Name: Baked Ricotta Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper, to taste; Olive oil, for drizzling; 1 cup fresh ricotta cheese; 1/2 cup grated parmesan cheese; 2 garlic cloves, minced; 2 tablespoons fresh basil, chopped

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Introduction

This baked ricotta chicken recipe combines tender chicken breasts with a creamy, flavorful ricotta and parmesan topping. It’s a simple yet elegant dish perfect for weeknight dinners or entertaining guests.

A white round ceramic baking dish holds four large pieces of cooked chicken breasts, each with a golden brown crust on the top with a slightly charred texture and dotted with chopped green herbs, giving a fresh look. The chicken is moist and tender, with the front piece cut open to show the soft white inside. The dish has a light, creamy broth with bits of herbs floating around. The background is a white marbled texture with soft natural light coming from a window. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh ricotta cheese
½ cup grated parmesan cheese
2 tablespoons fresh basil, chopped
2 garlic cloves, minced
2 tablespoons olive oil
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C) and prepare a baking dish by spraying it with nonstick spray.
Step 2: Season the chicken breasts evenly with salt and pepper, then place them in the prepared baking dish.
Step 3: In a bowl, combine the ricotta cheese, grated parmesan, minced garlic, and chopped basil. Mix well until all ingredients are evenly combined.
Step 4: Spread the ricotta mixture evenly over the chicken breasts, then drizzle the olive oil on top.
Step 5: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Remove from the oven and serve warm, spooning any juices or sauce from the baking dish over the chicken.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the ricotta mixture for a subtle kick.
Fresh spinach or sun-dried tomatoes can be mixed into the ricotta for a colorful and tasty variation.
If fresh basil isn’t available, substitute with 1 teaspoon dried basil or Italian seasoning.

Storage

Store leftover baked ricotta chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in an oven preheated to 350°F (175°C) until warmed through, to maintain the creamy texture.

How to Serve

The image shows a close-up of two pieces of cooked chicken in a white bowl. The chicken has a golden-brown, slightly crispy top layer with visible grill marks and small green herb pieces scattered on top. The inside layer is white and juicy, showing the cooked texture of the chicken meat. A light sauce or oil pools at the bottom of the bowl, adding a glossy shine to the dish. The white bowl sits on a white marbled surface, with a softly blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen chicken, thaw completely before preparing the recipe.

Can I substitute ricotta with another cheese?

Yes, cottage cheese can be used as a substitute, though the texture will be slightly different. Cream cheese is another option but will create a richer topping.