Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz/170g each)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 3 cloves garlic, minced (approx. 1 tablespoon)
  • 1 cup whole milk ricotta cheese (240ml)
  • ½ cup grated Parmesan cheese (60g)
  • 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme) (5ml)
  • ½ cup chicken broth or dry white wine (120ml)
  • 1 cup baby spinach (30g), optional
  • Fresh basil or parsley, chopped

Instructions:

  1. Pat chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds, until fragrant.
  4. Pour in chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, allowing the liquid to reduce slightly.
  5. Reduce heat to low. Stir in ricotta cheese, Parmesan, and Italian seasoning until smooth and creamy. If using spinach, stir it in now and cook until wilted.
  6. Return the chicken to the skillet. Spoon the creamy ricotta sauce over the top of the chicken. Let everything warm together for a few minutes, allowing the chicken to absorb the flavors.
  7. Garnish with fresh basil or parsley. Serve immediately.