Baked Ricotta Chicken Recipe

If you’re looking for a delicious, comforting main dish that comes together with minimal fuss, Baked Ricotta Chicken just might become your new weeknight favorite. Picture succulent chicken breasts stuffed with a creamy, herby ricotta mixture, smothered in tangy marinara, finished with a bubbling crown of golden mozzarella—and you’ve got an irresistible dish that’s both impressive and easy to pull off. It’s the kind of recipe that will have your friends and family asking for seconds, all while keeping your time in the kitchen stress-free.

Ingredients You’ll Need

What makes Baked Ricotta Chicken so special is the straightforward list of kitchen staples that work magic together. Every ingredient shines, enhancing the flavors, textures, and colors of this hearty bake—making it far greater than the sum of its parts.

• Chicken breasts: Choose boneless, skinless varieties for easy stuffing and juicy results every time.
• Ricotta cheese: This creamy cheese brings a luxurious texture to the filling and keeps the chicken beautifully moist.
• Parmesan cheese: Grated Parmesan adds depth, savoriness, and a subtle nutty edge to the stuffing.
• Mozzarella cheese: Shredded mozzarella melts into a perfectly gooey, golden topping that ties everything together.
• Garlic: Fresh minced garlic infuses the filling with robust, aromatic flavor—don’t skip it!
• Olive oil: Used for greasing the pan, which helps prevent sticking and lends a subtle fruity note.
• Italian seasoning: A blend of herbs that brings classic Mediterranean flair to every bite.
• Salt and black pepper: Essential for drawing out the flavors in both the chicken and the cheesy stuffing.
• Fresh basil leaves: Chopped basil adds a pop of color and brightness, both inside the filling and sprinkled on top.
• Marinara sauce: A layer of tomato sauce brings tang, moisture, and that beloved Italian twist everyone craves.
• Balsamic vinegar (optional): A finishing drizzle for extra depth and a hint of sweet-tart flavor.

How to Make Baked Ricotta Chicken

Step 1: Prep the Oven and Pan

Start by preheating your oven to 375°F (190°C)—that way it’s ready to go as soon as you finish assembling. Grab your favorite baking dish, lightly grease it with a swipe of olive oil, and set it aside. This step prevents any sticky situations and helps with easy cleanup later.

Step 2: Make the Ricotta Filling

In a medium bowl, combine the ricotta cheese, grated Parmesan, minced garlic, Italian seasoning, salt, pepper, and half of your freshly chopped basil. Give it all a good mix until the blend is creamy and evenly distributed. This richly seasoned filling is what transforms ordinary chicken into an extraordinary Baked Ricotta Chicken experience.

Step 3: Prepare and Stuff the Chicken

Using a sharp knife, gently slice each chicken breast horizontally through the thickest part to create a pocket—being careful not to cut all the way through. Spoon a generous amount of the ricotta mixture into each pocket, then press the sides closed. If they need a little extra help staying closed, secure with a couple of toothpicks. Each stuffed chicken breast should be plump and packed with that beautiful filling.

Step 4: Assemble in the Baking Dish

Arrange the stuffed chicken breasts in your prepped baking dish. Pour the marinara sauce evenly over the top, making sure every breast gets a cozy blanket of sauce. Next, scatter the shredded mozzarella across the entire dish so every bite gets melty, cheesy goodness. For an extra layer of flavor, you can drizzle balsamic vinegar over everything—this step is optional, but the sweet tang really takes your Baked Ricotta Chicken up a notch.

Step 5: Bake to Perfection

Slide the dish into your preheated oven and bake for 25-30 minutes. You’re looking for the chicken to be cooked through and the cheese on top to be golden and bubbly. If you’re uncertain, check that the juices run clear or use a thermometer to ensure the thickest part reaches at least 165°F (74°C).

Step 6: Rest and Finish with Basil

When your Baked Ricotta Chicken emerges from the oven, let it rest for about 5 minutes. This little pause keeps the juices locked in. Just before serving, sprinkle the remaining chopped basil across the top for a burst of color and fresh flavor—it’s the perfect finishing touch.

How to Serve Baked Ricotta Chicken

Garnishes

For that extra pop of freshness and a restaurant-worthy finish, topping your Baked Ricotta Chicken with additional basil or even a bit of chopped parsley works wonders. A light dusting of extra Parmesan or a drizzle of quality olive oil just before serving also brings the flavors forward—you eat with your eyes first, after all!

Side Dishes

This dish pairs beautifully with all kinds of sides. Consider serving it over a bed of garlicky pasta, creamy polenta, or fluffy risotto to soak up every bit of that marinara and cheesy goodness. You can also opt for lighter sides like a crisp Caesar salad, steamed green beans, or roasted vegetables to balance out the richness.

Creative Ways to Present

Feeling playful? Serve your Baked Ricotta Chicken sliced on a platter, surrounded by roasted cherry tomatoes or broccolini for a family-style presentation. For date night, nestle each breast atop toasted garlic bread for an indulgent, all-in-one meal that’s sure to impress. It’s a versatile showstopper with endless serving options!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the chicken come to room temperature before storing. Place the pieces in an airtight container and refrigerate for up to 3 days. This keeps them juicy and ensures the flavors continue to meld.

Freezing

Baked Ricotta Chicken actually freezes quite well! After cooling, wrap each piece tightly in plastic wrap or foil, then place in a freezer-safe bag. They’ll keep their best quality for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge.

Reheating

To reheat, place the chicken in a baking dish, cover with foil to prevent drying, and warm in a 350°F oven until heated through (about 15-20 minutes). For individual portions, a microwave works too—just use short bursts and cover to retain moisture. Adding a spoonful of extra marinara can help revive the sauciness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! While the classic Baked Ricotta Chicken recipe calls for chicken breasts, boneless, skinless chicken thighs can be substituted for a juicier, more flavorful option. Just adjust the baking time as they may cook a bit faster.

Is it possible to make this dish ahead of time?

Yes! You can stuff the chicken and assemble the dish up to a day in advance. Keep it covered in the fridge until you’re ready to bake, then bring it to room temperature for about 20 minutes before popping it in the oven.

What’s the best way to make this recipe gluten-free?

Baked Ricotta Chicken is naturally gluten-free as long as you check the marinara sauce and cheeses for hidden gluten. Pair it with gluten-free sides like polenta or a fresh salad for a totally safe and delicious meal.

Can I add spinach or other veggies to the filling?

Definitely! Wilted, chopped spinach or finely diced cooked mushrooms blend right in with the ricotta filling for extra color and nutrition. Make sure to squeeze out any excess moisture so the stuffing stays creamy, not watery.

What should I do if my chicken breasts are very thick?

If your chicken breasts are especially thick, you can butterfly them or gently pound to an even thickness before stuffing. This helps them cook evenly and makes creating the pocket for the ricotta filling much easier.

Final Thoughts

I can’t wait for you to fall in love with Baked Ricotta Chicken as much as I have. It’s flavorful, hearty, and truly rewarding—perfect for both busy weeknights and special gatherings. Roll up your sleeves, gather those simple ingredients, and savor every bite of this cheesy, saucy favorite. Let me know how yours turns out!

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