Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts (cut into 6 pieces)
- 1½ teaspoons salt (divided)
- ½ teaspoon pepper
Ricotta Mixture
- 16 ounces ricotta cheese
- 8 ounces frozen spinach (thawed and squeezed dry)
- 2 cloves garlic (minced)
- 1 egg (optional)
Sauce and Cheese
- 2 cups marinara sauce
- 1 cup mozzarella cheese
- ¼ cup parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C) to get it ready for baking the chicken dish.
- Prepare Baking Dish: Pour half of the marinara sauce into a large baking dish. Arrange the chicken breasts on top and season them evenly with ½ teaspoon of salt and ½ teaspoon of pepper.
- Mix Ricotta Filling: In a small bowl, combine the ricotta cheese, thawed and drained spinach, minced garlic, and the remaining 1 teaspoon of salt. If using, add the egg and mix well to increase protein content without altering flavor.
- Assemble the Bake: Spread the ricotta and spinach mixture evenly over the chicken pieces. Pour the remaining marinara sauce over the top. Sprinkle mozzarella and parmesan cheese either now for a browned cheese crust or 10 minutes before the end of baking for a melty finish.
- Bake: Bake uncovered for 30–40 minutes, until the chicken is cooked through and reaches an internal temperature of 165˚F (74˚C). Once baked, optionally garnish with fresh herbs and serve warm.
Notes
- You can omit the egg in the ricotta mixture if preferred; the texture and flavor remain great.
- For a more golden, crispy cheese topping, add the mozzarella and parmesan cheese during the last 10 minutes of baking.
- Ensure the spinach is well drained to avoid excess moisture in the dish.
- Use fresh garlic for best flavor, but garlic powder can be substituted in a pinch.
- This dish pairs beautifully with a side of pasta, garlic bread, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Salt
