Creamy Ricotta Chicken Bake (Printable Version)
Creamy ricotta and herb-topped baked chicken with melted mozzarella and marinara, ready in under an hour.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
→ Ricotta Mixture
06 - 1 cup whole-milk ricotta cheese
07 - ½ cup freshly grated Parmesan cheese
08 - ½ cup shredded mozzarella cheese
09 - 2 tablespoons fresh parsley, finely chopped (or 1 tablespoon dried parsley)
10 - 1 teaspoon dried basil
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 1 large egg
→ Topping
13 - ½ cup marinara sauce
14 - ½ cup shredded mozzarella cheese
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
02 - Pat the chicken breasts dry with paper towels. Drizzle with olive oil and season both sides evenly with salt, black pepper, and garlic powder.
03 - In a medium mixing bowl, combine the ricotta cheese, Parmesan, mozzarella, parsley, dried basil, crushed red pepper flakes, and egg. Stir until all ingredients are thoroughly incorporated.
04 - Arrange the seasoned chicken breasts in a single layer in the prepared baking dish. Divide the ricotta mixture evenly and spread it over the top of each breast.
05 - Spoon marinara sauce over the ricotta-topped chicken. Sprinkle the remaining mozzarella cheese evenly across the surface.
06 - Bake uncovered for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
07 - Remove from the oven and let rest for 5 minutes. Garnish with additional fresh parsley if desired, then serve warm.
# Expert Hints:
01 -
- The ricotta mixture stays incredibly creamy and works just as well spooned over pasta the next day.
- It looks like you spent far more effort than you actually did, which makes it perfect for impressing guests without stress.
02 -
- If your chicken breasts are very thick, slice them horizontally or pound them flat, otherwise the ricotta topping will brown before the center cooks through.
- Check your marinara label for hidden gluten or added sugar if those matter to you, not all jarred sauces are created equal.
03 -
- Let the ricotta drain in a fine mesh strainer for ten minutes before mixing and your bake will hold its shape instead of weeping liquid.
- Broil for the last two minutes if you want those gorgeous dark spots on the cheese, but watch it like a hawk because it goes from perfect to charred in seconds.