Creamy Ricotta Chicken Bake (Printable)

Creamy ricotta-topped chicken breasts baked with mozzarella and a golden herb breadcrumb crust for an easy weeknight dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Ricotta Mixture

02 - 1 cup ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Topping

09 - 1 cup shredded mozzarella cheese
10 - 1/3 cup breadcrumbs (gluten-free if needed)
11 - 1 tablespoon olive oil
12 - 1 teaspoon dried Italian herbs

# How-To Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish.
03 - In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, garlic, salt, and pepper. Mix until smooth and well blended.
04 - Spoon the ricotta mixture evenly over each chicken breast, spreading it to cover the entire surface.
05 - Sprinkle shredded mozzarella cheese evenly over the ricotta-topped chicken breasts.
06 - In a small bowl, toss the breadcrumbs with olive oil and dried Italian herbs. Sprinkle the mixture evenly over the mozzarella layer.
07 - Bake for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the topping is golden brown.
08 - Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

# Expert Advice:

01 -
  • The ricotta mixture keeps the chicken incredibly moist even if you accidentally overcook it by a few minutes.
  • It looks like you spent far more effort than fifteen minutes of prep work.
  • Cleanup is essentially one baking dish and one bowl, which is a gift on busy nights.
02 -
  • Do not skip patting the chicken dry because excess moisture makes the ricotta layer slide right off during baking.
  • If your chicken breasts are very thick, pound them slightly or halve them horizontally so the ricotta layer does not burn before the chicken cooks through.
03 -
  • Let the ricotta drain in a fine mesh strainer for ten minutes before mixing if it seems watery, because a thicker ricotta stays put on the chicken.
  • Broil for the last two minutes if you want an extra deep golden crust, but watch it like a hawk because it goes from perfect to burnt in seconds.

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