Description
Baked Ricotta Chicken: Juicy chicken breast stuffed with creamy ricotta, spinach, and sun-dried tomatoes. Easy, cheesy, and irresistible!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds/900g)
- 15 oz (425g) ricotta cheese, preferably whole milk
- 1/2 cup (50g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (or 1 tablespoon fresh herbs like basil, oregano, and thyme)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Chicken Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Place your chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch using a meat mallet or heavy pan. This ensures even cooking and maximizes the surface area for the ricotta mixture. Pat the chicken dry with paper towels and place on the prepared baking sheet.
- Step 2: Create the Ricotta Mixture In a medium bowl, combine the ricotta cheese, grated Parmesan, minced garlic, lemon zest, lemon juice, olive oil, dried Italian herbs, salt, pepper, and red pepper flakes (if using). Mix thoroughly until all ingredients are well incorporated. The mixture should be thick but spreadable, with a fragrant aroma from the herbs and lemon.
- Step 3: Coat the Chicken Brush each chicken breast lightly with olive oil and season with a pinch of salt and pepper on both sides. Using a spoon or spatula, generously spread the ricotta mixture over the top of each chicken breast, creating a thick, even layer approximately 1/4 inch thick. Don’t worry about coating the bottom of the chicken—the focus is on creating a flavorful crust on top.
- Step 4: Bake to Perfection Place the baking sheet in the preheated oven and bake the **Baked Ricotta Chicken** for 25-30 minutes, until the chicken is cooked through (reaching an internal temperature of 165°F/74°C) and the ricotta topping has developed a golden-brown crust in spots. If you’d like a more golden top, switch to the broiler for the final 2-3 minutes, watching carefully to prevent burning.
- Step 5: Rest and Serve Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute throughout the meat. This crucial step ensures your **Baked Ricotta Chicken** remains moist and tender. Sprinkle with fresh chopped parsley before serving for a pop of color and fresh flavor. Serve immediately while still warm, when the contrast between the crisp topping and juicy chicken is at its peak.
- Step 6: Storage and Serving **Baked Ricotta Chicken** maintains its quality remarkably well for leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for 15 minutes to preserve moisture and prevent the cheese from becoming rubbery. Microwave reheating works in a pinch, but use 50% power and cover with a damp paper towel to retain moisture. For elegant serving, slice the chicken on a bias and fan it out over a bed of garlic-sautéed spinach or arugula. The peppery greens provide a pleasant contrast to the rich chicken. Alternatively, pair with roasted cherry tomatoes that burst with sweet acidity against the creamy ricotta topping. For a complete meal, serve your **Baked Ricotta Chicken** alongside lemon-herb quinoa or orzo pasta tossed with olive oil and fresh herbs. The bright, zesty carbohydrate complements the creamy chicken beautifully. A simple side of roasted asparagus or broccolini adds color and nutrition to complete this impressive yet easy dinner.
- Step 7: FAQs **Can I use cottage cheese instead of ricotta?** Yes, you can substitute cottage cheese for ricotta in **Baked Ricotta Chicken**, but first blend it briefly to achieve a smoother texture similar to ricotta. Cottage cheese is slightly higher in protein and lower in fat than ricotta, so the topping might not be quite as creamy but will still be delicious. **Why is my ricotta topping not getting golden brown?** If your ricotta topping isn’t browning, try finishing the dish under the broiler for 2-3 minutes. Watch carefully to prevent burning. Also, using whole milk ricotta rather than part-skim helps achieve better browning due to the higher fat content. **Can I prepare this dish ahead of time?** You can assemble **Baked Ricotta Chicken** up to 24 hours in advance. Prepare as directed, cover tightly with plastic wrap, and refrigerate. Add 5-7 minutes to the baking time when cooking from chilled. This makes it perfect for meal prep or entertaining. **Is Baked Ricotta Chicken keto-friendly?** Yes, **Baked Ricotta Chicken** is suitable for keto diets as it’s high in protein and fat while being naturally low in carbohydrates. The ricotta and Parmesan provide fat content while keeping carbs minimal. **Can I use chicken thighs instead of breasts?** Boneless, skinless chicken thighs work wonderfully as a substitute for breasts in this recipe. They provide more moisture and flavor but require slightly longer cooking time (about 5-8 minutes more). Ensure they reach an internal temperature of 165°F (74°C) before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380
- Sugar: 2g
- Sodium: 840mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 125mg