I bake this ricotta chicken on busy nights and feel calm about dinner. The pan goes in hot. The chicken stays juicy. The ricotta melts into soft clouds. It smells like a tiny trattoria moved into my kitchen and decided to stay. We call it our weeknight win. It lives in my stack of Chicken And Cheese Recipes. It checks the box for recipe chicken and recipe with chicken. Friends tease me and ask if it tastes like a k f c chicken recipe. I smile and say that it tastes like Sunday with less mess. Use breasts or thighs. A whole chicken recipe works for a crowd. I mix ricotta with lemon zest, garlic, and herbs. I spoon the mix on top. The cheese browns. The chicken rests. We eat with a green salad and warm bread. This chicken recipe easy lives on repeat in our house. It also fits any list of easy baked dinner recipes. If you try it, tell me what you tweaked, and I will cheer you on.
Table of Contents
- 1) Key Takeaways
- 2) Easy Easy Baked Ricotta Chicken Recipe
- 3) Ingredients for Easy Baked Ricotta Chicken
- 4) How to Make Easy Baked Ricotta Chicken
- 5) Tips for Making Easy Baked Ricotta Chicken
- 6) Making Easy Baked Ricotta Chicken Ahead of Time
- 7) Storing Leftover Easy Baked Ricotta Chicken
- 8) Try these Main Course next
- 9) Easy Baked Ricotta Chicken
- 10) Nutrition
1) Key Takeaways
We keep dinner simple and warm with baked ricotta chicken. Nancy from Nancy Cooks shares a method that fits busy nights and quiet weekends. The dish stays juicy. The cheese turns golden. The pan comes to the table with pride.
The texture hits soft and tender. The flavor leans bright from lemon and herbs. The process uses one dish and a short list. Clean up stays light. Flavor stays big. Kids nod. Grown ups relax.
Use pantry spices. Stir ricotta with zest and garlic. Spoon over chicken. Bake until the center reads safe. Rest. Serve with salad and bread. That is the rhythm we like. That is the rhythm that works.
2) Easy Easy Baked Ricotta Chicken Recipe
I lean on Chicken And Cheese Recipes when life runs fast and dinner needs heart. This pan brings comfort. Chicken And Cheese Recipes live in many kitchens for a reason. Here the ricotta rests on top and keeps the meat tender.
I cook this for friends and family. We talk while it bakes. The kitchen smells like lemon and herbs. The cheese forms soft peaks. This feels like a win that asks for very little.
I am Nancy and I test on repeat for Nancy Cooks. I promise a clear path. I promise steady results. Short steps. Strong flavor. A good fit for easy chicken and for a cheesy chicken bake recipe that reads weeknight and tastes like Sunday.
3) Ingredients for Easy Baked Ricotta Chicken
Chicken Boneless pieces cook fast and stay tender. Breasts feel lean. Thighs feel rich. Pat dry for better browning and even heat. Pick what your table likes and what your store carries today.
Olive oil A light coat keeps the spice mix close and helps the top turn golden. Any good everyday bottle from your shelf will do. A drizzle adds flavor and gives the pan nice juices.
Kosher salt and black pepper These set the base. Salt wakes the meat. Pepper adds lift. Season both sides with a steady hand so each bite tastes bright and balanced.
Garlic powder and onion powder Dry spices cling well and hold up in the oven. They round the savor and keep the flavor even from edge to center with no chopping on the board.
Dried oregano or Italian seasoning Herbs bring a garden note that plays well with lemon and cheese. A small pinch goes far and keeps the profile calm and friendly.
Ricotta Whole milk gives a lush top. Part skim works for a lighter feel. The curds soften and form a gentle crust that protects the chicken and adds creamy body.
Parmesan Grated parmesan mixes into the ricotta and adds nutty depth. It helps the top brown and brings that sharp finish we crave in cheesy chicken dinners.
Lemon zest and lemon juice Zest brightens the cheese. A small squeeze lifts the pan juices. The citrus keeps the dish from feeling heavy and sets a clean finish.
Fresh parsley or basil A spoon of chopped herbs adds color and freshness. Sprinkle more at the end for a green pop that reads homemade and happy.
Garlic clove One small clove minced fine gives gentle heat and real aroma. It blends with the ricotta and perfumes the whole bake without extra steps.
Red pepper flakes Optional heat for those who like a small spark. A pinch wakes the cheese without turning the dish hot. Add to taste.
Mozzarella A light layer melts and pulls in soft strands. It signals comfort and fits any list of chicken with cheese ideas when you want that classic stretch.
Fresh parsley for serving A quick chop at the end freshens each plate. The green against the white cheese and the golden edges looks tidy and warm.
Simple sides Serve with salad and bread or spoon over pasta or rice. The juices coat the starch and make a complete plate that feels like home.
4) How to Make Easy Baked Ricotta Chicken
Step one Heat the oven to four hundred F. Oil a baking dish. Pat the chicken dry. This helps the spices cling and the edges brown. Set the pieces in a single layer.
Step two Mix salt pepper garlic powder onion powder and oregano. Toss the chicken with the oil and the mix. Coat each piece on both sides for even flavor in every bite.
Step three Stir ricotta parmesan lemon zest lemon juice parsley and minced garlic in a bowl. The mix should look smooth and thick. Taste and adjust the salt if needed.
Step four Spoon the ricotta mix over the chicken in soft mounds. Leave small gaps so steam can move. The topping will settle as it bakes and keep the meat moist.
Step five Bake until the thickest part reads one hundred sixty five F. This range lands near twenty minutes for average pieces. The top will look set and lightly golden.
Step six Sprinkle mozzarella. Return the pan until the cheese melts. Rest the chicken for five minutes. Spoon the pan juices over the top. Scatter parsley and serve. This method fits easy baked ricotta chicken and a calm weeknight chicken dinner.
5) Tips for Making Easy Baked Ricotta Chicken
Pick the cut your family likes. Breasts slice neat. Thighs stay lush. Both thrive under a ricotta cap. Let the pieces sit out for ten minutes before baking so they cook more evenly.
Season with intent. Salt early and evenly. Taste the ricotta mix before it hits the pan. A small squeeze of lemon at the end wakes the whole plate and keeps each bite bright.
Use a thermometer for peace of mind. Pull the pan when the center hits the safe mark. Resting keeps juices inside. For variation add spinach to the ricotta or swap in smoked mozzarella for a new twist on Chicken And Cheese Recipes.
6) Making Easy Baked Ricotta Chicken Ahead of Time
This recipe preps well. Season the chicken and mix the ricotta topping in the morning. Keep both covered and cold. At dinnertime assemble and bake. The flavor stays fresh and the texture stays kind.
You can bake and chill for later. Reheat at three hundred F until warm through. Spoon extra lemony pan juices on top to bring back moisture and shine for those who love Chicken And Cheese Recipes.
For parties set two pans. One bakes while the other rests. Guests arrive to a kitchen that smells great. The food lands hot. The host stays relaxed. That balance makes nights feel smooth.
7) Storing Leftover Easy Baked Ricotta Chicken
Cool leftovers then store in a tight container in the fridge for up to three days. Reheat low and slow so the meat stays tender and the cheese stays creamy.
Pack with rice or pasta for lunch boxes. The dish holds well and warms fast. Add a squeeze of lemon and fresh parsley just before eating for a clean finish and that spirit of Chicken And Cheese Recipes.
If you freeze the chicken wrap portions well. Thaw in the fridge and warm in the oven. The texture will be softer yet still friendly for a quick meal.
8) Try these Main Course next
9) Easy Baked Ricotta Chicken
Easy Baked Ricotta Chicken And Cheese Recipes
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts or thighs about 2 pounds
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano or Italian seasoning
For the Ricotta Topping
- 1 cup whole milk ricotta cheese
- 0.25 cup grated parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley or basil
- 1 small garlic clove minced
- 0.25 teaspoon red pepper flakes optional
To Finish
- 0.5 cup shredded mozzarella
- Fresh parsley for serving
- Cooked pasta rice or crusty bread for serving
Instructions
- Heat oven to 400 F. Lightly oil a baking dish.
- Pat chicken dry. Toss with olive oil, salt, pepper, garlic powder, onion powder, and oregano. Place in the dish.
- Stir ricotta, parmesan, lemon zest, lemon juice, parsley, garlic, and red pepper flakes in a bowl until smooth.
- Spoon the ricotta mix over the chicken in even mounds.
- Bake for 18 to 22 minutes until the chicken reaches 165 F in the thickest part.
- Sprinkle mozzarella over the top. Return to the oven for 2 to 3 minutes until the cheese melts and turns lightly golden.
- Rest for 5 minutes. Spoon pan juices over the chicken. Garnish with parsley and serve warm.
10) Nutrition
Serving size one piece. Calories about three hundred twenty. Protein about thirty eight grams. Fat about fifteen grams. Saturated fat about six grams. Carbohydrates about four grams. Sugar about two grams. Sodium about five hundred forty milligrams. Values will vary with cut size and cheese choice.
For lighter plates use part skim ricotta and less mozzarella. Add extra parsley and a green side. For heartier plates spoon the chicken over warm pasta or rice and let the juices coat each bite.
Questions or swaps. Leave a note on Nancy Cooks. I test requests and update notes so the next bake runs even smoother.
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