Baked Ricotta Chicken

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Looking for a comforting and incredibly cheesy chicken dinner that tastes like it came straight from your favorite Italian restaurant? This Baked Ricotta Chicken is everything you want on a cozy weeknight. Juicy, tender chicken breasts are topped with a savory ricotta and herb mixture, smothered in marinara, then crowned with bubbling, golden mozzarella. It’s a beautiful blend of creamy, cheesy, and tangy with fresh basil on top to brighten every bite.

Whether you’re hosting friends or just treating yourself, this recipe feels extra special but is surprisingly easy to put together. With just a few simple ingredients and a single baking dish, you’ll create a meal that satisfies both comfort food cravings and weeknight dinner goals. Serve it over pasta, with crusty bread, or alongside a crisp salad. No matter what, you’re in for a dinner win.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts work best for this recipe. They bake up juicy and tender under the ricotta topping and soak in all that saucy goodness without drying out. If you prefer dark meat, boneless thighs can also work well and will bring an even richer flavor to the dish.

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Ingredients for the Baked Ricotta Chicken

Chicken Breasts: The base of the dish, providing lean protein and structure to hold the cheesy topping.

Ricotta Cheese: Adds a creamy and slightly sweet contrast to the tangy marinara. It melts into the chicken beautifully.

Mozzarella Cheese: Essential for that stretchy, golden, bubbling top that makes baked Italian dishes irresistible.

Parmesan Cheese: Adds sharp, salty depth to balance the richness of the ricotta.

Egg: Helps bind the ricotta mixture together so it doesn’t melt away.

Fresh Basil & Italian Seasoning: Bring in that classic herby aroma and flavor that pairs so well with tomato-based dishes.

Garlic Powder & Onion Powder: These pantry staples layer in subtle savory notes that deepen the flavor.

Marinara Sauce: Acts as the saucy base to keep the chicken moist and create a delicious, tomato-rich finish.

Salt & Pepper: Always essential to season each layer to taste.

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How To Make the Baked Ricotta Chicken

Step 1: Prepare the Chicken

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. Lay the chicken breasts flat in the dish and season both sides with salt, pepper, and a pinch of garlic powder.

Step 2: Make the Ricotta Mixture

In a bowl, combine ricotta cheese, one egg, grated Parmesan, chopped fresh basil, Italian seasoning, garlic powder, and onion powder. Mix until fully combined and creamy.

Step 3: Spread and Sauce

Evenly spread a generous amount of the ricotta mixture over each chicken breast. Pour marinara sauce around and slightly over the chicken. Don’t drown it—you want the ricotta layer to remain visible.

Step 4: Add Cheese

Top each piece with a generous layer of shredded mozzarella. For extra flavor, you can sprinkle on more Parmesan and a few fresh basil ribbons.

Step 5: Bake Until Bubbly

Cover the dish loosely with foil and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly and the chicken reaches an internal temperature of 165°F (74°C).

Step 6: Rest and Garnish

Let the dish sit for 5 minutes before serving. Garnish with more fresh basil if desired.

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How to Serve and Store Baked Ricotta Chicken

This dish is incredibly versatile and pairs beautifully with pasta, garlic bread, or a fresh green salad. For a heartier meal, serve it over spaghetti or penne to soak up all that cheesy marinara goodness. Want something lighter? Roasted vegetables or zucchini noodles make great low-carb sides.

When it comes to storing leftovers, simply transfer the chicken to an airtight container and refrigerate for up to 4 days. To reheat, bake covered at 350°F until warmed through, or microwave on medium power in 1-minute intervals. You can also freeze the cooked chicken for up to 2 months, though the texture of the ricotta may change slightly.

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Frequently Asked Questions

What can I use instead of ricotta?

If you don’t have ricotta on hand, try using cottage cheese (blended until smooth) or mascarpone for a richer option. Just note the flavor and texture will vary slightly.

Can I make this ahead of time?

Yes! Assemble the dish up to the baking step, cover it tightly, and store it in the fridge for up to 24 hours. When you’re ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.

Can I use store-bought marinara sauce?

Absolutely. Choose a high-quality brand or your favorite homemade version. Look for one with minimal added sugar and bold tomato flavor.

How do I know the chicken is fully cooked?

The best way to tell is with a meat thermometer. Chicken is safe to eat at an internal temperature of 165°F (74°C). Check the thickest part of the breast to be sure.

What kind of mozzarella should I use?

Use shredded whole milk mozzarella for the best melt and flavor. Pre-shredded works fine, but freshly shredded cheese will give you that extra gooeyness.

Is this recipe gluten-free?

Yes, the Baked Ricotta Chicken itself is gluten-free. Just be mindful of any sides you serve, and check your marinara sauce label to confirm.

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Want More Chicken Dinner Ideas?

If this Baked Ricotta Chicken is a hit in your kitchen, you’ll definitely want to check out these other flavorful chicken recipes from Life with Nina:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta — a rich, creamy pasta dish that complements chicken perfectly.
• Cafeteria Noodles with Garlic Butter Chicken Bites for a nostalgic and comforting combo.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli — perfect for a hearty family dinner.
• Garlic Parmesan Chicken and Potatoes is another one-pan wonder bursting with flavor.
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce if you’re craving something ultra creamy and satisfying.

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And I’d love to hear how it turned out for you! Did you go heavy on the cheese or add some spice? Share your tweaks, your pics, or ask a question in the comments. Cooking is always better when we do it together.

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