Love Italian food, but tired of pasta? Try Chicken Ricotta for a quick, hearty main.
At our house, we can almost never get enough of pasta. It’s fairly budget-friendly, versatile, and convenient for weeknight dinners. Spaghetti and meatballs, pasta with marinara, and even fettuccine Alfredo are all in the rotation. However, there are many other Italian-based options other than pasta, and chicken ricotta is a tasty one that you might not have tried before.
Chicken ricotta is simple: boneless, skinless chicken breasts baked in marinara sauce and topped with a deliciously creamy ricotta and mozzarella cheese mixture. Once baked, the cheese topping melts all over the top of each chicken breast, and the marinara sauce keeps everything moist and juicy.
You will love chicken ricotta because not only is it fast to put together, but it is also a fairly healthy, hearty meal that the whole family can enjoy. The chicken breasts provide lean protein, and the baking method is a hands-free way to turn out a sizeable main dish in under an hour. That’s about all the time I have on a weeknight!
What is ricotta?
You might only know ricotta cheese from lasagna—it is often used in between the layers of lasagna sheets and meat sauce. But what is ricotta, exactly? Ricotta cheese is a soft Italian cheese made from the whey that’s leftover when making mozzarella and other cheeses. Here in the States, it’s normally made from cow’s milk, but it can be made from goat, sheep or Italian water buffalo’s milk as well.
How do I store leftovers?
Leftovers can be stored in the refrigerator for up to 4 or 5 days in an airtight container. Reheat individual portions in the microwave. You can also make chicken ricotta ahead of time and freeze it before baking. Double-wrap the casserole in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Serving suggestions
On a busy weeknight, serve chicken ricotta with a loaf of warm, crusty bread or, if you baked ahead, Homemade Focaccia, to soak up the delicious marinara sauce. When you have time to make a side, a crisp Green Salad or Greek Salad provide a nice crunch. If you want a warm side, try Air-Fryer Zucchini, which is fast and delicious.
Chicken Ricotta
Ingredients
- 4 boneless skinless chicken breasts, cut in half lengthwise
- Salt and black pepper, to taste
- 1 cup whole milk ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 24-ounce jar marinara sauce
- 3/4 cup mozzarella cheese, shredded or cubed
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F.
- Season chicken breast with salt and black pepper.
- In a bowl, combine ricotta cheese, Parmesan cheese, minced garlic, and Italian seasoning.
- Spread half of the marinara sauce in the bottom of a baking dish. Place seasoned chicken breasts on top. Spread the ricotta mixture evenly over each chicken breast. Top with the remaining marinara sauce.
- Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Remove foil, sprinkle mozzarella cheese over the chicken, and bake uncovered for an additional 10 minutes or until the chicken is cooked through and the cheese is bubbly. Sprinkle with fresh parsley for garnish.
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