Simple Baked Spinach Ricotta Chicken Recipe
This Spinach Ricotta Chicken is a flavorful and easy baked dish featuring tender chicken breasts topped with a creamy ricotta and spinach mixture, then smothered in marinara sauce. It’s a simple yet satisfying meal perfect for busy nights. The dish is customizable—swap out spinach if needed and use any type of ricotta. With a rich, cheesy topping, it’s sure to be a family favorite!
Ingredients
- 1 ½ lbs chicken breasts
- ½ tsp cracked black pepper
- ½ tsp sea salt
- 3 garlic cloves minced (divided)
- 1 cup ricotta cheese
- 1 cup fresh spinach chopped
- ½ cup shredded Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- 1 ½ cups marinara sauce
- ¼ – ⅓ cup extra Parmesan for topping
Instructions
- Preheat the oven to 425°F.
- In a bowl, combine ricotta, Parmesan, spinach, one minced garlic clove, Italian seasoning, and crushed red pepper. Mix until well incorporated.
- Lightly grease a 9×13-inch baking dish with oil. Arrange the chicken breasts in the dish and season them evenly with salt, pepper, and the remaining two garlic cloves. Spread the ricotta-spinach mixture over the chicken, then pour the marinara sauce on top, ensuring full coverage.
- Bake for 20-25 minutes or until the thickest part of the chicken reaches an internal temperature of 165°F. If the chicken breasts are thicker, they may need additional time. In the final minutes, sprinkle shredded Parmesan on top and continue baking until melted.
- Let the chicken rest for about 5 minutes before serving. Store any leftovers in an airtight container in the refrigerator—this dish tastes even better the next day!
Notes
- Pound thicker chicken breasts slightly to ensure even cooking.
- Whole milk ricotta works best, but any type will do.
- No spinach? Skip it—the dish will still be delicious!
- Even without spinach, this recipe is a crowd-pleaser.