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A cozy, creamy baked chicken dish topped with a spinach and ricotta mixture, then finished with melted mozzarella and Parmesan cheese. Low carb and high protein, ready in about 30 minutes.

  • Total Time: 32-35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 medium boneless, skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach, finely chopped
  • 3 cloves garlic, minced
  • 1 large egg
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  3. Pat chicken breasts dry with paper towels.
  4. Pound chicken breasts to an even thickness if needed.
  5. Place chicken breasts in the prepared baking dish.
  6. Drizzle chicken with 1 tablespoon olive oil.
  7. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and Italian seasoning.
  8. Sprinkle seasoning mixture evenly over both sides of the chicken breasts.
  9. In a medium bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, chopped spinach, minced garlic, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional crushed red pepper flakes. Stir until smooth and creamy.
  10. Spoon the ricotta-spinach mixture evenly over each chicken breast and spread to cover.
  11. Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the topped chicken.
  12. Bake uncovered for 22 to 25 minutes until chicken reaches an internal temperature of 165°F and cheese is lightly golden and bubbling.
  13. Optionally broil for 1 to 2 minutes to brown the top, watching carefully to avoid burning.
  14. Remove from oven and let chicken rest for 5 minutes before serving.

Notes

Use a meat thermometer to ensure chicken is cooked to 165°F for best results., To avoid watery ricotta mixture, thoroughly dry fresh spinach or squeeze moisture from thawed frozen spinach., Sauté any added vegetables before folding into the ricotta mixture to prevent sogginess., Recipe can be assembled up to 24 hours ahead, stored covered in fridge, and baked when ready, adding a few minutes if chilled., Leftovers keep refrigerated for 4 days or frozen for up to 2 months., Freeze after baking, cool completely, wrap tightly, thaw overnight before reheating., To reheat, warm in a 350°F oven for 8-12 minutes or microwave in 30-second bursts.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 22-25 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 chicken breast with topping
  • Calories: Approximately 400 kcal per serving
  • Fat: Around 20 grams per serving
  • Carbohydrates: Approximately 6 grams total carbs, about 4 grams net carbs per serving
  • Protein: About 45 grams per serving