Think of this ricotta chicken as the best parts of Chicken Parmesan and baked lasagna combined—without all the work. Tender chicken breasts are layered with a creamy ricotta-Parmesan topping, finished with melted mozzarella, and baked in marinara sauce until bubbly and rich.
The sauce thickens as it bakes, creating the perfect spoon-over-pasta consistency, while the ricotta layer seals in moisture so the chicken stays juicy and flavorful. It’s simple enough for a busy weeknight, yet impressive enough to serve guests.
Best of all? Just 15 minutes of prep and one baking dish.
Why You’ll Love This Recipe
- Easy weeknight dinner with minimal prep
- Feels restaurant-quality without being complicated
- Creamy, cheesy, and comforting
- Pairs perfectly with pasta, garlic bread, or a simple salad
Ingredients You’ll Need
- Jarred marinara sauce
- Boneless, skinless chicken breasts
- Whole milk ricotta cheese
- Freshly grated Parmesan cheese
- Whole milk mozzarella cheese
- Egg
- Garlic powder
- Italian seasoning
- Salt and black pepper
- Fresh basil (optional garnish)
Using freshly grated cheese gives the best flavor and melt, but the recipe stays very approachable.
How to Make Ricotta Chicken
1. Line the Baking Dish with Marinara
Spread half of the marinara sauce over the bottom of a 9×13 baking dish. This prevents sticking and gives the sauce time to thicken and concentrate as it bakes.
2. Mix the Ricotta Topping
In a bowl, combine ricotta, Parmesan, ½ cup mozzarella, egg, garlic powder, Italian seasoning, salt, and pepper. The mixture should be thick, smooth, and evenly blended with no streaks of egg remaining.
3. Prepare the Chicken
Trim and pound the chicken breasts to an even ½-inch thickness. This step is key for even cooking and juicy results.
4. Top with Ricotta Mixture
Place the chicken in the baking dish and spread the ricotta mixture evenly over each breast, reaching all the way to the edges. This creamy layer acts like a protective cap, keeping the chicken moist as it bakes.
5. Add Remaining Marinara
Spoon the remaining marinara over the ricotta layer. Gently spread it without fully mixing it into the cheese—you want mostly red sauce on top with a few creamy spots peeking through.
6. Covered Bake
Cover the dish tightly with foil and bake for 25 minutes. During this time, the ricotta will begin to firm and the sauce will start bubbling around the edges.
7. Add Mozzarella & Finish Baking
Remove the foil and sprinkle the remaining mozzarella evenly over each chicken breast. Return to the oven for 15–20 minutes, until the cheese is melted and the chicken reaches 160–165°F internally.
For extra color, broil for the last 2–3 minutes, watching closely.
8. Rest & Garnish
Let the ricotta chicken rest for 3–5 minutes before serving. This allows the juices to redistribute and the cheese to set slightly. Finish with fresh chopped basil for a bright, fresh contrast.
What to Expect When It’s Done
- Lightly golden ricotta edges
- Melted, stretchy mozzarella
- Thickened marinara perfect for pasta
- Juicy chicken that slices cleanly after resting
Serving Suggestions
Serve ricotta chicken with:
- Cooked pasta or spaghetti
- Garlic bread
- Roasted vegetables
- A crisp green salad
Helpful Tips
- Use freshly grated Parmesan for best melt and flavor
- If chicken breasts are very large, slice them in half lengthwise before pounding
- Adjust baking time slightly if chicken thickness varies
More Comforting Chicken Dinners
- Chicken Casserole
- King Ranch Chicken Casserole
- Chicken Pot Pie Casserole
- Chicken and Rice Casserole