Baked Chicken Parmesan Dip

Recipe View Drain ricotta cheese: Place ricotta in a mesh strainer set over a bowl and refrigerate for at least 8 hours, or preferably overnight, to remove excess moisture. (8+ hours)

Recipe View Preheat oven to 450 degrees F (230 degrees C). (5 minutes)

Recipe View Season chicken with salt, pepper, and cayenne pepper (if using). (2 minutes)

Recipe View Heat 2 tablespoons olive oil in a large oven-safe skillet or pan over medium-high heat. Cook chicken breasts until browned and cooked through, about 6 minutes per side. (12 minutes)

Recipe View Remove the skillet from the heat and add cold water, stirring to deglaze the pan. Transfer chicken and pan drippings to a bowl to cool slightly, about 5 minutes. (5 minutes)

Recipe View Dice or shred the chicken into bite-sized pieces. (5 minutes)

Recipe View In a large bowl, combine the drained ricotta cheese, salt, pepper, mozzarella cheese, Monterey Jack cheese, Parmigiano-Reggiano cheese, cooked chicken, pan drippings, and marinara sauce. Mix until just combined. (5 minutes)

Recipe View In the bowl used for the chicken, combine panko bread crumbs and remaining 2 tablespoons olive oil. Mix well to coat the bread crumbs. (2 minutes)

Recipe View Transfer chicken mixture to an ungreased baking dish or skillet. Top with the oiled bread crumbs, Parmesan cheese, mozzarella cheese, and Monterey Jack cheese. (3 minutes)

Recipe View Bake in the preheated oven until golden brown and bubbly, about 20 minutes. (20 minutes)

Recipe View Let rest for 10 minutes before serving. Garnish with fresh Italian parsley. Serve hot with crostini, toasted baguette slices, or your favorite dippers. (10 minutes)