This baked ricotta chicken will become the new favorite weeknight meal! With just 5 ingredients including creamy ricotta cheese, boneless chicken breasts, garlic and marinara sauce, it's a dinner that's easy to do when you're tired.
Ingredients:
- Boneless, skinless chicken breasts - My preference is for "air-chilled" chicken which I believe sears better and also tastes better!
- Ricotta cheese - Please get one without any gums or carrageenan added. This is what makes ricotta grainy when good ricotta is super smooth and creamy. Brands I love are Calabro, Liuzzi, and BelGiosio. In a pinch, I've used Trader Joe's, which is more watery, but always check the ingredients because sometimes it changes depending on sourcing.
- Marinara sauce - I recommend Rao's Sensitive Marinara, Cucina Antica Garlic Marinara, Fody, or Mezzetta Sensitive. There are many other brands out there without onion! If you're not sensitive to onions, I like Carbone's marinara or the regular Rao's from Costco.
- Garlic - This pumps up the flavor of the ricotta, but if you either don't have it on hand or you're using a sensitive sauce and want to avoid garlic, just omit.
- Italian seasoning - Any brand will work.
You can use any olive oil on hand, and use parsley for a garnish, if desired.
STEP 1: SEAR THE CHICKEN
Preheat the oven to 400 degrees Fahrenheit. Begin by patting the chicken dry on both sides with a paper towel, then season with kosher salt and black pepper. In a cast iron skillet, or oven-safe skillet, heat over medium heat and then add oil. Sear for about 3-4 minutes per side, or until a golden brown crust forms.
STEP 2: PREPARE THE RICOTTA
Mix together the ricotta, garlic, and seasoning in a small bowl while the chicken is cooking.
STEP 3: ADD MARINARA
Pour the marinara sauce around the chicken breasts, then top the chicken breasts with the ricotta mixture.
STEP 4: BAKE RICOTTA CHICKEN
Place the skillet in the oven and bake to finish cooking - about 10 minutes. I like the cheese to be golden brown on top and melted slightly. Check and make sure the internal temperature of the chicken is at 165 degrees Fahrenheit.
SUBSTITUTIONS
- Tomato-free marinara
- Italian seasoning - Substitute small amounts of dried oregano and basil in a pinch.
- Low sodium - Use a low sodium marinara sauce or your own homemade to add to the base. You could also use my nomato sauce here without the sodium addition.
- Chicken breasts - This recipe would also work with boneless, skinless chicken thighs.
STORAGE AND REHEATING
Refrigerator - Ricotta chicken will keep well in the fridge for up to 3 days in an airtight container. To reheat, just place in the microwave, covered with a paper towel to prevent splatters, and microwave in 30 second increments.
Freezer - This recipe will freeze well up to 4-6 months, however the texture of the ricotta may change slightly. Overall the dish will still be delicious. Defrost overnight in the fridge, for the best flavor and texture. For a quick defrost, place in an oven-safe dish covered with tin foil. Bake at 350 degrees Fahrenheit for about 15 minutes, then uncovered another 10-15 minutes, or until heated through.