This easy recipe for baked spinach ricotta chicken is sure to go into your regular meal rotation, and will hopefully become a new family favorite!
We’ve got the healthy aspect of baked chicken along with lots of fresh spinach.
Then we add just enough of a comfort feel with the ricotta and the mozzarella cheese.
Combined with the marinara sauce it gives off lasagna vibes as well.
How to make baked spinach ricotta chicken
First prepare all of your ingredients.
Dice an onion, mince a few cloves of garlic, and chop 5 ounces of fresh spinach.
Then set a skillet over medium heat.
Add some oil and the diced onion, cook 3 to 4 minutes stirring a few times.
Next add lots of freshly minced garlic and cook for a few seconds.
Next in goes the freshly chopped spinach, kosher salt, pepper, Italian seasoning, and crushed red pepper flakes.
This may look like way too much spinach at first, but I assure you it will cook down to almost nothing.
See… after 4 to 5 minutes of cooking and stirring this is what you are left with.
Let this mixture cool slightly and then mix it together with a cup of ricotta cheese.
Place 3 to 4 chicken breasts in a greased casserole dish.
And season both sides with kosher salt, pepper, Italian seasoning, and crushed red pepper flakes.
Spread the spinach and ricotta mixture over each chicken breast.
And gently pour 1 1/2 cups of marinara sauce around the chicken.
Bake in a 375 degree oven for 30 to 40 minutes.
Finally top each chicken breast with shredded mozzarella cheese and bake another 5 to 10 minutes.
Just make sure the chicken has an internal temperature of 165 degrees before serving.
Baked spinach ricotta chicken sure is a stunning weeknight dish!
You could serve this with garlic bread and/or pasta.
I actually served it over buttered angel hair noodles.
Or, for a low carb or keto option, might I suggest serving over cooked zucchini noodles!?
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Baked Spinach Ricotta Chicken
Baked Spinach Ricotta Chicken, an easy and tasty dinner recipe that's low carb and keto friendly or perfect served with garlic bread or pasta!
- 1 tablespoon olive oil
- 1 small onion diced
- 4 to 5 cloves garlic minced
- 5 ounces fresh, chopped spinach
- kosher salt, pepper, Italian seasoning, crushed red pepper flakes
- 1 cup ricotta cheese
- 1 1/2 cups marinara sauce
- 3 to 4 chicken breasts
- 1 cup shredded mozzarella cheese
- Optional: parsley for garnish, serve with garlic bread, pasta, or zucchini noodles
Set a skillet over medium heat and once hot add the olive oil and diced onion. Cook 3 to 4 minutes stirring a few times.
Add the garlic, chopped spinach, kosher salt, pepper, Italian seasoning, and crushed red pepper flakes. Cook 4 to 5 more minutes stirring a few times.
Let this mixture cool slightly then mix it together with the ricotta cheese.
Season the chicken breasts with kosher salt, pepper, Italian seasoning, and crushed red pepper flakes and place in a greased casserole dish. Spread the spinach ricotta mixture over the chicken breasts and carefully pour the marinara sauce into the greased casserole dish (surrounding the chicken, but not over the chicken).
Bake in a 375 degree oven for 30 to 40 minutes. Top the chicken with the shredded mozzarella cheese during the last 5 to 10 minutes of cooking.
Note: Chicken should have an internal temperature of 165 degrees.
Garnish with parsley if desired and serve with garlic bread, pasta, and/or zucchini noodles.