Baked Ricotta Chicken

This Baked Ricotta Chicken is one of those dinners that looks like you put a lot more work into it than you actually did. The chicken is covered with a creamy ricotta and Pecorino mixture, plenty of marinara, and mozzarella, then baked until everything is hot and bubbly.

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Why You’ll Love This

This one went over really well at our house. It’s simple enough to make during the week, but once you pull that baking dish out of the oven with all that bubbling sauce and browned cheese, it definitely doesn’t feel like a boring chicken dinner.

I love how the ricotta stays creamy underneath all that melted mozzarella. And since there’s no breading or frying involved, it’s much easier than chicken Parmesan but still gives you that cheesy, saucy Italian dinner you’re craving.

• There’s no breading or frying to mess with.
• The ricotta mixture keeps the chicken from feeling like just another baked chicken breast.
• You only need a handful of easy-to-find ingredients.
• There’s plenty of sauce, which is always a good thing if you’re serving it with pasta or bread.
• Leftovers heat up really well the next day.

Looking for some other easy dinner recipes? Check out our Easy Meatloaf Recipe, Oven Baked Pork Tenderloin with Creamy Dijon Pan Sauce, Creamy Spinach and Mushroom Pasta (Easy One-Pan Dinner), One Pot Taco Pasta Skillet, and Spanish Pork Chops and Rice.

Ingredients Needed

• Chicken breasts – I use two large chicken breasts and slice them in half lengthwise. The thinner pieces cook more evenly and don’t take forever in the oven.
• Whole milk ricotta cheese – Definitely go with whole milk here. It’s creamier and has a much better texture when baked.
• Pecorino Romano – This adds a salty, sharp bite to the ricotta. We really like Pecorino, but Parmesan will work too.
• Garlic – Two fresh cloves go right into the ricotta mixture.
• Italian seasoning – Just enough to add some herbs without needing a bunch of separate seasonings.
• Kosher salt and black pepper – Bumps up those flavors!
• Marinara sauce – Homemade is great, but don’t hesitate to grab a jar of your favorite good quality sauce. That’s what makes this such an easy dinner.
• Mozzarella cheese – Because we’re not stopping with ricotta. You want a good layer of melted mozzarella across the top.
• Fresh parsley – Mostly for a little freshness and color at the end. You can also use fresh basil.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make Baked Ricotta Chicken

Step 1: Preheat the oven to 375°F. Slice two large chicken breasts in half lengthwise so you have four thinner pieces. Season both sides with a little kosher salt and black pepper.

Step 2: Add the ricotta, Pecorino Romano, garlic, Italian seasoning, kosher salt, and pepper to a bowl and stir until everything is well combined. Spread some of the marinara sauce in the bottom of a 9×13 baking dish. Arrange the chicken in a single layer over the sauce.

Step 3: Divide the ricotta mixture evenly between the chicken breasts and spread it over the tops. Spoon the remaining marinara over everything, then cover the dish with aluminum foil.

Step 4: Bake for 20 minutes, remove the foil, and sprinkle the mozzarella cheese on top of the chicken. Place it back in the oven, bake it uncovered for about 15 minutes, or until the internal temperature of the chicken reaches 165ºF, and the sauce and cheese are bubbling.

Step 5: If you want those browned, bubbly spots on top (and we do), turn on the broiler for a minute or two at the end. Allow the chicken to rest at least 10 minutes before serving. Garnish with chopped fresh parsley and serve over pasta or rice.

Tips

• Cut the chicken thin. This is important. Thick chicken breasts will take much longer to cook, and by the time they’re done, everything on top has been in the oven longer than it needs to be.
• Use whole milk ricotta. It really does make a difference here. It’s richer and creamier and holds up nicely in the oven.
• Use a marinara you already know you like. There aren’t a ton of ingredients in this recipe, so you’ll taste the sauce. Homemade is wonderful, but a good jarred marinara makes this ridiculously easy.
• Check the chicken with a thermometer. Don’t try to judge it by the cheese on top. Check the thickest piece and pull it when it reaches 165°F.

Variations

• Add spinach. Toss some chopped fresh spinach into the ricotta mixture.
• Give it some heat. A pinch of crushed red pepper flakes in the sauce is all you need.
• Use Parmesan instead of Pecorino. It’ll be a little milder, but it works just fine if that’s what you have.
• Finish with basil. Fresh basil is fantastic with the marinara and cheese. Use it instead of the parsley or throw on a little of both.

What to Serve With Baked Ricotta Chicken

We like this with pasta because there’s plenty of sauce and cheese to go around. Spaghetti, penne, or whatever pasta you already have in the pantry will work.

A salad and some garlic bread would make an easy dinner out of it too. And you’ll probably want the bread because leaving that marinara and melted cheese behind in the baking dish seems like a waste.

Storage

Store leftovers covered in the refrigerator for up to 3 days.

This reheats surprisingly well. For a single serving, the microwave is perfectly fine. For several pieces, cover them and warm them in a 350°F oven until heated through.

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