🍗 Ricotta Chicken 🧀
This throw-together wonder is the creamy, cheesy dinner your weeknights have been missing! Juicy chicken smothered in a rich ricotta-parmesan blend, baked under a blanket of marinara and melty mozzarella—it’s comforting, elegant, and ready in under an hour.
But let’s be honest—some chicken bakes disappoint. Maybe the chicken dries out. Maybe the cheese sauce splits. Or worst of all—it tastes like bland protein with a side of gloop.
So what’s the secret to juicy chicken in a perfectly creamy, cohesive cheese layer?
It all comes down to three game-changing tricks: the chicken prep, the ricotta blend ratio, and one surprise ingredient that keeps the cheese sauce velvety.
Ready to bake a dish that’ll make everyone think you spent all day in the kitchen?
Let’s layer, bake, and savor!
INGREDIENTS :
1½ cups jarred marinara sauce
4 boneless, skinless chicken breasts, pounded to ½” thickness (~1¾-2 lbs)
1¼ cups whole milk ricotta cheese
1 cup freshly grated parmesan
2½ cups whole milk mozzarella, shredded & divided
1 large egg, room temperature
¾ tsp garlic powder
¾ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
1 tbsp fresh basil, chopped (garnish)
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