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Easy baked ricotta chicken with golden bubbly Parmesan topping in a white baking dish

Easy Baked Ricotta Chicken

Juicy chicken breasts topped with a creamy ricotta and Parmesan herb mixture, baked until golden and bubbly. A simple, satisfying weeknight dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts patted dry
  • 1 cup ricotta cheese full-fat recommended for creamiest results
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning or a mix of dried oregano, basil, and thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley chopped, optional
  • 2 tbsp olive oil
  • 1 cup marinara sauce optional, for serving

Equipment

  • Baking dish
  • Medium mixing bowl
  • Meat thermometer
  • Paper towels

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly coat a baking dish with olive oil.
  2. Pat the chicken breasts dry with paper towels on both sides. Place them in a single layer in the prepared baking dish.
  3. In a medium bowl, combine the ricotta, Parmesan, garlic powder, Italian seasoning, salt, black pepper, and parsley if using. Stir until smooth and creamy. If the ricotta seems very wet, drain briefly through a fine mesh strainer before mixing.
  4. Spoon the ricotta mixture onto each chicken breast and spread it all the way to the edges. Be generous for the best flavor and moisture.
  5. Drizzle the olive oil evenly over the topped chicken to encourage light browning.
  6. Bake uncovered for 25 to 30 minutes until the topping is set, lightly golden, and bubbling at the edges. Use a meat thermometer to confirm the thickest part reads 165 degrees F (74 degrees C). For large breasts over 8 oz, add 5 to 10 extra minutes.
  7. While the chicken bakes, warm the marinara sauce in a small saucepan over low heat if using.
  8. Remove from the oven and let rest for 3 minutes before serving. Spoon marinara over the top or serve it on the side. Plate immediately and enjoy.

Notes

For extra browning on the topping, broil for the last 2 to 3 minutes and watch closely. Can assemble up to one day in advance, cover tightly, and refrigerate. Add 5 extra minutes to bake time if cooking straight from the fridge. Chicken thighs can be used in place of breasts for added moisture and may need 5 to 10 extra minutes in the oven.