This Creamy Baked Ricotta Chicken is the perfect blend of tender chicken breasts smothered in a rich, herbed ricotta mixture and finished with a splash of marinara for added comfort. It’s a cozy, oven-baked dinner that’s full of flavor yet simple enough for a weeknight meal. Whether you’re cooking for family or hosting guests, this dish brings elegance and ease to your table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup marinara sauce
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix together ricotta, Parmesan, spinach, garlic, thyme, basil, salt, and pepper until smooth and well combined.
- Arrange chicken breasts in a baking dish and drizzle with olive oil. Lightly season both sides with salt and pepper.
- Evenly spread the ricotta mixture on top of each chicken breast.
- Pour marinara sauce around the chicken in the dish don’t cover the ricotta topping.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for 15–20 minutes, or until chicken is cooked through and topping is golden and bubbly.
- Let rest for 5 minutes before serving. Spoon some of the warm marinara over each piece for extra flavor.
Variation
- Swap the spinach for chopped kale or arugula for a bolder green flavor.
- Add a layer of sliced tomatoes or roasted red peppers under the ricotta mixture for extra color and tang.
- Use boneless chicken thighs instead of breasts for a juicier, more tender option.
Cooking Notes
- Be sure to squeeze out excess moisture from the spinach if using frozen to prevent a watery topping.
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internally.
- Letting the dish rest before serving helps the flavors settle and keeps the chicken juicy.
Serving Suggestions
- Serve with garlic butter pasta or creamy polenta for a comforting meal.
- Pair with a crisp green salad and crusty bread to round out the plate.
- A side of roasted vegetables like zucchini or carrots works beautifully alongside this dish.
Tips
- For extra richness, stir a spoonful of cream cheese into the ricotta mixture.
- Make it ahead assemble everything the night before and bake fresh when ready.
- If the top isn’t golden enough, broil for the last 2–3 minutes to add color and texture.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 35g
- Sodium: 620mg
Frequently Asked Questions
-
Can I use frozen spinach instead of fresh?
Yes! Just make sure to thaw and squeeze out the excess moisture to avoid a watery topping. -
What other cheeses can I use instead of ricotta?
You can substitute with cottage cheese for a lighter option or mascarpone for a richer taste. -
Can I prep this dish in advance?
Absolutely. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. -
What’s the best way to know the chicken is done?
Use a meat thermometer your chicken is perfectly cooked when it reaches 165°F (74°C) at the thickest part.
Conclusion
This Baked Ricotta Chicken is the kind of hearty, wholesome dinner that feels fancy without the fuss. Creamy, herby, and comforting, it’s a dish that brings everyone to the table with a smile. Whether it’s a weeknight meal or a casual dinner party centerpiece, it never fails to impress.
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Baked Ricotta Chicken
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Creamy Baked Ricotta Chicken is the perfect blend of tender chicken breasts smothered in a rich, herbed ricotta mixture and finished with a splash of marinara for added comfort. It’s a cozy, oven-baked dinner that’s full of flavor yet simple enough for a weeknight meal. Whether you’re cooking for family or hosting guests, this dish brings elegance and ease to your table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup marinara sauce
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix together ricotta, Parmesan, spinach, garlic, thyme, basil, salt, and pepper until smooth and well combined.
- Arrange chicken breasts in a baking dish and drizzle with olive oil. Lightly season both sides with salt and pepper.
- Evenly spread the ricotta mixture on top of each chicken breast.
- Pour marinara sauce around the chicken in the dish don’t cover the ricotta topping.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for 15–20 minutes, or until chicken is cooked through and topping is golden and bubbly.
- Let rest for 5 minutes before serving. Spoon some of the warm marinara over each piece for extra flavor.
Notes
- Substitute fresh herbs with dried if needed (use 1 teaspoon dried thyme and basil).
- Use part-skim ricotta for a lighter version.
- Add red pepper flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
Keywords: baked ricotta chicken, creamy baked chicken, ricotta stuffed chicken