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Easy Baked Ricotta Chicken Recipe
Ash Tyrrell

Easy Baked Ricotta Chicken Recipe

I recently tried this 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.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.