A delightful and creamy baked ricotta chicken recipe that is perfect for dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 2
Category:Dinner
Method:Baking
Cuisine:Italian
Diet:Low Calorie
Ingredients
Scale
2 large boneless, skinless chicken breasts (about 1 pound total)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup marinara sauce
Fresh basil leaves for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
Heat the olive oil in a large oven-safe skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear the chicken for about 4-5 minutes on each side until golden brown.
Remove the skillet from heat. Spread the marinara sauce evenly over the chicken breasts.
Spoon the ricotta mixture over the marinara sauce, covering the chicken completely. Top with shredded mozzarella cheese.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
Once done, let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
For added flavor, marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before cooking.
Substitute the marinara sauce with pesto for a different flavor profile.