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Top-down view of several pan-seared chicken breasts topped with creamy white ricotta and melted mozzarella spots. (Baked Ricotta Chicken)

Baked Ricotta Chicken with a Golden Parmesan Crust

Juicy pan-seared chicken breasts topped with a thick layer of creamy ricotta and bubbly mozzarella. This easy, high-protein dinner features a toasted parmesan crust and fresh parsley garnish for a restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Core Recipe Ingredients
  • 1.5 lbs Chicken Breasts boneless, skinless (680g)
  • 1 cup Ricotta Cheese whole milk (250g)
  • 1 cup Mozzarella Cheese shredded (115g)
  • 0.5 cup Parmesan Cheese finely grated (45g)
  • 1 tbsp Olive Oil (15ml)
  • 1 tbsp Butter (14g)
  • 0.25 cup Fresh Parsley finely chopped (15g)
  • 1 tsp Cracked Black Pepper coarse (2g)

Equipment

  • 1 Dark Baking Dish Helps achieve golden-brown cheese spots.
  • 1 Large Skillet For pan-searing the chicken.
  • 1 Meat Thermometer To ensure internal temp reaches 165F.

Method
 

Preparation
  1. Pat chicken breasts dry with paper towels and season with salt, garlic powder, and pepper.
  2. Heat oil and butter in a skillet; sear chicken for 3-4 minutes per side until deep golden brown.
  3. In a bowl, combine ricotta and half the parmesan until creamy.
  4. Place chicken in a baking dish. Spread ricotta mixture on top, then layer with mozzarella and remaining parmesan.
  5. Bake at 400°F (200°C) for 12-15 minutes. Broil for 2 minutes until cheese is bubbly and toasted.
  6. Top with fresh parsley and extra cracked black pepper before serving.

Notes

Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Always let the meat rest for 5 minutes before serving to keep it juicy.