Ricotta Chicken Bake (Printable Version)
Baked chicken breasts with creamy ricotta herb topping, marinara and melted mozzarella cheese.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
→ Ricotta Mixture
06 - 1 cup whole-milk ricotta cheese
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 2 tablespoons fresh parsley, finely chopped (or 1 tablespoon dried parsley)
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1 large egg
→ Topping
13 - 1/2 cup marinara sauce
14 - 1/2 cup shredded mozzarella cheese
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
02 - Pat the chicken breasts dry with paper towels. Rub both sides evenly with olive oil, then season generously 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 and the mixture is uniform.
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, covering the surface completely.
05 - Spoon the marinara sauce over the ricotta-covered chicken breasts. Sprinkle the remaining mozzarella cheese evenly across the top.
06 - Bake uncovered on the center rack for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbling.
07 - Remove from the oven and let rest for 5 minutes to allow the juices to redistribute. Garnish with additional fresh parsley if desired and serve warm.
# Expert Tips:
01 -
- The ricotta topping stays impossibly creamy on the inside while getting those gorgeous golden edges that make everyone reach for seconds.
- It transforms basic chicken breasts into something that tastes like you spent hours, but your actual hands on time is barely fifteen minutes.
02 -
- Do not skip drying the chicken before seasoning because wet chicken means the oil and spices slide right off into the pan instead of flavoring the meat.
- I once used a jarred marinara that tasted dull and the whole dish suffered for it, so choose a sauce with brightness and body.
03 -
- If your ricotta is very wet, press it gently in a clean towel or let it drain before mixing because excess moisture makes the topping weep instead of set.
- Letting the finished bake rest those five minutes is not optional, it is the difference between a tidy plate and a soupy mess.