Creamy Baked Ricotta Chicken (Printable view)
Tender oven-baked chicken with a golden, bubbling ricotta cheese and herb topping
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste
→ Ricotta Mixture
03 - 1 cup ricotta cheese, whole milk preferred
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 basil
09 - 1/2 teaspoon onion powder
10 - Zest of 1 lemon
11 - 1/2 teaspoon chili flakes, optional
→ Finishing
12 - 2 tablespoons olive oil
# Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to accommodate the chicken breasts in a single layer.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Arrange seasoned chicken in the prepared baking dish. Drizzle with 1 tablespoon olive oil.
03 - In a medium mixing bowl, combine ricotta, Parmesan, mozzarella, minced garlic, parsley, basil, onion powder, lemon zest, and chili flakes if using. Season with a small amount of salt and pepper. Mix thoroughly until all ingredients are evenly incorporated.
04 - Spread the ricotta mixture generously over each chicken breast, ensuring the tops are evenly covered.
05 - Drizzle the remaining tablespoon of olive oil over the ricotta-topped chicken breasts.
06 - Bake uncovered for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the topping is golden brown and bubbly.
07 - Remove from oven and let chicken rest for 5 minutes. Garnish with additional fresh parsley and serve hot.
# Expert Advice:
01 -
- The ricotta keeps the chicken incredibly moist while creating this dreamy, almost mousse-like topping that feels fancy but takes minutes to throw together
- Everything happens in one pan and the cleanup is so minimal you might actually look forward to doing dishes
02 -
- I once skipped drying the chicken properly and the ricotta mixture slid right off into a sad puddle. Pat it dry like your life depends on it.
- Overbaking makes the ricotta separate and get grainy. Pull it when the cheese is bubbly even if it seems too soon.
03 -
- Room temperature ricotta mixes more smoothly and prevents those tiny lumps in your topping
- Use a microplane for the lemon zest so you get just the fragrant yellow part, none of the bitter pith