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Baked Ricotta Chicken Thighs

Baked Ricotta Chicken Recipe

There’s a reason Baked Ricotta Chicken continues to be a go-to for home cooks—it’s comforting, simple, and full of rich Italian flavors without a complicated process. What makes this version different is the thoughtful layering, the smart use of cheese, and the flexible structure that allows you to make it your own.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Baked
Cuisine: Italian-inspired
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts sliced in half lengthwise (to create 4 cutlets)
  • Salt and pepper to taste
  • 1 cup whole milk ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 3 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • Fresh basil for garnish (optional)

Method
 

  1. Preheat your oven to 375°F and position the rack in the upper third.
  2. Cut chicken breasts lengthwise to make four even cutlets. Season both sides with salt and pepper.
  3. In a medium bowl, mix the ricotta, parmesan, garlic, and Italian seasoning until smooth.
  4. Spread half of the marinara sauce into a 9×13 baking dish.
  5. Place the chicken cutlets in the dish in a single layer.
  6. Spread the ricotta mixture evenly over the top of each chicken cutlet.
  7. Spoon the remaining marinara sauce over the chicken.
  8. Cover the dish tightly with foil and bake for 20 minutes.
  9. Remove the foil, sprinkle mozzarella evenly over the top, and bake uncovered for 15 minutes.
  10. If desired, broil for 1–2 minutes to lightly brown the cheese. Watch closely to avoid burning.
  11. Let the chicken rest for 5 minutes before serving. Garnish with fresh basil if using.

Notes

  • Whole milk ricotta creates the creamiest result, but part-skim can be used for a lighter version.
  • For a richer flavor, use homemade marinara or thicken store-bought by simmering briefly.
  • To avoid watery sauce, pat chicken dry before layering and use a thick marinara.
  • Add chopped spinach, roasted red peppers, or mushrooms to the ricotta mixture for variety.
  • If preparing ahead, assemble fully and refrigerate. Bake within 24 hours for best results.

Nutritional Facts (per serving, approx.)

Nutrient Amount
Calories 430 kcal
Protein 43 g
Carbohydrates 9 g
Total Fat 24 g
Saturated Fat 11 g
Fiber 2 g
Sugars 4 g
Sodium 780 mg
Cholesterol 120 mg
Calcium 320 mg
Iron 1.3 mg