Spinach Ricotta Chicken Bake
Tender chicken breasts layered with creamy spinach-ricotta filling, rich tomato sauce, and melted cheeses—comforting, family-friendly, and perfect for weeknights.
Equipment
Ingredients
Main
chicken breast (boneless, skinless)
600 g
spinach (fresh)
250 g
ricotta cheese
250 g
mozzarella (shredded)
200 g
parmesan (grated)
50 g
tomato sauce
400 ml
garlic (minced)
3 cloves
olive oil
15 ml
salt
5 g
black pepper
2 g
dried basil
5 g
Instructions
Preheat oven
Heat the oven to 190°C so it is ready when the casserole is assembled.
Prepare chicken
Slice or pound chicken breasts into even cutlets so they cook uniformly.
Sauté garlic
Warm olive oil in a skillet and quickly cook the minced garlic until fragrant.
Wilt spinach
Add fresh spinach to the skillet and cook until just wilted; season lightly.
Mix ricotta filling
Combine ricotta, half the mozzarella, half the parmesan, basil, salt, and pepper with the wilted spinach.
Assemble the bake
Spread a thin layer of tomato sauce in the baking dish, layer the chicken, then the spinach-ricotta mixture, remaining sauce, and finish with the remaining cheeses.
Bake
Bake uncovered until the chicken reaches 74 °C internally and the cheese is golden and bubbling.
Storage
Cool completely before refrigerating or freezing. Cover tightly to prevent drying out.
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