Description
Juicy chicken breasts meet a rich, garlicky ricotta filling, all smothered in marinara and gooey mozzarella. It’s comforting, flavorful, and honestly one of those Dinner Recipes For Chicken Breast that deserves to be in your weekly lineup of Bake Dishes For Dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup creamy ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, finely minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup chopped fresh basil
- ½ cup marinara sauce
- 1 tbsp balsamic vinegar (optional but highly recommended)
Instructions
- Heat it up. Preheat your oven to 375°F (190°C) so it’s ready to go when you are.
- Prep your dish. Brush a light coating of olive oil over your baking dish to prevent sticking.
- Make the filling. In a medium-sized bowl, stir together ricotta, Parmesan, garlic, Italian seasoning, salt, pepper, and half of the chopped basil until smooth and fragrant.
- Create the pockets. With a sharp knife, carefully slice a horizontal slit into the thickest part of each chicken breast, creating a pocket for the filling. Don’t cut all the way through.
- Stuff it. Spoon the ricotta mixture evenly into each chicken pocket. If needed, use toothpicks to hold them shut.
- Arrange and sauce. Lay the stuffed chicken in your prepared baking dish, then spoon marinara sauce evenly over the top.
- Cheese time. Sprinkle mozzarella generously over the chicken, covering the marinara.
- Optional flair. Drizzle balsamic vinegar across the dish for a sweet, tangy kick.
- Bake it. Slide the dish into the oven and bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and juices run clear.
- Rest & garnish. Let the chicken sit for 5 minutes after baking, then scatter the remaining fresh basil on top before serving.
Notes
- Swap basil with spinach—or combine both—for a different twist.
- Keep it lighter by using low-fat ricotta or mozzarella.
- This pairs beautifully with a crisp side salad or warm garlic bread.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Calories: 450 kcal