Recipe Detail

Italian Baked Chicken Thighs

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Number of Servings:


  1. 1/2 cups - low-fat ricotta cheese
  2. 1/4 cups - freshly grated Parmesan cheese
  3. 1/2 teaspoons - Italian seasoning
  4. 1/8 teaspoons - salt
  5. 1 pounds - skinless, boneless chicken thighs or tenderloins
  6. 1 teaspoons - garlic powder
  7. - salt, to taste
  8. 1 tablespoons - olive oil
  9. 1 1/2 cups - marinara sauce
  10. 3/4 cups - shredded mozzarella cheese
  11. 2 tablespoons - chopped fresh parsley, optional, for garnish


Preheat the oven to 375 degrees F.

Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.

Season chicken pieces on both sides with garlic powder and salt.

Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken pieces, smooth-side down in pan and brown, 3 to 4 minutes. Flip pieces over and remove skillet from heat. Top each chicken piece with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20-25 minutes. An instant-read thermometer inserted into the center of a piece of chicken should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.

Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.




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