Baked Ricotta Chicken Mozzarella

This Baked Ricotta Chicken is your shortcut to a weeknight dinner that feels restaurant-worthy but is easy enough for first-timers. The combination of juicy chicken, creamy ricotta, herby basil, tangy marinara, and bubbling mozzarella creates a showstopper that gets raves every single time. If you love dishes that impress with minimum fuss or were ever intimidated by classic stuffed chicken, this recipe will quickly become a staple.

The first time I made this, I was shocked by how simple it was compared to how impressive the final dish looked. Guests could not believe I put it together in under an hour and now it is my go-to for stress-free entertaining.

Ingredients

• Boneless skinless chicken breasts: The best base for stuffing because they are lean and hold the ricotta mix well Look for even thickness for even cooking
• Ricotta cheese: Brings creamy texture and mild flavor Select whole milk ricotta for richness
• Grated Parmesan cheese: Intensifies the savory flavor Choose aged Parmigiano Reggiano for best results
• Shredded mozzarella cheese: Melts into that golden bubbly topping Use low moisture mozzarella for ideal melt
• Garlic: Adds depth and gentle heat Pick firm unblemished cloves for freshest taste
• Olive oil: Prevents sticking and adds a hint of fruitiness Use extra virgin for fullest flavor
• Italian seasoning: Infuses classic Mediterranean herbal notes Select blends with oregano basil rosemary and thyme
• Salt: Essential for balancing flavors Use kosher or sea salt for cleaner flavor
• Black pepper: Adds warmth and slight bite Freshly cracked gives better aroma
• Fresh basil leaves: Brightens and brings freshness Chop just before use for best color and flavor
• Marinara sauce: Moistens the dish and brings tangy balance Go for no sugar added for a cleaner tomato taste
• Balsamic vinegar: Optional but gives sweet acidity Drizzle sparingly for a bright finish

Step-by-Step Instructions

Prep the Oven:

Set oven to 375°F or 190°C so it reaches temperature while you prep the rest This is key for even baking and juicy results

Prepare the Baking Dish:

Brush a baking dish with olive oil to ensure easy clean up and prevent sticking You want a light coating on the bottom and sides

Mix the Ricotta Filling:

In a mixing bowl combine ricotta Parmesan minced garlic Italian seasoning salt pepper and half of the chopped basil Whisk until completely smooth and flecked with herbs

Create the Chicken Pockets:

Place each chicken breast flat Use a sharp knife to slice a horizontal pocket into the thickest side stopping short of the edge to avoid cutting through The pocket should be deep enough to fit the ricotta mix

Fill the Chicken:

Spoon the ricotta mixture into each pocket using clean fingers or a spoon to push it in evenly Secure with toothpicks if the chicken wants to open

Place in Baking Dish:

Arrange chicken in the prepared dish with at least half an inch between each breast for proper heat circulation

Add Marinara Sauce:

Pour marinara evenly over the top of each stuffed chicken breast and let it pool around the sides for added moisture

Top with Mozzarella:

Sprinkle mozzarella over all the sauce covering the chicken well for a melty golden crust

Finish with Balsamic:

Drizzle a bit of balsamic vinegar over the top if using for a pop of brightness that cuts through the richness

Bake:

Slide the dish into your hot oven Bake for about twenty five to thirty minutes until the chicken registers 165°F or 74°C when tested at the thickest part and juices run clear

Rest the Chicken:

Let chicken rest in the pan for five minutes before serving This helps the juices settle and prevents filling from spilling out

Add Fresh Basil:

Sprinkle on the remaining fresh basil for a vivid finish and extra punch of flavor right before serving

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My favorite ingredient for this dish is ricotta because it turns a simple chicken breast into something comfortingly rich every single time. Once when I made this for a family birthday, everyone picked out extra filling for their bites and claimed it was the best chicken they had ever had.

Storage Tips

Let leftovers cool to room temperature before storing Always use an airtight container to preserve freshness Chicken stays tender for three days in the fridge and up to two months in the freezer When ready to reheat let thaw overnight in the fridge and warm covered in a low oven or microwave until just heated to prevent drying out

Ingredient Substitutions

Swap basil for spinach or arugula for a peppery version Switch out Parmesan for Pecorino if you prefer more tang For a lighter version choose part skim ricotta and mozzarella If using bone-in chicken simply increase the baking time and check doneness with a thermometer

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Serving Suggestions

Pairs beautifully with a crisp side salad or roasted vegetables Serve atop a simple pasta for extra comfort Try ladling extra sauce from the pan over garlic bread for a decadent treat For a special touch sprinkle with toasted pine nuts or a squeeze of fresh lemon

Cultural Context

Stuffed chicken is an Italian American classic born from the tradition of using simple fillings to elevate humble ingredients. Ricotta cheese has roots in traditional Italian farmhouse cooking where resourcefulness and comfort were both top priorities. This dish brings that heritage to modern kitchens without the fuss.

Recipe FAQs

→ How do I prevent the filling from leaking out during baking?

Cut a pocket into the chicken without slicing all the way through, and use toothpicks to secure the edges after stuffing. Arrange the chicken seam-side up in the pan for extra insurance.

→ Can I use a different cheese instead of ricotta?

Yes, soft cheeses like cottage cheese or mascarpone can substitute for ricotta, though flavors and textures will differ slightly. Lower-fat options are possible but may produce a less creamy result.

→ What sides pair well with this dish?

Fresh garden salad, garlic bread, steamed or roasted vegetables, and simply dressed pasta make excellent companions, balancing the rich, cheesy flavors.

→ How do I know when the chicken is cooked through?

Check that the chicken reaches an internal temperature of 165°F (74°C) by inserting a meat thermometer into the thickest part. Juices should run clear when pierced.

→ Can this dish be prepared ahead of time?

You can stuff and assemble the chicken a few hours ahead, refrigerate it covered, then add sauce and bake just before serving. Extend the baking time slightly when starting from cold.

→ How should leftovers be stored and reheated?

Let leftovers cool, then refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven, covered, until hot throughout. Avoid microwaving to keep the filling from becoming watery.