Dinner

Spinach, Ricotta & Chicken Traybake Recipe

ByJack Voss January 23, 2026January 23, 2026

Introduction

This spinach, ricotta & chicken traybake is a vibrant and wholesome meal that combines tender stuffed chicken breasts with colorful roasted vegetables. It’s an easy one-pan dinner perfect for busy weeknights, yet impressive enough for guests.

A small metal tray holds four pieces of baked chicken breast, each topped with a golden-brown breadcrumb crust with some green herbs visible beneath the crust, and white melted cheese peeking through, with some crispy bits around the edges. Next to the tray, a white bowl contains a mix of roasted vegetables including red cherry tomatoes, yellow bell pepper strips, green zucchini slices, and purple onion wedges, all with a slightly charred texture. A large silver spoon rests on the white marbled surface beside the bowl, and the whole setup is arranged on a piece of light brown fabric. The photo is taken with an iphone --ar 4:5 --v 7

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 seasoned breadcrumbs
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: Heat the oven to 200°C (180°C fan)/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 place it in a bowl. Beat in the ricotta, lemon zest, nutmeg, and plenty of seasoning.
Step 2: Using a sharp knife, cut a slit into the side of each chicken breast to create a pocket. Spoon the spinach and ricotta mixture into each pocket. Rub the chicken breasts with 2 teaspoons of olive oil and press the seasoned breadcrumbs on top. Arrange the chicken in a roasting tin.
Step 3: On another baking tray, arrange the courgettes, peppers, red onions, cherry tomatoes, and whole garlic cloves. Drizzle with the remaining olive oil and season well.
Step 4: Bake both trays in the oven for about 30 minutes. Stir the vegetables once during cooking. The chicken is done when cooked through and the breadcrumbs are golden brown.
Step 5: Remove the softened garlic from the vegetables and mash it with the lemon juice. Stir this mixture through the roasted vegetables and serve alongside the stuffed chicken breasts.

Tips & Variations

Use gluten-free breadcrumbs if needed for a gluten-free option.
Swap ricotta for cream cheese for a richer filling.
Add fresh herbs like thyme or oregano to the vegetable tray for extra flavor.
If you prefer, cook the chicken and vegetables on the same tray for easier cleanup, but be mindful of spacing for even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water to keep the chicken moist. For best texture, reheat vegetables separately from the chicken.