Name: Lemon Ricotta Chicken
Prep time: 15 min
Cook time: PT-491514H33M37S
Total time: PT-491514H33M37S
Cuisine: american
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 1/2 cup part-skim ricotta cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon fresh lemon zest (from 1 large lemon); 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons fresh parsley, chopped (for garnish, optional)

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This Lemon Ricotta Chicken recipe offers a healthy and easy dinner solution, perfect for busy weeknights or a fancy healthy dinner.

Lemon Ricotta Chicken: Easy & Healthy Dinner for Your Family 16

It’s a dish that brings together simple ingredients for a surprisingly elegant and satisfying meal that the whole family will enjoy.

Discover how to create this flavorful chicken dish that’s both light and fulfilling, making it a staple in your healthy eating repertoire. Whether you’re looking for a quick meal after a long day or something special without the fuss, this recipe has you covered.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This Lemon Ricotta Chicken recipe is a true weeknight hero, designed for anyone who craves a delicious, healthy meal without spending hours in the kitchen. It’s perfect for busy parents, individuals looking to incorporate more lean protein into their diet, or anyone who appreciates a meal that feels a little fancy but is incredibly simple to execute. The combination of bright lemon and creamy ricotta creates a flavor profile that’s both comforting and refreshing, making it an excellent choice for any time of year. Serve it as a main course with your favorite side dishes for a complete and balanced dinner.

Everything You Need To Make This Recipe Without Stress

The beauty of this Lemon Ricotta Chicken lies in its straightforward ingredients. You likely have many of these staples in your pantry already, making it easy to whip up on short notice. We focus on fresh, accessible items that deliver maximum flavor with minimal effort.

INGREDIENTS:

4 boneless, skinless chicken breasts (about 1.5 lbs total)
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon zest (from 1 large lemon)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish, optional)

For simple substitutions, if you don’t have part-skim ricotta, whole milk ricotta will work just fine, though it will add a bit more richness. Feel free to use dried parsley if fresh isn’t available, but fresh truly brightens the dish. You can also experiment with other dried herbs like thyme or basil if oregano isn’t your favorite, or if you want to change the flavor profile slightly.

Time Needed From Start To Finish

This recipe is designed for efficiency, delivering a delicious meal without a long wait.

Prep time: 15 minutes Cook time: 20-25 minutes Total time: 35-40 minutes

This quick turnaround makes it an ideal choice for busy weeknights when you need a wholesome dinner on the table without delay.

How To Make It Step By Step With Visual Cues

Making Lemon Ricotta Chicken is a straightforward process. Follow these steps for a perfectly cooked, flavorful meal every time.

Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps them brown better. If your chicken breasts are very thick, you can butterfly them or pound them lightly to an even thickness (about 3/4 inch) to ensure even cooking. Season both sides lightly with salt and pepper.
Mix the Ricotta Filling: In a small bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, garlic powder, and oregano. Stir until all ingredients are well combined. This is your flavorful filling that will keep the chicken moist and tender.
Stuff the Chicken: Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through. You want to create a pocket for the filling. Spoon or pipe about 2 tablespoons of the ricotta mixture into each pocket.
Sear the Chicken: Heat the olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side, until golden brown. This step locks in flavor and creates a nice crust.
Finish in the Oven: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. The ricotta filling should be warm and slightly bubbly.
Add Lemon Juice and Rest: Once cooked, remove the skillet from the oven. Squeeze the fresh lemon juice over the chicken. Loosely tent the skillet with foil and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken.
Garnish and Serve: Garnish with fresh chopped parsley, if desired, and serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

This Lemon Ricotta Chicken is wonderfully versatile and can be adapted to suit various tastes and occasions.

For a kid-friendly twist, you can reduce the amount of lemon zest slightly or omit the oregano if your children are sensitive to strong flavors. You could also serve it alongside a simple side like buttered noodles or rice, which are often popular with younger eaters.

To make it a complete meal, consider serving it with a light green salad with a vinaigrette dressing, roasted asparagus, steamed broccoli, or a side of quinoa. For a heartier option, creamy mashed potatoes or a whole-wheat pasta tossed with a little olive oil and garlic would be excellent companions.

If you’re hosting a small gathering, this dish can be easily scaled up. You can prepare the stuffed chicken breasts ahead of time and then sear and bake them just before your guests arrive. For an extra touch, a sprinkle of red pepper flakes can add a subtle kick, or a few cherry tomatoes roasted alongside the chicken can add a burst of color and sweetness.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help ensure your Lemon Ricotta Chicken turns out perfectly every time.

One frequent mistake is overcooking the chicken. Chicken breasts can dry out quickly if cooked too long. Always use a meat thermometer to check for an internal temperature of 165°F (74°C). Remove the chicken from the heat as soon as it reaches this temperature.

Another common issue is not patting the chicken dry before searing. Excess moisture prevents the chicken from browning properly, leading to a less flavorful crust. Take a moment to thoroughly pat the chicken breasts with paper towels.

When creating the pocket for the filling, be careful not to cut all the way through the chicken breast. You want a secure pocket to hold the ricotta mixture. If you accidentally cut through, you can still cook it, but some filling might escape. Just do your best to keep it contained.

Finally, skipping the resting step can lead to drier chicken. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and moist final product. Always allow at least 5 minutes of resting time after cooking.

How To Store It And Make It Ahead Without Ruining Texture

This Lemon Ricotta Chicken is excellent fresh, but it also stores and reheats well, making it a great option for meal prep.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, place the chicken in an oven-safe dish, cover loosely with foil, and warm in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, though the texture might be slightly less crisp. Be careful not to overheat, as this can dry out the chicken.

Make Ahead: You can prepare the ricotta filling up to 24 hours in advance and store it in an airtight container in the refrigerator. You can also stuff the chicken breasts up to a few hours before cooking. Store the stuffed chicken in the refrigerator, covered, and then proceed with searing and baking when you’re ready to cook. This can significantly cut down on last-minute prep time.

Questions People Always Ask Before Making This Recipe

Can I use chicken thighs instead of breasts? Yes, you can! Chicken thighs will work, but they may require a slightly longer cooking time. Ensure they reach an internal temperature of 165°F (74°C). The flavor will be richer due to the higher fat content.

Is this recipe spicy? No, this recipe is not spicy. The lemon provides a bright, tangy flavor, and the ricotta is creamy and mild. If you prefer a little heat, you can add a pinch of red pepper flakes to the ricotta mixture.

What if I don’t have fresh lemon? Fresh lemon zest and juice provide the best flavor. However, if absolutely necessary, you can use bottled lemon juice, but omit the zest. The overall brightness of the dish might be slightly less intense.

Can I make this dairy-free? While ricotta is a key ingredient, you could experiment with a dairy-free ricotta alternative if you have dietary restrictions. The texture and flavor might vary slightly.

**How

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.