Easy Baked Ricotta Chicken: Simple Weeknight Dinner (Print Version)

Whip up an easy baked ricotta chicken dinner tonight. Tender chicken, creamy ricotta, and fresh herbs create a comforting, simple weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Gluten-Free (if ingredients are GF)

# Ingredients:

→ Chicken & Dairy Base

01 - 1.5 lbs boneless, skinless chicken breasts, pounded to even thickness if needed
02 - 15 oz (about 1.5 cups) full-fat ricotta cheese
03 - 1/2 cup freshly grated Parmesan cheese, divided

→ Flavorful Add-ins

04 - 28 oz can crushed tomatoes
05 - 1/4 cup fresh basil, chopped, plus more for garnish
06 - 3-4 cloves garlic, minced
07 - 1/2 tsp red pepper flakes (optional, for a kick)

→ Pantry Staples

08 - 2 tbsp olive oil
09 - 1 tsp salt, or to taste
10 - 1/2 tsp black pepper, or to taste

→ Fresh Garnish

11 - Fresh basil leaves, for serving

# Instructions:

01 - First things first, pat those chicken breasts super dry with paper towels. Seriously, this step is crucial for getting a nice golden sear, and we want that flavor foundation for our easy baked ricotta chicken. Then, season them generously with salt and pepper on both sides. I always feel a little chef-y doing this, and the smell of the pepper hitting the hot pan later? Divine.
02 - Heat a tablespoon of olive oil in an oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Once it's shimmering, add your chicken breasts. Sear them for about 2-3 minutes per side, just until they're golden brown. We're not cooking them through here, just getting that gorgeous color and locking in some flavor. This is where I almost always burn myself if I'm not careful, oops!
03 - While the chicken is searing, grab a medium bowl. Combine your ricotta cheese, half of the grated Parmesan, minced garlic, a good pinch of salt, and a generous crack of black pepper. Stir it all together until it's smooth and creamy. This is the heart of our easy baked ricotta chicken, so make sure it tastes good! I usually sneak a little spoonful here to check the seasoning; it's a habit.
04 - Once your chicken is seared, carefully remove it from the skillet and set it aside. Pour in your crushed tomatoes, scraping up any browned bits from the bottom of the pan – that's pure flavor right there! Nestle the seared chicken breasts back into the tomato sauce. The aroma starts to build now, a mix of savory and sweet, and it just smells like home. This is where the magic really starts for our baked ricotta chicken.
05 - Now for the best part! Spoon that beautiful ricotta mixture evenly over each chicken breast. Don't be shy; spread it right to the edges. Sprinkle the remaining Parmesan cheese over the ricotta. It's going to get all bubbly and golden in the oven, giving our easy baked ricotta chicken that irresistible crust. I always get a little messy here, but it's part of the fun!
06 - Transfer your skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the ricotta is beautifully golden and bubbly. When it comes out, the kitchen smells like an Italian nonna's house, and the sight of that golden, bubbling easy baked ricotta chicken is just glorious. Let it rest for a few minutes before garnishing.

# Notes:

01 - Always pat the chicken dry for a better sear, even if you're baking it. It makes such a difference in texture!
02 - You can prep the ricotta mixture a day ahead and keep it in the fridge. Just give it a good stir before spreading.
03 - No fresh basil? Dried works, but use about a third of the amount. Or try fresh parsley, it's a different vibe but still lovely.
04 - Serve this with some crusty bread to sop up all that amazing sauce. It's truly the best part, honestly.

# Equipment Needed:

01 - Oven-safe skillet (cast iron recommended)
02 - mixing bowl
03 - cutting board
04 - knife
05 - measuring cups and spoons
06 - meat thermometer (optional but recommended)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 40g

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