I still remember the first time I made this Ricotta Chicken in my kitchen—the aroma of marinara bubbling around tender chicken, the rich smell of ricotta and parmesan blending together, and that unmistakable feeling that something comforting and delicious was on its way. As the dish baked, the cheese browned into a gorgeous golden crust, and I found myself peeking into the oven like a kid waiting for cookies. When I finally served it, the chicken was unbelievably juicy, the ricotta filling was creamy and savory, and the whole dish tasted like an effortless version of stuffed chicken but without any of the fuss.
Ingredients
1 ½ cups marinara sauce
4 chicken breasts
1 ¼ cups whole milk ricotta cheese
1 cup parmesan cheese
2 ½ cups mozzarella cheese
1 large egg, room temperature
¾ teaspoon garlic powder
¾ teaspoon Italian seasoning blend
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon basil
When you make this, you’ll want to use whole milk ricotta because it gives the mixture that creamy, rich texture that makes the dish so satisfying. I’ve substituted low-fat ricotta before, and while it works, the flavor just isn’t the same. Any good marinara sauce will do, but I recommend choosing one with garlic or basil notes to deepen the overall flavor. Fresh basil is ideal, but dried basil works perfectly fine if that’s what you have on hand. And don’t skimp on the mozzarella—the extra cheese browns beautifully and helps create that irresistible gooey topping everyone loves.
Equipment Needed
A 9×13 baking dish
Mixing bowl
Whisk or fork
Spatula
Measuring cups and spoons
Oven
I’ve made this recipe in both glass and ceramic baking dishes, and while both work, I find that glass helps me see how the sauce is bubbling underneath. A whisk helps blend the ricotta mixture into a smooth, creamy filling, though a fork will do in a pinch. Make sure your baking dish is deep enough to hold both the sauce and the cheese mixture without bubbling over; I learned this the messy way once when I used a smaller dish and had to scrub cheese off the bottom of my oven.
Step-by-Step Instructions
The first thing I do when making this recipe is preheat my oven to 400°F. While the oven warms up, I grab my baking dish and spread a thin layer of marinara across the bottom. This step keeps the chicken from drying out or sticking and helps infuse flavor from the very beginning. I place the chicken breasts right on top of the sauce, spacing them out so they bake evenly. If your chicken breasts are thick, you can pound them slightly for more even cooking, but I usually leave them as is.
Next comes the ricotta mixture—the heart of this recipe. In a mixing bowl, I combine the ricotta, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. I whisk until everything is smooth and creamy. This mixture almost reminds me of a lasagna filling, and that’s exactly the vibe this dish gives: all the indulgence of baked pasta but centered around juicy chicken. Using a spatula, I scoop generous portions of this ricotta blend over each chicken breast, spreading it like a savory frosting. Don’t worry if it spills over the sides; that melted runoff becomes delicious in the sauce below.
Once the ricotta mixture is spread evenly, I pour the remaining marinara sauce over and around the chicken. I’ve found that drizzling a bit right across the ricotta makes the flavors meld even more. Then, I take my mozzarella—2 ½ cups of cheesy goodness—and sprinkle it liberally over the top. This is the moment where the dish transforms from simple ingredients into something that already looks restaurant-worthy, even before baking.(See the next page below to continue…)