Looking for a delicious, lightened-up chicken recipe that doesn’t skimp on flavor? This Skinnytaste-Style Baked Chicken is the perfect combination of crispy, cheesy, and juicy—all while keeping things simple and wholesome.
With a golden, crunchy coating and gooey melted cheese on top, this dish is a family favorite that feels indulgent but fits right into a balanced meal.
Whether you're meal prepping for the week or making a quick, comforting dinner, this easy chicken cutlet recipes is sure to become a regular in your kitchen
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If you're looking for a recipe to make for your family that's easy, delicious and QUICK, then you are going to love this copycat recipe for Skinny Taste Chicken Stuffed with Ricotta Cheese.
This is an easy to make AND you can have it on the table in just under an hour or even faster if you prepare the chicken earlier in the day. As a result, this recipe is also elegant enough to serve for company or a holiday meal.
Another family favorite chicken recipe is my Hasselback Chicken that's stuffed with tomatoes, basil and mozzarella cheese.
Table of Contents
- Chicken Stuffed with Ricotta Cheese
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Expert Tips
- Step-by-Step Instructions
- Baking Instructions
- Add the Mozzarella Cheese
- Before You Begin!
- Make it a Meal
- How to Store, Freeze, and Reheat
- More CHICKEN Recipes to Love:
- Love FAST Chicken Recipes for Dinner?
- 📖 Recipe Card
- 💬 Comments
Chicken Stuffed with Ricotta Cheese
If you're serving this recipe for company, place the chicken in the oven just a few minutes before your company arrives. By the time you've had your appetizers and visited with everyone the chicken will be ready to serve.
Your company will enjoy the beautiful presentation when they cut into the chicken as well. You can serve this with buttered noodles or spaghetti with extra marinara sauce. Garlic bread served with my recipe for Homemade Garlic Butter is a definite must as well!
🛒Helpful Kitchen Tools
4 Pieces Breading Trays SetMore InformationStainless-Steel Breading TraysMore InformationThe Pioneer Woman Baking DishMore InformationDigital Instant Read Meat Thermometer KitchenMore InformationMeat Tenderizer, Heavy Duty Hammer MalletMore Information
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
- 5 boneless chicken breasts pounded thin
- Breadcrumbs
- Parmesan cheese divided
- Egg
- Frozen chopped spinach; squeezed dry
- Ricotta cheese
- Mozzarella cheese
- Marinara sauce
- salt and pepper to taste
Expert Tips
- Line your workstation or cutting board with parchment paper when handling raw chicken for quick cleanup and to prevent cross-contamination.
- Pound the chicken cutlets thin using a meat mallet to make them easier to roll. Need guidance? Check out my post on How to Make Thin Chicken Cutlets.
- Use a digital meat thermometer to check that the chicken has reached an internal temperature of 165°F.
Step-by-Step Instructions
Step 1: Combine the chopped spinach with the ricotta cheese. Spread about 2 tablespoons of the cheese and spinach mixture on top of each boneless chicken breast that you have pounded thin.
Step 2: Starting at one end, roll each chicken cutlet up and then dip in the beaten egg followed by the breadcrumb mixture.
Baking Instructions
Step 3: Place each chicken cutlet seam side down in a baking dish that has been sprayed with non-stick cooking spray and bake in a preheated 425°F for about 25 minutes.
Add the Mozzarella Cheese
Step 4: Remove the baking dish from the oven, spread marinara sauce over each chicken cutlet, and top with a slice of mozzarella cheese. Return to the oven and bake for another 5 minutes, or until the cheese is bubbly.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Make it a Meal
- Twice Baked Potatoes go great with any protein, but especially chicken.
- We love Creamy Mashed Potatoes and this is an easy prep-ahead recipe!
- If you're looking to keep your meal light, try my Roasted Asparagus recipe.
How to Store, Freeze, and Reheat
Refrigerator: Let the baked chicken cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezer: Wrap each piece tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. Store for up to 3 months. For best results, freeze without sauce and add fresh sauce when reheating.
Reheating: To reheat baked chicken, preheat the oven to 350°F, place the chicken in a baking dish, cover with foil, and bake for 15-20 minutes until heated through. For a crispier texture, use an air fryer at 350°F for 5-7 minutes. If using a microwave, heat in 30-second intervals until warm, though this may result in a softer texture. The oven or air fryer will give the best results.
More CHICKEN Recipes to Love:
Love FAST Chicken Recipes for Dinner?
Try my "30 Minute Chicken Recipes" Digital Cookbook!
Stop stressing about what to make for dinner and start enjoying delicious and healthy meals that you can whip up in no time with this must-have digital cookbook!
Click HERE for the Instant download!!!
📖 Recipe Card
Skinny Taste Chicken Stuffed with Ricotta Cheese and Spinach
Ingredients
- 5 boneless chicken breasts pounded thin
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese divided
- 1 egg
- ½ cup frozen chopped spinach squeezed dry
- ½ cup ricotta cheese
- 5 slices Mozzarella cheese
- ½ cup marinara sauce
- salt and pepper to taste
Method
- Mix the breadcrumbs together with half of the Parmesan cheese, set aside.
- In a bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. Make sure your spinach is squeezed completely dry.
- Lay the chicken cutlets out on a cutting board and spread about 2 tablespoons of the cheese and spinach mixture on top of each cutlet.
- Roll each chicken breast up and secure with toothpicks.
- Beat the egg and place in a flat dish.
- Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.
- Place seam side down in a baking dish that has been sprayed and bake in a 425 degree oven for about 25 minutes.
- Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese
- Return to the oven and bake for another 5 minutes or until the cheese is bubbly and the Internal temperature of the chicken reaches 165 degrees.
Deborah Ortiz says
I was wondering if this can be frozen once you’ve prepared the chicken bundles, then you can can just take them out of the freezer and throw them in the oven
I make this recipe all the time, it’s one of our favorites!
Lois says
I think you could freeze them before cooking and then bake at a later time. If you try it, let me know and I'll update the recipe with your notes. Thanks for visiting!
Sue says
I prefer to use fresh baby spinach. Can I chop it up and add to ricotta raw, or should I saute it?
Lois says
Yes, that would work fine too! Thank you for visiting.
Sue says
This was so delicious! I did use sautéed baby spinach and I butterflied the chicken instead of rolling it. I have no luck with rolling, lol. It was much easier for me to close it like a book. Will definitely make this again!
Lois says
That sounds like a great idea! Thank you for visiting and especially for leaving a comment.
Jody Cruse says
I’ve made this several times, now, and it’s a hit with my picky husband! I make it just as directed and it comes out perfect every time.
Lois says
Thank you for the great comment!!!
Diane says
Yet another spinach question - Ingredients list includes two bulleted entries for spinach, only one of which is addressed in Instructions:
• ½ cup frozen chopped spinach squeezed dry
• Half a package of 10 ounce size frozen spinach squeezed dry.
Please clarify.
Lois says
You only need 1/2 cup frozen chopped spinach squeezed dry. Thank you!
Anonymous says
Was excited for this until I saw the splenda... Sugar would actually be better for you! May be good but they definitely aren't healthy. Maybe use coconut sugar if you're looking for something low glycemic and mostly healthy.
Lois says
Hmmm...there is no sugar at all in this recipe.
Kayleigh says
Great recipe! Only difficulty I had was the recipe doesn't specify what size bag of spinach to buy. I bought a 8 OZ bag to use half in the stuffing the ricotta to spinach did not look like the same portions as the picture. I highly suggest getting a small bag than I did! Otherwise, delicious!
Lucy G says
The recipe said to use 1/2 of a 10 oz box of frozen spinach, not fresh.
Lois says
Thanks Lucy. You only need a little spinach for this recipe...it goes a long way. Thanks for visiting!
Cynthia Landrie says
Oh My Gosh! You have outdone yourself with these stuffed chicken breasts. I love the ricotta cheese and spinach filling. I am pinning this and will be making it in a couple weeks. Did you use your own tomato sauce or purchased? Not sure it would make a difference since the chicken is the star, just wondering.
Thanks for linking up to the In and Out of the Kitchen link party. I am happy you stopped by!
Debbie says
Good morning! This looks wonderful...I may be trying this recipe this week! Enjoy your day Lois!
Cranberry Morning says
Yeah, these look delicious!