Easy Baked Ricotta Chicken: Your Simple Dinner (Print Version)

Enjoy Easy Baked Ricotta Chicken! Tender chicken baked with creamy ricotta, rich tomato sauce, and fresh herbs. A comforting, quick dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Gluten-Free (if using GF sauce)

# Ingredients:

→ Main Ingredients

01 - Boneless, Skinless Chicken Breasts (2 large or 4 small)
02 - Ricotta Cheese (15 ounces, whole milk)
03 - Crushed Tomatoes (28 ounces, canned)

→ Flavor Boosters

04 - Garlic (4 cloves, minced)
05 - Fresh Basil (1/4 cup, chopped)
06 - Dried Oregano (1 teaspoon)

→ Finishing Touches

07 - Parmesan Cheese (1/2 cup, grated)

→ Pantry Staples

08 - Olive Oil (2 tablespoons)
09 - Salt & Black Pepper (to taste)

# Instructions:

01 - First things first, let's get that chicken ready. I usually pat the chicken breasts dry with a paper towel – this helps them brown better, honestly. Then, if they're super thick, I'll gently pound them a little to an even thickness, maybe about 3/4 inch. This makes sure everything cooks at the same rate, avoiding those dry edges and undercooked middles. Sprinkle both sides generously with a little salt and pepper. I always forget to season enough at this stage, so don't be like me!
02 - Now, grab a large, oven-safe skillet – my cast iron pan is a lifesaver here. Heat your olive oil over medium-high heat until it shimmers. Carefully add the seasoned chicken breasts. Sear them for about 2-3 minutes per side, just until they’re golden brown. We're not cooking them through yet, just getting some lovely color and flavor. The kitchen starts to smell amazing at this point, that sizzle is just so satisfying!
03 - Once the chicken is seared, set it aside on a plate for a moment. In the same skillet, toss in your minced garlic. Sauté it for about 30 seconds until it's fragrant – be careful not to burn it, because burnt garlic is, well, just sad. Then, pour in the crushed tomatoes and stir in the dried oregano. Let that simmer gently for about 5 minutes, allowing those flavors to meld. I always give it a little taste here and adjust salt and pepper if needed.
04 - While your sauce is doing its thing, grab a medium bowl. Scoop in your whole milk ricotta cheese, about half of the grated Parmesan, and roughly half of your chopped fresh basil. Give it a good stir to combine everything. This mixture is going to be so creamy and flavorful, it’s honestly what makes this dish so special. Don't overmix it, though; a few lumps are totally fine and add character!
05 - Now for the fun part: assembly! Nestle those seared chicken breasts back into the tomato sauce in your skillet. Make sure they're mostly submerged. Then, dollop spoonfuls of your creamy ricotta mixture right on top of each chicken breast. You want a generous amount, don't be shy! It looks so pretty and rustic at this stage, a little messy is good. This is where I sometimes get a bit impatient and want to eat it already, lol.
06 - Pop your skillet into a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the ricotta is bubbly and lightly golden. Once it's out, sprinkle the remaining fresh basil and Parmesan cheese over the top. Let it rest for a few minutes before serving – this helps the juices redistribute. The aroma when it comes out? Incredible. It’s got that perfect balance of tangy tomato and creamy cheese.

# Notes:

01 - Always pat your chicken dry before searing; it makes a huge difference in getting that golden crust.
02 - Don't skimp on whole milk ricotta - the texture is everything for this dish.
03 - A good quality can of crushed tomatoes can elevate the entire sauce.
04 - Serve with crusty bread to soak up all that incredible sauce!

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - medium bowl
03 - measuring cups and spoons
04 - chef's knife
05 - cutting board
06 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 15g
Protein: 35g

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