Baked Ricotta Chicken Italian

This baked ricotta chicken is the ultimate cozy dinner for busy nights when you crave something cheesy and satisfying. Tender chicken bakes under a creamy herbed ricotta blanket with tangy marinara and gooey mozzarella all in one dish. I love how hands-off this is and how every layer melds together for maximum flavor comfort.

The first time I made this I was short on time and wanted something that felt just a bit special Nobody guessed how easy it was to assemble Everyone went back for seconds and now it is on constant rotation at my house

Ingredients

• Chicken breasts: sliced into cutlets for fast even cooking Look for plump cutlets with no watery residue for juicier results
• Ricotta cheese: whole milk for creaminess and richness Make sure you buy ricotta that is fresh without any sour smell
• Parmesan: freshly grated offers maximum nutty flavor and better melting Try to use a wedge rather than pre grated if possible
• Garlic: freshly minced lends classic Italian depth and a savory aroma
• Italian seasoning: or a basil oregano blend brings freshness and herbal notes Dried or fresh works well just ensure the herbs are vibrant in scent
• Marinara sauce: use your favorite store bought or homemade for a tomatoey base Look for one with a short ingredient list and no added sugar
• Mozzarella cheese: shredded melts perfectly for that iconic cheesy top Always go for whole milk and shred yourself if you have time for extra melt
• Salt and pepper: rounds out all the flavors Season generously but taste as you go
• Fresh basil: brightens up each serving with a pop of color and herbal lift

Step-by-Step Instructions

Prepare the Chicken

Pat your chicken cutlets very dry with paper towels then season both sides well with salt and pepper This ensures the seasoning sticks and you get the best browning in the oven

Make the Ricotta Mixture

Combine ricotta Parmesan minced garlic and Italian seasoning in a bowl Stir until everything is evenly blended The ricotta should be creamy but not runny so adjust Parmesan as needed

Assemble the Dish

Spread half of the marinara sauce over the bottom of your greased baking dish so it coats the pan Lay the chicken cutlets in a single layer on the sauce

Top the Chicken

Distribute the ricotta mixture evenly over each piece of chicken Use a spoon or spatula to spread it to the edges

Add the Sauce and Cheese

Pour the rest of the marinara over the chicken and top with mozzarella cheese Make sure the surface is fully covered for a bubbly cheesy finish

Bake Covered

Cover the dish tightly with foil Bake for 20 minutes This keeps the chicken moist and helps flavors meld

Finish Baking Uncovered

Remove the foil and bake for another 15 minutes or until the cheese is golden and the chicken is cooked through to 165 degrees Fahrenheit If you want a browned cheesy top broil for one or two extra minutes but watch closely

Rest and Serve

Let your dish stand five minutes off heat before garnishing with fresh basil This step helps the cheese set and makes serving easier

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One of my favorite parts of this dish is how easily the ricotta lifts the entire meal It adds a creamy cheesy layer without making everything heavy I remember the first time my mom baked ricotta over chicken she lit a candle at the table and made us all feel like we were in a restaurant right at home

Storage Tips

Let leftovers cool completely before covering and refrigerating They will keep for up to three days in a tightly sealed container For best results reheat covered in a 350 degree oven until warmed through This helps keep the cheese melty and the chicken juicy

Ingredient Substitutions

You can easily swap chicken thighs for an even juicier bite or use a plant based ricotta plus sliced zucchini for a vegetarian option If you want extra vegetables stir in chopped spinach or roasted red peppers to the ricotta mixture Try different cheeses like provolone or asiago on top for a fun twist

Serving Suggestions

Serve this chicken over pasta or polenta to soak up all the flavorful sauce For a lighter meal pair it with sautéed greens or a crisp Caesar salad My family loves it with garlic bread to mop the extra marinara from their plates

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Cultural History

Ricotta baked dishes have deep roots in Italian home cooking where fresh cheeses and tomatoes come together for family style meals Though this recipe is a shortcut version it draws from classics like chicken parmigiana and ricotta stuffed shells The style celebrates easy comfort perfect for weeknights

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier result. Adjust baking time as needed.

→ How do I tell if the chicken is cooked through?

Check that the internal temperature reaches 165 °F (74 °C) and juices run clear before serving.

→ What can I add to the ricotta mixture?

Fresh spinach, chopped herbs, or a pinch of chili flakes can boost flavor and nutrition.

→ Is it possible to make this ahead?

Assemble the dish, cover, and refrigerate for up to a day. Bake when ready to serve for best texture.

→ What sides go well with this dish?

Serve with garlic bread, a green salad, or roasted vegetables to round out the meal.

→ Can I substitute the marinara sauce?

Try arrabiata for a spicy kick or use your favorite homemade or store-bought red sauce.