This baked ricotta chicken is a new weeknight favorite. With just 5 main ingredients — creamy ricotta cheese, boneless chicken breasts, garlic, Italian seasoning, and marinara sauce — it’s an easy, satisfying dinner when you’re short on time or energy.
Start by searing the chicken breasts, then top each piece with a herbed ricotta mixture and bake them in a bed of marinara. Serve with garlic bread or a simple green salad for a complete meal that’s ready in under 30 minutes.
Table of Contents
- Ricotta Chicken
- Equipment Needed
- Ingredients
- How to Make
- Substitutions
- Serving Suggestions
- Storage and Reheating
- Make Ahead
- Ricotta Recipes
- Baked Ricotta Chicken Recipe
Ricotta Chicken
This baked ricotta chicken was born out of a busy weeknight when only a few staples were available. It’s simple, family-friendly, and reliably delicious — so much so that it’s become a regular on rotation. The ricotta bakes into a creamy, slightly golden topping that melds with the marinara and the chicken for a comforting meal.
You’ll enjoy this ricotta chicken recipe because it is:
- Quick: Ready in under 30 minutes from start to finish.
- Minimal: Uses just five main ingredients (excluding oil, salt, and pepper).
- Diet-friendly: Naturally gluten-free and adaptable for sensitive diets.
- Easy: Simple steps make this suitable for cooks of any skill level.
Equipment Needed
An oven-safe skillet, preferably cast iron, makes this recipe easiest because you can sear on the stove and finish in the oven in the same pan. If you don’t have an oven-safe skillet, sear the chicken in your regular pan and transfer it to a baking dish to finish in the oven.
Ingredients
- Boneless, skinless chicken breasts — about 1¾ pounds (or 4 breasts).
- Ricotta cheese — 1 cup; choose a brand without gums or stabilizers for the creamiest texture.
- Marinara sauce — about 24 ounces; pick a jar you enjoy, or a sensitive version if avoiding onion.
- Garlic — 3–4 cloves, minced (adjust to taste).
- Italian seasoning — 1½ teaspoons, or a mix of dried basil and oregano.
- Extra virgin olive oil or avocado oil, kosher salt, black pepper, and optional parsley for garnish.
How to Make
Step 1: Sear the chicken
Preheat the oven to 375°F (190°C). Pat the chicken dry and season both sides with kosher salt and black pepper. Heat an oven-safe skillet over medium-high heat and add 2–3 teaspoons of oil. Sear the chicken 2–4 minutes per side until golden brown.
Step 2: Prepare the ricotta
While the chicken sears, combine the ricotta, minced garlic, and Italian seasoning in a small bowl. Adjust seasoning to taste.
Step 3: Add marinara
Spoon the marinara sauce around the chicken in the skillet, creating a shallow sauce bed. Top each breast with roughly 1/4 cup of the ricotta mixture.
Step 4: Bake the chicken
Transfer the skillet to the oven and bake about 10–20 minutes, until the ricotta is lightly browned and the chicken reaches an internal temperature of 165°F (74°C). Let rest briefly, then serve with sauce spooned over or under the chicken.
Substitutions
- Tomato-free option: Use a nomato sauce if avoiding tomatoes.
- Italian seasoning: Swap with a blend of dried oregano and basil.
- Low sodium: Choose a low-sodium marinara or make your own.
- Chicken: Boneless, skinless thighs work well and stay juicy.
Serving Suggestions
This chicken is great with a simple green salad and crusty bread to soak up the sauce. It also pairs nicely with pasta or cauliflower mash. Some salad ideas include a classic vinaigrette, Caesar without anchovies, arugula with pears, or a crisp apple-fennel salad.
Storage and Reheating
Refrigerator: Keep leftovers in an airtight container for up to 3 days. Reheat gently in the microwave in 30-second increments or warm in a 350°F oven until heated through.
Freezer: Freeze for 4–6 months; note the ricotta texture may change slightly. Thaw overnight in the fridge for best results. To reheat from frozen, cover and bake at 350°F about 25–30 minutes, then uncover and bake until hot.
Make Ahead
Prepare the dish through searing the chicken and assembling with ricotta and marinara. Once cooled, cover and refrigerate until ready to bake. You may need to add 5–10 minutes to the baking time if baking straight from chilled.
Ricotta Recipes
If you enjoy this baked ricotta chicken, try other ricotta-forward recipes like ricotta-stuffed chicken, roasted mashed cauliflower with ricotta, or a simple ricotta pasta bake.
Chicken
Ricotta Stuffed Chicken
Side Dish
Roasted Mashed Cauliflower
Pasta
Lazy Lasagna
Pasta
Butternut Squash Stuffed Shells
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Baked Ricotta Chicken
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Equipment
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1 oven-safe/cast iron pan
Ingredients
- 1¾ pounds boneless, skinless chicken breasts (or 4 breasts)
- Extra virgin olive oil or avocado oil
- Kosher salt and black pepper
- 1 cup ricotta cheese
- 3-4 garlic cloves, minced
- 1½ teaspoons Italian seasoning
- 24 oz marinara sauce
- Optional: parsley for garnish
Instructions
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Preheat oven to 375°F. Pat the chicken dry and season with salt and pepper. Heat an oven-safe skillet over medium-high heat, add 2–3 teaspoons oil, and sear chicken 2–4 minutes per side until golden.
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While searing, mix ricotta with minced garlic and Italian seasoning. Remove the seared chicken to a heat-safe surface, spoon marinara around the chicken in the pan, and top each breast with about 1/4 cup of the ricotta mixture.
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Bake at 375°F for 15–20 minutes, until the ricotta is lightly browned and bubbling and the chicken reaches 165°F. Serve warm with sauce.
Notes
- Use a high-quality ricotta without gums for the creamiest texture—brands without added stabilizers work best.
- Choose a marinara you enjoy; if you need a lower-sodium or onion-free option, select a sensitive or homemade sauce.
- Adjust garlic to taste. Use fewer cloves if your sauce already contains garlic or you prefer a milder flavor.
Nutrition
Nutrition information is an approximation.
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