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.