I recently tried this Easy Baked Ricotta Chicken Recipe, and I have to say—it blew me away! The chicken comes out tender and juicy, while the ricotta adds a creamy richness that makes every bite comforting.
If you enjoy dishes like this, you might also enjoy Persian Style Chicken Pilaf Recipe for a flavorful twist on chicken. I love how simple it is to prepare, yet it feels like a fancy dinner. After making it a few times, I’ve picked up some tricks to make it even better. Let me share this recipe with you so you can enjoy it too.
Ingredients
Here’s what I use to make this creamy, cheesy baked chicken. Each ingredient has a little tip from me to make it taste its best.
- 4 boneless, skinless chicken breasts – I prefer fresh chicken for juicier results.
- 1 cup ricotta cheese – Use whole-milk ricotta for creamier texture.
- 1/2 cup grated Parmesan cheese – Freshly grated gives a sharper, richer flavor.
- 2 teaspoons garlic powder – Adds depth without overpowering the ricotta.
- 1 teaspoon Italian seasoning – I like using a blend of oregano, basil, and thyme.
- Salt and black pepper, to taste – I always season generously; it makes a huge difference.
- 2 tablespoons olive oil – Helps the chicken brown and adds extra flavor.
- 1/2 teaspoon red pepper flakes (optional) – Gives a subtle kick if you like spice.
- 1/2 cup cherry tomatoes, halved – Adds freshness and slight sweetness.
- Fresh basil leaves, for garnish – Enhances color and flavor at the end.
Note: several servings.
Variations
I love customizing this dish depending on what I have at home or my dietary needs:
- Swap ricotta for cottage cheese or a dairy-free ricotta alternative.
- Use smoked paprika instead of garlic powder for a different flavor twist.
- Add spinach or zucchini for extra veggies and nutrients.
- Sprinkle a little shredded mozzarella on top for extra cheesiness.
If you’re exploring other hearty meat dishes, you can also enjoy Tender Red Wine Braised Lamb Shanks Recipe as a rich, savory option for dinner nights.
Cooking Time
Here’s a quick overview of the time you’ll spend in the kitchen:
- Prep Time: 10 minutes – I like to have everything ready before heating the oven.
- Cooking Time: 25 minutes – Just enough to get the chicken cooked and golden.
- Total Time: 35 minutes – Quick enough for a weeknight dinner.
Equipment You Need
- Baking dish – I use a 9×13-inch dish for even cooking.
- Mixing bowl – Perfect for combining ricotta and seasonings.
- Whisk or spoon – For blending the cheeses smoothly.
- Meat thermometer – Ensures chicken is perfectly cooked without drying out.
- Knife and cutting board – For slicing tomatoes and prepping chicken.
How to Make Easy Baked Ricotta Chicken Recipe
Prepare the Chicken
Start by preheating your oven to 400°F. I pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning. Drying it first helps the olive oil stick and gives a better sear.
Mix the Ricotta Filling
In a bowl, combine ricotta, Parmesan, garlic powder, and red pepper flakes if using. I like to whisk it until smooth and creamy—it spreads easily over the chicken this way.
Assemble the Dish
Spread the ricotta mixture evenly over the chicken breasts. I sometimes use the back of a spoon to get a smooth layer. Then, tuck cherry tomato halves around the chicken for extra flavor.
Bake the Chicken
Place the dish in the preheated oven and bake for about 25 minutes or until chicken reaches 165°F. I like to broil it for the last 2-3 minutes to get a lightly golden top.
Garnish and Serve
Remove from the oven, let it rest for 5 minutes, then sprinkle fresh basil over the top. I always take a moment here because the aroma is irresistible.
Additional Tips for Making This Recipe Better
From my experience, these little tweaks make a huge difference:
- I pat the chicken dry before seasoning to avoid watery ricotta.
- Using fresh Parmesan instead of pre-grated makes the topping richer.
- I let the chicken rest after baking; it keeps it juicy.
- Adding a drizzle of balsamic glaze right before serving enhances the flavor.
- I occasionally add a pinch of nutmeg to the ricotta for a subtle warmth.
How to Serve Easy Baked Ricotta Chicken Recipe
This chicken is versatile, and I love serving it with:
- A side of garlic roasted vegetables for a colorful plate.
- Creamy mashed potatoes or risotto to complement the ricotta.
- Crusty bread to soak up the cheesy juices.
- Garnishing with extra Parmesan or microgreens makes it look restaurant-ready.
Nutritional Information
For those keeping an eye on their intake, here’s a quick overview per serving:
- Calories: 350-400 – depending on cheese and portion size.
- Protein: 35g – perfect for a protein-rich dinner.
- Carbohydrates: 6g – mostly from tomatoes and spices.
- Fat: 20g – mainly from ricotta and olive oil.
Make Ahead and Storage
Storing
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve after a day.
Freezing
You can freeze baked chicken in portions for up to 2 months. I wrap each piece in foil, then place them in a freezer bag to avoid freezer burn.
Reheating
I reheat in the oven at 350°F for 10-15 minutes or until warmed through. I avoid microwaving too much—it keeps the ricotta creamy and prevents drying out.
Why You’ll Love This Recipe
Here’s why I can’t get enough of this baked ricotta chicken:
- It’s easy to prepare – perfect for busy nights or last-minute dinner plans.
- Creamy and flavorful – the ricotta makes every bite indulgent without being heavy.
- Versatile – you can change herbs, add vegetables, or make it dairy-free.
- Healthy and protein-packed – satisfies hunger and supports a balanced meal.
- Restaurant-worthy – it looks and tastes impressive but takes minimal effort.
Easy Baked Ricotta Chicken Recipe
Ingredients
Method
- Start by preheating your oven to 400°F. I pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning. Drying it first helps the olive oil stick and gives a better sear.
- In a bowl, combine ricotta, Parmesan, garlic powder, and red pepper flakes if using. I like to whisk it until smooth and creamy—it spreads easily over the chicken this way.
- Spread the ricotta mixture evenly over the chicken breasts. I sometimes use the back of a spoon to get a smooth layer. Then, tuck cherry tomato halves around the chicken for extra flavor.
- Place the dish in the preheated oven and bake for about 25 minutes or until chicken reaches 165°F. I like to broil it for the last 2-3 minutes to get a lightly golden top.
- Remove from the oven, let it rest for 5 minutes, then sprinkle fresh basil over the top. I always take a moment here because the aroma is irresistible.
Notes
- I pat the chicken dry before seasoning to avoid watery ricotta.
- Using fresh Parmesan instead of pre-grated makes the topping richer.
- I let the chicken rest after baking; it keeps it juicy.
- Adding a drizzle of balsamic glaze right before serving enhances the flavor.
- I occasionally add a pinch of nutmeg to the ricotta for a subtle warmth.
