Creamy Baked Ricotta Chicken (Printable)

Tender oven-baked chicken smothered in a creamy ricotta and herb cheese topping

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste

→ Ricotta Mixture

03 - 1 cup ricotta cheese, whole milk preferred
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
09 - 1/2 teaspoon onion powder
10 - Zest of 1 lemon
11 - 1/2 teaspoon chili flakes

→ Finishing

12 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - Pat chicken breasts dry and season both sides well with salt and pepper. Arrange them in the prepared baking dish. Drizzle with 1 tablespoon olive oil.
03 - In a bowl, combine ricotta, Parmesan, mozzarella, garlic, parsley, basil, onion powder, lemon zest, and chili flakes. Season with a little salt and pepper. Mix until well combined.
04 - Spread the ricotta mixture generously over each chicken breast, covering the tops evenly. Drizzle the remaining olive oil over the ricotta topping.
05 - Bake, uncovered, for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F) and the topping is golden and bubbling.
06 - Let rest for 5 minutes, garnish with extra parsley, and serve hot.

# Expert Suggestions:

01 -
  • The ricotta topping stays incredibly moist while creating this gorgeous golden crust that makes everyone think you spent hours on it
  • Its one of those rare dinners that feels fancy enough for company but comes together in under 15 minutes of prep
02 -
  • The ricotta layer will puff up dramatically in the oven and then settle down as it cools so do not panic when it rises
  • Using an instant read thermometer is the only way to guarantee juicy chicken because cutting into it releases all those precious juices
03 -
  • Buy block mozzarella and shred it yourself because the pre shredded stuff has anti caking agents that prevent proper melting
  • If the topping browns too quickly, tent it loosely with foil for the last 10 minutes of baking

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