Dinner

Creamy Ricotta Stuffed Chicken with Marinara and Mozzarella Recipe

Bylilan Sage September 23, 2026September 23, 2026

Introduction

This Chicken Ricotta recipe is a comforting and flavorful dish that brings tender chicken breasts topped with a creamy ricotta mixture and melted mozzarella. It’s perfect for a cozy dinner and pairs wonderfully with pasta or a fresh salad.

The dish shows four large round mounds of food on a white fluted plate, each mound covered with three visible layers: a bottom layer of white textured filling, a middle layer of bright red tomato sauce that is slightly chunky, and a top layer of melted white cheese that is smooth and creamy. Each mound is topped with one or two fresh, bright green basil leaves, adding a pop of color on the soft, melted surface. The edges of the plate hold some extra tomato sauce pooling slightly, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 ounces boneless, skinless chicken breasts
Kosher salt (to taste)
Freshly ground black pepper (to taste)
2 tablespoons olive oil
1 cup ricotta cheese
3 garlic cloves (minced)
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
24 ounces marinara sauce
1 cup shredded mozzarella cheese
Fresh basil leaves (optional, for garnish)

Instructions

Step 1: Preheat your oven to 375°F. Pat the chicken dry and season both sides with kosher salt and black pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 2–3 minutes per side until golden brown.
Step 3: In a bowl, combine the ricotta cheese, minced garlic, Italian seasoning, and dried oregano.
Step 4: Place the seared chicken in an oven-safe dish. Spread the ricotta mixture evenly over each piece and pour the marinara sauce on top.
Step 5: Bake in the oven for 15–20 minutes or until the chicken reaches an internal temperature of 165°F. Remove from the oven, sprinkle the shredded mozzarella over the chicken, and return to the oven for an additional 5 minutes until the cheese melts.
Step 6: Garnish with fresh basil leaves if desired and serve warm.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the ricotta mixture.
Use low-fat ricotta for a lighter version without sacrificing creaminess.
Swap marinara sauce with a roasted tomato sauce for a smokier taste.
Serve over cooked pasta or with garlic bread to complete the meal.

Storage

Store leftover chicken ricotta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the ricotta creamy.

How to Serve

A close-up of a cooked lasagna slice on a white plate resting on a white marbled surface. The lasagna has several thick layers: the bottom shows a rich orange-red tomato sauce with bits of melted cheese mixed in, above that layers of creamy white cheese and red tomato sauce alternate. The top layer is covered with melted white mozzarella cheese, slightly browned in spots, with two fresh green basil leaves placed on top as garnish. The texture looks soft and gooey, with sauce oozing slightly around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking and proper seasoning. If using frozen, fully thaw before starting.

Is there a substitute for ricotta cheese?

You can substitute ricotta with cottage cheese blended until smooth or cream cheese for a similar creamy texture, though the flavor will be slightly different.