Why make this recipe

Baked Ricotta Chicken is an easy and delicious dish perfect for any night of the week. It combines juicy chicken breasts with creamy ricotta cheese and savory marinara sauce, making it a family favorite. This recipe requires simple ingredients and can be made in just over half an hour, allowing you to enjoy a comforting meal without spending hours in the kitchen. Plus, it’s a great way to incorporate more protein into your diet, leaving you satisfied and full.

How to make Baked Ricotta Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh basil leaves, chopped
1/2 cup marinara sauce
1 tablespoon balsamic vinegar (optional)

Directions:

Preheat your oven to 375°F (190°C).
Lightly grease a baking dish with olive oil and set aside.
In a medium bowl, mix ricotta cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, pepper, and half of the chopped basil.
Carefully cut a pocket into each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through.
Stuff each chicken breast with the ricotta mixture, then secure edges with toothpicks if necessary.
Place stuffed chicken breasts in the prepared baking dish.
Pour marinara sauce over the chicken, spreading evenly across all breasts.
Sprinkle shredded mozzarella cheese evenly over the marinara sauce.
Drizzle balsamic vinegar over the dish for extra flavor, if desired.
Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear.
Remove from the oven and let it rest for 5 minutes.
Sprinkle with remaining fresh basil before serving.

How to serve Baked Ricotta Chicken

Baked Ricotta Chicken is great served hot straight from the oven. You can pair it with a side of garlic bread or a fresh salad for a complete meal. It also goes well with pasta, rice, or roasted vegetables. For a simple touch, drizzle a little extra balsamic vinegar over the top before serving.

How to store Baked Ricotta Chicken

To store leftovers, let the chicken cool completely and then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. You can also freeze Baked Ricotta Chicken if you want to enjoy it later. Just wrap it tightly in plastic wrap and then place it in a freezer-safe container. It should keep well for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven until warmed through.

Tips to make Baked Ricotta Chicken

If you want extra flavor, consider marinating the chicken breasts for a few hours before stuffing them.
Use freshly grated cheese for the best taste and texture.
Feel free to customize the stuffing with your favorite herbs or add spinach for an extra veggie boost.

Variation

You can easily modify this recipe by adding different cheeses, such as feta or goat cheese, for a different flavor. You might also swap the marinara sauce with pesto for a twist on this classic dish. Additionally, substituting chicken with turkey or portobello mushrooms can create delicious alternatives.

FAQs

Can I make Baked Ricotta Chicken ahead of time?
Yes, you can prepare the dish and store it in the fridge before baking. Just follow the recipe, but don’t bake it until you’re ready to serve.

Can I use frozen chicken breasts?
Yes, but it is best to thaw them first for even cooking. Always ensure that chicken is cooked to an internal temperature of 165°F (75°C).

What can I serve with Baked Ricotta Chicken?
This dish pairs well with pasta, salad, garlic bread, or steamed vegetables. Choose sides that complement the flavors of the chicken!