Keto Italian Chicken Ricotta Bake
Our Italian chicken ricotta bake is one of those quick and easy Keto dinner recipes the entire family will enjoy. Tender chicken breasts are baked in a delicious marinara sauce with a crispy cheese topping to complete the flavor. We added a small amount of kale to the ricotta mixture, but you can replace it with the same amount of spinach for similar results. This fantastic meal is best when served warm, but you can store the leftovers for the next day and gently reheat them when ready to eat. This dish pairs perfectly with your favorite low-carb vegetable salad or some mashed cauliflower. Enjoy!
How to Make It
Step 1
Preheat an oven to 350°F (175°C). Prepare a 9×13” (22×33 cm) casserole dish by spreading the marinara sauce across the bottom of it. Sprinkle ⅛ tsp of sea salt on top. Sprinkle on ⅛ tsp granulated garlic. Stir to combine.
Step 2
Slice the chicken breasts in half to divide each into two thin, flat pieces. Repeat with the remaining chicken breasts. Place the chicken breasts into the casserole dish in a single layer. You may have to arrange them so they fit. Sprinkle the top of the chicken with 1 ¾ tsp kosher salt and ¼ tsp granulated garlic.
Step 3
Prepare the ricotta cheese mixture. Place the ricotta cheese in a medium-sized mixing bowl. Measure the kale into ¼ cup, then chop it into small pieces. Add the kale to the ricotta cheese. Add in ½ tsp sea salt. Mix well to combine.
Step 4
Layer the ricotta cheese mixture evenly over the top of the chicken breasts. If you want, you can spread it over the surface of the chicken. It does not need to be perfect, as it will melt later on.
Step 5
Sprinkle on the mozzarella cheese. Sprinkle over the parmesan cheese evenly. You do not need to blend the two cheeses together before placing them on top of the casserole.
Step 6
Bake the casserole for 40-45 minutes. You will know when the casserole is done baking – it will be nicely browned on top and the chicken fully cooked all the way through. If you are unsure, take the temperature of the chicken in the thickest part. The temperature should register at 165°F (75°C).
Step 7
Remove from the oven and allow the casserole to cool slightly. Divide between serving plates and serve immediately. Enjoy!
Ingredients
- Marinara sauce, homemade
1.25 cup
- Salt, sea salt
0.13 tsp
- Granulated Garlic
0.13 tsp
- Chicken breast
3 lb
- Coarse Kosher Salt
1.75 tsp
- Granulated Garlic
0.13 tsp
- Ricotta cheese
15 oz
- Kale
0.25 cup, chopped
- Salt, sea salt
0.13 tsp
- Mozzarella cheese
1 cup
- Parmesan cheese
1 cup, shredded