spinach, smothered in a creamy herbed ricotta filling, topped with marinara and melted parmesan. Ready in 45 minutes, low-carb, and absolutely kid-approved.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Chicken
  • 1½ lb chicken breast 3-4 breasts, pounded to even thickness (approx. 1 inch)
  • ½ tsp cracked pepper
  • ½ tsp sea salt
  • 3 garlic cloves minced, divided
For the Ricotta Filling
  • 1 cup ricotta cheese whole-milk recommended
  • 2 cups fresh spinach
  • 1 cup parmesan cheese shredded
  • 1 tsp Italian seasoning
  • ¼ tsp crushed red pepper
For Topping
  • 1 cup marinara sauce
  • ¼–⅓ cup parmesan cheese extra, for topping

Method
 

  1. Preheat oven to 400°F and lightly grease a 9x13 casserole dish.
  2. Butterfly each chicken breast and pound to an even thickness of approximately 1 inch. Season both sides with salt, pepper, and half the minced garlic.
  3. Spread the fresh spinach evenly across the bottom of the prepared casserole dish.
  4. In a medium bowl, combine the ricotta cheese, shredded parmesan, Italian seasoning, crushed red pepper, and remaining minced garlic. Stir until smooth and well combined.
  5. Place the seasoned chicken breasts on top of the spinach layer. Spread the ricotta mixture generously and evenly over each piece of chicken.
  6. Pour the marinara sauce over the top, then sprinkle the extra parmesan cheese generously over everything.
  7. Bake at 400°F for 30 minutes, or until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.

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