Tasty Baked Ricotta Chicken (Print View)
Tender chicken breasts topped with ricotta, Parmesan and herbs, baked golden for an easy, high-protein, gluten-free main.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 1 cup ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1 cup shredded mozzarella cheese
→ Vegetables & Herbs
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
07 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
→ Spices & Seasonings
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Other
12 - 2 tablespoons olive oil
13 - 1/2 cup marinara sauce (optional, for serving)
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
03 - Place the seasoned chicken breasts in a single layer in the prepared baking dish.
04 - In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, half of the mozzarella, minced garlic, chopped parsley, basil, dried oregano, and crushed red pepper flakes. Stir until thoroughly blended.
05 - Divide and spread the ricotta herb mixture evenly over each chicken breast. Sprinkle the remaining mozzarella cheese on top of each portion.
06 - Drizzle the olive oil over the topped chicken breasts to promote browning and moisture retention.
07 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the tops are golden brown.
08 - Remove from the oven, garnish with additional chopped parsley, and serve hot. Offer warmed marinara sauce on the side if desired.
# Expert Hints:
01 -
- It transforms plain chicken breasts into something that tastes like you spent hours, but the real work is maybe ten minutes of mixing and spreading.
- The ricotta topping stays incredibly moist and creamy, which means even if you accidentally overcook the chicken a little, nobody will ever notice.
02 -
- Do not skip drying the chicken breasts because excess moisture makes the ricotta topping slide right off during baking instead of setting into a golden crust.
- Checking the internal temperature with a thermometer saved me from serving dry chicken more times than I care to admit, and it takes about five seconds.
03 -
- If your chicken breasts are thick, butterfly them or pound them to even thickness so the ricotta topping does not burn before the meat cooks through.
- Let the ricotta mixture sit for ten minutes after mixing before spreading it, giving the dried herbs time to hydrate and the flavors to marry into something much more cohesive.