Instructions

• Preheat the oven to 375°F (190°C).
• Pat the 28 ounces boneless, skinless chicken breasts dry with paper towels. Season both sides with kosher salt and freshly ground black pepper to taste.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
• Sear the chicken in the hot skillet for about 2–3 minutes per side, until golden brown. Transfer the seared chicken to a single layer in an oven-safe baking dish.
• In a bowl, mix 1 cup ricotta cheese, 3 minced garlic cloves, 1 teaspoon Italian seasoning, and 1/2 teaspoon dried oregano until evenly combined.
• Spread the ricotta mixture evenly over each piece of chicken in the baking dish.
• Pour 24 ounces marinara sauce evenly over and around the ricotta-topped chicken.
• Bake uncovered at 375°F for 15–20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer.
• Remove the dish from the oven, sprinkle 1 cup shredded mozzarella cheese evenly over the chicken, and return to the oven for an additional 5 minutes, or until the mozzarella is melted.
• Remove from the oven, garnish with fresh basil leaves if desired, and let sit a couple of minutes before serving.