Baked Spinach Ricotta Chicken with Marinara and Mozzarella

Baked Spinach Ricotta Chicken

These baked chicken breasts carry a thick spinach-ricotta topping, patches of marinara, and a soft layer of melted mozzarella. They cook as separate portions in one baking dish, with no stuffing or searing.

Squeeze the spinach well so the topping stays creamy rather than watery, and pound the chicken to about 1 inch thick so the portions cook evenly. The bake time is a guide; a thermometer tells you when the chicken is ready.

Ingredients for Baked Spinach Ricotta Chicken

• 4 boneless, skinless chicken breasts, about 1 3/4 pounds total (about 800g)
• 1 package (10 ounces) frozen chopped spinach, thawed (283g before squeezing)
• 1 cup whole-milk ricotta (about 245g)
• 1/3 cup grated Parmesan (about 35g)
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon ground black pepper
• 3/4 cup marinara sauce (about 180g)
• 1 cup shredded low-moisture mozzarella (about 110g)
• 1 tablespoon chopped fresh parsley or basil, optional

How to Bake Spinach Ricotta Chicken

1. Prepare the chicken: Preheat the oven to 425°F (220°C). Lightly grease a 9-by-13-inch baking dish. Pound the thicker parts of the chicken breasts to about 1 inch so the portions are similar in thickness. Season both sides with 1/2 teaspoon of the salt and the black pepper.
2. Mix the topping: Squeeze the thawed spinach in a clean kitchen towel until little liquid comes out. Mix it with the ricotta, Parmesan, garlic, Italian seasoning, and remaining 1/4 teaspoon salt. The mixture should be thick enough to mound.
3. Layer the dish: Spoon a little marinara into the dish and arrange the chicken in a single layer with space between the breasts. Mound the spinach ricotta on each piece. Spoon the remaining marinara in patches over and around the portions, leaving some spinach ricotta visible.
4. Bake and add the mozzarella: Bake uncovered for 15 to 20 minutes. Scatter the mozzarella over the portions and bake for another 5 to 10 minutes, until the cheese melts and the thickest part of each breast reaches 165°F (75°C). Begin checking around 20 minutes total, or sooner for thinner breasts. Insert the thermometer from the side into the chicken, not down through the topping. Thicker breasts may need longer; loosely shield the cheese if it browns before the chicken is done.
5. Rest and serve: Let the chicken rest in the dish for 5 minutes so the topping settles. Lift each portion with a wide spatula, spoon a little sauce alongside, and add parsley or basil if using.

How to Keep the Spinach Ricotta Thick

Thawed spinach holds more water than it may appear to. Squeeze it firmly in a clean towel, then squeeze again until it barely drips; excess liquid can thin the topping and pool in the dish.

To use fresh spinach, cook about 8 to 10 ounces until wilted, let it cool, and squeeze it thoroughly before mixing it with the ricotta. Part-skim ricotta can replace whole-milk ricotta, though the topping may be less rich.

Chicken Thickness and Bake Time

The 20- to 30-minute bake window assumes breasts evened to approximately 1 inch thick. Pound thick sections rather than judging by weight alone. Mozzarella may look ready before the chicken is cooked, so check the thickest section of each breast from the side and continue baking until it reaches 165°F.

Serving Baked Spinach Ricotta Chicken

Serve over pasta or polenta to catch the marinara, or alongside a green salad and garlic bread. For a different chicken-and-spinach dinner, try Chicken Florentine with creamy spinach sauce.

Storing and Reheating Leftovers

Refrigerate cooked leftovers promptly in an airtight container for up to 3 to 4 days. Reheat covered in a 350°F (175°C) oven until hot, or microwave individual portions in 30- to 60-second intervals.

Cooked portions can be frozen if needed, but the ricotta may become grainy after thawing. Refrigeration gives the better texture.

Nutrition

Approximate nutrition per serving, based on 4 servings: 500 calories, 64g protein, 22g fat, and 11g carbohydrates. Approximate values per 100g of finished dish: 150 calories, 19g protein, 7g fat, and 3g carbohydrates. Values vary with the ingredients used and moisture lost during cooking.