Baked Ricotta Chicken Dinner

Baked ricotta chicken is what I make when I want dinner to feel special but need something easy enough for a weeknight. Juicy chicken cutlets baked in herby ricotta, marinara, and bubbling mozzarella capture everything I love about cozy Italian flavors with hardly any fuss.

I whipped this up on a busy Tuesday when I was craving something hearty and homemade. Now my husband requests it every time we get a chill in the air.

Ingredients

• Boneless skinless chicken breasts: These cook up so tender and are easy to portion I always look for organic chicken for the cleanest flavor
• Salt and pepper: Essential for seasoning and drawing out the chicken’s juices Use freshly cracked pepper if you can
• Whole milk ricotta cheese: Makes the filling rich and creamy Choose a ricotta with very few added stabilizers for best texture
• Grated Parmesan cheese: Adds salty depth and a savory finish Fresh grated always melts better
• Minced garlic: Brightens the dish with a touch of spice Look for firm unbruised cloves
• Italian seasoning or basil oregano mix: Brings out true Italian flavor A blend with dried rosemary and thyme gives a really nice balance
• Marinara sauce: Layers in tangy tomato sweetness with herbs Choose a sauce with simple ingredients
• Shredded mozzarella cheese: Melts into gooey goodness Whole milk mozzarella has the best stretch
• Fresh basil as an optional garnish: Adds a pop of color and a garden fresh aroma

Step-by-Step Instructions

Prep and Season Chicken:

Pat chicken breasts dry with paper towels Slice into four thin cutlets so they cook evenly Arrange on a plate and season both sides generously with salt and freshly ground black pepper

Mix Ricotta Filling:

In a medium bowl combine ricotta grated Parmesan minced garlic and Italian seasoning until you have a smooth herby mixture Use a spoon or spatula to mash it all together so the flavors mix fully

Layer the Baking Dish:

Grease a nine by thirteen inch baking dish Spread half of the marinara sauce on the bottom then set chicken cutlets evenly on top Make sure the sauce coats the dish so nothing sticks

Assemble the Chicken:

Using a spoon divide the ricotta mixture over each chicken cutlet Smoothing it gently so each one gets a thick even layer

Add Sauce and Bake:

Pour the remaining marinara sauce over the ricotta topped chicken Cover the dish tightly with foil and bake at three hundred seventy five degrees Fahrenheit for twenty minutes This lets the chicken steam and stay juicy

Finish with Cheese:

Remove the foil Sprinkle the shredded mozzarella evenly over all the chicken Return to the oven and bake uncovered another fifteen minutes or until the cheese is bubbly and golden and the chicken is cooked through to one hundred sixty five degrees Fahrenheit

Broil for Golden Top and Rest:

If you want a deeply browned cheesy top broil for one to two minutes watching closely to avoid burning Let the chicken rest for five minutes then garnish with fresh basil before serving

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The rich creamy ricotta always ends up being my favorite bite especially when it gets a little browned on the edges It reminds me of Sunday dinners with my family where everyone fights for the cheesy edge pieces

Storage Tips

Let baked chicken cool completely before storing Place leftovers in an airtight container and refrigerate for up to three days Reheat gently in the oven or microwave adding a splash of marinara if needed to keep it moist You can also freeze portions tightly wrapped for up to two months Thaw overnight in the fridge and reheat before eating

Ingredient Substitutions

Try swapping chicken breasts for boneless skinless thighs for extra juiciness You can use part skim ricotta if needed but the flavor and texture are best with whole milk If you are out of Parmesan substitute with pecorino romano or even a sharp provolone For a spicy kick use arrabiata sauce instead of plain marinara

Serving Suggestions

This dish goes perfectly with a side of garlic bread and a simple green salad Sometimes I serve it over cooked pasta or roasted vegetables for a fuller meal Leftovers make an amazing sandwich on toasted ciabatta with extra sauce

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Cultural and Historical Context

Ricotta and tomato sauce are classic Italian ingredients found in many timeless recipes like lasagna and baked ziti This dish borrows that tradition but streamlines it for busy home cooking It captures the heart of Italian comfort food and brings a bit of Old World warmth to the table

Frequently Asked Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully and offer a juicier texture. Just ensure they cook through completely.

→ Is fresh basil necessary?

Fresh basil is optional but provides a fragrant finish. Dried basil or parsley can be used as alternatives.

→ How can I add more vegetables?

Wilted spinach can be mixed into the ricotta layer for extra greens, or serve with a side of roasted vegetables.

→ What type of marinara sauce works best?

Choose your favorite marinara, either homemade or store-bought. Arrabiata sauce offers a spicy twist if you prefer heat.

→ How do I know when the chicken is fully cooked?

The chicken is ready when it reaches an internal temperature of 165 °F and the cheese is golden and bubbly.