Spinach Ricotta Chicken Bake Recipe
Chicken breasts baked on marinara under a creamy spinach ricotta layer and melted mozzarella, all in one 9x13 dish.
Servings: 4 Servings
Calories: 400kcal
Ingredients
- 24 ounces marinara sauce
- 4 boneless skinless chicken breasts 6-8 oz / 170-225g each
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 10 ounces frozen spinach thawed and squeezed dry
- 1 cup ricotta
- 1 large egg
- 1 cup shredded mozzarella
- salt to taste
- pepper to taste
Instructions
- Heat the oven to 400°F / 200°C (180°C fan).
- Spread the marinara in the dish. Add the chicken in a single layer. Season with the Italian seasoning, garlic powder, plus a pinch of salt, and pepper.24 ounces marinara sauce, 4 boneless skinless chicken breasts, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, salt, pepper
- Squeeze the spinach dry in a towel or a fine-mesh sieve until most of the water is squeezed out. Mix with the ricotta, egg, and a pinch of salt.10 ounces frozen spinach, 1 cup ricotta, 1 large egg, salt
- Spread over each breast. Top with the mozzarella.1 cup shredded mozzarella
- Bake uncovered 30-35 min, until the chicken reaches 165°F / 74°C.
- Rest 5 min. Spoon the sauce over each piece.
Notes
- 10-12 oz breasts: bake 40-45 min, foil on for the last 10.
- Squeeze the spinach hard. Wet spinach makes a runny topping.
- Tuck the thin ends under for more even cooking.
- Go by temperature, not time.
- Rest before serving.
Nutrition
Calories: 400kcal | Carbohydrates: 15g | Protein: 43g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 1233mg | Potassium: 1281mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9614IU | Vitamin C: 17mg | Calcium: 405mg | Iron: 4mg