Creamy Ricotta Chicken Bake (Printable view)
Creamy ricotta and mozzarella-topped baked chicken with herbs and a golden breadcrumb crust.
# 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
# Steps:
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. Mix until smooth and well blended.
04 - Spoon the ricotta mixture evenly over each chicken breast, spreading to cover the entire surface.
05 - Sprinkle the shredded mozzarella cheese evenly over the ricotta-covered chicken breasts.
06 - In a small bowl, toss the breadcrumbs with olive oil and dried Italian herbs until evenly coated. Sprinkle the mixture 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. This allows the juices to redistribute for more tender chicken.
# Expert Advice:
01 -
- The ricotta mixture keeps the chicken incredibly moist, even if you accidentally overcook it by a few minutes.
- It looks like something from a restaurant menu but comes together with one bowl and a baking dish.
02 -
- If your chicken breasts are very thick, pound them slightly first or the ricotta topping will burn before the center cooks through.
- Draining the ricotta in a fine mesh strainer for ten minutes prevents a watery puddle around your chicken.
03 -
- Let the baked dish rest the full five minutes because cutting too early releases all those wonderful juices onto your cutting board instead of staying in the meat.
- A pinch of red pepper flakes in the ricotta mixture adds a subtle warmth that people will notice but not be able to identify.