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Simple Baked Spinach Ricotta Chicken Recipe
Ash Tyrrell

Simple Baked Spinach Ricotta Chicken Recipe

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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 ⅓ 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.