Description
Make 15 Minute Prep Ricotta Chicken, a cheesy, flavorful baked dish with marinara and ricotta topping. Perfect easy weeknight dinner.
Ingredients
Scale
- 1 ½ cups jarred marinara sauce
- 4 boneless skinless chicken breasts, trimmed and pounded to ½ inch thickness (about 1¾–2 lbs)
- 1 ¼ cups whole milk ricotta cheese
- 1 cup freshly grated parmesan cheese
- 2 ½ cups whole milk mozzarella cheese, shredded (½ cup for ricotta mixture; 2 cups for topping)
- 1 large egg, room temperature
- ¾ teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh basil, chopped (optional garnish)
Instructions
- Prepare the Chicken
Pound chicken breasts to an even ½-inch thickness for even cooking. Season lightly with salt and pepper. - Spread Marinara
Pour marinara sauce into a baking dish and spread evenly. - Mix the Ricotta Topping
Combine ricotta, ½ cup mozzarella, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth. - Layer the Chicken
Place the chicken breasts on top of the marinara sauce. - Spread Ricotta Mixture
Divide evenly and spoon ricotta mixture over each chicken breast. - Add Mozzarella
Sprinkle the remaining 2 cups shredded mozzarella over the chicken. - Bake
Bake at 400°F (205°C) for 25–30 minutes or until chicken reaches 165°F internal temperature. - Garnish and Serve
Sprinkle with fresh basil and serve hot.
Notes
Pound chicken evenly to avoid overcooking thinner spots.
Use whole-milk ricotta for best creaminess.
Choose a thicker marinara to prevent wateriness.
Broil the top for 2–3 minutes for extra golden cheese.