Tender, golden chicken cutlets topped with a rich tomato, garlic, basil, and creamy ricotta sauce. This Italian-inspired skillet dinner is comforting, flavorful, and easy enough for a weeknight meal.
Recipe Details
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Calories: ~480–520 per serving
Protein: ~48–52 g per serving
Ingredients
For the Chicken
1½ lb (680 g) boneless, skinless chicken breasts
½ cup all-purpose flour
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
¼ cup fresh basil, chopped
Tomato Sauce
1 tablespoon olive oil
3 cloves garlic, minced
1 can (14–15 oz / 400 g) crushed tomatoes
½ cup low-sodium chicken broth
1 tablespoon tomato paste
½ teaspoon Italian seasoning
½ teaspoon dried oregano
¼ teaspoon red pepper flakes, optional
½ teaspoon salt, or to taste
¼ teaspoon black pepper
½ teaspoon sugar, optional, if the tomatoes are acidic
Ricotta Mixture
¾ cup whole-milk or part-skim ricotta cheese
¼ cup grated Parmesan cheese
1 tablespoon fresh basil, finely chopped
1 small garlic clove, finely grated
¼ teaspoon black pepper
Pinch of salt
1 teaspoon lemon zest, optional
For Finishing
¼ cup shredded mozzarella, optional
Fresh basil leaves
Extra Parmesan
Black pepper
Drizzle of extra-virgin olive oil
Instructions
- Prepare the chicken
Place each chicken breast between two pieces of plastic wrap or parchment paper.
Gently pound to about ½-inch thickness. If the breasts are very large, cut them horizontally into thinner cutlets first.
Pat dry with paper towels.
- Season the flour
In a shallow bowl, combine:
Flour
Italian seasoning
Garlic powder
Paprika
Salt
Black pepper
Mix well.
Lightly dredge each chicken cutlet in the seasoned flour, shaking off the excess.
- Cook the chicken
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the chicken cutlets without overcrowding the pan.
Cook for about 3–4 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the chicken to a plate.
- Make the tomato sauce
Reduce the heat to medium.
Add 1 tablespoon olive oil if the pan is dry.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Stir in the tomato paste and cook for 1 minute.
Add crushed tomatoes, chicken broth, Italian seasoning, oregano, red pepper flakes, salt, and pepper.
Simmer uncovered for 7–10 minutes, stirring occasionally.
If the tomatoes taste especially acidic, add the optional ½ teaspoon sugar.
- Prepare the ricotta mixture
While the sauce simmers, combine ricotta, Parmesan, basil, garlic, pepper, salt, and optional lemon zest in a small bowl.
Mix until creamy.
- Add the ricotta
Lower the skillet heat.
You can either:
Option 1: Stir the ricotta mixture gently into the tomato sauce for a creamy tomato-ricotta sauce.
Option 2: Keep the sauce mostly tomato-based and spoon small dollops of ricotta over the chicken.
For the creamiest result, I recommend Option 1, mixing the ricotta into the sauce gradually.
- Return the chicken
Nestle the cooked chicken cutlets into the sauce.
Spoon sauce over the top and simmer gently for 3–5 minutes.
Don’t boil aggressively after adding the ricotta, as high heat can make the cheese grainy.
- Add cheese & basil
Sprinkle with optional mozzarella and Parmesan.
Cover for 1–2 minutes until the mozzarella melts.
Finish with plenty of fresh basil and a little freshly cracked black pepper.
Serving Suggestions
Serve the chicken with:
Pasta
Garlic bread
Roasted potatoes
Polenta
Rice
Zucchini noodles
Cauliflower rice
Steamed broccoli
Simple arugula salad
For a lighter meal, serve over zucchini noodles or cauliflower rice.
Helpful Tips
Don’t overcook the chicken. Thin cutlets cook quickly.
Pound the chicken evenly so every piece cooks at the same rate.
Shake off excess flour before adding the chicken to the skillet.
Use fresh basil for the best flavor.
Add ricotta over low heat to keep the sauce smooth.
For extra flavor, deglaze the skillet with a splash of chicken broth before making the tomato sauce.
A little lemon zest in the ricotta gives the dish a fresh finish.
Easy Variations
Spinach & Ricotta Chicken
Add 2–3 cups fresh baby spinach to the tomato sauce and cook until wilted before adding the ricotta.
Spicy Italian Chicken
Add extra red pepper flakes or a pinch of Calabrian chili paste.
Mozzarella Chicken
Add ½–1 cup shredded mozzarella on top and broil briefly until bubbling.
Mushroom Chicken
Sauté 8 oz sliced mushrooms after cooking the chicken, then continue with the sauce.
Low-Carb Version
Skip the flour coating and serve with zucchini noodles, cauliflower rice, or roasted vegetables.
All Nut & Allergen Information
Peanuts
None in the recipe as written.
Tree Nuts
None in the recipe as written.
Dairy
This recipe contains:
Ricotta
Parmesan
Butter
Optional mozzarella
For dairy-free preparation, use dairy-free ricotta, Parmesan alternatives, and a dairy-free butter substitute.
Wheat/Gluten
The chicken is coated with all-purpose flour, which contains wheat/gluten.
For a gluten-free version, replace it with a 1:1 gluten-free flour blend and verify that the other packaged ingredients are certified gluten-free when necessary.
Eggs
No eggs are required in the recipe.
Soy
No soy is intentionally added, but check packaged Parmesan, mozzarella, broth, and flour blends for soy if you have an allergy.
Sesame
No sesame is intentionally added.
Fish/Shellfish
None.
Mustard
None intentionally added.
Nut-free as written: Yes, provided all packaged ingredients are checked for cross-contact with peanuts/tree nuts.
Approximate Nutrition
Per serving, without pasta or other sides:
Calories: ~480–520 kcal
Protein: ~48–52 g
Carbohydrates: ~20–24 g
Fat: ~23–26 g
Fiber: ~3–4 g
Sugar: ~6–8 g
Sodium: ~700–900 mg
Nutrition is approximate and depends on the chicken size, ricotta, Parmesan, flour, and broth used.
Recipe Q&A
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well, although they may require a little more cooking time.
Can I skip the flour?
Yes. Simply season the chicken and pan-sear it directly in olive oil. The sauce will still be delicious.
Can I use gluten-free flour?
Yes. A good 1:1 gluten-free flour blend works well for the coating.
Can I use cottage cheese instead of ricotta?
Yes. Blend cottage cheese until smooth first for a texture closer to ricotta.
Can I use low-fat ricotta?
Yes. The sauce will be slightly less rich but still creamy.
Can I use fresh tomatoes?
Yes. Use about 2½–3 cups chopped ripe tomatoes, although canned crushed tomatoes generally create a smoother sauce.
Can I add spinach?
Absolutely. Baby spinach is an excellent addition. Stir it into the tomato sauce before adding the ricotta.
Can I make it spicy?
Yes. Add red pepper flakes, cayenne, or a little hot Italian chili paste.
Can I prepare this ahead of time?
Yes. The chicken can be cooked and the sauce prepared up to 1 day ahead. Refrigerate separately or assemble and gently reheat when ready to serve.
How long do leftovers keep?
Store in an airtight container in the refrigerator for 3–4 days.
Can I freeze it?
Yes, but the ricotta-based sauce may change texture slightly after freezing. For best results, freeze for up to 2 months and thaw overnight in the refrigerator.
How should I reheat it?
Reheat gently in a covered skillet over medium-low heat. Add a splash of broth if the sauce has thickened.
Can I make this without Parmesan?
Yes. Simply omit it or use a suitable Parmesan-style alternative.
Is this keto-friendly?
The traditional flour coating adds carbohydrates, so for a lower-carb version, skip the flour and serve with non-starchy vegetables.
Can I use mozzarella?
Yes. Mozzarella melts beautifully over the tomato-ricotta sauce.
What makes the sauce creamy?
The ricotta creates the creamy texture while the tomato sauce provides acidity and brightness. Mixing the ricotta in over low heat helps keep the sauce smooth.
What is the best basil to use?
Fresh sweet basil is ideal. Add most of it at the end so its fresh aroma remains prominent.
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