Tasty Baked Ricotta Chicken (Printable)
Chicken breasts topped with creamy ricotta, Parmesan and herbs, baked until golden and served hot.
# 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)
# 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 black 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 cheese, Parmesan, half of the mozzarella, minced garlic, parsley, basil, oregano, and crushed red pepper flakes. Stir until thoroughly blended.
05 - Divide the ricotta mixture evenly among the chicken breasts, spreading it in a generous layer over each piece. Sprinkle the remaining mozzarella over the top.
06 - Drizzle the olive oil over the coated chicken breasts to promote browning.
07 - Bake for 25 to 30 minutes, 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 cheese on top gets those gorgeous golden brown spots you crave.
- It tastes like something you would order at a little Italian restaurant but honestly takes almost zero effort to pull off at home.
- Leftovers reheat beautifully so you absolutely should make the full batch even if you are cooking for two.
02 -
- If your chicken breasts are very thick slice them horizontally or pound them slightly or the outside will overcook before the center is done.
- Do not skip patting the chicken dry because wet chicken makes the ricotta topping slide right off instead of staying put.
03 -
- Let the ricotta drain in a fine mesh strainer for ten minutes before mixing if it seems loose because a thicker mixture spreads and stays much better.
- Broil for the last two minutes if you want those irresistible browned cheese spots but watch it like a hawk because it goes from perfect to burnt in seconds.