Baked Ricotta Chicken Italian (Print)
Chicken cutlets baked with herbed ricotta, marinara, and mozzarella for an easy Italian-inspired dinner.
# Ingredients:
→ Poultry
01 -
2 large boneless, skinless chicken breasts, sliced into 4 cutlets
→ Dairy
02 -
250 ml whole-milk ricotta cheese
03 -
60–120 g grated Parmesan cheese
04 -
100–200 g shredded mozzarella cheese
→ Pantry
05 -
2 cups (480 ml) marinara sauce
→ Seasonings and Fresh
06 -
3 garlic cloves, finely minced
07 -
1 teaspoon Italian seasoning blend or dried basil and oregano
08 -
Salt and freshly ground black pepper, to taste
09 -
Fresh basil leaves, for garnish (optional)
# Steps:
01 -
Set oven to 190 °C and lightly grease a 22×33 cm baking dish.
02 -
Pat chicken cutlets dry and season both sides with salt and pepper.
03 -
In a bowl, combine ricotta, Parmesan, minced garlic, and Italian seasoning until smooth.
04 -
Spread half the marinara sauce across the base of the baking dish. Arrange chicken cutlets evenly over sauce.
05 -
Distribute the ricotta mixture evenly over each cutlet, then pour remaining marinara sauce over the top.
06 -
Cover dish tightly with foil and bake for 20 minutes.
07 -
Remove foil, sprinkle shredded mozzarella evenly, and return to oven uncovered for 15 minutes, or until chicken is cooked through (internal temperature reaches 74 °C).
08 -
If desired, broil 1–2 minutes to achieve a golden cheese crust.
09 -
Let rest for 5 minutes. Garnish with fresh basil before serving.
# Notes:
01 -
Mix fresh spinach into the ricotta layer for added nutrients.
02 -
For a spicy alternative, substitute with arrabiata sauce.
03 -
Replace chicken breasts with boneless thighs for a juicier texture.