Baked Ricotta Chicken Dinner (Print-Friendly Format)
Chicken cutlets baked with herbed ricotta, marinara, mozzarella—easy, cheesy, and perfect for a cozy meal.
# Required Ingredients:
→ Chicken and Seasoning
01 -
2 large boneless, skinless chicken breasts, sliced horizontally into 4 cutlets
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Ricotta Mixture
04 -
240 ml (1 cup) whole-milk ricotta cheese
05 -
50–100 g (½–1 cup) finely grated Parmesan cheese
06 -
3 garlic cloves, minced
07 -
1 tsp Italian seasoning or equal blend of dried basil and oregano
→ Assembly
08 -
480 ml (2 cups) marinara sauce
09 -
100–200 g (1–2 cups) shredded mozzarella cheese
10 -
Fresh basil leaves, finely sliced, for garnish (optional)
# How to Make It:
01 -
Preheat oven to 190°C. Lightly grease a 23 × 33 cm baking dish.
02 -
Pat chicken cutlets dry and season both sides with salt and pepper.
03 -
In a medium bowl, combine ricotta, Parmesan, minced garlic, and Italian seasoning until smooth.
04 -
Spread half the marinara sauce evenly over the base of the prepared dish. Arrange chicken cutlets in a single layer on top.
05 -
Divide the ricotta mixture evenly over each chicken cutlet. Pour remaining marinara sauce over the top.
06 -
Cover the dish tightly with foil and bake for 20 minutes.
07 -
Remove foil, scatter mozzarella evenly across the surface, and continue baking uncovered for 15 minutes, or until the chicken is cooked through (internal temperature reaches 74°C).
08 -
If desired, broil for 1–2 minutes to achieve golden, bubbling cheese.
09 -
Rest for 5 minutes before garnishing with fresh basil and serving.
# Additional Information:
01 -
Enhance nutrition by blending fresh spinach into the ricotta mixture prior to assembly.
02 -
Use arrabiata sauce for a spicy variation.
03 -
Boneless skinless chicken thighs can be substituted for a juicier alternative.