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When I’m craving something smooth and easy, I pull together this gooey ricotta chicken. Juicy chicken breasts get covered with herby, soft ricotta and bold Parmesan, then showered with melty mozzarella and some crunch around the edges. You toss it all together and it comes out like a cozy blanket of cheese. Always wins over everyone who tries it.
First time I brought it to celebrate a birthday, my mom asked for the directions before dessert happened. It’s now her signature when folks visit.
Decadent Ingredients
- Red pepper flakes: Crank up or tone down the heat, your call
- Black pepper: Freshly cracked gives a little kick
- Olive oil: You'll want extra-virgin for that full flavor hit
- Onion powder: Keeps everything tasting together and smooth
- Garlic powder: Brings out the zing with no burnt bits
- Salt: The magic punch for any bite
- Dried oregano: Smell it—if it’s weak, skip it
- Fresh basil: A generous handful of bright green lifts the whole thing
- Grated Parmesan cheese: Grab a chunk and grate for big, bold cheese notes
- Breadcrumbs: For crunch, toast up some or pick panko for extra texture
- Boneless skinless chicken breasts: Thick, bouncy pieces, not swimming in juice, work best
- Ricotta cheese: Creamy and full-fat melts in the best way
- Mozzarella cheese shredded: Shred it yourself, go for whole milk—so stretchy and rich
- Marinara sauce: Homemade if you feel like it or your favorite jarred one—richer color is better
Easy Instructions
- Preheat the Oven:
- Switch your oven to 375°F (190°C). Use parchment or grease a pan and make sure it gets hot before you get started.
- Prepare the Chicken:
- Spread out your chicken on a sheet tray. Rub it down with a little olive oil so it stays moist all through baking.
- Season the Chicken:
- Add cracked pepper and plenty of salt to both sides for awesome flavor every time.
- Mix the Ricotta Filling:
- Toss basil, ricotta, onion and garlic powders, oregano, Parmesan, and red pepper flakes into a bowl and combine with a fork until it’s super creamy.
- Top the Chicken with Ricotta:
- Smear the ricotta mixture edge-to-edge over each chicken piece. Don’t skimp.
- Add Breadcrumbs for Crunch:
- Sprinkle crumbs over the ricotta, pressing so they stick and crisp up while baking.
- Bake the Chicken:
- Set the tray in the oven for about twenty five to thirty minutes. When the chicken’s cooked (it’s at least 165°F/75°C inside) and cheese is golden, you’re set.
- Warm the Marinara:
- Gently heat your marinara in a pan. Give it a stir now and then. Don’t let it splatter much.
- Add Sauce and Mozzarella:
- As the chicken’s almost there, pour warm sauce over every piece. Then heap on mozzarella.
- Melt the Cheese:
- Stick the tray back in for five minutes to get the cheese oozy and bubbling.
- Rest and Enjoy:
- Let everything hang out for a few minutes to settle, so the cheese doesn’t slip everywhere. Ladle on extra hot sauce if you want when serving.
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I finish mine with extra basil after baking. That bright pop is always my top part. My dad actually claimed the leftover portion for his breakfast—said it was even better cold.
Keeping Leftovers
Stash leftover chicken in an airtight box in the fridge up to three days. Heat it up under foil at 325°F till hot or go for a gentle microwave. Want it crispy? Slice and freeze, then reheat in the oven whenever.
Switch Things Up
For a lighter meal, swap in light cottage cheese for the ricotta. Parsley or spinach switch out for basil just fine. Need it gluten free? Use pork rinds or almond flour instead of crumbs. Not big on mozzarella? Swap in provolone or fontina. Go with panko crumbs for crazy crunch.
Serving Ideas
Tuck this over spaghetti or settle it with creamy polenta if you want cozy. Roasted green beans or grated zucchini work for a veggie spin. Want it light? Throw it onto a bed of arugula or pair with a tangy balsamic salad.
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Backstory and Roots
This one borrows all the good bits from classic Italian flavors and makes things quick and simple. My Nonna used to call similar ones chicken Parm or ricotta bakes. Sometimes she’d use veal, but chicken was our pick for busy nights. It’s saucy, cheesy, super cozy—and brings everyone around the table.
Recipe FAQs
- → Does it matter what kind of beef I pick?
Go for ribeye or sirloin. They're super tender and get a nice sear on the grill. Cut them thin—they soak up that marinade and are easy to eat.
- → How hot does this broth get?
Gochugaru and gochujang bring plenty of kick. You can shrink the spice or turn it up by using less or more of them—make it mild or wild, whatever you like.
- → Can I make my own noodles for this?
Totally! Fresh homemade ramen (or even the kind you find at the store) tastes great. If you're in a hurry, instant noodles do the trick too.
- → So what's behind that silky sauce?
Mix Kewpie mayo, chili sauce, and toasted sesame oil. That gives a creamy, dreamy sauce with a tiny bit of tang that tops off every bowl.
- → What if I want this to be meat-free?
Just trade the beef for tofu you marinate or some roasted mushrooms. Use veggie stock to keep your bowl totally plant-forward.
- → Need even more heat?
Pile on extra gochugaru, splash in chili oil, or hit it with sriracha—however fiery you want it!