If you love chicken Parmesan, you'll love Chef John's version as a cheesy, baked dip that's perfect for entertaining.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
378 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
Step 3
Season chicken with salt, pepper, and cayenne.
Step 4
Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
Step 5
Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
Step 6
Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
Step 7
Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
Step 8
Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
Step 9
Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.
Ingredients
2 tablespoons olive oil
3 tablespoons cold water
1 pound skinless, boneless chicken breast halves
4 tablespoons olive oil, divided
1 pinch cayenne pepper, or to taste
1 pinch salt and freshly ground black pepper to taste
2 cups prepared marinara sauce
1 cup whole-milk ricotta cheese
8 ounces grated mozzarella cheese
8 ounces grated Monterey Jack cheese
1 ounce grated Parmigiano-Reggiano cheese
2 tablespoons grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons grated mozzarella cheese, or to taste
2 tablespoons grated Monterey Jack cheese, or to taste
1 teaspoon (packed) coarsely chopped fresh Italian parsley