I recently prepared a Baked Ricotta Chicken dish that blew me away. Using tender chicken breasts, rich marinara, creamy ricotta and a sprinkle of mozzarella and Parmesan provides an irresistible flavor punch. I was thrilled by the infusion of garlic powder, olive oil and Italian seasoning that elevated this dish.

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I recently discovered a twist on one of my favorite Chicken Entrées that really blew my mind. This Baked Ricotta Chicken is a game changer.

I start with 4 boneless, skinless chicken breasts and a simple seasoning of salt, freshly ground black pepper, and 1 tsp of garlic powder then drizzle 1 tbsp olive oil over them. After that, I slather on 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, and 1/2 cup freshly grated Parmesan cheese.

Next, I pour 1 cup marinara sauce all over and sprinkle 1/2 tsp dried basil to bring everything together. This Baked Ricotta take on Ricotta Stuffed Chicken livens up Chicken Breast Recipes Baked style and gives new life to your Chicken Dinner Recipes.

Its simple, satisfying, and perfect if you’re in the mood for a bold, cheesy meal that really stands out. Enjoy this incredible blend of flavors that makes every bite worthwhile.

Why I Like this Recipe

I really love this baked ricotta chicken recipe for a bunch of reasons. First, I love how the three types of cheese come together to create this super gooey and flavorful topping. There’s just something magic about that melted mozzarella, creamy ricotta and a hint of tangy Parmesan that makes every bite feel like a treat.

Second, I like how simple it is to make. I mean, searing the chicken to get that nice browning and then tossing it in a rich marinara sauce right before baking really makes the recipe approachable, even if you’re not a pro in the kitchen. It’s perfect for a busy day when you still want something delicious.

Lastly, I’m all about that combination of seasonings. The garlic powder, salt, pepper, and a sprinkle of dried basil or Italian seasoning give the dish a balanced flavor that always keeps me coming back for more. Plus, tossing on some fresh basil at the end just adds that extra pop of freshness that I can’t resist.

Ingredients

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Chicken: lean protein that gives a hearty base for the dish and keeps it filling.
Marinara Sauce: tangy, rich in flavor and vitamins from tomatoes, adds a zesty kick.
Ricotta Cheese: smooth and creamy, brings a subtle richness plus a good dose of calcium.
Olive Oil: healthy fats with a nutty taste that helps the chicken brown nicely.
Garlic Powder: packs robust flavor and aroma; just a little goes a long way.
Mozzarella Cheese: melts beautifully and gives the dish a stretchy, mild creaminess.
Parmesan Cheese: adds a sharp, savory kick and extra saltiness for balance.
Dried Basil: offers bright herbal notes that balance the rich, savory flavors.

Ingredient Quantities

4 boneless, skinless chicken breasts (about 6 oz each)

Salt and freshly ground black pepper, to taste

1 tsp garlic powder

1 tbsp olive oil

1 cup marinara sauce

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

1/2 tsp dried basil or Italian seasoning

Fresh basil leaves (optional, for garnish)

How to Make this

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1. Preheat your oven to 375°F and lightly grease a baking dish.

2. Season the chicken breasts on both sides with salt, pepper, and garlic powder.

3. In a skillet, heat the olive oil over medium heat and sear the chicken for about 2 minutes per side just to brown them lightly.

4. Place the seared chicken in the baking dish and spoon marinara sauce evenly over each piece.

5. Add dollops of ricotta cheese on top of the marinara, covering the surface as evenly as possible.

6. Sprinkle the shredded mozzarella all over the dish, making sure it covers the chicken and sauce well.

7. Top everything off with freshly grated Parmesan cheese and dried basil or Italian seasoning.

8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheeses are melted.

9. Remove the dish from the oven and let it rest for a few minutes before serving.

10. Garnish with fresh basil leaves if using and enjoy your delicious baked ricotta chicken!

Equipment Needed

1. Oven – preheat to 375°F for baking the dish.
2. Baking dish – used to arrange and bake the seared chicken.
3. Skillet – needed to sear the chicken on medium heat.
4. Stove – to heat the skillet and cook the chicken initially.
5. Measuring spoons – to properly measure garlic powder, olive oil, and seasoning.
6. Measuring cups – for marinara sauce, ricotta, mozzarella, and Parmesan cheeses.
7. Cooking spoon – to spoon marinara sauce and dollops of ricotta evenly.
8. Spatula or tongs – to flip and maneuver the chicken in the skillet and baking dish.

FAQ

Q: Can I use different cheeses if I don't have ricotta?

A: Yeah, you can swap out ricotta for cottage cheese or even a mix of cream cheese and yogurt. They change the flavor a bit but still make the dish yummy.

Q: How do I ensure the chicken stays moist?

A: Make sure you don't overcook it. Use a meat thermometer and take the chicken out when it reaches 165°F. Baking at a slightly lower temp for a little longer helps too.

Q: Can this recipe be prepped ahead of time?

A: Sure, you can season and stuff the chicken earlier, then store it in the fridge before baking. Just let it come to room temp for about 20 minutes before putting it in the oven.

Q: What if I want more flavor from the marinara sauce?

A: Try adding a pinch of red pepper flakes or some minced garlic to the sauce before topping the chicken. It'll boost the flavor without being too overpowering.

Q: How should I store leftovers?

A: Let the chicken cool completely and store in an airtight container. It lasts up to 3 days in the fridge, and you can reheat it in the oven or microwave.

Baked Ricotta Chicken Recipe Substitutions and Variations

Chicken breasts: You can use thinly sliced pork chops or turkey breasts if you dont have chicken on hand.
Olive oil: Try using vegetable oil or even a bit of melted butter if youre in a pinch.
Marinara sauce: If you cant find marinara, a store bought pizza sauce or a simple homemade tomato sauce works great.
Ricotta cheese: Blended cottage cheese or even mascarpone can be used instead if youre looking for a similar creamy texture.
Parmesan cheese: Pecorino Romano is a good swap when you need a sharper flavour.

Pro Tips

1. When you sear the chicken in the pan, make sure to not overdo it cause you still need it to cook fully in the oven so it can get nice and juicy without drying out
2. Try to spoon the sauce and cheeses evenly to every single piece, a little extra effort here goes a long way in making every bite as good as it can get
3. Letting the chicken rest for a few minutes after taking it out of the oven is a must, it helps the juices settle in and keeps the meat tender
4. If you really like extra melty cheese, you might want to broil it for a couple more minutes at the end but keep a close eye on it cause it can go from gooey to burnt real fast