This easy baked ricotta chicken recipe

This easy baked ricotta chicken recipe is a cheesy, comforting meal that will make you feel better after a long day. This easy chicken dinner doesn’t require much prep work because your oven does all the work.

This easy ricotta chicken bake is sure to become one of your new favorites if you like recipes with a lot of sauce. We love sauce at S&L, and there is more than enough for a lot of it to go over potatoes, rice, or vegetables.

This recipe for baked chicken is extra special because it uses mozzarella, ricotta, and parmesan. If you have a picky eater in your busy family, this is a sure hit. I mean, who can say no to chicken that’s soft and has three kinds of cheese and marinara sauce on it? Comfort food heaven!

We’re cutting the chicken breasts in half lengthwise so they cook faster, more evenly, and don’t get too done. To bring out the flavors, the cutlets are seasoned with salt and pepper.

Ingredients

2 large chicken breasts cut in half lengthwise
Salt & pepper to taste
1 cup ricotta cheese whole milk preferred
1 cup freshly grated parmesan cheese
3 cloves garlic minced
1/2 teaspoon Italian seasoning
2 cups marinara sauce
2 cups mozzarella cheese shredded
Fresh basil optional, for serving

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I use a 9×13 casserole dish for this chicken bake and a large glass mixing bowl to comfortably make the ricotta mixture.
A chef’s knife makes it easy peasy to cut the chicken effortlessly, and this Microplane zester is perfect for the parm.
An instant read thermometer ensures your chicken is cooked to 165F. Make sure to use silicone oven gloves.

Preparation

Cut the chicken in half to make the four smaller cutlets, and generously season with salt & pepper. In a bowl, add the ricotta, parm, garlic, and Italian seasoning. Mix together. Meanwhile, evenly spread half the marinara in a baking dish.

Add the chicken to the baking dish, and spread the ricotta mixture over top each piece. Spoon the remainder of the marinara sauce over the chicken. Cover tightly with foil and bake for 20 minutes.

Take off the foil, add the mozzarella on top, and bake the chicken uncovered until it is done. You can broil it for a minute or two if you want. Let it rest for a few minutes, and garnish with fresh basil if desired.

Step-by-step Instructions

Preheat your oven to 375F and move the rack to the top third of the oven.
Cut the chicken in half lengthwise to make four thinner cutlets, then season the chicken with salt & pepper.
To a medium bowl, add the ricotta, parmesan, garlic, and Italian seasoning, and mix together.
Pour half of the marinara sauce into a 9×13 casserole dish, and then spread it out evenly.
Arrange the chicken side-by-side in the casserole dish, and spread the ricotta mixture on top of each piece of chicken.
Spoon the rest of the marinara sauce over each piece of chicken.
Tightly cover the casserole dish with foil and bake for 20 minutes.
Take the casserole dish out of the oven, and remove the foil. Sprinkle the mozzarella on top of the chicken, and return it to the oven, uncovered, for 15 minutes or until the chicken is cooked through (165F).
If desired, broil for a couple of minutes to brown the cheese (watch it doesn’t burn).
Let the chicken rest for a few minutes prior to serving. Season with extra salt & pepper if needed, and top with fresh basil if using.

Tips & Variations

I would definitely recommend using whole milk ricotta if possible. It’s way creamier and not grainy/crumbley like other varieties can be.
As chicken breasts can vary a lot in size, to ensure chicken isn’t overcooked or undercooked, use a meat thermometer.
Grate your own parmesan for best meltability and flavor. It makes a big difference!
Try adding a cup or two of chopped spinach to the ricotta mixture to get your greens in.
If you want a little heat, add some crushed red pepper flakes on top of the marinara sauce or into the ricotta mixture.
This baked chicken recipe is meant to be fast, but if you’re in the mood for making my Homemade Marinara Sauce, go for it!

Serving Suggestions

To balance everything out, try a salad with my homemade Olive Garden Salad Dressing. Easy, quick, and you know all the ingredients going into it.

This makes a lot of sauce! It’s great with plain pasta or my Buttered Noodles, Cream Cheese Mashed Potatoes, your favorite kind of rice, or steamed green beans or broccolini.

Storage & Reheating

Store leftovers of this chicken bake for 3-4 days in an airtight container.
Reheat slowly over a low heat in a saucepan for best results so it doesn’t dry out.
I don’t recommend freezing cheesy and creamy recipes like this one.

Final Notes

This recipe makes a lot of sauce. It’s great over pasta, rice, or mashed potatoes.

Ovens and chicken breast sizes vary considerably, so keep in mind timing is just a guideline and it’s always a good idea to use an instant read thermometer.