Creamy Ricotta Chicken Bake (Printable)

Creamy ricotta and mozzarella-topped baked chicken with herbs and a golden crust for easy weeknight dinners.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Ricotta Mixture

02 - 1 cup ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Topping

09 - 1 cup shredded mozzarella cheese
10 - 1/3 cup breadcrumbs (gluten-free optional)
11 - 1 tablespoon olive oil
12 - 1 teaspoon dried Italian herbs

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish.
03 - In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, garlic, salt, and pepper. Stir until smooth and well blended.
04 - Spoon the ricotta mixture evenly over each chicken breast, spreading it to cover the entire surface.
05 - Sprinkle the shredded mozzarella cheese evenly over the ricotta-topped chicken breasts.
06 - In a small bowl, toss the breadcrumbs with olive oil and dried Italian herbs. Sprinkle the mixture evenly over the mozzarella layer.
07 - Bake for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the topping is golden brown.
08 - Remove from the oven and let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The ricotta layer keeps every bite of chicken unbelievably juicy, even if you accidentally overcook it by a few minutes.
  • It looks like you spent all day in the kitchen, but the hands on time is barely fifteen minutes.
  • You probably have most of the ingredients in your kitchen right now.
02 -
  • Do not skip patting the chicken dry because excess moisture makes the ricotta layer slide right off during baking.
  • The first time I made this I used cold ricotta straight from the fridge and the egg did not blend smoothly, so let it sit out for a few minutes first.
03 -
  • If your chicken breasts are very thick, slice them horizontally to create thinner cutlets that cook faster and give you a better ratio of ricotta topping to meat.
  • Broiling the dish for the last two minutes creates a deeply golden crust that will have everyone fighting over the corners.

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