Chicken Ricotta Spinach Bake – The Creamy, Cheesy Dinner You’ll Crave Every Week

I’ve made this Chicken Ricotta Spinach Bake recipe dozens of times, and these little tweaks and tips will help you get the most flavour and perfect bake every single time.

Use firm ricotta

Firm, high-quality ricotta is key to a good texture. If your ricotta is a bit watery, strain it through a cheesecloth for 10–15 minutes before mixing.

Choose fresh baby spinach

Baby spinach blends better and gives a fresher taste. You don’t even need to cook it beforehand if your food processor is decent.

Add a splash of red wine

This is optional, but that little bit of wine in the sauce adds such a rich, deep flavour. Don’t worry, it cooks off in the oven—no boozy aftertaste!

Crank up the heat

Baking at 220°C (fan-forced) helps get a lovely golden top without overcooking the chicken. Just make sure your chicken breasts are evenly sized.

Season well

Don’t forget to season both the ricotta mixture and the tomato sauce generously with salt and pepper. It makes all the difference!

While the basic recipe is super forgiving, using high-quality ingredients will really elevate the dish. Here’s what I recommend:

• Chicken breasts – Go for free-range if possible. You can also use chicken thighs for a juicier option.
• Ricotta cheese – Firm ricotta gives the best texture. Avoid the super soft kind in tubs.
• Parmesan – Freshly grated is best! It adds a nutty, salty kick to the filling.
• Pizza cheese – This usually includes mozzarella and cheddar, which melt beautifully.
• Tomato passata – Choose one with no added sugar or extra herbs so you can control the flavour.

This Chicken Ricotta Spinach Bake is packed with flavour and satisfying enough to serve on its own, but I love pairing it with sides for a more complete meal. Here are some of my favourites:

With a simple green salad

A rocket and tomato salad with a balsamic dressing balances the richness of the bake beautifully.

With roasted potatoes

Crispy on the outside, fluffy on the inside – roasted potatoes are always a good idea!

With garlic bread

Because mopping up that tomato sauce with buttery garlic bread is pure magic. ✨

With pasta or mash

For something heartier, serve the chicken over creamy mashed potatoes or spaghetti.

This Chicken Ricotta Spinach Bake stores and reheats like a dream. Perfect for meal prep or leftovers the next day.

• In the fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
• In the freezer: You can freeze the cooked bake (before adding cheese) for up to 2 months. Defrost overnight in the fridge and reheat in the oven, adding cheese fresh before baking.
• Reheating tip: Add a splash of passata or water when reheating to keep the chicken moist and the sauce silky.

Obsessed with this chicken bake like I am? Here are some other chicken recipes to keep your dinners fresh and delicious:

• Chicken Bacon Casserole That’ll Have Everyone Coming Back for Seconds!
• Chicken Meatball Noodle Soup That’ll Warm Your Soul
• Pesto Chicken and Potatoes: The Ultimate Creamy Weeknight Winner
• Honey Mustard Chicken: The Sweet & Creamy One-Pan Wonder You’ll Want on Repeat
• Garlic Butter Chicken and Rice: The Ultimate One-Pan Oven-Baked Dinner Recipe
• Chicken Pie Made Easy: The Ultimate Cheats Chicken Pie with a Puffy Hat

Absolutely! You can assemble the entire dish (without the cheese topping), cover it, and keep it in the fridge for up to 24 hours. When ready to bake, just pop it in the oven and add the cheese in the last 10 minutes as per the recipe.

Yes! Boneless, skinless chicken thighs are a great option. They’re juicier and a bit more forgiving if you’re prone to overcooking chicken breast. Just increase the cooking time slightly—check they’re fully cooked through before serving.

You can! Look for a dairy-free ricotta substitute (made from almonds or tofu) and use a plant-based cheese for the topping. The taste will be a bit different, but still totally delicious and creamy.