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Easy Baked Ricotta Chicken Recipe
Ben Carraoli

Easy Baked Ricotta Chicken Recipe

I have to admit, I’m obsessed with cheesy, comforting meals that require minimal effort. This easy baked ricotta chicken has become my go-to weeknight dinner. The oven does most of the work, and the combination of creamy ricotta, savory parmesan, and melty mozzarella makes every bite irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts cut in half lengthwise – thinner cutlets cook faster and more evenly.
  • Salt & pepper to taste – seasoning is key for bringing out the chicken’s natural flavor.
  • 1 cup ricotta cheese whole milk recommended – creamier and less grainy than part-skim.
  • 1 cup freshly grated parmesan cheese – grating it yourself enhances flavor and meltability.
  • 3 cloves garlic minced – adds aromatic depth; measure to your taste.
  • 1/2 teaspoon Italian seasoning – a blend of herbs that adds savory notes effortlessly.
  • 2 cups marinara sauce – your favorite jarred sauce works perfectly.
  • 2 cups shredded mozzarella cheese – melts beautifully and adds gooey richness.
  • Fresh basil optional – for garnish and a pop of color.

Method
 

  1. Preheat your oven to 375°F and move the rack to the top third. Slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with salt and pepper to enhance flavor.
  2. In a large bowl, combine ricotta, parmesan, minced garlic, and Italian seasoning. Mix until smooth and creamy, making sure all ingredients are evenly incorporated.
  3. Spread half of the marinara sauce evenly on the bottom of your baking dish. Lay the seasoned chicken cutlets on top, then spoon the ricotta mixture over each piece. Finish with the remaining marinara sauce.
  4. Cover the dish tightly with foil and bake for 20 minutes. This allows the chicken to cook evenly and the cheeses to meld. Remove foil, sprinkle shredded mozzarella over the top, and bake uncovered until chicken is cooked through. Broil for 1–2 minutes if you want extra bubbly cheese.
  5. Allow the baked chicken to rest for a few minutes before serving. Garnish with fresh basil for a pop of color and added freshness.

Notes

  • I always use whole milk ricotta; it’s creamier and richer.
  • Grate parmesan fresh for better flavor and texture.
  • Use a meat thermometer to prevent overcooking the chicken.
  • Let the chicken rest before slicing to keep it juicy.
  • Don’t skimp on marinara sauce—it’s part of the comfort factor!