Chicken Ricotta
This Chicken Ricotta is a creamy, comforting delight! Tender chicken topped with rich ricotta and marinara, perfect for any weeknight dinner.
Equipment
- Large Skillet
- Mixing Bowl
- Meat Thermometer
- Wooden spoon or spatula
- Oven-safe dish
Ingredients
- 28 ounces boneless, skinless chicken breasts
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves (optional, for garnish)
Instructions
- Season the chicken breasts generously with kosher salt and freshly ground black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F. Remove from skillet and set aside.
- In a mixing bowl, combine the ricotta cheese, minced garlic, Italian seasoning, and dried oregano. Mix well until all ingredients are combined.
- In the same skillet, pour in the marinara sauce and bring it to a gentle simmer.
- In a baking dish, spread a thin layer of marinara sauce at the bottom. Place the cooked chicken breasts on top and spoon the ricotta mixture over each piece. Pour remaining marinara sauce over the chicken and finish with shredded mozzarella cheese.
- Preheat your oven to 375°F. Bake for about 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Let the Chicken Ricotta rest for a few minutes. Garnish with fresh basil leaves if desired, and serve hot.
Notes
- Check the chicken's internal temperature with a meat thermometer to avoid dryness.
- Use high-quality marinara sauce for better flavor.
- Let the dish rest after baking for easier serving.