Baked Ricotta Chicken

Tired of bland weeknights and takeout temptation? This Baked Ricotta Chicken is the comfort-food answer that’s actually fast, simple, and surprisingly light. I first made this recipe on a hectic Tuesday when my fridge was low and my patience was too four chicken breasts, a tub of ricotta, some marinara, and a sprinkle of cheese later, dinner was on the table in under an hour. It felt like a restaurant dish with home-cook ease. If you’re chasing an easy weeknight winner, the best Baked Ricotta Chicken recipe you’ll keep returning to is right here.

This dish is an excellent mix of creamy ricotta and melty mozzarella over juicy baked chicken think lasagna flavors without the noodles. It’s packed with protein, family-friendly, and adaptable for meal prep or a cozy dinner. If you like ricotta-forward flavors, you might also enjoy my simple toast recipe try the ricotta and tomato sourdough toast as an appetizer or side that echoes these flavors.

Why this recipe works

• Creamy ricotta + melty mozzarella creates a light, custardy topping that keeps chicken moist while adding richness.
• Marinara seals in flavor and adds acidity to cut through the richness balance is everything.
• Simple seasonings and short bake time make this an easy Baked Ricotta Chicken for beginners and busy cooks.
• Reliable texture: no pounding, no complicated techniques just assemble and bake for consistent results.

Ingredients

Step-by-step directions

1. Preheat oven to 375°F (190°C).

   • Tip: Make sure your oven rack is in the middle position for even baking. If your oven runs hot, set to 350°F to prevent over-browning.

2. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.

   • Tip: Pat the chicken dry with paper towels before seasoning so the spices stick. For extra flavor, salt at least 15 minutes ahead or up to overnight.

3. In a bowl, mix the ricotta, mozzarella, and Parmesan cheeses together.

   • Tip: Stir just until combined overmixing can make the ricotta watery. For a fluffier top, fold in a beaten egg (optional).

4. Place the chicken breasts in a baking dish and spread the cheese mixture evenly over each breast.

   • Tip: Spread the cheese in a slightly thicker layer in the center so it melts into a creamy dome as it bakes. For a prettier finish, use an offset spatula.

5. Pour the marinara sauce over the chicken and cheese.

   • Tip: Spoon sauce around the edges and a little on top. Too much sauce directly atop can make the cheese watery; you want a coating, not a pool.

6. Cover the dish with aluminum foil and bake for 25 minutes.

   • Tip: Covering traps steam and helps cook the chicken through without drying it out. If you prefer a crisper top, tent the foil rather than sealing tightly.

7. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly.

   • Tip: Use a meat thermometer chicken is done at 165°F (74°C) internal. If the cheese browns too fast, loosely tent foil again.

8. Allow to cool slightly before serving.

   • Tip: Let it rest 5–7 minutes so juices redistribute and the cheese sets slightly for cleaner slices.

Common mistakes to avoid

• Over-baking the chicken: This is the fastest route to dry meat. Use a thermometer and remove at 165°F. If breasts are large (8+ oz), increase covered bake time by 5–7 minutes.
• Using watery ricotta or sauce: Low-quality ricotta or watery jarred marinara can make the topping runny. Drain ricotta briefly in a fine mesh sieve if it seems very loose; choose a thicker marinara.
• Crowding the baking dish: Overlapping breasts steam instead of bake, leading to uneven cooking. Use a 9×13 pan for larger breasts or a smaller pan for tight batches.
• Skipping salt: Ricotta and mozzarella are mild under-salting leaves the dish flat. Season chicken and taste the cheese mixture (add a pinch more salt if needed).
• Not letting it rest: Cutting too soon will make the juices run; allow the dish a short rest to firm up.

Nutrition per serving (approximate)

• Calories: ~470 kcal per serving (1 chicken breast with toppings), based on 4 servings.
• Protein: ~45 g
• Fat: ~23 g
• Carbohydrates: ~8–12 g (mostly from marinara)
  Health benefits: High protein, good calcium from cheeses, and a tomato-based sauce provides lycopene and vitamin C.

Variations & customizations

• Health-friendly options:
  • Lower-fat: Use part-skim ricotta and reduced-fat mozzarella; use 1/2 cup marinara to cut carbs.
  • Keto-friendly: Use full-fat cheeses and swap marinara for a low-carb tomato puree seasoned with herbs.
  • Gluten-free: This recipe is naturally gluten-free just double-check the marinara label.
• Flavor twists:
  • Spinach & garlic: Fold 1 cup of sautéed, squeezed-dry spinach and 1 minced garlic clove into the ricotta for a Florentine spin.
  • Lemon & herbs: Add 1 tsp lemon zest and 1 tbsp chopped fresh basil for a bright finish.
  • Pesto swirl: Dollop basil pesto into the sauce before baking for an herbaceous depth.
• Equipment alternatives:
  • Air fryer: Use an oven-safe dish that fits your air fryer; reduce covered cook time to 15–18 minutes at 360°F, then crisp uncovered 5–7 minutes.
  • Broiler finish: If your oven lacks good heat, finish 2–3 minutes under broiler to brown the cheese watch closely.
  • Instant Pot / Slow cooker: Not ideal for crisping cheese, but you can cook chicken in sauce in a slow cooker and add cheese the final 20–30 minutes.

Make-ahead, storage & reheating

• Fridge storage: Store in an airtight container for up to 3–4 days. Keep sauce and chicken together to maintain moisture.
• Freezer tips: Freeze in a freezer-safe dish or individual portions up to 3 months. Thaw overnight in fridge before reheating.
• Best reheating method: Oven: 350°F covered with foil for 15–20 minutes, then uncover and bake 5–8 minutes to re-crisp cheese. Microwave reheats faster but may make cheese rubbery reheat gently at 50% power, covered, in short bursts.

Serving suggestions and pairings

• Side dishes:
  • Simple arugula salad with lemon vinaigrette cuts through richness.
  • Garlic roasted broccoli or asparagus for a green side.
  • Quick couscous, quinoa, or mashed potatoes to soak up sauce.
  • Crusty bread or my ricotta toast for dipping if you want extra carbs.
• Occasions:
  • Weeknight dinners: quick assembly and bake makes it weeknight-friendly.
  • Casual dinner parties: Bake in a larger dish and let guests serve themselves.
  • Meal prep: Doubles easily and reheats well for lunches or dinners.

NUTRITION INFORMATION (detailed)

• Calories per serving: ~470 kcal
• Macronutrient overview (per serving, approx.):
  • Protein: 45 g
  • Fat: 23 g (saturated fat ~10 g)
  • Carbohydrates: 10 g (fiber ~2 g, sugars ~6 g)
• Brief factual health note: This recipe provides a high-protein meal with calcium from ricotta and Parmesan and beneficial compounds from tomato sauce. To reduce saturated fat, choose part-skim cheeses and smaller portions of cheese.

FAQ

1. Can I make Baked Ricotta Chicken ahead of time?

   • Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. If fully baked, cool, then store in the fridge up to 4 days. Reheat in the oven for best texture.

2. Why is my Baked Ricotta Chicken dry?

   • Most often from over-baking. Use a meat thermometer and remove at 165°F. Also, using a thicker layer of cheese and a covered bake helps retain moisture.

3. Can Baked Ricotta Chicken be frozen?

   • Yes. Freeze baked or unbaked in a freezer-safe container up to 3 months. Thaw overnight in the fridge before reheating or finish baking from slightly frozen state and adjust time.

4. Is ricotta safe to bake with?

   • Absolutely. Ricotta softens and becomes creamy rather than separating like some delicate dairy. Choosing full-fat or part-skim ricotta gives a creamier result.

5. Can I use chicken thighs instead of breasts?

   • Yes. Boneless, skinless thighs stay juicy and are more forgiving for longer bake times. Reduce covered cooking time slightly if using smaller pieces.

Scaling & meal prep tips

• To double: Use a 9×13 pan or two pans to avoid crowding. Adjust bake time minimally but rely on a thermometer.
• For single servings: Bake one breast in a small oven-safe ramekin; timing may be slightly shorter.
• Prep shortcut: Mix the cheese topping and pre-season the chicken the night before. On busy nights, spread topping and add sauce before baking.

Conclusion

If you want a dependable, flavorful weeknight dinner that feels a little special, this Baked Ricotta Chicken delivers every time. Save this recipe, drop a comment to tell me your favorite variation, and share it with friends who love simple, cheesy dinners. Looking for more ricotta ideas? Try these related recipes next: “Garlic Ricotta Pasta” and “Spinach Ricotta Stuffed Shells.”

Baked Ricotta Chicken

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A fast and light comfort food that features creamy ricotta and melty mozzarella over juicy baked chicken, perfect for a quick weeknight meal.

• Total Time: 55 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and black pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
3. In a bowl, mix the ricotta, mozzarella, and Parmesan cheeses together.
4. Place the chicken breasts in a baking dish and spread the cheese mixture evenly over each breast.
5. Pour the marinara sauce over the chicken and cheese.
6. Cover the dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly.
8. Allow to cool slightly before serving.

Notes

For extra flavor, season chicken at least 15 minutes ahead or up to overnight. Avoid over-baking to prevent dry meat.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: High Protein