Why I’ll Love This

Creamy and cheesy: The ricotta–Parmesan mixture on chicken cutlets adds luscious richness.
Minimal fuss: No searing required—just bake in a single dish with marinara and cheese.
Family-friendly & versatile: It’s great on its own or served over pasta, rice, or mashed potatoes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 cutlets)
Salt & pepper, to taste
1 cup whole‑milk ricotta cheese
½–1 cup grated Parmesan cheese
3 garlic cloves, minced
1 tsp Italian seasoning (or mix of basil, oregano)
2 cups marinara sauce
1–2 cups shredded mozzarella cheese
Fresh basil (optional, for garnish)

Directions

Preheat oven to 375 °F (190 °C). Lightly grease a 9×13″ baking dish.
Season chicken cutlets with salt and pepper.
In a bowl, combine ricotta, Parmesan, garlic, and Italian seasoning.
Spread half the marinara sauce on the bottom of the baking dish. Arrange chicken cutlets on top.
Evenly spread the ricotta mixture over each piece. Pour remaining sauce over the top.
Cover the dish with foil and bake for 20 minutes.
Remove foil, sprinkle with mozzarella, and bake uncovered another 15 minutes (total bake time ~35 minutes) or until chicken reaches 165 °F.
Optional: broil for 1–2 minutes to brown and bubble cheese.
Let rest 5 minutes, then garnish with fresh basil and serve.

Servings & Timing

Servings: 4 cutlets (serves 4)
Prep time: ~10 minutes
Bake time: ~35 minutes
Total time: ~45 minutes

Variations

Add greens: Stir spinach into the ricotta mix for extra color and nutrition.
Simplified version: Skip searing; bake directly in the dish with sauce and cheese.
Italian twist: Swap plain marinara for spicy arrabiata.
Cheese boost: Add extra Mozzarella or Parmesan to make it cheesier.
Protein swap: Use chicken thighs instead of breasts.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, microwave briefly or bake at 350 °F (175 °C) until warmed through.

FAQs

Can I cook this in a skillet instead of baking?

Yes—you can sear the chicken first in a skillet, then finish under the broiler with cheese. But baking gives it that even, gooey cheese layer.

What if I don’t have fresh garlic?

You can use garlic powder or omit it—just add extra Italian seasoning to maintain flavor.

Is this gluten-free?

Yes—as long as the marinara sauce is gluten-free. Everything else is naturally gluten-free.

Can I make this ahead?

Absolutely. Assemble it up to step 5, cover, refrigerate, and bake when ready. You may need to add 5 extra minutes if baking cold.

Can I freeze leftovers?

Yes—freeze fully cooled leftovers in a sealed container for up to 2 months. Thaw overnight and reheat in the oven.

Conclusion

I make this Baked Ricotta Chicken when I want a cozy, satisfying dinner without fuss. It’s cheesy, saucy, and comforting—perfect weeknight fare that feels special, and reheats beautifully for quick lunches or next-day dinners.