Creamy Baked Ricotta Chicken (Print View)
Oven-baked chicken smothered in a creamy ricotta and herb topping with golden melted cheese.
# What You 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 basil
09 - 1/2 teaspoon onion powder
10 - Zest of 1 lemon
11 - 1/2 teaspoon chili flakes, optional
→ Finishing
12 - 2 tablespoons olive oil
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to accommodate the chicken breasts in a single layer.
02 - Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. Arrange in the prepared baking dish and drizzle with 1 tablespoon olive oil.
03 - In a medium bowl, combine ricotta, Parmesan, mozzarella, minced garlic, parsley, basil, onion powder, lemon zest, and chili flakes if using. Season with salt and pepper. Mix thoroughly until all ingredients are evenly distributed.
04 - Spread the ricotta mixture generously over each chicken breast, ensuring the tops are evenly covered.
05 - Drizzle the remaining 1 tablespoon olive oil over the ricotta-topped chicken breasts.
06 - Bake uncovered for 25-30 minutes until chicken reaches an internal temperature of 165°F and the topping is golden brown and bubbling.
07 - Let the chicken rest for 5 minutes before serving. Garnish with additional fresh parsley and serve hot.
# Expert Hints:
01 -
- It comes together in under 15 minutes of active prep but tastes like something from a restaurant kitchen
- The ricotta topping stays incredibly moist while getting those gorgeous golden crispy edges
02 -
- Overcrowding the pan creates steam instead of golden edges so give the chicken breathing room
- The ricotta mixture should be thick enough to mound not runny or it will slide off during baking
03 -
- Room temperature ricotta mixes more smoothly so take it out of the fridge about 30 minutes before starting
- Let the chicken rest before serving so those juices stay right where they belong