Description
A comforting weeknight dish featuring baked chicken topped with creamy ricotta, offering restaurant-style flavor with minimal fuss.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 cup whole-milk ricotta
- 1/4 cup grated Parmesan
- 1 tbsp lemon zest
- 1 clove minced garlic
- 1 tbsp chopped fresh parsley
- Pinch of red pepper flakes
Instructions
- Pat the chicken breasts dry and season with salt, pepper, and garlic powder.
- Heat olive oil in an ovenproof skillet and sear the chicken for 2 minutes on each side until lightly golden.
- In a bowl, combine ricotta, Parmesan, lemon zest, garlic, parsley, and red pepper flakes.
- Spoon the ricotta mixture over each chicken breast.
- Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 18–25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Optional: Broil for 1–2 minutes for a golden top, watching closely to avoid burning.
Notes
Bring chicken to room temperature for even cooking. Use whole-milk ricotta for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg