Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup whole milk ricotta cheese
  • 0.5 cup freshly grated parmesan cheese
  • 2 cups fresh baby spinach
  • 2 cloves garlic
  • 1 tsp lemon zest
  • 1 tbsp extra virgin olive oil
  • 0.5 cup shredded low moisture mozzarella
  • 0.25 tsp red pepper flakes
  • 1 tbsp fresh basil leaves

Instructions:

  1. Prep the chicken. Pat the 1.5 lbs chicken breasts dry with paper towels. Note: Surface moisture creates steam, which prevents that beautiful golden browning we want.
  2. Season the meat. Sprinkle both sides with 1 tsp kosher salt and 0.5 tsp cracked black pepper. Note: Seasoning from a height ensures even coverage across the entire surface.
  3. Mix the topping. In a bowl, combine 1 cup ricotta, 0.5 cup parmesan, chopped spinach, 2 cloves minced garlic, and 1 tsp lemon zest. Note: Stir until the spinach is fully coated and the mixture is uniform.
  4. Heat the pan. Add 1 tbsp olive oil to your skillet over medium high heat until the oil shimmers and barely wisps smoke.
  5. Sear the protein. Place chicken in the pan and cook for 3 minutes per side until a deep golden crust forms.
  6. Apply the ricotta. Spoon the cheese mixture evenly over each breast, pressing down slightly so it sticks. Note: Don't worry if a little spills over; it creates a delicious sauce in the pan.
  7. Add the mozzarella. Sprinkle 0.5 cup mozzarella and 0.25 tsp red pepper flakes over the ricotta layer.
  8. Bake the dish. Transfer the skillet to a 400°F oven for 12 to 15 minutes until the cheese is bubbling and slightly browned.
  9. Check for doneness. Ensure the internal temperature reaches 165°F with a meat thermometer.
  10. Rest and garnish. Remove from the oven and let sit for 5 minutes until the juices redistribute, then top with fresh basil.