Think of this ricotta chicken recipe as Chicken Parmesan meets baked lasagna. Juicy chicken is smothered in a creamy ricotta-Parmesan layer and then topped with melted mozzarella. It’s all baked in marinara so the sauce thickens into something you can spoon straight over pasta.
This is a chicken recipe that is easy enough to be a weeknight dinner. But it’s also fancy enough to serve guests. Best of all, it only has 15 minutes of prep time.
Ingredients You’ll Need
Simple Steps For Making A Cheesy Chicken Casserole
1. Lining the dish with marinara
When you spread half the marinara over the bottom of the 9×13 dish, you’re doing two things:
- Creating a non-stick layer so the chicken doesn’t weld itself to the pan.
- Giving the sauce a head start so it can reduce and concentrate as the chicken bakes.
2. Mixing the ricotta topping
When you stir together the ricotta, Parmesan, ½ cup mozzarella, egg, garlic powder, Italian seasoning, salt, and pepper, aim for a mixture that’s:
- Thick but spreadable
- No visible streaks of egg white
- Lightly speckled with herbs
3. Preparing the chicken
The chicken breasts should be trimmed and pounded to an even ½ inch thickness. That even thickness is what keeps all four pieces cooking at the same rate. There shouldn’t be any noticeably thicker “bulges” in the center.
4. Topping the chicken with ricotta
Divide the ricotta mixture evenly over the four chicken breasts and spread it right to the edges. You want:
- A level layer so it bakes evenly
- Enough coverage that you don’t see much of the chicken peeking through
This ricotta layer will firm up in the oven and act like a creamy “cap” that keeps the chicken moist.
5. Adding the rest of the marinara
Spoon the remaining marinara over the ricotta layer and gently nudge it around with the back of your spoon. Don’t swirl aggressively—you’re aiming for:
- Mostly red on top
- A few spots where the ricotta peeks through
6. Covered bake (first 25 minutes)
Covering the dish with foil traps steam gently cooks the chicken and sets the ricotta. After 25 minutes:
- The ricotta will look slightly puffed and just starting to firm around the edges.
- The marinara will be hot and starting to bubble around the sides.
7. Adding mozzarella and finishing the bake
Once you remove the foil and add the remaining mozzarella:
- Spread the cheese in an even layer over each breast so it will melt into a full “blanket.”
- Bake for another 15–20 minutes, until the cheese is fully melted and the chicken reaches 160–165°F in the thickest part.
If you like a deeper color, switch to broil for the last two to three minutes. Keep the oven light on and stay close—mozzarella can go from golden to burnt very quickly.
8. Resting and garnishing
Let the ricotta chicken rest in the hot dish for three to five minutes. During this time:
- The juices settle back into the chicken instead of running onto the plate.
- The cheese layer firms slightly so it slices more cleanly.
Add chopped fresh basil right before serving so it stays bright and fresh against the hot cheese and sauce.
What to Expect When It’s Done
- The ricotta layer will puff slightly and turn lightly golden around the edges.
- The mozzarella topping will melt into long, stretchy strands.
- The marinara underneath thickens as it bakes and becomes the perfect consistency for spooning over pasta.
- The chicken should hit 160–165°F and stay juicy after the 3–5 minute rest.
More Chicken Casserole Recipes
Ricotta Chicken
Ingredients
- 1 ½ cups jarred marinara sauce
- 4 boneless skinless chicken breasts, trimmed and pounded to an even ½ inch thickness (approximately 1 ¾ to 2 pounds)
- 1 ¼ cups whole milk ricotta cheese
- 1 cup parmesan cheese, freshly grated
- 2 ½ cups whole milk mozzarella cheese, from an 8 ounce block (divided (½ cup mixed with ricotta cheese and 2 cups to top the chicken)
- 1 large egg, room temperature
- ¾ teaspoon garlic powder
- ¾ teaspoon italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh basil, chopped (optional garnish)
Instructions
- Preheat the oven to 375°F.
- Spread half (¾ cup) the marinara sauce evenly into the bottom of a 9×13 baking dish. Reserve the remaining ¾ cup for later.
- Place the boneless skinless chicken breasts into the baking dish in a single layer and set aside.
- In a mixing bowl, add the whole milk ricotta cheese, freshly grated parmesan cheese, ½ cup of the shredded whole milk mozzarella cheese, egg, garlic powder,Italian seasoning blend, salt and black pepper stirring until fully combined and the mixture is smooth.
- Divide the cheese mixture evenly and top each of the four chicken breasts with a portion of the cheese mixture. Spread the cheese mixture evenly over each chicken breast.
- Spoon the remaining half (¾ cup) of the marinara sauce evenly over the tops of each of the cheese coated chicken breasts. Gently spread the sauce without mixing into the cheese mixture too much.
- Cover the baking dish with aluminum foil and bake the ricotta chicken for 25 minutes.
- Remove the aluminum foil, sprinkle the remaining shredded mozzarella cheese evenly over each of the chicken breasts and return to the oven to finish baking for an additional 15-20 minutes or just until the cheese is melted and the internal temperature of the chicken breasts reaches 160°-165°F with a meat thermometer. You can broil the top of the cheese for the last 2-3 minutes of cooking time to brown the cheese more if desired, being sure to keep an eye on it to ensure the cheese does not burn.
- Remove the baking dish from the oven and allow the ricotta chicken to rest for 3-5 minutes before adding the optional garnish of chopped fresh basil if desired. This allows the basil to stay fresh and the juices to redistribute, keeping the chicken tender and juicy when sliced.
Notes
- A good quality jarred marinara sauce keeps this recipe quick and easy however, homemade sauce works beautifully if you have it.
- If you find that your grocery store has very large boneless skinless chicken breasts, you can cut two of the large chicken breasts in half lengthwise, pound each half into uniform thickness, to use for this recipe. If your chicken breasts are more or less than ½ inch thick, you will need to adjust your total baking time accordingly.
- The use of freshly grated parmesan cheese ensures the best melt and flavor for this recipe. If you are using a pregrated packaged parmesan cheese, be sure that it does not have any added ingredients to prevent clumping and sticking. These added ingredients prevent the grated cheese from melting as well as the freshly grated cheese.
Nutrition
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