Baked Ricotta Chicken (Printable)
Tender chicken with creamy ricotta herb topping baked until golden
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 1 cup ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1 cup shredded mozzarella cheese
→ Vegetables & Herbs
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
07 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
→ Spices & Seasonings
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Pantry Staples
12 - 2 tablespoons olive oil
13 - 1/2 cup marinara sauce (optional, for serving)
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
03 - Place the seasoned chicken breasts in the prepared baking dish in a single layer.
04 - In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, half of the mozzarella, minced garlic, chopped parsley, basil, dried oregano, and crushed red pepper flakes. Stir until thoroughly blended.
05 - Spread the ricotta mixture evenly over each chicken breast, then sprinkle the remaining mozzarella on top.
06 - Drizzle the olive oil over the topped chicken breasts.
07 - Bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the tops are golden brown.
08 - Garnish with additional chopped parsley and serve hot, with marinara sauce on the side if desired.
# Expert Suggestions:
01 -
- The ricotta topping stays incredibly creamy while the mozzarella on top gets those gorgeous golden bubbles you crave from baked pasta without the pasta.
- It looks and tastes like something from a neighborhood Italian restaurant but the whole thing comes together with one bowl and one baking dish.
02 -
- Do not skip patting the chicken dry because wet chicken causes the ricotta topping to slide right off during baking.
- Check the temperature at 25 minutes rather than guessing because overcooked chicken breasts dry out fast once they pass that 165 degree mark.
03 -
- If your chicken breasts are uneven, place them between plastic wrap and pound the thick end gently with a mallet or rolling pin so they cook uniformly.
- Letting the assembled dish sit for ten minutes before baking helps the ricotta mixture adhere to the chicken and prevents it from sliding off as it bakes.