Baked Ricotta Chicken
A comforting and cheesy baked ricotta chicken perfect for family dinners.
Equipment
- 9x13 casserole dish For baking the chicken.
Ingredients
Main Ingredients
- 2 large chicken breasts, halved lengthwise
- 1 cup ricotta cheese whole milk preferred
- 1 cup parmesan cheese freshly grated
- 3 cloves garlic, minced
- 0.5 teaspoon Italian seasoning
- 2 cups marinara sauce
- 2 cups mozzarella cheese shredded
- Salt and pepper, to taste
- Fresh basil, optional for serving
Instructions
- Preheat your oven to 375°F and adjust the rack to the top third of the oven.
- Cut the chicken breasts in half lengthwise to create four thinner cutlets, then season them with salt and pepper.
- In a medium bowl, combine the ricotta, parmesan, minced garlic, and Italian seasoning, mixing well.
- Spread half of the marinara sauce in a 9x13 casserole dish, ensuring an even layer.
- Arrange the seasoned chicken pieces side by side in the casserole dish, then spread the ricotta mixture on top of each chicken piece.
- Spoon the remaining marinara sauce over each chicken piece.
- Cover the casserole dish tightly with foil and bake for 20 minutes.
- Remove the dish from the oven, uncover it, sprinkle the shredded mozzarella over the chicken, and return it to the oven for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F.
- For a golden finish, broil the dish for a couple of minutes, ensuring the cheese doesn't burn.
- Allow the chicken to rest for a few minutes before serving. Adjust seasoning with salt and pepper if necessary, and garnish with fresh basil if desired.
Notes
Recipe notes: This dish is great for meal prep and can be frozen for later use.