Description
This Baked Ricotta Chicken is an easy Italian-inspired dinner made with tender chicken breasts layered with creamy ricotta, Parmesan, marinara sauce, and plenty of golden melted mozzarella. It’s cheesy, comforting, and simple enough for a busy weeknight while still feeling special enough for a family dinner or casual entertaining.
Ingredients
Scale
- 1 ½ cups jarred marinara sauce, divided
- 4 boneless, skinless chicken breasts, trimmed and pounded to an even ½-inch thickness (about 1 ¾ to 2 pounds total)
- 1 ¼ cups whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 2 ½ cups shredded whole milk mozzarella cheese, divided
- 1 large egg, room temperature
- ¾ teaspoon garlic powder
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh basil, optional, for garnish
Instructions
- Preheat the oven to 375°F.
- Spread ¾ cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Reserve the remaining ¾ cup for topping the chicken.
- Arrange the chicken breasts in a single layer over the marinara sauce.
- In a medium mixing bowl, combine the ricotta cheese, Parmesan, ½ cup mozzarella, egg, garlic powder, Italian seasoning, salt, and black pepper. Stir until smooth and evenly combined.
- Divide the ricotta mixture evenly among the four chicken breasts. Spread it over the top of each piece.
- Spoon the remaining ¾ cup marinara sauce over the ricotta-coated chicken. Gently spread the sauce without completely mixing it into the cheese layer.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Carefully remove the foil. Sprinkle the remaining 2 cups mozzarella evenly over the chicken.
- Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the cheese is melted and the thickest part of each chicken breast reaches 165°F.
- For a more golden, bubbly topping, broil for the final 2–3 minutes, watching carefully to prevent the cheese from burning.
- Remove from the oven and let the Baked Ricotta Chicken rest for 3–5 minutes. Garnish with chopped fresh basil, if desired, and serve warm.
Notes
- Pound the chicken evenly: Keeping each breast around ½ inch thick promotes more consistent cooking.
- Check temperature: Chicken is safely cooked when the thickest portion reaches 165°F.
- Use whole milk ricotta: It gives the cheese layer a richer, creamier texture.
- Shred mozzarella from a block: Freshly shredded cheese generally melts more smoothly than pre-shredded varieties.
- Watch when broiling: Mozzarella can go from beautifully browned to burned surprisingly quickly.
- Let it rest: Give the chicken 3–5 minutes before serving so the juices can settle.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Serving idea: Pair with pasta, roasted vegetables, garlic bread, or a crisp green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 chicken breast with sauce and cheese
- Calories: 780 kcal
- Sugar: 7 g
- Sodium: 1650 mg
- Fat: 44 g
- Saturated Fat: 23 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 80 g
- Cholesterol: 280 mg