Description

How to make succulent baked chicken with creamy ricotta cheese and rich tomato sauce that your whole family will absolutely adore for dinner tonight.

Ingredients

Scale

Base/Main Components:
1 ½ pounds boneless, skinless chicken breasts, pounded to ½-inch thickness
15 ounces whole milk ricotta cheese
28 ounces crushed tomatoes, preferably San Marzano
2 tablespoons extra virgin olive oil
½ cup low-sodium chicken broth
1 cup shredded mozzarella cheese
Flavor Builders:
1 small yellow onion, finely diced
4 cloves garlic, minced
¼ cup fresh basil leaves, roughly chopped
1 teaspoon dried oregano
½ cup grated Parmesan cheese
Seasonings & Spices:
1 teaspoon Kosher salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon granulated sugar
Finishing Touch:
2 tablespoons fresh parsley, chopped

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Instructions

Sauté Aromatics: Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or pot over medium heat. Sauté diced yellow onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Make Ricotta: In a medium bowl, combine the whole milk ricotta cheese, ½ cup grated Parmesan cheese, ¼ cup fresh basil, Kosher salt, and black pepper. Mix gently until just combined. This creamy mixture will be layered into your Easy Baked Ricotta Chicken.
Simmer Sauce: To the skillet with aromatics, add crushed San Marzano tomatoes, low-sodium chicken broth, dried oregano, and granulated sugar. Bring to a gentle simmer, then reduce heat and cook for 10 minutes, allowing the rich flavors to meld beautifully.
Assemble Layers: Pound boneless, skinless chicken breasts to ½-inch thickness. Spread a thin layer of the tomato sauce in your baking dish. Arrange the chicken breasts, then dollop generously with the ricotta mixture. Top with remaining sauce.
Bake Chicken: Sprinkle the shredded mozzarella cheese evenly over the assembled dish. Bake your Easy Baked Ricotta Chicken for 25-30 minutes, until the chicken is cooked through (internal temp 165°F) and the cheese is bubbly and golden. Let it rest briefly.
Garnish Serve: Remove the Dreamy Easy Baked Ricotta Chicken from the oven. Sprinkle generously with fresh chopped parsley. Serve immediately with your favorite pasta or a crisp green salad for a complete and satisfying meal that everyone will adore.

Notes

Avoid overmixing the ricotta mixture to maintain its beautiful creaminess and prevent a watery texture.

Store cooled leftover Baked Ricotta Chicken in an airtight container in the refrigerator for up to 3-4 days.

For mozzarella, a blend of provolone and fontina can be substituted, offering a similar melty texture.

Serve this comforting dish warm, garnished with fresh parsley, alongside al dente spaghetti or a crisp green salad.

Prepare the tomato sauce and ricotta mixture up to two days ahead; store separately and assemble just before baking.

**Allergy Information:** Dairy