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Ricotta Chicken

Baked Ricotta Chicken

Tender chicken breasts baked with a creamy ricotta-parmesan mixture, topped with marinara and melted mozzarella, delivering a rich and easy dinner that tastes like restaurant-quality.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, poultry
Cuisine Italian
Servings 4 people
Calories 615 kcal

Equipment

  • 1 9x13 baking dish
  • 1 Meat thermometer optional for checking internal temperature
  • 1 aluminum foil for covering dish while baking
  • 1 mixing bowl

Ingredients
  

  • 1 ½ cups jarred marinara sauce
  • 4 boneless skinless chicken breasts trimmed and pounded to ½ inch thickness (about 1 ¾ to 2 pounds)
  • 1 ¼ cups whole milk ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 2 ½ cups whole milk mozzarella cheese shredded (divided: ½ cup mixed with ricotta, 2 cups for topping)
  • 1 large egg room temperature
  • ¾ teaspoon garlic powder
  • ¾ teaspoon Italian seasoning blend
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh basil chopped (optional garnish)

Instructions
 

  • Preheat oven to 375°F.
  • Spread half (¾ cup) of marinara sauce evenly in the bottom of a 9x13 baking dish.
  • Arrange the chicken breasts in a single layer in the baking dish.
  • In a mixing bowl, combine ricotta cheese, parmesan cheese, ½ cup mozzarella, egg, garlic powder, Italian seasoning, salt, and black pepper until smooth.
  • Divide the cheese mixture evenly and spread over each chicken breast.
  • Spoon the remaining ¾ cup marinara sauce over the cheese-coated chicken breasts, spreading gently without mixing.
  • Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil, sprinkle the remaining 2 cups mozzarella evenly on top, and bake uncovered for 15-20 minutes, or until the cheese is melted and chicken reaches 160–165°F.
  • Optionally, broil the cheese for 2-3 minutes to brown, watching carefully to prevent burning.
  • Let the chicken rest for 3-5 minutes before garnishing with fresh basil if desired.

Notes

  • Use good quality marinara for best flavor, or homemade if available.
  • Adjust baking time if chicken breasts vary in thickness from ½ inch.
  • Freshly grated parmesan melts better than pregrated varieties.
  • Cut large chicken breasts in half and pound evenly if needed.
  • Resting chicken keeps it tender and juicy when sliced.