Spinach Ricotta Chicken Breast with Marinara and Parmesan Recipe
This Spinach Ricotta Chicken is a simple yet gourmet-tasting dish featuring tender chicken breasts topped with a creamy ricotta, parmesan, and spinach mixture, baked in marinara sauce. Ready in 30 minutes, it offers a delicious twist to your usual chicken dinner with rich, savory flavors and a delightful cheesy finish.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Chicken
- 1 ½ lb chicken breast (3-4), pounded to even thickness, approx. 1 inch
- ½ tsp cracked pepper
- ½ tsp sea salt
- 3 garlic cloves, minced (separated)
Ricotta Mixture
- 1 cup ricotta cheese
- 1 cup fresh chopped spinach
- ½ cup parmesan cheese, shredded
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper
- 1 garlic clove, minced (from the separated garlic)
Sauce and Topping
- 1 ½ cups marinara sauce
- Extra parmesan cheese for topping, about ¼ – ⅓ cup
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s at the right temperature by the time you finish prepping the chicken.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, shredded parmesan, fresh chopped spinach, one minced garlic clove, Italian seasoning, and crushed red pepper. Mix thoroughly until well blended.
- Season the Chicken: Lightly oil or spray a 9×13 inch baking dish. Place the pounded chicken breasts in the dish. Sprinkle sea salt, cracked pepper, and the remaining two minced garlic cloves evenly over the chicken.
- Top Chicken with Ricotta Mixture: Evenly spread the prepared ricotta and spinach mixture over each chicken breast, making sure they are fully covered.
- Add Marinara Sauce: Pour marinara sauce evenly over the coated chicken breasts, covering them completely.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). For thicker breasts, baking time may be longer.
- Add Parmesan Topping: A few minutes before the chicken is done, sprinkle the extra shredded parmesan cheese evenly on top and continue baking just until the cheese melts and begins to brown slightly.
- Rest Before Serving: Remove the chicken from the oven and let it rest for about 5 minutes to allow the juices to redistribute. Serve warm and enjoy!
- Storage: Store any leftovers in a sealed container in the refrigerator. The flavors deepen and improve the next day.
Notes
- You can use fresh spinach or substitute with frozen spinach (thawed and drained) if fresh isn’t available.
- For thicker chicken breasts, adjust cooking time and check temperature frequently to avoid overcooking.
- This dish pairs beautifully with pasta, rice, or a simple side salad.
- Leftovers make a tasty next-day meal and reheat well in the oven or microwave.
- To make it lower in fat, use part-skim ricotta and reduce the amount of parmesan.
