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Whenever I'm after something creamy and easy for dinner, I reach for this cheesy ricotta chicken. Soft herbed ricotta and sharp Parmesan layer over juicy chicken breasts, topped off with a crunchy edge and a curtain of molten mozzarella. Everything cooks together and tastes like a warm, cheesy hug. It's always a showstopper for friends and family.
The first time it showed up at a birthday dinner, my mom grabbed the how-to even before the cake was cut. Now it's her go-to when guests are coming over.
Tasty Ingredients
- Marinara sauce: Make it fresh if you’ve got time or grab your best-loved jar—the deeper the red, the tastier the tomatoes
- Mozzarella cheese shredded: Freshly shredded melts like a dream, pick whole-milk for extra stretch
- Ricotta cheese: The creamier the better, full-fat is the way to go for the best melt
- Boneless skinless chicken breasts: Pick thick, springy ones without too much juice in the package
- Breadcrumbs: Crunch is key, so toast ’em or use panko if you can
- Grated Parmesan cheese: Nutty and salty—grab a wedge to grate for bold flavor
- Fresh basil: Chop up a big handful—bright green leaves make all the difference
- Dried oregano: Earthy Italian vibes, always smell it and skip if it has no scent
- Salt: Makes everything pop
- Garlic powder: Adds punch without the risk of burning
- Onion powder: Ties flavors together, go for clump-free powder
- Olive oil: Adds richness—grab extra virgin for better taste
- Black pepper: Cracked fresh for peppery bite
- Red pepper flakes: Sprinkle as much or little heat as you want
Simple Steps
- Rest and Enjoy:
- Let the hot chicken sit for a few minutes before digging in. This little wait means the cheese stays in place and the juices lock in. Dish up extra warm sauce on the side if you want.
- Melt the Cheese:
- Pop the pan back in for five quick minutes—just until that mozzarella is gooey and bubbling on top.
- Add Sauce and Mozzarella:
- As soon as chicken’s nearly done, spoon marinara over every piece. Top each one with a generous handful of mozzarella.
- Warm the Marinara:
- Pour your sauce into a pan and gently heat it up. Stir once or twice so it warms through but doesn’t splatter or burn.
- Bake the Chicken:
- Slide the tray in and bake twenty five to thirty minutes. Make sure the cheese turns golden and your chicken is at least 165°F (75°C) inside—check with a thermometer if you’ve got one.
- Add Breadcrumbs for Crunch:
- Shake a layer of crunchy crumbs on top of the ricotta. Pat gently so they stick and get a crispy finish in the oven.
- Top the Chicken with Ricotta:
- Cover each chicken breast edge-to-edge with the ricotta mix. Don’t be stingy; the more the merrier.
- Mix the Ricotta Filling:
- Dump the ricotta, grated Parmesan, basil, garlic powder, onion powder, oregano, and pepper flakes in a bowl. Stir with a fork until it’s nice and smooth.
- Season the Chicken:
- Scatter plenty of salt and cracked black pepper over both sides so every bite is tasty.
- Prepare the Chicken:
- Lay your chicken on the tray. Pour over a bit of olive oil and rub it all around so it stays juicy while baking.
- Preheat the Oven:
- Fire up your oven to 375°F (190°C). Line a sheet pan with parchment or grease it up. Wait until it’s hot before you start cooking.
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I always load more fresh basil on mine after baking—bright and lemony, it’s my favorite part. My dad once called dibs on eating the leftovers for breakfast and swore it tasted even better hours later.
How to Store It
Keep any extra chicken in a sealable container in your fridge for up to three days. To warm it up, cover with foil and bake at 325°F until hot, or microwave gently. It freezes well too—slice it first for grab-and-go portions and oven reheat if you want it crispy again.
Swaps You Can Make
Use light cottage cheese instead of ricotta if you want a lighter bite. Try parsley or spinach in place of basil. Can’t do gluten? Go for almond flour or crushed pork rinds instead of crumbs. Try fontina or provolone if mozzarella isn't your top pick. And choose panko for a mega crunch.
How to Serve
Pair with buttery polenta or a nest of spaghetti for ultimate comfort. Roasted green beans or a pile of shredded zucchini are tasty with it too. For something light, plop it on arugula or serve with a sharp balsamic salad.
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Where the Inspiration Comes From
This dish takes classic Italian flavors and gives them a shortcut. It’s a spin on what my Nonna called chicken Parm or ricotta bakes. Hers sometimes used veal, but we always picked chicken for busy nights. Melty cheese, saucy tomato, and creamy ricotta—the taste of family in every bite.
Frequently Asked Questions About Recipes
- → Can I use different herbs in the ricotta filling?
Definitely! Toss in parsley, thyme, or even some chopped spinach if you want to change it up or boost the flavors.
- → How do I know when the chicken is fully cooked?
You’ll know your chicken’s done when a meat thermometer reads 165°F (75°C) in the thickest part. That’s how you make sure it’s safe and juicy.
- → What can I substitute for breadcrumbs on top?
If you want fewer carbs, switch out the breadcrumbs for some crushed almonds or a bit of almond flour to keep things nice and crisp.
- → Is store-bought marinara sauce suitable?
Totally! Grab a jar of marinara from the store, or whip some up yourself if you’re feeling creative.
- → Can I prepare the dish ahead of time?
Sure can—get the chicken all filled and ready, then just pop it in the oven when you’re closer to dinnertime so it stays super fresh.