When life gets chaotic—between work emails, soccer practice, and “what’s for dinner?” echoing down the hallway—Baked Ricotta Chicken is the little miracle your weeknight needs. Juicy chicken breasts, smothered in creamy ricotta, herby goodness, and a golden breadcrumb crust… finished with melty mozzarella and warm marinara? Yes, please!
This dish is like the cozy hug your tastebuds didn’t know they needed, and it’s easier than you think. Whether you’re cooking for picky eaters, a hungry spouse, or just treating yourself (because you deserve it), this recipe delivers big on flavor with minimal fuss.
Table of Contents
Why You’ll Love This Baked Ricotta Chicken
Let’s be real: chicken breast gets a bad rap. Dry. Boring. Blah. But Baked Ricotta Chicken changes the game. The ricotta mixture locks in moisture, while the spices and Parmesan add punch. That crispy breadcrumb topping? Chef’s kiss.
This dish:
- Feels fancy, but is super simple.
- Uses pantry staples (yes to dried herbs and jarred marinara).
- Is picky-eater approved but flavorful enough for grown-up palates.
- Works great for meal prep—leftovers reheat like a dream.
Ingredients You’ll Need
Grab these goodies from your fridge and pantry:
- 2 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional, but recommended)
- 1 Tbsp olive oil
- ¼ cup breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup marinara sauce
- ¼ cup shredded mozzarella cheese
How to Make Baked Ricotta Chicken
1. Preheat and prep.
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly. No judgment if you’re using the olive oil spray like a pro.
2. Season the chicken.
Place the chicken breasts on the baking sheet. Drizzle with olive oil and rub to coat. Sprinkle with salt and black pepper—both sides, folks!
3. Make the creamy ricotta topping.
In a bowl, mix ricotta, Parmesan, basil, garlic powder, onion powder, oregano, and red pepper flakes. It’ll be thick, creamy, and smell like your kitchen’s about to turn into an Italian trattoria.
4. Spread the love.
Slather that ricotta mixture over the top of each chicken breast. Don’t be shy—cover every inch.
5. Add breadcrumbs.
Sprinkle the breadcrumbs evenly over the ricotta. This is where the magic crispiness comes in.
6. Bake it.
Pop the chicken into the oven and bake for 25-30 minutes. You’re looking for an internal temp of 165°F (75°C) and a golden, slightly crisp top.
7. Sauce + cheese (the finale!).
While the chicken bakes, warm up your marinara sauce in a saucepan. Once the chicken’s done, spoon some marinara over each piece, sprinkle with mozzarella, and slide it back into the oven for 5 more minutes until bubbly and irresistible.
8. Let it rest.
Take it out and let it sit for a few minutes before serving. Then? Dig in. Maybe with garlic bread. Maybe straight from the pan (no judgment again).
Tips for the Best Baked Ricotta Chicken
- Chicken thickness matters. If your breasts are huge (no giggling), slice them in half lengthwise or pound them to an even thickness. They’ll cook more evenly.
- Breadcrumbs getting too brown? Lightly cover with foil toward the end.
- Make it low-carb. Skip the breadcrumbs and go for crushed pork rinds or just enjoy it breadcrumb-free.
- Got kids? Leave out the red pepper flakes and let them dunk in the marinara like it’s chicken parm night.
From My Kitchen to Yours
This Baked Ricotta Chicken became one of my weekday go-tos after a “what’s for dinner?” moment turned into “OMG can we have this again tomorrow?” My son, who usually acts like chicken is the enemy, devoured it. Now it’s a staple in our rotation—especially when I need something that feels fancy but doesn’t require me to play Iron Chef at 6 p.m.
Frequently Asked Questions
Can I substitute ricotta cheese?
You sure can! Cottage cheese works if you’re watching calories, or go fancy with mascarpone for an extra-rich version.
How can I store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F or microwave in 30-second bursts.
Can I make this ahead of time?
Yes! Assemble the chicken with ricotta topping in the morning, cover, and refrigerate. Add breadcrumbs right before baking.
Conclusion
So if you’re looking for something comforting, cheesy, and gloriously low-stress, Baked Ricotta Chicken is calling your name. It’s the kind of dinner that makes everyone at the table pause between bites to say, “This is really good.” And you’ll find yourself smiling because, yep—you made that magic happen with minimal effort and ingredients you probably already had on hand.
Whether you’re cooking for your family, a dinner date, or just treating yourself to something delicious (because self-care can absolutely look like melty cheese and marinara), this recipe checks every box. It’s cozy without being heavy, flavorful without being fussy, and impressive without requiring a culinary degree.
So go ahead—print it, pin it, bookmark it—because once you try this dish, it’s going in your regular dinner rotation. You deserve meals that feel special, even on the busiest of weeknights.
And honestly? That’s what it’s all about—feeding the people you love (including you!) with joy, simplicity, and a whole lot of flavor.
Let’s keep the kitchen magic going, one delicious bite at a time
Discover More Recipes to Satisfy Your Cravings
If this Baked Ricotta Chicken recipe won your heart (and your stomach), you’re in for a treat with more easy and flavor-packed meals from the Chicken Magic kitchen. Here are some delicious dishes that pair beautifully with the same cozy, cheesy, or Mediterranean-inspired vibes:
- Try this ultra-comforting, pasta-lovers’ dream: Creamy Ricotta Chicken Pasta. It’s rich, velvety, and brings that ricotta magic into your noodle bowl.
- If you loved the herbaceous notes and gooey cheese in tonight’s dish, don’t miss Spinach Ricotta Chicken—it’s like your Baked Ricotta Chicken got a green, protein-packed glow-up.
- Looking for a bold, saucy twist? Garlic Tomato Chicken with Mozzarella brings even more Italian flair, with a garlicky tomato punch and irresistible cheesy finish.
- For a Mediterranean adventure, serve up Authentic Greek Chicken Souvlaki next time—it’s fresh, juicy, and perfect for grilling season or a lighter weeknight meal.
Let these links guide your next cooking adventure—and keep the flavor magic going strong.
Print
Baked Ricotta Chicken
- Total Time: 45 mins
- Yield: 2 servings 1x
Description
Creamy, cheesy, and full of comforting flavor, this Baked Ricotta Chicken is the perfect quick and easy dinner. Topped with herbed ricotta, crispy breadcrumbs, marinara, and melty mozzarella, it’s a family favorite you’ll make again and again.
Ingredients
2 boneless, skinless chicken breasts
1 cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup fresh basil, chopped
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 tablespoon olive oil
¼ cup breadcrumbs
½ teaspoon salt
¼ teaspoon black pepper
½ cup marinara sauce
¼ cup shredded mozzarella cheese
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Place chicken breasts on the prepared sheet. Drizzle with olive oil and rub to coat. Season both sides with salt and pepper.
In a mixing bowl, combine ricotta, Parmesan, basil, garlic powder, onion powder, oregano, and red pepper flakes. Mix well.
Spread the ricotta mixture evenly over the top of each chicken breast.
Sprinkle breadcrumbs evenly over the ricotta-topped chicken.
Bake for 25–30 minutes or until the chicken reaches 165°F internally and topping is golden.
Meanwhile, warm marinara sauce over low heat in a saucepan.
Once baked, spoon marinara over each chicken breast and top with shredded mozzarella.
Return to oven for 5 more minutes, until cheese is melted and bubbly.
Let rest a few minutes before serving. Enjoy with extra marinara if desired!
Notes
You can substitute chicken breasts with thighs if you prefer dark meat—adjust cooking time accordingly.
For extra crispiness, broil for 1–2 minutes at the end.
Great served with pasta, garlic bread, or a fresh green salad.
Make ahead tip: Assemble up to step 5, cover and refrigerate for up to 8 hours.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 435 Kcal
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 125 mg