Creamy Baked Ricotta Chicken (Print version)

Tender chicken breasts topped with a creamy ricotta, parmesan, and herb mixture, baked to golden perfection.

# What you need:

→ Poultry

01 - 4 boneless skinless chicken breasts
02 - Salt and pepper to taste

→ Ricotta Mixture

03 - 1 cup whole milk ricotta cheese
04 - 1/3 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 2 cloves garlic finely minced
07 - 2 tablespoons chopped fresh parsley plus extra for garnish
08 - 1 tablespoon chopped fresh basil or 1 teaspoon dried
09 - 1/2 teaspoon onion powder
10 - Zest of 1 lemon
11 - 1/2 teaspoon chili flakes optional

→ Finishing

12 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - Pat chicken breasts dry and season both sides generously with salt and pepper. Arrange in the prepared baking dish and drizzle with 1 tablespoon olive oil.
03 - In a bowl, combine ricotta, Parmesan, mozzarella, garlic, parsley, basil, onion powder, lemon zest, and chili flakes. Season with salt and pepper. Mix until thoroughly incorporated.
04 - Spread the ricotta mixture generously over each chicken breast, ensuring even coverage across the tops.
05 - Drizzle the remaining 1 tablespoon olive oil over the ricotta topping.
06 - Bake uncovered for 25 to 30 minutes until chicken reaches internal temperature of 165°F and the topping is golden brown and bubbling.
07 - Let the chicken rest for 5 minutes before serving. Garnish with additional fresh parsley and serve hot.

# Expert advice:

01 -
  • Everything comes together in under 15 minutes of prep time, leaving you free to relax while the oven does the work
  • The ricotta topping keeps the chicken incredibly moist, so even if you accidentally overcook it slightly, dinner is still saved
02 -
  • I learned the hard way that if you skip letting the chicken rest, all those delicious juices end up on the cutting board instead of in the meat
  • The ricotta topping will puff up beautifully in the oven, then settle down a bit as it cools, which is completely normal
03 -
  • If your chicken breasts are wildly different sizes, remove the smaller ones earlier so everything stays perfectly juicy
  • A light dusting of extra Parmesan during the last 5 minutes of baking creates an incredible crispy crust

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