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Baked Ricotta Chicken

Baked Ricotta Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup whole-milk ricotta cheese
  • 1 cup packed fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 cup shredded low-moisture mozzarella cheese
  • 1 tbsp olive oil
  • Fresh basil leaves for garnish (optional)

Method
 

  1. Preheat oven to 400°F (200°C). Pound chicken to 1/2 inch thick, rub with olive oil, and season both sides with salt, pepper, and garlic powder. Place in a single layer in a 9×13-inch baking dish.
  2. Mix ricotta, spinach, and Parmesan in a bowl until well combined.
  3. Spread ricotta mixture over the chicken, spoon marinara sauce around and over the top, then scatter mozzarella over everything.
  4. Bake for 18 to 20 minutes, until chicken reaches 165°F (74°C) and the sauce is bubbling.
  5. Switch the oven to broil and broil for 2 to 3 minutes until the cheese gets spotty brown. Let rest 5 minutes, then serve with fresh basil and pan juices.

Notes

If your chicken breasts are very large or uneven, slice them in half horizontally to make four thinner cutlets instead of pounding them. That way they cook evenly and finish on time.