Tasty Baked Ricotta Chicken (Printable Version)
Tender chicken breasts topped with creamy ricotta, Parmesan and mozzarella, baked until golden for a savory main.
# Ingredient List:
→ 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)
→ Other
12 - 2 tablespoons olive oil
13 - 1/2 cup marinara sauce (optional, for serving)
# How to Make:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
03 - Place the seasoned chicken breasts in a single layer in the prepared baking dish.
04 - In a medium mixing bowl, combine the ricotta, Parmesan, half of the mozzarella, minced garlic, chopped parsley, basil, dried oregano, and crushed red pepper flakes. Stir until evenly blended.
05 - Divide the ricotta mixture evenly among the chicken breasts, spreading it in a generous layer over each piece. Sprinkle the remaining mozzarella on top.
06 - Drizzle the olive oil over the topped chicken breasts to promote browning during baking.
07 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese topping is golden brown and bubbly.
08 - Remove from the oven, garnish with additional chopped parsley, and serve hot. Offer warmed marinara sauce on the side if desired.
# Expert Tips:
01 -
- The ricotta topping stays incredibly creamy while the mozzarella on top gets those gorgeous golden brown spots you want to photograph before eating.
- It uses everyday ingredients but feels fancy enough for a date night at home or a small dinner party where you want to impress without stress.
- Leftovers reheat beautifully the next day which means lunch is sorted and honestly might taste even better.
02 -
- If your chicken breasts are very thick they will take longer to cook through so butterfly them or pound them slightly for even results.
- Let the baked chicken rest for three to five minutes before serving because the juices need to settle and the ricotta layer firms up just enough to hold its shape.
03 -
- Drain your ricotta in a fine mesh strainer for fifteen minutes before mixing because excess moisture makes the topping watery instead of creamy and thick.
- Broil for the last two minutes if you want extra bubbly browned cheese on top but watch it like a hawk because it goes from perfect to burnt in seconds.