7 Reasons Why Lemon Thyme Chicken with Creamy Ricotta Is a Must-Try
This Lemon Thyme Chicken with Creamy Ricotta pairs juicy chicken with a vibrant herb sauce and a luscious ricotta bed, creating a tantalizing dinner centerpiece.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless and skinless
- 3 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1 tablespoon fresh thyme leaves divided
- 2 tablespoons fresh lemon juice
For the Ricotta Topping
- 1.5 cups whole milk ricotta cheese well-drained
- 1 tablespoon olive oil
- 1 teaspoon lemon zest freshly grated
- 0.5 teaspoon black pepper freshly cracked
Instructions
Preparation Steps
- Preheat your oven to 400°F (205°C).
- Season the chicken breasts with salt, half of the thyme leaves, and lemon juice. Set aside to marinate for 10 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 3 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is fully cooked through.
- While the chicken is baking, combine the ricotta cheese, 1 tablespoon olive oil, lemon zest, and black pepper in a blender. Blend until smooth and creamy.
- Serve the baked chicken on a bed of the creamy ricotta, garnished with remaining thyme leaves.
Notes
For a more intense flavor, let the chicken marinate longer if time permits. You may also add a touch of garlic powder to the marinade for additional depth.