Ingredients
– 1¾ pounds boneless, skinless chicken breasts
– 1 cup ricotta cheese without gums or carrageenan
– 24 ounces marinara sauce
– 3-4 cloves garlic cloves, minced
– 1½ teaspoons Italian seasoning
– olive oil or avocado oil for searing
– kosher salt to taste
– black pepper to taste
– fresh parsley optional garnish
Instructions
1-Pat the 1¾ pounds of boneless, skinless chicken breasts dry and season them generously with kosher salt and black pepper to taste.
2-Heat olive oil or avocado oil as needed in an oven-safe skillet over medium heat, then sear the chicken for 2-4 minutes per side until it turns golden brown.
3-While the chicken sears, mix 1 cup of ricotta cheese with 3-4 minced garlic cloves and 1½ teaspoons of Italian seasoning in a bowl to create a smooth topping.
4-Pour 24 ounces of marinara sauce around the seared chicken in the skillet, making sure not to cover the chicken directly, then top each breast evenly with the ricotta mixture.
5-Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the ricotta topping is golden and bubbly.
6-Optionally, garnish with fresh parsley as needed before serving for a pop of color and freshness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍴 Use high-quality ricotta cheese without additives for the creamiest texture.
🍽️ Choose marinara sauce suitable for sensitive diets if needed; this dish is naturally gluten-free and migraine-friendly.
⏰ Assemble ahead by preparing up to step 3, refrigerate, and bake later, adjusting baking time if starting cold.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 6 g
- Sodium: 1089 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 51 g
- Cholesterol: 159 mg