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Baked Ricotta Chicken is a comforting and creamy dinner recipe that transforms simple chicken breasts into a juicy, flavorful meal. The combination of tender chicken topped with a rich ricotta cheese mixture and bright marinara sauce creates a dish that feels special yet is straightforward enough for weeknight cooking.
This recipe quickly became a favorite in my home because of how creamy and tender the chicken turns out. I made it the first time for a casual dinner and now it’s a requested meal whenever we want comfort food with an Italian twist.
Ingredients
- Marinara sauce: delivers acidity and freshness choose a good quality jarred sauce with simple ingredients for best flavor
- Boneless skinless chicken breasts: pounded to even thickness to ensure juicy, uniform cooking
- Whole milk ricotta cheese: provides creaminess and richness use fresh ricotta with good moisture content
- Parmesan cheese: freshly grated adds sharp, nutty flavor that complements the ricotta
- Whole milk mozzarella cheese: shredded from a block for melty topping with great texture
- Large egg: binds the cheese mixture together, keeping it creamy on the chicken
- Garlic powder: adds gentle warmth and aroma
- Italian seasoning blend: infuses herbs like oregano and basil for classic Italian flavor
- Salt and black pepper: essential seasonings to enhance all the savory notes
- Fresh basil for garnish: optional but adds a bright, fresh finish
Step-by-Step Instructions
- Sauté the Aromatics:
- Preheat your oven to 375 degrees Fahrenheit and spread half of your marinara sauce evenly in the bottom of a 9 by 13 inch baking dish. This will serve as a flavorful base to keep the chicken moist during baking.
- Prepare the Chicken:
- Place the trimmed and pounded chicken breasts in a single layer over the marinara sauce. This close contact helps infuse the meat with tangy sauce as it cooks.
- Mix the Cheese Topping:
- In a bowl, combine the ricotta, parmesan, half of the shredded mozzarella, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth and well incorporated, making sure the mixture is creamy without lumps.
- Assemble the Dish:
- Evenly spread the cheese mixture on top of each chicken breast. Then spoon the remaining marinara over the cheese layers, spreading gently so you keep the distinct layers in place.
- Bake Covered:
- Cover the baking dish with foil to trap moisture and bake for 25 minutes. This step allows the chicken to cook through while the cheese melds and softens.
- Finish Baking with Cheese Melt:
- Remove the foil and sprinkle the rest of the shredded mozzarella evenly on top of the chicken breasts. Return the dish to the oven uncovered and bake another 15 to 20 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature between 160 and 165 degrees Fahrenheit.
- Optional Broil:
- For a golden, bubbly cheese crust, broil the chicken for 2 to 3 minutes at the end but watch closely to avoid burning.
- Rest and Garnish:
- Let the baked ricotta chicken rest for 3 to 5 minutes after removing it from the oven. This resting time helps keep the chicken juicy. Finish by sprinkling fresh chopped basil on top if you like.
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My favorite part has to be the creamy ricotta cheese topping combined with the marinara sauce. I remember the first time I made this dish for my family the kids kept licking their plates and asking for seconds. The comfort and richness make it feel like a special treat on any regular weeknight.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, cover the chicken loosely with foil to maintain moisture. You can also freeze portions wrapped tightly in foil or plastic wrap, and thaw overnight in the fridge before reheating gently.
Ingredient Substitutions
If you do not have whole milk ricotta, part-skim ricotta can work but may be slightly less creamy. For a lower-fat option, you can reduce the mozzarella slightly or use light versions, though the dish will be less rich. Fresh basil can be swapped with dried Italian herbs if needed.
Serving Suggestions
Serve your baked ricotta chicken with a simple side of sautéed spinach or roasted vegetables to balance the richness. Garlic bread or crusty Italian bread is perfect for soaking up the extra marinara sauce.
Cultural Context
This recipe pulls from traditional Italian flavors and techniques where creamy ricotta cheese is frequently used to enrich dishes. Combining baked chicken with marinara and multiple cheeses creates a comforting meal reminiscent of classic Italian-American cooking styles.
Recipe FAQs
- → How do I ensure even cooking for this dish?
Pound the chicken breasts to an even thickness of about half an inch. This helps them cook uniformly in the baking dish.
- → Can I use fresh marinara sauce instead of jarred?
Fresh marinara sauce works well and can add a vibrant flavor, just be sure it’s thick enough to prevent excess moisture during baking.
- → What is the best way to melt and brown the cheese topping?
Remove the foil after initial baking, sprinkle shredded mozzarella on top, then bake uncovered. Broiling for 2-3 minutes at the end creates a nicely browned cheese crust.
- → How can I adjust seasoning in the cheese mixture?
The cheese mixture contains garlic powder, Italian herbs, salt, and pepper. Feel free to adjust these to suit your taste preferences before spreading over the chicken.
- → Why should the dish rest after baking?
Resting for 3-5 minutes lets juices redistribute through the chicken, ensuring it stays moist and flavorful before serving.