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This simple baked ricotta chicken recipe is an ultra comforting, cheesy meal after a busy day! Your oven does all the work in this easy chicken dinner with minimal prep.

Got some ricotta to use up? Try my Easy Skillet Lasagna or Spinach and Ricotta Stuffed Shells next.

closeup of baked ricotta chicken with basil

Why you’ll love it

If you’re one of those people that enjoys recipes with a lot of sauce, I think you’ll find a new favorite in this easy ricotta chicken bake. We’re sauce people over here at S&L, and there’s more than enough for a generous amount to drizzle over potatoes, rice, or veggies.

Mozzarella, ricotta, and parmesan make this baked chicken recipe extra special. It’s pretty much guaranteed to be a hit for busy families that happen to have a finicky eater. I mean, who can resist tender chicken with three kinds of cheese and marinara sauce? Comfort food bliss!

What you’ll need

  • Chicken – we’re slicing chicken breasts in half lengthwise so it cooks faster, more evenly, and doesn’t overcook. The cutlets are seasoned with salt & pepper to bring out the flavors.
  • Ricotta – whole milk ricotta gives the creamiest result
  • Parmesan – our second delicious cheese. Definitely grate your own.
  • Garlic – we’re pretty generous, but garlic is measured with your heart
  • Italian seasoning – it’s a tantalizing blend of aromatic herbs that has a burst of flavor. Conveniently, it comes all in one jar!
  • Marinara sauce – use your favorite brand. I like Mezzetta or Rao’s.
  • Mozzarella – since it’s such a good melting cheese, it’s ideal to top off this chicken bake
ingredients for baked ricotta chicken in measuring cups

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make baked ricotta chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

mixing ricotta in a bowl and adding marinara sauce to a casserole dish

Cut the chicken in half to make the four smaller cutlets, and generously season with salt & pepper. In a bowl, add the ricotta, parm, garlic, and Italian seasoning. Mix together. Meanwhile, evenly spread half the marinara in a baking dish.

adding ricotta and marinara sauce to chicken in a baking dish

Add the chicken to the baking dish, and spread the ricotta mixture over top each piece. Spoon the remainder of the marinara sauce over the chicken. Cover tightly with foil, and then bake for 20 minutes.

ricotta chicken bake in a casserole dish before and after cooking

Remove the foil, top with the mozzarella, and bake uncovered until the chicken is cooked through. Broil for a minute or two if you want. Let it rest for a few minutes, and garnish with fresh basil if desired.

Helpful tips

  • I would definitely recommend using whole milk ricotta if possible. It’s way creamier and not grainy/crumbly like other varieties can be.
  • As chicken breasts can vary a lot in size, to ensure chicken isn’t overcooked or undercooked, use a meat thermometer.
  • Grate your own parmesan for best meltability and flavor. It makes a big difference!

Substitutions and variations

  • Try adding a cup or two of chopped spinach to the ricotta mixture to get your greens in.
  • If you want a little heat, add some crushed red pepper flakes on top of the marinara sauce or into the ricotta mixture.
  • This baked chicken recipe is meant to be fast, but if you’re in the mood for making my Homemade Marinara Sauce, go for it!

What to serve with this chicken bake

Leftovers and storage

  • Store leftovers of this chicken bake for 3-4 days in an airtight container.
  • Reheat slowly over a low heat in a saucepan for best results so it doesn’t dry out.
  • I don’t recommend freezing cheesy and creamy recipes like this one.
a plate with baked ricotta chicken, green beans, and penne

If you made this cheesy chicken bake recipe, please leave a star rating and review! You can also tag me #saltandlavender on Instagram. Questions the post didn’t answer? Talk to me below.

closeup of baked ricotta chicken with basil
4.85 from 26 votes

Baked Ricotta Chicken

This simple baked ricotta chicken recipe is an ultra comforting, cheesy meal after a busy day! Your oven does all the work in this easy chicken dinner with minimal prep.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4


  • 2 large chicken breasts cut in half lengthwise
  • Salt & pepper to taste
  • 1 cup ricotta cheese whole milk preferred
  • 1 cup freshly grated parmesan cheese
  • 3 cloves garlic minced
  • 1/2 teaspoon Italian seasoning
  • 2 cups marinara sauce
  • 2 cups mozzarella cheese shredded
  • Fresh basil optional, for serving


  • Preheat your oven to 375F and move the rack to the top third of the oven.
  • Cut the chicken in half lengthwise to make four thinner cutlets, then season the chicken with salt & pepper.
  • To a medium bowl, add the ricotta, parmesan, garlic, and Italian seasoning, and mix together.
  • Pour half of the marinara sauce into a 9×13 casserole dish, and then spread it out evenly.
  • Arrange the chicken side-by-side in the casserole dish, and spread the ricotta mixture on top of each piece of chicken.
  • Spoon the rest of the marinara sauce over each piece of chicken.
  • Tightly cover the casserole dish with foil and bake for 20 minutes.
  • Take the casserole dish out of the oven, and remove the foil. Sprinkle the mozzarella on top of the chicken, and return it to the oven, uncovered, for 15 minutes or until the chicken is cooked through (165F).
  • If desired, broil for a couple of minutes to brown the cheese (watch it doesn't burn).
  • Let the chicken rest for a few minutes prior to serving. Season with extra salt & pepper if needed, and top with fresh basil if using.


  • This recipe makes a lot of sauce. It’s great over pasta, rice, or mashed potatoes.
  • Ovens and chicken breast sizes vary considerably, so keep in mind timing is just a guideline and it’s always a good idea to use an instant read thermometer.


Calories: 542kcal, Carbohydrates: 14g, Protein: 52g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 170mg, Sodium: 1552mg, Potassium: 947mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1437IU, Vitamin C: 11mg, Calcium: 662mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 5 stars
    Hi Natasha, thank you for your delicious recipes you’ve provided. Looking for recipes that are different from your regular meals really gives an experience that is different and delicious. Thank you again. Have a blessed weekend.

  2. 5 stars
    Really quick & delicious dinner! They’re not kidding it makes a ton of sauce I will probably half it next time but it’s great.

  3. I haven’t tried this, but it looks really good, and I love how easy it will be to make. I also like some of the comments of people suggesting adding leftover veggies to the pan too. I always have some of them left over and this will be a great way to use them up.

  4. 5 stars
    Great quick meal! I omitted the mozzarella and topped with cheddar.
    Was delicious with mashed potatoes and broccoli.

  5. 5 stars
    This is the 6th Salt & Lavender recipe that I have bookmarked in my computer. This is easy, looks and tastes delicious. I feel guilty eating it! I put this over a plate of spaghetti and it makes me look like a genius. Thank you for all your great recipes. Your style seems to be my style!

    1. I’m thrilled to hear that, John!! πŸ˜€ Let me know what else you make. Appreciate your 5-star review!

  6. 5 stars
    Just made this with leftover ricotta ,after all the sweet things made and consumed over Christmas I was looking for a savory dish. We eat a lot of chicken so this was perfect,added spinach to the cheeses filling and lay on a bed of sliced mushrooms that also needed using up! Smells coming from oven are delicious ,so hoping everyone loves it . Serving with green beans,yummy! Thank you for sharing this recipe and stopping my brain from turning in circles!πŸ˜„

  7. Unfortunately we weren’t big fans of this. It would definitely get 5 stars for ease of putting together. But we found it a bit bland, and didn’t like the curdly quality with the Ricotta (despite using the full fat version).

  8. 4 stars
    Made it last night for a quick Sunday Dinner at our house. Like you wrote it was easy to put together and it tasted real good. I think the only thing that I will do next time is to omit the salt, most cheese to tend to be a little on the salty side and it was the one thing we all could taste. But other than that it was a great and fast recipe. πŸ˜‹

  9. 5 stars
    I made this deliciousness for dinner tonight, it was a hit! My husband said this is definitely a make again chicken dinner!! Thank you for a delicious, easy no fuss main dish. πŸ™‚πŸ’•