Creamy Baked Ricotta Chicken (Printable Version)

Tender baked chicken smothered in a creamy ricotta and herb topping with melted cheeses.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste

→ Ricotta Mixture

03 - 1 cup ricotta cheese (whole milk preferred)
04 - 1/3 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons chopped fresh parsley (plus extra for garnish)
08 - 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
09 - 1/2 teaspoon onion powder
10 - Zest of 1 lemon
11 - 1/2 teaspoon chili flakes (optional)

→ Finishing

12 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - Pat chicken breasts dry and season both sides well with salt and pepper. Arrange them in the prepared baking dish. Drizzle with 1 tablespoon olive oil.
03 - In a bowl, combine ricotta, Parmesan, mozzarella, garlic, parsley, basil, onion powder, lemon zest, and chili flakes. Season with a little salt and pepper. Mix until well combined.
04 - Spread the ricotta mixture generously over each chicken breast, covering the tops evenly.
05 - Drizzle the remaining olive oil over the ricotta topping.
06 - Bake, uncovered, for 25 to 30 minutes, or until the chicken is cooked through (internal temperature 165°F) and the topping is golden and bubbling.
07 - Let rest for 5 minutes, garnish with extra parsley, and serve hot.

# Expert Hints:

01 -
  • The ricotta keeps the chicken incredibly moist while creating this dreamy, creamy topping that feels restaurant fancy
  • Everything comes together in one pan with minimal active work
  • You get all the comfort of baked pasta without the heavy carbs
02 -
  • Letting the chicken rest for those 5 minutes makes all the difference between a neat slice and a messy slide
  • The topping should be lightly golden, not dark brown, so keep an eye on it in those last few minutes
  • Thin chicken breasts cook faster, so if yours are on the slender side check at 20 minutes
03 -
  • Room temperature ricotta spreads more easily, so take it out of the fridge 20 minutes before you start
  • If your chicken breasts are thick, give them a quick pound between parchment paper for even cooking
  • Extra fresh herbs on top before serving make such a difference in presentation

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