Creamy Baked Ricotta Chicken (Print version)

Tender chicken baked with a rich, cheesy ricotta and herb topping

# What goes in:

→ Poultry

01 - 4 boneless skinless chicken breasts
02 - Salt and freshly ground black pepper to taste

→ Ricotta Mixture

03 - 1 cup whole milk ricotta cheese
04 - 1/3 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 2 cloves garlic finely minced
07 - 2 tablespoons chopped fresh parsley plus extra for garnish
08 - 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
09 - 1/2 teaspoon onion powder
10 - Zest of 1 lemon
11 - 1/2 teaspoon red pepper flakes optional

→ Finishing

12 - 2 tablespoons olive oil

# Cooking steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to accommodate chicken breasts in a single layer.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Arrange in prepared baking dish and drizzle with 1 tablespoon olive oil.
03 - Combine ricotta, Parmesan, mozzarella, minced garlic, parsley, basil, onion powder, lemon zest, and red pepper flakes in a mixing bowl. Season with salt and pepper. Mix thoroughly until evenly incorporated.
04 - Spread ricotta mixture generously over each chicken breast, ensuring tops are evenly covered.
05 - Drizzle remaining 1 tablespoon olive oil over the ricotta-topped chicken.
06 - Bake uncovered for 25-30 minutes until chicken reaches internal temperature of 165°F and topping is golden brown and bubbly.
07 - Let chicken rest for 5 minutes. Garnish with additional fresh parsley and serve immediately.

# Tips from flavorandfeast:

01 -
  • The ricotta topping keeps the chicken incredibly moist while creating this golden, slightly crispy crust that's absolutely addictive
  • It comes together in about 15 minutes of active prep but tastes like you spent way more effort on it than you actually did
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Thinner chicken breasts will cook faster than thicker ones, so try to buy breasts that are similar in size or pound the thicker ones to match
  • If your ricotta seems really watery, put it in a sieve over a bowl for 15 minutes before using, otherwise the topping can separate
  • The topping should be golden brown, not pale, so don't be afraid to leave it in an extra 5 minutes if needed
03 -
  • Buy whole milk ricotta instead of part-skim, the texture difference is worth the extra calories
  • A glass baking dish lets you see if the bottom is browning, but metal conducts heat better for crispier edges

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