Easy Baked Ricotta Chicken Dinner (Print Version)
Whip up easy baked ricotta chicken! Tender chicken, creamy ricotta, and savory herbs make a simple weeknight meal. A family favorite.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat, Dairy
# Ingredients:
→ Main Players
01 -
4 boneless, skinless chicken breasts (about 1.5 lbs total)
02 -
1 tbsp olive oil
03 -
Salt and freshly ground black pepper, to taste
→ Ricotta & Dairy Magic
04 -
15 oz (about 1 ¾ cups) whole milk ricotta cheese
05 -
½ cup grated Parmesan cheese, divided
→ Flavor Boosters & Herbs
06 -
2 cloves garlic, minced (or more, I won't judge!)
07 -
1 tsp Italian seasoning
08 -
2 cups marinara sauce (your favorite jarred kind)
→ Finishing Touches
09 -
¼ cup fresh basil leaves, chopped, for garnish
# Instructions:
01 -
First things first, let’s get that chicken ready for our Easy Baked Ricotta Chicken. Pat your boneless, skinless chicken breasts dry with paper towels. This step is crucial, honestly, because it helps them get a nice sear later instead of just steaming. Season them generously with salt and pepper. I always feel like I’m never adding enough salt, then I remember the cheese is salty too. Balance, right?
02 -
Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once it’s shimmering, carefully add the chicken breasts. Sear them for about 3-4 minutes per side, just until they’re golden brown. We’re not cooking them through here, just building some serious flavor. This is where the kitchen starts to smell amazing, a little sizzle and pop, you know?
03 -
While the chicken is searing, grab a medium bowl. Combine the whole milk ricotta cheese, about half of the Parmesan cheese, minced garlic, and Italian seasoning. Stir it all together until it’s perfectly smooth and creamy. I sometimes add a pinch more garlic here, just because I can! This creamy mixture is the heart of our Easy Baked Ricotta Chicken.
04 -
Once the chicken is seared, remove it from the skillet and set it aside. Pour your marinara sauce into the bottom of the skillet, spreading it evenly. Nestle the seared chicken breasts back into the sauce. Now, for the fun part: spoon that glorious ricotta mixture over each chicken breast. Don't be shy, spread it out nicely. I always make a bit of a mess here, but it's all part of the charm, right?
05 -
Sprinkle the remaining Parmesan cheese over the ricotta-topped chicken. Pop that skillet into your preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and the ricotta topping is bubbly and slightly golden. The smell at this point? Oh my goodness, it’s just pure comfort radiating through the house!
06 -
Once your Easy Baked Ricotta Chicken is out of the oven, let it rest for a few minutes. This helps the juices redistribute, keeping the chicken super moist. Scatter a generous amount of fresh basil leaves over the top. The vibrant green against the rich red and white is just beautiful. Slice and serve immediately. I usually grab a piece right away, even before it cools, oops!
# Notes:
01 -
Don't overcrowd your pan when searing, or the chicken will steam instead of brown.
02 -
This dish is even better the next day, honestly, for easy leftovers.
03 -
Tried feta once instead of ricotta, it was... different. Not bad, just different!
04 -
A sprinkle of fresh basil before serving just makes it sing and brightens the flavors.
# Equipment Needed:
01 -
Oven-safe skillet (10-12 inch)
02 -
mixing bowl
03 -
whisk or spoon
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450 calories
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 40g