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Easy Baked Ricotta Chicken

Easy Baked Ricotta Chicken

This Easy Baked Ricotta Chicken is a simple yet elegant dish that transforms everyday chicken breasts into a creamy, flavorful masterpiece, perfect for weeknight dinners or special occasions without the fuss.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 3 chicken breasts
Course: Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts about 3-4 medium breasts
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese plus extra for topping
  • 1/4 cup finely chopped fresh parsley plus extra for garnish
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste freshly ground black pepper
  • 2 tablespoons olive oil

Equipment

  • Baking dish
  • Medium Bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or a little olive oil. Pat the chicken breasts dry with paper towels. If your chicken breasts are particularly thick, you can pound them slightly to an even thickness of about 1/2 inch for more consistent cooking. Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
    1.5 pounds boneless, skinless chicken breasts, to taste salt, to taste freshly ground black pepper, 2 tablespoons olive oil
  2. In a medium bowl, combine the whole milk ricotta cheese, 1/2 cup of grated Parmesan cheese, finely chopped fresh parsley, minced garlic, lemon juice, and dried oregano. Stir everything together until well combined and creamy. Season this mixture with a pinch of salt and pepper.
    1 cup whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup finely chopped fresh parsley, 1 clove garlic, 1 tablespoon lemon juice, 1 teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
  3. Place the seasoned chicken breasts in the prepared baking dish in a single layer. Spoon the ricotta mixture evenly over the top of each chicken breast, spreading it gently to cover the surface. You want a nice, thick layer of the creamy ricotta mixture.
    1.5 pounds boneless, skinless chicken breasts, 1 cup whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup finely chopped fresh parsley, 1 clove garlic, 1 tablespoon lemon juice, 1 teaspoon dried oregano
  4. Drizzle the 2 tablespoons of olive oil over the ricotta topping on the chicken. Sprinkle a little extra grated Parmesan cheese over the top for an added layer of flavor and a golden-brown crust. Cover the baking dish loosely with aluminum foil.
    2 tablespoons olive oil, 1/2 cup grated Parmesan cheese
  5. Bake in the preheated oven for 20 minutes.
  6. Remove the aluminum foil from the baking dish. Continue to bake for another 5-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the ricotta topping is lightly golden and slightly bubbly. The exact time will depend on the thickness of your chicken breasts.
  7. Once baked, remove the dish from the oven. Let the Easy Baked Ricotta Chicken rest for about 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender and moist. Garnish with fresh parsley before serving.
    1/4 cup finely chopped fresh parsley

Notes

This dish is a fantastic cost-saving alternative to dining out, offering restaurant-quality flavor and presentation for a fraction of the price.