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Top-down handheld smartphone photo of Creamy Baked Ricotta Chicken in a rectangular white baking dish with pan juices.

Creamy Baked Ricotta Chicken: The Ultimate Easy Weeknight Dinner

This Creamy Baked Ricotta Chicken features juicy chicken breasts layered with a seasoned ricotta mixture, stretchy mozzarella, and toasted parmesan. A perfect 35-minute keto-friendly dinner with golden-brown cheese and fresh parsley garnish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large Chicken Breasts approx 1.5 lbs (680g)
  • 1 cup Whole Milk Ricotta Cheese 250g
  • 1 cup Shredded Mozzarella Cheese 115g
  • 1/2 cup Grated Parmesan Cheese 50g
  • 2 cloves Garlic minced
  • 1 tsp Dried Oregano 5g
  • 1/2 tsp Sea Salt 3g
  • 1/4 tsp Black Pepper 1g
  • 2 tbsp Fresh Parsley 10g, finely chopped

Equipment

  • 1 White rectangular ceramic baking dish Essential for even baking
  • 1 Mixing Bowl For the ricotta mixture

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease a white ceramic baking dish.
  2. Pat chicken breasts dry and season with olive oil, salt, and pepper. Place in the prepared dish.
Assembly
  1. In a bowl, mix ricotta, garlic, oregano, and 1/4 cup of parmesan cheese.
  2. Spread ricotta over chicken, top with mozzarella, then remaining parmesan for golden spots.
Baking
  1. Bake for 20-25 minutes until chicken reaches 165°F (74°C). Garnish with parsley and let rest.

Notes

Use a meat thermometer to ensure chicken is juicy and not overcooked.
Broil for the last 2 minutes if you want darker golden-brown parmesan spots.