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Creamy Spinach Ricotta Chicken Skillet

Two perfectly seared chicken breasts resting on a bed of vibrant green spinach in a creamy ricotta sauce.
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Cook tender chicken breasts in a rich, creamy sauce made with spinach and ricotta cheese, all prepared in one skillet for easy cleanup.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and garlic powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  5. Stir in the heavy cream, ricotta cheese, and Parmesan cheese. Mix until the sauce is smooth.
  6. Add the chopped spinach and red pepper flakes (if using). Stir until the spinach wilts, about 2 minutes.
  7. Return the seared chicken breasts to the skillet, nestling them into the sauce.
  8. Cover the skillet and let it simmer on low heat for 8 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  9. Serve the chicken immediately, spooning the creamy sauce over the top.

Notes

  • For a thicker sauce, let the sauce simmer uncovered for a few extra minutes before returning the chicken.
  • You can substitute frozen, thawed spinach, but squeeze out all excess water before adding it to the sauce.
  • This dish pairs well with pasta, rice, or steamed vegetables.

Nutrition

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