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jhessica

Baked Ricotta Chicken with Spinach and Herbs Revealed: Easy Steps!

A delicious and easy recipe for Baked Ricotta Chicken with Spinach and Herbs, perfect for a healthy dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (about 1 pound total)
  • 1 cup ricotta cheese
  • 1 cup fresh spinach chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes optional
  • Fresh basil leaves for garnish optional

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, minced garlic, oregano, basil, salt, black pepper, and red pepper flakes (if using). Mix well until all ingredients are evenly incorporated.
  3. Pat the chicken breasts dry with paper towels and place them in a baking dish. Drizzle olive oil over the chicken and rub it in to coat evenly.
  4. Spoon the ricotta mixture generously over the top of each chicken breast, spreading it out evenly.
  5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  6. For a golden top, switch the oven to broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

Nutrition

Serving: 1chicken breast with ricotta toppingCalories: 450kcalCarbohydrates: 6gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 120mgSodium: 600mgFiber: 1gSugar: 2g

Notes

  • For added flavor, marinate the chicken in lemon juice and herbs for 30 minutes before baking.
  • Substitute the spinach with kale or add sun-dried tomatoes for a different twist.

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