Chicken Al Forno
Chicken Al Forno is a simple dinner recipe and one of our favorite Italian dishes! This is a creamy, cheesy, oven-baked dish featuring tender seared chicken smothered in a rich marinara and cream sauce, topped with ricotta, mozzarella, and parmesan.
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How many creamy, delicious recipes have you eaten that have plenty of cheese, ricotta, and marinara sauce? When it comes to Italian dinners, this one fits the bill! You’ll love a baking dish full of this Chicken Al Forno in all its creamy, cheesy goodness.
This chicken dinner, however, is much more than just the guilty pleasure of cheese. Your chicken marinates in the cooking juices of marinara sauce and robust Italian seasonings. You can even add in red pepper flakes to give this a spicy kick!
Serve Chicken Al Forno over rice or noodles and pair it with a fresh green salad for a complete, filling meal. If you want it keep it low carb, use cauliflower rice or zucchini noodles.
Chicken Al Forno is great for family dinners whether it is the weekend or during busy weeknights. This simple dinner recipe takes just a touch over 30 minutes to make and serves great the next day as leftovers.
Why You’ll Love this Recipe:
Rich & Creamy: A luscious marinara and cream sauce coats the chicken beautifully.
Cheesy Goodness: A perfect blend of ricotta, mozzarella, and parmesan creates a golden, bubbly topping.
Easy to Make: Simple ingredients and minimal prep make this an effortless baked dish.
Restaurant-Quality: Feels gourmet but is easy enough for a weeknight dinner.
Customizable: Add veggies, swap cheeses, or adjust the spice level to your liking.
Pairs Well: Serve with pasta, roasted veggies, or crusty bread for a complete meal.
Ingredients to Make Chicken Al Forno:
- chicken breasts. Cutting them in half lengthwise ensures even cooking and tenderness; boneless, skinless thighs can be used for a juicier option.
- seasonings. A mix of Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes enhances the flavor; adjust based on personal preference.
- marinara sauce. Use a high-quality store-bought or homemade marinara for the best depth of flavor.
- heavy cream. This adds a rich, velvety texture to the sauce and balances the acidity of the tomatoes.
- parmesan cheese. Freshly grated parmesan provides a salty, nutty depth; pecorino romano or asiago can be used for a sharper flavor.
- mozzarella cheese. Low-moisture shredded mozzarella melts well and creates a golden topping, while fresh mozzarella offers a creamier, more delicate texture.
- ricotta cheese. Adds a creamy, slightly sweet contrast that blends well with the marinara and cheese.
- basil leaves. Sprinkled on top after baking, it adds a bright, fresh finish to balance the richness.
How to Make Chicken Al Forno:
- Preheat the oven to 375°F. Pat the chicken dry and season with salt, pepper, garlic powder, and Italian seasoning.
- In a large oven-safe skillet, heat the olive oil over medium heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from heat.
- In the same skillet, add marinara sauce and heavy cream. Stir in half of the parmesan cheese and red pepper flakes. Let it simmer for 2-3 minutes.
- Nestle the chicken back into the skillet, spoon ricotta on top of each piece, and sprinkle mozzarella and the remaining parmesan over the top.
- Transfer the skillet to the oven and bake for 20-25 minutes or until the cheese is bubbly and golden.
- Sprinkle with fresh basil before serving. Serve with pasta, roasted vegetables, or a side of crusty bread.
Recipe Notes & Tips:
- Searing the Chicken: Browning the chicken first adds extra flavor and helps lock in moisture before baking.
- Sauce Consistency: If the sauce is too thick, add a splash of chicken broth or extra cream to thin it out slightly.
- Cheese Melting Tip: For an extra golden and bubbly top, broil the dish for the last 2-3 minutes of baking.
- Customizations: Add sautéed mushrooms, spinach, or roasted red peppers for extra flavor and texture.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles to keep the dish lower in carbs while still enjoying the creamy, cheesy goodness.
Serving Suggestions:
How to Store:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Let the dish cool completely before storing to prevent condensation from making it soggy.
- Freeze: Let the baked dish cool completely, then transfer portions to airtight containers and freeze for up to 2 months. Reheat from frozen or thaw overnight in the fridge.
- Reheating: For the best texture, reheat at 350°F for 10-15 minutes until heated through. Cover with foil if needed to prevent the cheese from over-browning.
- Make Ahead: Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate until ready to bake; add an extra 5-10 minutes if starting from cold.
FAQs:
If the sauce is too thick, add a splash of chicken broth, cream, or reserved pasta water; if too thin, let it simmer for a few extra minutes before baking.
If the cheese is browning too quickly, cover the dish loosely with foil during the last 10 minutes of baking.
Yes! Boneless, skinless chicken thighs work well and stay extra juicy—just adjust the cooking time as they may take a few minutes longer to cook through.
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Chicken Al Forno
Ingredients
- 1 pound chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 teaspoon olive oil
- 2 cups marinara sauce
- ½ cup heavy cream
- ½ cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- ½ cup ricotta cheese
- ¼ cup basil leaves, chopped
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 375°F. Pat the chicken dry and season with salt, pepper, garlic powder, and Italian seasoning.
- In a large oven-safe skillet, heat the olive oil over medium heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from heat.
- In the same skillet, add marinara sauce and heavy cream. Stir in half of the parmesan cheese and red pepper flakes. Let it simmer for 2-3 minutes.
- Nestle the chicken back into the skillet, spoon ricotta on top of each piece, and sprinkle mozzarella and the remaining parmesan over the top.
- Transfer the skillet to the oven and bake for 20-25 minutes or until the cheese is bubbly and golden.
- Sprinkle with fresh basil before serving. Serve with pasta, roasted vegetables, or a side of crusty bread.
Nutrition
Notes
- Searing the Chicken: Browning the chicken first adds extra flavor and helps lock in moisture before baking.
- Sauce Consistency: If the sauce is too thick, add a splash of chicken broth or extra cream to thin it out slightly.
- Cheese Melting Tip: For an extra golden and bubbly top, broil the dish for the last 2-3 minutes of baking.
- Customizations: Add sautéed mushrooms, spinach, or roasted red peppers for extra flavor and texture.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles to keep the dish lower in carbs while still enjoying the creamy, cheesy goodness.
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This was really yummy! Thanks!