Baked Ricotta Chicken (2024)

FAQs

What makes baked chicken taste better? ›

Marinate, Marinate, Marinate!

If you're making a stir fry or chicken bake, tenderizing your chicken prior to marinating makes it even more tender and juicy. Simply cut the chicken breast into bite size pieces, coat evenly with about one teaspoon of baking soda per pound of chicken, and let sit for 20 minutes.

Bonus: baking chicken breasts in the oven doesn't require babysitting. No flipping or turning.

Fresh Ricotta

The top browns and is slightly crusty and toasted and the middle is warm and creamy. Fresh ricotta can also be baked into dishes or used as an ingredient in baked goods.

Use a brine

Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

Don't settle for dry, boring chicken breasts. One simple ingredient will add flavor and keep them from drying out every time: mayo. You read that correctly, mayonnaise isn't just for sandwiches and macaroni salads. Oh no, it's great for ensuring juicy, tender chicken too.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

In other words, the cheese doesn't melt. So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake.

Bake for 30 minutes, or until the cheese has puffed up like a soufflé and turned golden brown on top. Sprinkle extra parmesan cheese or add some freshly ground black pepper just before serving. This baked cheese recipe is naturally gluten-free, but I enjoy serving it with crostini.

Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.

How do chefs get chicken so tender? ›

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.

You're Not Using Skin-on, Bone-In

The bones and skin add a subtle layer of fat and flavor to whatever it is that you're cooking. Even if you prefer not to eat the skin, cooking the breast with the skin on and then peeling it off right before you chow down will yield a tastier, more succulent breast.

Flavor Trick #1: Marinate Whole or Sliced Chicken Breasts for 30 to 90 Minutes Before Cooking. Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat.