This baked ricotta chicken will become the new favorite weeknight meal! With just 5 ingredients including creamy ricotta cheese, boneless chicken breasts, garlic and marinara sauce, it's a dinner that's easy to do when you're tired.
Simply seared chicken breasts are topped with a creamy herbed ricotta cheese and baked in a marinara sauce. Served with garlic bread and a simple side salad, it's an under 30 minute meal.
Ricotta chicken is my favorite for when I want a quick and easy meal, but for something a little more elevated to serve guests, I also love these ricotta stuffed chicken breasts.
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Ricotta Chicken
This baked chicken ricotta was created on a busy weeknight when I had only ricotta, chicken breasts, and marinara sauce on hand. I wanted a simple and easy recipe the whole family would love. I knew it would be a hit because we've made it once a week for the past 3 months. It's my go to recipe when I'm tired.
Once baked, the ricotta cheese becomes a creamy topping that melts into the chicken and marinara sauce. You'll love this ricotta chicken recipe because:
- Under 30 minutes - The whole recipe takes 30 minutes or less from start to finish.
- 5 ingredients - Not including olive oil, salt and pepper, which most should have on hand, you can make this with very simple ingredients.
- Special diet friendly - This recipe fits a migraine diet and gluten free.
- Easy - This recipe is so easy, I have my toddler help to mix the ricotta topping!
Equipment Needed
This recipe is easier to make with a cast iron skillet. I use a Le Crueset, but Lodge is a more affordable brand. You could also use any oven-safe skillet.
If you do not own one of these, you can make this dish but it would just require extra dishes. You will need to sear the chicken in whatever pan you have, then transfer to a baking dish.
Ingredients
- Boneless, skinless chicken breasts - My preference is for "air-chilled" chicken which I believe sears better and also tastes better!
- Ricotta cheese - Please get one without any gums or carrageenan added. This is what makes ricotta grainy when good ricotta is super smooth and creamy. Brands I love are Calabro, Liuzzi, and BelGiosio. In a pinch, I've used Trader Joe's, which is more watery, but always check the ingredients because sometimes it changes depending on sourcing.
- Marinara sauce - I recommend Rao's Sensitive Marinara, Cucina Antica Garlic Marinara, Fody, or Mezzetta Sensitive. There are many other brands out there without onion! If you're not sensitive to onions, I like Carbone's marinara or the regular Rao's from Costco.
- Garlic - This pumps up the flavor of the ricotta, but if you either don't have it on hand or you're using a sensitive sauce and want to avoid garlic, just omit.
- Italian seasoning - I used Litehouse Italian seasoning, but any brand will work.
You can use any olive oil on hand, and use parsley for a garnish, if desired.
How to Make
Step 1: Sear the chicken
Preheat the oven to 400 degrees Fahrenheit. Begin by patting the chicken dry on both sides with a paper towel, then season with kosher salt and black pepper. In a cast iron skillet, or oven-safe skillet, heat over medium heat and then add oil. Sear for about 3-4 minutes per side, or until a golden brown crust forms.
Step 2: Prepare the ricotta
Mix together the ricotta, garlic, and seasoning in a small bowl while the chicken is cooking.
Step 3: Add marinara
Pour the marinara sauce around the chicken breasts, then top the chicken breasts with the ricotta mixture.
Step 4: Bake ricotta chicken
Place the skillet in the oven and bake to finish cooking - about 10 minutes. I like the cheese to be golden brown on top and melted slightly. Check and make sure the internal temperature of the chicken is at 165 degrees Fahrenheit.
Substitutions
- Tomato-free marinara - Please use the recipe in my Mediterranean Migraine Diet cookbook for "nomato sauce".
- Italian seasoning - Substitute small amounts of dried oregano and basil in a pinch.
- Low sodium - Use a low sodium marinara sauce or your own homemade to add to the base. You could also use my nomato sauce here without the sodium addition.
- Chicken breasts - This recipe would also work with boneless, skinless chicken thighs.
Serving Suggestions
This recipe is perfect served with a simple green salad and a warm baguette to soak up the sauce. It would also be awesome over pasta. Here are a few salad ideas:
Storage and Reheating
Refrigerator - Ricotta chicken will keep well in the fridge for up to 3 days in an airtight container. To reheat, just place in the microwave, covered with a paper towel to prevent splatters, and microwave in 30 second increments.
Freezer - This recipe will freeze well up to 4-6 months, however the texture of the ricotta may change slightly. Overall the dish will still be delicious. Defrost overnight in the fridge, for the best flavor and texture. For a quick defrost, place in an oven-safe dish covered with tin foil. Bake at 350 degrees Fahrenheit for about 15 minutes, then uncovered another 10-15 minutes, or until heated through.
Make Ahead
If you'd like to make this chicken ricotta bake ahead, you can prepare it up till searing the chicken, topping with the ricotta and the marinara sauce.
Once the skillet has cooled, you can place the entire thing in your fridge if it will fit. Then just bake according to the recipe instructions, adding another 5-10 minutes to fully heat through.
Ricotta Recipes
For more recipes like this baked ricotta chicken, check out these posts.
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
Baked Ricotta Chicken
Equipment
- 1 oven-safe/cast iron pan
Ingredients
- 1¾ pounds boneless, skinless chicken breasts (or 4 breasts)
- Extra virgin olive oil or avocado oil
- Kosher salt and black pepper
- 1 cup ricotta cheese*
- 3-4 garlic cloves, minced (use 3 for large cloves)
- 1½ teaspoons Italian seasoning
- 24 oz marinara sauce*
- Optional: parsley for garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit. Pat the chicken breasts dry with a paper towel and season both sides with salt and black pepper. Meanwhile, heat cast iron or oven-safe skillet over medium high heat, then add 2-3 teaspoons of oil. Sear the chicken for about 2-3 minutes per side, or until just golden brown.
- While the chicken is searing, mix together the ricotta, garlic, and Italian seasoning. Once the chicken is seared, remove it and set the pan on a heat-safe area. Spoon the marinara around the bottom of the pan, then top the chicken with about ¼ cup of the ricotta cheese mixture.
- Bake at 375F for 15-20 minutes or until the ricotta has browned slightly on top and is bubbling, and the chicken registers at least 165 degrees F on a meat thermometer.
- Serve warm, with the sauce scooped on top or underneath the chicken.
Notes
- Using a good quality ricotta transforms this dish! My recommendations are Calabro, BelGiosio, Liuzzi, or any brand without added gums (which makes it grainy).
- For marinara sauce, I recommend Rao's or Carbone's. Use a "sensitive" sauce if onions are an issue. Recommendations in the post.
- I love a strong garlic flavor, so I always use 4 cloves, but I'd use 3 or less if they are very large or you're using a garlic marinara.
The riccata I found has "whey" in it. Just says "whey" no protein or the other two things, is that Okay? or is it whey in general? not sure if they're alk the same thing or if just whey by itself is okay to eat, asking because of your avoid additives list.
It is ok! They're not the same.
This is amazing! Today was a super dizzy day due to work stress, but I was able to get this on the table. It’s so simple, but yet it doesn’t taste simple. Paired it with bread and a salad. It’ll be in the rotation for sure!
Thank you, Michelle. One of our faves too.
Is the red onion in the Italian Seasoning ok for the migraine elimination diet? I’ve been trying to find an Italian Seasoning. I usually do as suggested and use oregano and basil.
Oh no, it's not. Thanks for catching that, I didn't see it when I checked. I just looked and Simply Organic has one without and O organics from Tom Thumb. I've actually seen more without it than with.