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prep time
15 min
cook time
45 min
ready time
1 h 0 min
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 substitute ricotta cheese?
Although ricotta cheese is frequently used in many traditional Italian dishes, you can substitute it with the same amount of cream cheese in this recipe.
Can I use some other type of meat?
Absolutely! This recipe would also be perfect with chicken thighs, turkey breast, or turkey thighs. However, remember to adjust the baking time accordingly.
Is this dish freezer-friendly?
Yes, you can freeze our Keto Italian chicken ricotta bake for up to 2 months. Reheat in the oven or a microwave when ready to serve.
Net Carbs
5.3 g
Fiber
0.6 g
Total Carbs
6 g
Protein
55.1 g
Fats
20.8 g
442 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 7
1 h
Step 1
Preheat an oven to 350°F (175°C). Prepare a 9x13” (22x33 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!
Comments
StellarKale2023 a year ago
The homemade sauce is obviously a big part of the recipe, please detail how to make it otherwise this recipe is without correct nutrition information 😞
StellarKale2023 a year ago
https://carbmanagerapp.page.link/XHPCgXGxmLy8CQ2T6
altimakr 2 years ago
How do you make the homemade marinara sauce called for in this recipe?
StellarKale2023 a year ago
https://carbmanagerapp.page.link/XHPCgXGxmLy8CQ2T6