Ingredients You’ll Need
- 1 1/2 cups jarred marinara sauce
- 4 boneless skinless chicken breasts, trimmed and pounded to 1/2 inch thickness (about 1 3/4–2 pounds)
- 1 1/4 cups whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 2 1/2 cups whole milk mozzarella cheese, shredded from an 8-ounce block (divided: 1/2 cup in ricotta mixture, 2 cups on top)
- 1 large egg, room temperature
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Italian seasoning blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh basil, chopped (optional garnish)
Whole milk ricotta and Parmesan create a rich, savory topping that bakes up slightly puffed and golden. Shredded mozzarella gives you that classic stretchy, browned cheese on top, while marinara bubbles underneath and thickens into a spoonable sauce. Pounded chicken breasts cook evenly and stay tender under the cheese blanket.
Step-by-Step Instructions
Prep the Pan and Chicken
- Preheat the oven to 375°F (190°C).
- Spread half of the marinara (about 3/4 cup) evenly over the bottom of a 9×13-inch baking dish.
- Arrange the pounded chicken breasts in a single layer over the sauce. Set aside.
Make the Ricotta Mixture
- In a mixing bowl, combine ricotta, Parmesan, 1/2 cup shredded mozzarella, egg, garlic powder, Italian seasoning, salt, and black pepper.
- Stir until fully combined and smooth; the mixture should be thick but spreadable.
Layer the Chicken
- Divide the ricotta mixture into four portions and spoon one portion onto each chicken breast.
- Spread the cheese mixture evenly over the top of each piece of chicken, covering them from edge to edge.
- Spoon the remaining marinara (3/4 cup) over the cheese-coated chicken breasts, gently spreading so it sits on top without fully mixing into the ricotta layer.
Bake and Finish with Mozzarella
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. This step gently cooks the chicken and sets the ricotta.
- Remove the foil and sprinkle the remaining 2 cups shredded mozzarella evenly over the chicken.
- Return the dish to the oven, uncovered, and bake for an additional 15–20 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 160–165°F in the thickest part.
- If you’d like deeper browning, switch the oven to broil for the last 2–3 minutes, watching closely so the cheese doesn’t burn.
Rest and Serve
- Remove the dish from the oven and let the ricotta chicken rest for 3–5 minutes so the juices redistribute and the cheese settles.
- Garnish with chopped fresh basil, if using, and serve hot. Spoon extra marinara and melted cheese from the pan over pasta, rice, or vegetables.
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