Baked Ricotta Chicken
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
542 kcal
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Course
Main Course
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Cuisine
American
Baked Ricotta Chicken
Description
Baked Ricotta Chicken combines seasoned chicken cutlets with a flavorful cheese mixture of ricotta, Parmesan, and garlic, enhanced by Italian seasoning. The chicken is placed over a layer of marinara sauce, topped with the ricotta mixture, then covered with more sauce and baked first under foil to keep it moist. Mozzarella cheese is added near the end and browned to create a golden, bubbly topping. This layered baking method ensures juicy chicken with a creamy, cheesy crust nestled in the tomato sauce.
The dish offers a rich combination of textures from the tender chicken to the creamy ricotta and melted mozzarella, accented by the light tang of marinara. Garlic and Italian herbs add subtle aromatic notes. Cooking times and temperatures are guidelines; checking the chicken with a thermometer ensures it reaches a safe internal temperature.
Serve this dish over pasta, rice, or mashed potatoes to soak up the sauce. Fresh basil can be added for a finishing touch if desired. Leftovers keep well and can be reheated gently to preserve the cheese texture.
Keep in mind that oven performance and chicken breast thickness affect cooking time. Using an instant-read thermometer is recommended to confirm doneness without overcooking.
Ingredients
- 2 large chicken breast cut in half lengthwise
- salt to taste
- black pepper to taste
- 1 cup ricotta cheese whole milk preferred
- 1 cup Parmesan Cheese freshly grated
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 2 cups marinara sauce
- 2 cups mozzarella cheese shredded
- basil optional, for serving, fresh
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Cut the chicken in half lengthwise to make four thinner cutlets, then season the chicken with salt & pepper.
- To a medium bowl, add the ricotta, parmesan, garlic, and Italian seasoning, and mix together.
- Pour half of the marinara sauce into a 9x13 casserole dish, and then spread it out evenly.
- Arrange the chicken side-by-side in the casserole dish, and spread the ricotta mixture on top of each piece of chicken.
- Spoon the rest of the marinara sauce over each piece of chicken.
- Tightly cover the casserole dish with foil and bake for 20 minutes.
- Take the casserole dish out of the oven, and remove the foil. Sprinkle the mozzarella on top of the chicken, and return it to the oven, uncovered, for 15 minutes or until the chicken is cooked through (165F).
- If desired, broil for a couple of minutes to brown the cheese (watch it doesn't burn).
- Let the chicken rest for a few minutes prior to serving. Season with extra salt & pepper if needed, and top with fresh basil if using.
Notes
- Cooking times vary depending on your oven and the thickness of chicken breasts; use a thermometer to confirm the center reaches 165°F.
- This recipe produces a generous amount of sauce that pairs nicely with pasta, rice, or mashed potatoes to absorb leftover sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 52g | 104% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 170mg | 57% |
| Sodium | 1552mg | 65% |
| Potassium | 947mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1437IU | 29% |
| Vitamin C | 11mg | 12% |
| Calcium | 662mg | 66% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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