Baked Chicken Parmesan Dip

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Description

I love chicken Parmesan, and I love hot, baked dips, so it was only a matter of time before I did a hot chicken Parmesan dip. I would make this again even if it were hard to do, but luckily it’s super easy. Unlike actual chicken Parmesan where that crispy breading gets soggy super fast, this goes over crunchy toast so the textural experience is probably even better. Serve hot, warm, or room temperature, with lots of crispy crostini.

Ingredients

  • 1 cup whole-milk ricotta cheese
  • 1 pound skinless, boneless chicken breast halves
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 4 tablespoons olive oil, divided
  • 3 tablespoons cold water
  • 8 ounces grated mozzarella cheese
  • 8 ounces grated Monterey Jack cheese
  • 1 ounce grated Parmigiano-Reggiano cheese
  • 2 cups prepared marinara sauce
  • ½ cup panko bread crumbs
  • 2 tablespoons olive oil
  • 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

Instructions

  1. Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator
  2. 8 hours to overnight.
  3. Preheat the oven to 450 degrees F (230 degrees C).
  4. Season chicken with salt
  5. pepper
  6. and cayenne.
  7. 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
  8. about 6 minutes per side. Turn off heat and splash in cold water
  9. stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool
  10. about 5 minutes. Dice or shred the chicken.
  11. Combine drained ricotta cheese
  12. salt
  13. pepper
  14. 8 ounces mozzarella cheese
  15. 8 ounces Monterey Jack cheese
  16. and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken
  17. the pan drippings
  18. and marinara sauce. Mix with a fork until just combined.
  19. Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
  20. Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs
  21. 2 tablespoons Parmesan
  22. 2 tablespoons mozzarella
  23. and 2 tablespoons Monterey Jack cheese.
  24. Bake in the center of the preheated oven until browned and bubbly
  25. about 20 minutes.
  26. Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 9 hrs

Servings: 10

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