Simple Baked Spinach Ricotta Chicken Recipe: A Simple Weeknight Favorite
I made this simple baked spinach ricotta chicken on a chilly weeknight, and I was honestly shocked by how fancy it turned out. It looked and tasted like something you’d get at a nice Italian restaurant, yet I made it right at home in under an hour.
The creamy ricotta, fresh spinach, and juicy chicken work so well together—and once that marinara bakes on top, it’s next-level good.
Even my picky eater was all in. Since then, this recipe has become my go-to for both casual dinners and cozy Sunday meals.
Ingredients
Let’s talk about the key players that make this dish shine. Choose fresh, high-quality ingredients for the best flavor.
- Chicken breasts (2 large or 3 medium): Boneless, skinless breasts work best here—just make sure they’re all about the same size for even cooking.
- Sea salt (1 tsp): Gives your chicken a simple, clean seasoning base.
- Cracked black pepper (½ tsp): Adds a little boldness that pairs perfectly with creamy ricotta.
- Garlic cloves (2, minced): Use fresh garlic—it brings a warm bite that balances the richness of the cheese.
- Ricotta cheese (1 cup, whole milk preferred): Whole milk ricotta is creamier and more flavorful than part-skim. Avoid watery versions.
- Parmesan cheese (â…“ cup, freshly grated): Skip the pre-grated stuff. Freshly grated Parmesan melts better and gives a richer taste.
- Fresh spinach (1 cup, chopped): Use fresh, not frozen. Frozen spinach adds too much moisture unless it’s fully drained and squeezed.
- Crushed red pepper (¼ tsp): Adds just the right amount of heat without overpowering the dish.
- Italian seasoning (1 tsp): For that warm, herby flavor we all love in baked Italian-style dishes.
- Marinara sauce (1 cup): Use a good-quality or homemade sauce for best results—it’s the final flavor layer
- Extra Parmesan (for topping, about 2 tbsp): Gives you that golden, cheesy finish in the last few minutes of baking.
Note: This recipe serves 3 to 4 people based on the chicken quantity.
Variations
Feel free to get creative with this recipe. Here are some fun swaps and add-ins:
- Dairy-free: Use almond-based or soy ricotta and skip the Parmesan—or sub in nutritional yeast for a cheesy flavor.
- Low-carb: Skip the marinara and use a light olive oil drizzle with lemon and herbs.
- Herb Boost: Add chopped fresh basil, parsley, or oregano to the ricotta mix for a fragrant kick.
- Spicy: Add a pinch of cayenne pepper to the ricotta filling or use a spicy marinara sauce.
Cooking Time
Here’s what to expect from start to finish:
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
Equipment You Need
Gather these kitchen basics before you start cooking:
- Mixing bowl: For combining the ricotta, spinach, and seasonings.
- Baking dish: A medium-sized dish to hold the chicken while it bakes evenly.
- Cutting board and knife: To chop garlic and spinach quickly and cleanly.
- Meat thermometer: Optional, but useful for checking that perfect 165°F internal temp.
- Oven mitts: Safety first! You’ll need these to handle the hot baking dish.
How to Make Simple Baked Spinach Ricotta Chicken?
Making this dish is a breeze, even on busy evenings. Let me walk you through it step-by-step.
Preheat and Get Set
Start by preheating your oven to 425°F. While it heats, lightly grease a medium baking dish. I usually use a mist of olive oil spray to keep things simple and mess-free.
Mix the Ricotta Filling
In a mixing bowl, combine the ricotta cheese, freshly grated Parmesan, chopped spinach, red pepper flakes, Italian seasoning, and one clove of minced garlic. Stir it all up until creamy and evenly mixed—it should smell herby and cheesy already.
Season the Chicken
Lay your chicken breasts flat in the greased baking dish. Sprinkle them evenly with sea salt and cracked black pepper, then rub in the remaining minced garlic. I sometimes pat the chicken dry with a paper towel first so it holds seasoning better.
Spread the Ricotta
Spoon the ricotta mixture over each chicken breast. Use the back of the spoon to smooth it out so every bite of chicken gets that cheesy spinach layer. Don’t worry if some mixture drips to the sides—it’ll melt in and taste amazing.
Pour on the Marinara
Cover the ricotta-topped chicken generously with marinara sauce. I like to use a spoon to spread it around so it coats evenly. The sauce keeps the chicken moist while baking and blends beautifully with the cheese layer.
Bake Until Juicy
Pop the baking dish into the preheated oven. Bake for 20 to 25 minutes, depending on the thickness of your chicken. I always check with a meat thermometer—165°F is your magic number. In the last 3 minutes, sprinkle some extra Parmesan on top and broil it briefly for a golden finish.
Rest and Serve
Let the dish sit out for 5 minutes once baked. This resting time helps the juices redistribute so you don’t end up with dry chicken. Plus, it’s easier to serve when it’s not piping hot.
Additional Tips for Making this Recipe Better
After making this a few times, I’ve learned a few tricks that make all the difference:
- Pound the chicken: If your chicken breasts are really thick in spots, gently pound them to an even thickness. It helps everything cook more evenly.
- Fresh is best: Avoid frozen spinach if you can—it tends to water down the cheese mix. If you must use it, squeeze it really well.
- Use homemade sauce: I sometimes make a quick garlic-basil marinara from scratch—it takes the flavor to another level.
- Double the batch: This dish reheats well, so I often make a double batch for leftovers.
How to Serve Simple Baked Spinach Ricotta Chicken?
This dish is flexible and looks impressive no matter how you plate it.
I usually serve it family-style right out of the baking dish with a big spoon and crusty bread on the side. You can also plate it individually over a bed of angel hair pasta, or alongside roasted vegetables or garlic green beans. A sprinkle of fresh basil or parsley on top adds a pop of color and a fresh aroma.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: 377
- Protein: 49g
- Carbohydrates: 8g
- Fat: 16g
This dish is high in protein and low in carbs—great for balanced eating.
Make Ahead and Storage
Preparing in Advance
You can mix the ricotta-spinach filling and season the chicken a day ahead. Just keep them in separate airtight containers in the fridge and assemble before baking.
Storing Leftovers
Leftovers can be stored in a sealed container in the fridge for up to 3 days. I reheat mine in the oven at 325°F for about 10 minutes to keep the chicken juicy.
Freezing
Wrap cooled individual portions in foil and freeze them for up to a month. Thaw overnight in the fridge and bake until heated through.
Why You’ll Love This Recipe?
Here’s why this dish is a favorite in my kitchen:
- Super easy to make: Just a few ingredients and simple steps—perfect even for beginner cooks.
- Healthy and satisfying: Lean chicken with fresh spinach and dairy makes it hearty without being heavy.
- Customizable for diets: Easy to make low-carb, gluten-free, or dairy-free with a few swaps.
- Fancy enough for guests: Looks elegant and tastes amazing—without requiring hours in the kitchen.
- Great for leftovers: Still tastes just as delicious the next day, maybe even better!
Simple Baked Spinach Ricotta Chicken Recipe
Ingredients
Method
- Start by preheating your oven to 425°F. While it heats, lightly grease a medium baking dish. I usually use a mist of olive oil spray to keep things simple and mess-free.
- In a mixing bowl, combine the ricotta cheese, freshly grated Parmesan, chopped spinach, red pepper flakes, Italian seasoning, and one clove of minced garlic. Stir it all up until creamy and evenly mixed—it should smell herby and cheesy already.
- Lay your chicken breasts flat in the greased baking dish. Sprinkle them evenly with sea salt and cracked black pepper, then rub in the remaining minced garlic. I sometimes pat the chicken dry with a paper towel first so it holds seasoning better.
- Spoon the ricotta mixture over each chicken breast. Use the back of the spoon to smooth it out so every bite of chicken gets that cheesy spinach layer. Don’t worry if some mixture drips to the sides—it’ll melt in and taste amazing.
- Cover the ricotta-topped chicken generously with marinara sauce. I like to use a spoon to spread it around so it coats evenly. The sauce keeps the chicken moist while baking and blends beautifully with the cheese layer.
- Pop the baking dish into the preheated oven. Bake for 20 to 25 minutes, depending on the thickness of your chicken. I always check with a meat thermometer—165°F is your magic number. In the last 3 minutes, sprinkle some extra Parmesan on top and broil it briefly for a golden finish.
- Let the dish sit out for 5 minutes once baked. This resting time helps the juices redistribute so you don’t end up with dry chicken. Plus, it’s easier to serve when it’s not piping hot.
Notes
- Pound the chicken: If your chicken breasts are really thick in spots, gently pound them to an even thickness. It helps everything cook more evenly.
- Fresh is best: Avoid frozen spinach if you can—it tends to water down the cheese mix. If you must use it, squeeze it really well.
- Use homemade sauce: I sometimes make a quick garlic-basil marinara from scratch—it takes the flavor to another level.
- Double the batch: This dish reheats well, so I often make a double batch for leftovers.
