Name: Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken cutlets; Salt and black pepper to taste; 2 tbsp olive oil; 1 tbsp butter; 3 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1/2 tsp red pepper flakes (optional); 1 tsp dried oregano; 1/4 tsp sugar; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/4 cup fresh basil leaves, chopped; 1 tbsp fresh lemon juice

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Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce are hands-down one of my favorite weeknight dinners. Seriously, there’s something about that creamy ricotta blending with tangy tomatoes and fragrant basil that makes your kitchen smell like a cozy Italian trattoria. I still remember the first time I whipped this up—I had a small mishap with the sauce curdling slightly, but the flavor? Absolutely magical. And that’s the beauty of this dish: simple ingredients, but an incredible payoff. Stick with me, and I’ll show you exactly how to get it right every single time. Don’t forget to subscribe to get this recipe delivered straight to your inbox—you’ll wanna make it again and again!

Why You’ll Love Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce

The Flavor Explosion of Basil and Ricotta

Here’s the thing: basil and ricotta were basically made for each other. The creamy ricotta coats every bite of the tender chicken, while the fresh basil adds a bright, herbaceous note that instantly elevates the dish. And the tomato sauce? Slightly tangy, slightly sweet, with just a hint of spice if you decide to toss in those red pepper flakes. Honestly, it’s the kind of flavor combination that makes you pause mid-bite and say, “Wow, I need this more often.” The Parmesan adds that perfect salty finish, and together, it all melts in your mouth in the best way possible.

Perfect for Weeknight Dinners or Special Occasions

This recipe isn’t just a treat; it’s versatile. You can throw it together on a busy weeknight and still impress your family, or plate it up beautifully for friends without breaking a sweat. And unlike some complicated Italian recipes, it doesn’t demand hours in the kitchen. I promise, you’ll love how effortless it feels while tasting anything but ordinary. Pro tip: it reheats beautifully, so leftovers are still delicious. And if you want to explore similar flavors, check out these Italian Basil Chicken Cutlets with Tomato and Mozzarella Topping for another take on this classic combination.

Ingredients & Preparation Essentials

Ingredients You’ll Need

Before you start, gather everything so you’re not scrambling mid-recipe. Here’s a quick table of what you’ll need:

Ingredient	Amount
Boneless, skinless chicken cutlets	4
Salt & black pepper	To taste
Olive oil	2 tbsp
Butter	1 tbsp
Garlic, minced	3 cloves
Crushed tomatoes	1 can (14 oz)
Red pepper flakes (optional)	1/2 tsp
Dried oregano	1 tsp
Sugar	1/4 tsp
Ricotta cheese	1/2 cup
Parmesan cheese, grated	1/4 cup
Fresh basil, chopped	1/4 cup
Fresh lemon juice	1 tbsp

Optional additions: you can sneak in a splash of cream for extra richness or some roasted cherry tomatoes for texture. Personally, I stick to the basics—it keeps the flavors bright and fresh.

Tools That Make Cooking Easier

Honestly, you don’t need a ton of fancy gadgets. Here’s what helps:

Large skillet (nonstick or cast iron works best)
Measuring spoons and cups
Sharp knife and cutting board
Spatula or tongs
Paper towels (to dry your chicken)

Tip: dry the chicken well before seasoning; it helps you get that gorgeous golden sear instead of a steamed cutlet.

Step-by-Step Instructions

Cooking the Chicken Cutlets

Pat your chicken dry, season generously with salt and black pepper. Heat olive oil and butter over medium heat in your skillet. Once the butter melts and starts to shimmer, add the chicken. You want that sizzle—don’t move it too soon! Cook for 3–4 minutes per side until golden brown and cooked through. And yes, a little uneven browning is okay—it just adds character. Remove the cutlets and set them aside; the magic’s about to happen in the same pan.

Crafting the Creamy Tomato-Ricotta Sauce

Using the same skillet keeps all that flavor in play. Toss in minced garlic and sauté for about 30 seconds—don’t let it burn! Add crushed tomatoes, oregano, red pepper flakes, sugar, and a pinch of salt. Simmer for 10 minutes to let the flavors meld. Then stir in the ricotta and Parmesan until creamy and smooth. Return the chicken to the skillet and coat with the sauce, simmering for another 3 minutes. Finish with a squeeze of fresh lemon juice and a sprinkle of basil. Voila! Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce ready to serve.

Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce

Serving, Storage, and Tips

Serving Suggestions and Pairings

This dish pairs beautifully with:

Fresh pasta tossed lightly in olive oil
Creamy polenta
Garlic roasted vegetables
Simple green salad

And if you want inspiration, these Italian Basil Chicken Cutlets are another fantastic variation. Just seeing that vibrant tomato sauce over golden chicken is enough to make your mouth water.

Tips, Tricks, and Storage Advice

Here’s the part where I always mess up: overcooking chicken. Keep an eye on your cutlets—they cook fast. The sauce can sit a little longer on low heat without issue. Leftovers? Store in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat gently to keep the chicken tender. Oh, and a little extra basil before serving makes everything feel fresh and restaurant-quality. If you’re feeling indulgent, check out Lemon Parmesan Crusted Chicken with Creamy Garlic Sauce for another rich, comforting option.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	370 kcal
Protein	35 g
Carbohydrates	8 g
Fat	22 g
Saturated Fat	10 g
Sodium	420 mg

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of cutlets?
Absolutely! Bone-in thighs take a little longer to cook, but the flavor is incredible.

Can I substitute ricotta?
Mascarpone or cream cheese works in a pinch, but ricotta gives that light, creamy texture you want.

Is this recipe spicy?
Only if you add the optional red pepper flakes. Otherwise, it’s mild and family-friendly.

Can I make this ahead of time?
Yes! Prepare the sauce a day ahead and just sear the chicken before serving. Perfect for meal prep.

Conclusion

Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce are everything I love about cooking: simple, flavorful, and versatile. Whether it’s a quick weeknight dinner or a special occasion, it delivers consistently. Don’t forget to try related recipes like Italian Basil Chicken Cutlets with Tomato and Mozzarella Topping or Lemon Parmesan Crusted Chicken with Creamy Garlic Sauce for more inspiration.

Interactive Element

Loved this recipe? Leave a review below and share your photos on Pinterest! I can’t wait to see your creations—Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce never look the same twice, and that’s part of the fun.

Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce