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Baked Ricotta Chicken

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A delightful baked dish combining tender chicken breasts with creamy ricotta, tangy marinara, and a rich blend of cheeses.

Ingredients

Scale
  • 2 pounds boneless chicken breasts
  • 16 ounces ricotta cheese (about 2 cups)
  • 1 cup spinach (chopped)
  • 1 cup mozzarella cheese (shredded, divided use)
  • ½ cup Parmesan cheese (grated, divided use)
  • 2 cups marinara sauce (spicy Arrabiata sauce recommended)
  • 4 garlic cloves (minced, divided use)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F.
  2. Mix together the shredded mozzarella and grated Parmesan cheese in a medium bowl, and set it aside for later use.
  3. Combine the ricotta cheese, half of the cheese mixture, chopped spinach, half of the minced garlic, and Italian seasoning in a separate bowl. Mix until well combined.
  4. Prepare a 13×9-inch baking dish by oiling it with olive oil or using a no-stick cooking spray.
  5. Arrange the boneless chicken breasts in a single layer in the prepared baking dish. Season with salt, pepper, and the remaining minced garlic.
  6. Spread the spinach and ricotta mixture over the chicken breasts in an even layer.
  7. Pour the marinara sauce over the entire dish, covering all ingredients.
  8. Bake in the preheated oven for about 20 minutes or until the thickest part of the chicken reaches an internal temperature of 160°F.
  9. Remove from the oven and sprinkle the remaining cheese mixture on top. Return to the oven and bake until the cheese melts.
  10. Allow the chicken to rest for about 5 to 10 minutes before serving.

Notes

Use fresh spinach for better flavor and feel free to substitute kale or Swiss chard. For added depth, consider adding herbs like basil or oregano into your ricotta mixture.

Nutrition

Find it online: https://sousviderecipe.com/baked-ricotta-chicken/