Creamy Garlic Ricotta Chicken Recipe
This elegant Italian main course features tender chicken breasts enveloped in a silky garlic and ricotta sauce that is both rich and surprisingly light. The creamy ricotta mixture infused with fresh garlic, herbs, and a touch of lemon creates a sophisticated dish that comes together in under 45 minutes. Perfect for weeknight dinners or entertaining guests, this creamy garlic ricotta chicken brings authentic Italian flavors to your table.
Ingredients
- 4 boneless, skinless chicken breasts (about 150g/5.3 oz each)
- 250g (8.8 oz) whole milk ricotta cheese
- 4 cloves garlic, minced
- 60ml (1/4 cup) heavy cream
- 30g (1 oz) grated Parmigiano-Reggiano cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh thyme leaves
- 30ml (2 tablespoons) extra virgin olive oil
- 15g (1 tablespoon) unsalted butter
- Salt and freshly ground black pepper to taste
- 240ml (1 cup) chicken stock
- 30g (1/4 cup) all-purpose flour
Instructions
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Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Lightly coat each breast with flour, shaking off excess.
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Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is foaming, carefully add the chicken breasts and sear for 5-6 minutes per side until golden brown. Transfer to a clean plate.
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In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
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In a bowl, whisk together the ricotta cheese, heavy cream, Parmigiano-Reggiano, lemon juice, parsley, thyme, and a pinch of salt and pepper until smooth and well combined.
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Slowly pour the chicken stock into the skillet with the garlic, scraping the bottom with a wooden spoon to deglaze and release the flavorful browned bits. Bring to a gentle simmer.
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Return the chicken breasts to the skillet, nestling them into the simmering stock. Reduce heat to medium-low and cook uncovered for 8-10 minutes until the chicken reaches an internal temperature of 74°C (165°F).
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Reduce heat to low and carefully spoon the ricotta cream mixture over each chicken breast, distributing evenly. Gently stir the sauce, being careful not to break apart the chicken. Simmer for 3-4 minutes, stirring occasionally, until the sauce is creamy and coats the chicken.
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Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice as needed. Garnish with fresh parsley and a drizzle of olive oil before serving.
Substitutions
- Substitute ricotta with mascarpone cheese for a richer, slightly sweeter sauce
- Replace heavy cream with whole milk for a lighter version (increase ricotta slightly)
- Use Greek yogurt instead of ricotta for a tangier, protein-rich alternative
- Swap Parmigiano-Reggiano with Pecorino Romano for a more pronounced, salty flavor
Tips
- Do not skip the deglazing step—those browned bits contain concentrated chicken flavor that enriches the entire sauce
- Keep the heat at medium-low when adding the ricotta mixture to prevent the cream from separating or curdling
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir in during the final minutes of cooking
- Fresh lemon juice is essential and brightens the richness of the cream; bottled juice lacks the same vibrancy
This dish draws inspiration from Northern Italian cuisine, particularly the Piedmont and Lombardy regions, where ricotta-based sauces and cream preparations are traditional. The combination of ricotta, garlic, and herbs reflects the Italian principle of balancing richness with fresh, simple flavors rather than heavy, complex sauces.
Frequently Asked Questions
How long does Creamy Garlic Ricotta Chicken Recipe take to make?
Creamy Garlic Ricotta Chicken Recipe takes about 45 minutes total — 15 minutes of prep and 30 minutes of cooking — and makes 4 servings.
What can I substitute in Creamy Garlic Ricotta Chicken Recipe?
You can adapt it easily: Substitute ricotta with mascarpone cheese for a richer, slightly sweeter sauce; Replace heavy cream with whole milk for a lighter version (increase ricotta slightly); Use Greek yogurt instead of ricotta for a tangier, protein-rich alternative.
How should I store leftover Creamy Garlic Ricotta Chicken Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
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