Creamy Baked Ricotta Chicken: Simple Weeknight Comfort (Print Version)
Make this easy Baked Ricotta Chicken recipe for a simple, creamy weeknight meal. It's rich, savory, and always a family favorite.
# 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: Contains Dairy
# Ingredients:
→ Main Players
01 -
1.5 lbs boneless, skinless chicken breasts (3-4 breasts)
02 -
1 (28 ounce) can crushed tomatoes
→ Creamy Ricotta Mix
03 -
15 ounces whole milk ricotta cheese
04 -
5 ounces fresh spinach
05 -
4-5 cloves garlic, minced
06 -
1/2 cup freshly grated Parmesan cheese, divided
→ Flavor Builders
07 -
2 tablespoons olive oil
08 -
1 teaspoon Italian seasoning
09 -
1/4 teaspoon red pepper flakes (or more to taste)
10 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
11 -
Fresh basil or parsley, chopped (optional, for garnish)
# Instructions:
01 -
First things first, get that oven preheating to 400°F (200°C). Then, pat your chicken breasts really dry with paper towels – this is where I always forget, but it’s crucial for a good sear! If they’re super thick, you might want to slice them in half horizontally or pound them slightly to an even thickness. Season them generously with salt and pepper. Honestly, this step makes a huge difference in the final flavor of your baked ricotta chicken.
02 -
Heat a tablespoon of olive oil in a large oven-safe skillet (or a regular skillet if you’re transferring later) over medium-high heat. Once it’s shimmering, add the seasoned chicken breasts. Sear for about 3-4 minutes per side, just until they’re golden brown. We’re not cooking them through here, just building some flavor and getting that lovely crust. This is where your kitchen starts smelling amazing, trust me!
03 -
In a medium bowl, combine the whole milk ricotta cheese, fresh spinach (it'll look like a mountain but it wilts down!), minced garlic, half of the Parmesan cheese, Italian seasoning, red pepper flakes, and a good pinch of salt and pepper. Stir it all together until everything is well combined. I always take a little sniff here; it smells so fresh and herby. This mixture is the star of our baked ricotta chicken, so make sure it's seasoned how you like it!
04 -
If you used a skillet that isn't oven-safe, transfer the seared chicken to a 9x13 inch baking dish. Pour the crushed tomatoes all around the chicken in the dish. Then, dollop generous spoonfuls of the ricotta mixture over each chicken breast. Don’t be shy; spread it out a bit. It doesn't have to be perfect; a rustic look is totally fine! I love how vibrant the red tomatoes look against the creamy white ricotta.
05 -
Slide that beautiful dish into your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (an internal temperature of 165°F or 74°C) and the ricotta topping is lightly golden and bubbly. Keep an eye on it; ovens can be quirky! Sometimes I get distracted by a good song and realize I almost left it in too long. Just watch for that lovely golden crust.
06 -
Once it's out of the oven, sprinkle the remaining Parmesan cheese over the top. You can even add some fresh basil or parsley if you have it for a pop of color and freshness. Let it rest for 5 minutes before serving; this lets the juices redistribute and the sauce settle. The final result should be tender, juicy chicken swimming in a rich, creamy tomato-ricotta sauce – truly a sight to behold and a joy to eat!
# Notes:
01 -
Don't overcrowd the pan; chicken needs space to brown.
02 -
You can prep the ricotta mixture a day ahead, saves so much time!
03 -
Swap spinach for kale or even some finely chopped broccoli.
04 -
Serve with crusty bread to soak up all that incredible sauce.
# Tools You'll Need:
01 -
Large oven-safe skillet (or regular skillet + 9x13 inch baking dish)
02 -
mixing bowl
03 -
meat thermometer
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 18g
Protein: 40g