This ricotta chicken is baked with a creamy mixture of ricotta, Parmesan, and other cheeses.
Ingredients
Measure the ingredients below before you begin. Optional additions are marked in the list.
- 2 large chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 3 cloves minced garlic
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil, optional, for garnish
How to make it
Preheat your oven to 375°F (190°C) and place the oven rack in the top third position.
Cut each large chicken breast in half lengthwise to create four thinner cutlets. Season the chicken on both sides generously with salt and pepper.
In a medium bowl, combine the whole milk ricotta cheese, grated parmesan cheese, minced garlic, and Italian seasoning. Stir until well mixed.
Pour half of the marinara sauce into a 9×13-inch casserole dish and spread it evenly across the bottom.
Arrange the seasoned chicken cutlets in a single layer in the casserole dish. Spoon or spread the ricotta mixture evenly over the top of each piece of chicken.
Pour the remaining marinara sauce over the chicken, ensuring each piece is covered.
Cover the casserole dish tightly with aluminum foil and bake for 20 minutes.
Carefully remove the casserole dish from the oven and take off the foil. Sprinkle the shredded mozzarella cheese evenly over the chicken. Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
For a golden-brown top, you may broil the dish for a few minutes after baking (watch carefully to prevent burning).
Let the chicken rest for a few minutes before serving. Taste and adjust seasoning with more salt and pepper if desired, and garnish with fresh basil, if using.
Tips and serving
Spread the cheese mixture evenly and cook the chicken to 165°F (74°C) in its thickest part.
For more ideas, try Easy Baked Ricotta Chicken Recipe with Herbs and Lemon Zest or Easy Creamy Garlic Chicken Recipe with Rich Parmesan Sauce.
Easy Baked Ricotta Chicken with Creamy Three-Cheese Sauce
This ricotta chicken is baked with a creamy mixture of ricotta, Parmesan, and other cheeses. Makes 4 servings.
- 2 large chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 3 cloves minced garlic
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil, optional, for garnish
Preheat your oven to 375°F (190°C) and place the oven rack in the top third position.
Cut each large chicken breast in half lengthwise to create four thinner cutlets. Season the chicken on both sides generously with salt and pepper.
In a medium bowl, combine the whole milk ricotta cheese, grated parmesan cheese, minced garlic, and Italian seasoning. Stir until well mixed.
Pour half of the marinara sauce into a 9×13-inch casserole dish and spread it evenly across the bottom.
Arrange the seasoned chicken cutlets in a single layer in the casserole dish. Spoon or spread the ricotta mixture evenly over the top of each piece of chicken.
Pour the remaining marinara sauce over the chicken, ensuring each piece is covered.
Cover the casserole dish tightly with aluminum foil and bake for 20 minutes.
Carefully remove the casserole dish from the oven and take off the foil. Sprinkle the shredded mozzarella cheese evenly over the chicken. Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
For a golden-brown top, you may broil the dish for a few minutes after baking (watch carefully to prevent burning).
Let the chicken rest for a few minutes before serving. Taste and adjust seasoning with more salt and pepper if desired, and garnish with fresh basil, if using.
Spread the cheese mixture evenly and cook the chicken to 165°F (74°C) in its thickest part.