Easy ricotta chicken bake takes just 30 minutes - even less if you assemble ahead of time. Creamy ricotta and tender chicken breast are baked under a layer of marinara and cheese. Quick and easy!
16ouncesricotta cheese(15-16 ounces whole milk ricotta- about 2 cups)
1cupspinachchopped
1cupMozzarella cheeseshredded (divided use)
½cupparmesan cheesegrated (divided use)
2cupsmarinara sauceI used spicy Arrabiata sauce
4garlic clovesminced (divided use)
1teaspoonItalian seasoning
Salt & cracked black pepper to taste
Instructions
Preheat oven to 400°F.
Mix Mozzarella and Parmesan together in a medium bowl.
In a bowl, mix together the ricotta, half the cheese mixture, spinach, half the garlic, and Italian seasoning until combined.
Oil a 13x9-inch baking dish with olive oil or spray with no stick cooking spray.
Add the chicken breasts in a single layer to the pan.
Season with salt, pepper, and remaining garlic.
Spread the ricotta and spinach mixture over the top of the chicken breasts in an even layer.
Cover completely with the marinara.
Bake for about 20 minutes or until the thickest section of the chicken reaches an internal temperature of 160°F.
Remove from oven, add the remaining cheese mixture and place back in the oven until the cheese is melted.
Remove from oven and allow chicken to rest about 5 to 10 minutes before serving.
Video
Notes
Storage:Store your leftover chicken in an airtight container in the refrigerator. It'll last for three to four days.Cover tightly with plastic wrap then aluminum foil and freeze unbaked for up to 3 months. Let thaw overnight in the refrigerator before baking as directed. I don't recommend freezing it after cooking - the texture will be dry.Tips
Test chicken dishes like this one for doneness with a meat thermometer—it's cooked when the breast meat reaches 160°F. Then, let it properly rest (5-10 minutes).
For best results, pat chicken dry with paper towels to help the cheese mixture stick better (and remove any yucky preserving liquid.
Most store-bought ricottas tend to be a bit watery. Place a cheesecloth in a sieve and set it over a bowl. Then, put the ricotta in the sieve and cover it with some plastic. Store in the refrigerator for 24 hours to drain the excess water from the cheese. This way, you'll have an extra luscious, creamy ricotta cheese topping. Yum!