Description
Welcome to a dish that effortlessly blends creamy indulgence with savory satisfaction: the Ricotta Stuffed Chicken Casserole. This recipe is a testament to how simple, quality ingredients can transform into something truly extraordinary. Imagine tender chicken breasts, generously filled with a rich, herbaceous ricotta mixture, all nestled in a vibrant tomato sauce and baked until golden and bubbling.
Ingredients
4 boneless, skinless chicken breasts (about 6–8 oz each), pounded thin to about 1/2-inch thickness
15 ounces full-fat ricotta cheese
1/2 cup freshly grated Parmesan cheese, plus extra for topping
1 large egg, lightly beate
1 cup fresh spinach, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
28 ounces crushed tomatoes
2 tablespoons tomato paste
1/2 medium yellow onion, finely diced
1/2 cup low-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 cup shredded part-skim mozzarella cheese
Instructions
- Prepare the Chicken: Lay chicken breasts between two pieces of parchment paper or plastic wrap. Using a meat mallet or heavy rolling pin, pound them to an even ½-inch thickness. Season both sides generously with salt and black pepper
- Make the Ricotta Filling: In a medium bowl, combine the ricotta cheese, ½ cup grated Parmesan, beaten egg, chopped spinach, parsley, basil, and minced garlic. Season with a pinch of salt and pepper. Mix until all ingredients are well incorporated
- Stuff the Chicken: Spoon a generous amount of the ricotta mixture onto one end of each pounded chicken breast (about ¼ to ⅓ cup per breast). Carefully roll each chicken breast tightly, tucking in the sides to seal the filling. Secure each roll with toothpicks if needed
- Sear the Chicken: Heat 1 tablespoon of extra virgin olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken rolls seam-side down in the skillet. Sear for 2-3 minutes per side until lightly golden brown. Remove chicken from the skillet and set aside
- Prepare the Tomato Sauce: In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of extra virgin olive oil. Add the diced onion and sauté for 3-5 minutes until softened and translucent. Stir in the remaining minced garlic and cook for another minute until fragrant. Add the tomato paste and cook for 1 minute
- Simmer the Sauce: Pour in the crushed tomatoes, chicken broth, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes
- Assemble the Casserole: Carefully nestle the seared ricotta-stuffed chicken rolls into the simmering tomato sauce. Ensure they are partially submerged
- Bake the Ricotta Stuffed Chicken Casserole: Preheat your oven to 375°F (190°C). Cover the skillet or baking dish with foil and bake for 25 minutes
- Finish with Cheese: Remove the foil. Sprinkle the shredded mozzarella and a little extra Parmesan cheese over the chicken and sauce. Return to the oven, uncovered, and bake for another 15-20 minutes
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving
Notes
Allow the casserole to cool completely before transferring it to an airtight container for storage.
This Ricotta Stuffed Chicken Casserole tastes even better the next day as flavors deepen.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 55 g
- Cholesterol: unknown