Introduction

This spinach, ricotta, and chicken traybake is a wholesome, flavorful meal perfect for a busy weeknight. Tender chicken breasts are filled with a creamy spinach and ricotta mixture, then baked alongside vibrant roasted vegetables for an all-in-one dinner.

Spinach, Ricotta & Chicken Traybake Recipe - Recipe Image

Ingredients

3 bags baby spinach
4 tbsp ricotta
Zest and juice of 1 lemon
A few grinds of nutmeg
4 skinless chicken breasts
2 tbsp olive oil
50g fresh breadcrumbs, seasoned
3 courgettes, cut into batons
2 peppers, sliced
2 red onions, cut into wedges, roots intact
250g vine cherry tomatoes
4 garlic cloves

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt it. Let it drain for a few minutes, then squeeze out as much excess water as possible. Chop the spinach and transfer to a bowl.
Step 2: Beat the ricotta, lemon zest, nutmeg, and plenty of seasoning into the chopped spinach until well combined.
Step 3: Using a sharp knife, cut a slit lengthwise into each chicken breast to create a pocket. Spoon the spinach and ricotta mixture evenly into each pocket.
Step 4: Rub each stuffed chicken breast with 2 teaspoons of olive oil and press the seasoned breadcrumbs onto the top. Arrange the chicken in a roasting tin.
Step 5: Place the courgette batons, sliced peppers, red onion wedges, vine tomatoes, and whole garlic cloves on a separate baking tray. Drizzle with the remaining olive oil and season well. Toss to coat evenly.
Step 6: Roast both the chicken and vegetables in the oven for about 30 minutes, stirring the vegetables once halfway through. The chicken is done when cooked through and the breadcrumbs are golden brown.
Step 7: Remove the softened garlic from the vegetables and mash it with the lemon juice. Stir this garlic-lemon mixture back into the roasted vegetables, then serve alongside the stuffed chicken breasts.

Tips & Variations

Use fresh breadcrumbs made from day-old bread for extra crunch and flavor.
Substitute spinach with kale or Swiss chard for a different leafy green twist.
Add a pinch of chili flakes to the ricotta mixture for some heat.
Swap the courgettes and peppers for seasonal vegetables like asparagus or butternut squash.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The roasted vegetables and chicken are best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken filling in advance?

Yes, you can prepare the spinach and ricotta mixture a few hours ahead and keep it refrigerated until ready to stuff the chicken breasts.

What can I use instead of ricotta?

If you don’t have ricotta, cream cheese or cottage cheese can be good substitutes, though the texture and flavor will vary slightly.

Spinach, Ricotta & Chicken Traybake Recipe

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A flavorful and wholesome Spinach, Ricotta & Chicken Traybake combining tender chicken breasts stuffed with a creamy ricotta and spinach filling, baked alongside a medley of vibrant roasted vegetables for a healthy, satisfying one-pan meal.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: British
Diet: Low Fat

Ingredients

Scale

Filling

3 bags baby spinach
4 tbsp ricotta
Zest and juice of 1 lemon
A few grinds of nutmeg

Chicken

4 skinless chicken breasts
2 tbsp olive oil (divided)
50g fresh seasoned breadcrumbs

Vegetables

3 courgettes, cut into batons
2 peppers, sliced
2 red onions, cut into wedges with roots intact
250g vine cherry tomatoes
4 garlic cloves

Instructions

Wilt the Spinach: Heat your oven to 200°C (180°C fan/gas mark 6). Place the baby spinach in a large colander and pour 1-2 kettles of boiling water over it to wilt. Let it drain for a few minutes, then squeeze out as much excess water as possible.
Prepare the Filling: Chop the wilted spinach finely. In a bowl, beat the chopped spinach with ricotta, lemon zest, nutmeg, and season generously with salt and pepper to create a creamy filling.
Stuff the Chicken: Using a sharp knife, cut a pocket into the side of each chicken breast. Carefully spoon the ricotta-spinach mixture evenly into each pocket. Rub each stuffed breast with 2 teaspoons of olive oil and press the seasoned breadcrumbs evenly onto the top of each chicken breast.
Arrange Chicken & Vegetables: Place the stuffed chicken breasts in a roasting tin. On another baking tray, spread out the courgettes, peppers, red onions, cherry tomatoes, and whole garlic cloves. Drizzle the remaining olive oil over the vegetables and season well with salt and pepper.
Bake: Bake both trays in the preheated oven for about 30 minutes. Stir the vegetables once halfway through cooking to ensure even roasting. The chicken is done when cooked through and the breadcrumbs on top are golden and crisp.
Prepare Garlic Lemon Dressing: Remove the softened garlic cloves from the roasted vegetables and mash them with the lemon juice to form a flavorful sauce.
Serve: Stir the garlic-lemon mixture into the roasted vegetables, then serve the vegetables alongside the stuffed chicken breasts for a delicious, wholesome traybake meal.

Notes

Make sure to squeeze out excess water from the spinach to prevent a watery filling.
Use fresh seasoned breadcrumbs for added flavor and crispiness on the chicken topping.
Keep the roots on the red onions to help them hold their shape during roasting.
Adjust seasoning according to taste, especially after mixing lemon juice with the roasted vegetables.
Leftover chicken and vegetables can be stored in an airtight container in the fridge for up to 2 days.

Keywords: spinach ricotta chicken traybake, stuffed chicken breast, roasted vegetables, healthy chicken dinner, one-pan meal, baked chicken recipe