Easy Baked Ricotta Chicken: Tender, Creamy Weeknight Dinner (Print Version)
Easy Baked Ricotta Chicken is a comforting, tender dish. This simple recipe brings creamy ricotta and savory chicken together for a delightful meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: High-Protein
# Ingredients:
→ Main Players
01 -
4 boneless, skinless chicken breasts (about 1.5 lbs total)
02 -
1 (14.5 oz) can diced tomatoes, undrained
→ Creamy Goodness
03 -
15 oz whole milk ricotta cheese
04 -
1/2 cup grated Parmesan cheese (plus more for topping)
→ Flavor Builders
05 -
2 tbsp olive oil
06 -
4 cloves garlic, minced
07 -
1 tbsp Italian seasoning
08 -
1/2 tsp salt (plus more for chicken)
09 -
1/4 tsp black pepper (plus more for chicken)
→ Finishing Touches
10 -
1/4 cup fresh basil, chopped
# Instructions:
01 -
Okay, first things first, pat those chicken breasts dry. Seriously, it makes a difference for browning. Then, I like to slice them horizontally to create thinner cutlets. This helps them cook evenly and absorb more of that beautiful sauce. Season them generously with salt, pepper, and a pinch of Italian seasoning. Don't skip this part; it's where the flavor foundation starts! I always forget to do this thoroughly, and then I'm like, "why is it a bit bland?" Oops.
02 -
Heat a little olive oil in an oven-safe skillet (cast iron is my fave!) over medium-high heat. Once it's shimmering, sear the chicken for about 2-3 minutes per side, just until it's golden brown. You're not cooking it through here, just getting some nice color and building flavor. This step is crucial, honestly. I've tried skipping it to save time, and the chicken just doesn't have that rich depth. Learn from my mistakes!
03 -
Remove the chicken from the skillet and set aside. Add a bit more olive oil if needed, then toss in your minced garlic. Sauté for about 30 seconds until fragrant—don't let it burn, that's a sad smell! Pour in the diced tomatoes, Italian seasoning, and a little more salt and pepper. Let it simmer for 5-7 minutes, allowing the flavors to meld. It should start smelling amazing, like a little Italian kitchen in your home!
04 -
Reduce the heat to low. Now, this is where the magic happens. Stir in the ricotta cheese until it's fully combined and creamy. Then, fold in half of your fresh basil and half of the grated Parmesan. Taste it! Adjust seasonings if you need to. I always sneak a little spoonful here because it's just so good. This is where I sometimes add a pinch of red pepper flakes for a little kick.
05 -
Carefully nestle the seared chicken breasts back into the creamy tomato-ricotta sauce in the skillet. Make sure they're mostly submerged in that deliciousness. Sprinkle the remaining Parmesan cheese over the top. Pop the whole skillet into your preheated oven. I sometimes accidentally splash sauce on the oven door here, but hey, that's real cooking, right?
06 -
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce is bubbly and lightly golden on top. The kitchen will smell incredible! Garnish with the rest of your fresh basil before serving. It should look vibrant, smell herbaceous, and taste utterly comforting. Enjoy the fruits of your labor!
# Notes:
01 -
Always pat your chicken dry before searing; it makes a huge difference in browning and flavor.
02 -
Leftovers are fantastic for lunch the next day; just store them in an airtight container for up to 3-4 days.
03 -
If you don't have fresh basil, dried basil works, but use about 1/3 the amount and add it with the tomatoes.
04 -
Serve with a crusty baguette to soak up every last bit of that amazing creamy sauce!
# Tools You'll Need:
01 -
Oven-safe skillet (cast iron preferred)
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring spoons/cups
# Nutrition Facts (Per Serving):
Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 12g
Protein: 38g