This Chicken Ricotta recipe is the perfect weeknight dinner that combines comfort and delicious flavor in every bite!
Now and then, you come across a recipe that just leaves you completely speechless, and this chicken ricotta recipe does exactly that. It’s super easy to make, and most importantly, it tastes absolutely divine. The marinara sauce forms the foundation of this dish, with a lovely blend of oregano and Italian seasoning, all enhanced by the aromatic kick of freshly minced garlic. Beyond its delicious flavor, the sauce helps keep the chicken breast super moist and fork-tender, washing away your worries of the chicken turning out dry.
My favorite part of this recipe is the combination of the mozzarella and ricotta cheese. These two delectable cheeses make for the perfect gooey cheese pull that will make your mouth water, with the ricotta adding a creamy texture that contrasts beautifully with the stretchy, golden mozzarella. You simply season the chicken breasts, nestle them into the herb-infused marinara sauce, and top them generously with dollops of ricotta and shredded mozzarella. The result is a restaurant-quality meal with perfectly cooked chicken and a golden, bubbly cheese top that reveals tender, flavorful meat beneath.
How do I know when my chicken is fully cooked?
When it comes to perfectly cooked chicken, a meat thermometer is your best friend. While the recipe suggests 15-20 minutes of baking, the most reliable indicator is an internal temperature reading of 165°F. Simply, insert the thermometer into the thickest part of the chicken, avoiding bones, and wait for the reading to stabilize. This ensures your chicken is not only delicious but also safely cooked.
How do I store leftovers?
If you have leftovers from this chicken ricotta recipe, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using an oven. Heat the oven to 350°F, cover leftovers with foil, and heat for 15-20 minutes until the internal temperature reaches 165°F. You can also use the microwave in 30-second intervals with a damp paper towel or the stovetop on medium-low heat with a lid for 2-3 minutes per side.
Serving suggestions
While this chicken ricotta is divine on its own, it’s even better when paired with side dishes. Last week, I paired this recipe with a plate of Sautéed Spinach, Garlic-Roasted Potatoes, and a big bowl of tasty Tossed Salad. You can also serve it over a bed of cooked pasta or some Mashed Potatoes. Don’t forget dessert! Try making these Easy Gluten-Free Dairy-Free Brownies or a batch of these Gluten-Free Chocolate Chip Cookies.
Chicken Ricotta
Ingredients
- 28 ounces boneless, skinless chicken breasts
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves optional, for garnish
Instructions
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Preheat your oven to 375°F. Pat the chicken dry and season both sides with kosher salt and black pepper.
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Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 2–3 minutes per side until golden brown.
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In a bowl, combine the ricotta cheese, minced garlic, Italian seasoning, and dried oregano.
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Place the seared chicken in an oven-safe dish. Spread the ricotta mixture evenly over each piece and pour the marinara sauce on top.
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Bake in the oven for 15–20 minutes or until the chicken reaches an internal temperature of 165°F. Remove, sprinkle the shredded mozzarella over the chicken, and return to the oven for an additional 5 minutes until the cheese melts. Garnish with fresh basil if desired.
Nutrition
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