Mediterranean Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce

This dish combines the warmth of Italian comfort food with Mediterranean freshness. Tender chicken cutlets are lightly seared until golden, then simmered in a fragrant tomato sauce infused with garlic, oregano, and a touch of heat. The creamy ricotta and Parmesan add a soft richness, while basil and lemon bring a bright, herb-filled finish. It’s simple, flavorful, and perfect for a cozy dinner with a light Mediterranean flair.

Total Time: 35 minutes
Serves: 4

Ingredients

4 boneless, skinless chicken cutlets

Salt and black pepper, to taste

3 tbsp olive oil

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 (to balance acidity)

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

1 tbsp fresh lemon juice

Instructions

Season the Chicken:
Pat the chicken cutlets dry and season both sides with salt and black pepper.

Sear the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 3–4 minutes per side, until golden and cooked through. Transfer to a plate and cover lightly to keep warm.

Start the Sauce:
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for about 30 seconds, just until fragrant.

Build the Tomato Base:
Pour in the crushed tomatoes, red pepper flakes (if using), oregano, and sugar. Stir well and bring to a gentle simmer. Let it cook for 6–8 minutes, stirring occasionally, until the sauce thickens slightly.

Add the Cheeses:
Lower the heat to medium-low. Stir in the ricotta and Parmesan until smooth and creamy. Season with salt and pepper to taste.

Combine and Simmer:
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for 2–3 minutes so the flavors meld together.

Finish with Freshness:
Remove from heat and stir in the chopped basil and lemon juice.

Serve:
Plate the chicken with plenty of sauce over the top. Sprinkle extra Parmesan or basil if desired. Serve with pasta, orzo, or crusty bread for a complete Mediterranean meal.

Tips & Variations

Choose the Right Cut of Chicken
Use thin, even chicken cutlets so they cook quickly and evenly. If you have thick chicken breasts, slice them in half horizontally and pound them slightly with a meat mallet for best texture and tenderness.

Searing for Flavor
Get the pan hot before adding the chicken. A quick sear in olive oil locks in moisture and builds a flavorful base for the sauce. Avoid overcrowding the pan—cook in two batches if needed.

Balance the Tomato Sauce
If your crushed tomatoes taste too acidic, the ¼ teaspoon of sugar helps balance it out. For a deeper, slightly smoky flavor, you can add a splash of balsamic vinegar or a pinch of smoked paprika.

Perfect Creamy Texture
Add the ricotta and Parmesan after the sauce has slightly cooled (medium-low heat). High heat can cause the cheese to curdle or separate. Stir gently until smooth and silky.

Adjusting Spice Levels
The red pepper flakes give the sauce a light kick. You can skip them for a milder version or add extra if you like a little heat. A pinch of crushed black pepper also enhances depth.

Bright Finish with Lemon & Basil
Don’t skip the lemon juice—it adds a clean, bright flavor that balances the richness of the sauce. Fresh basil should go in at the end to preserve its aroma and freshness.

Make It Creamier (Optional)
For a richer version, stir in a splash of heavy cream or a tablespoon of mascarpone cheese along with the ricotta. It’ll create a velvety, restaurant-style sauce.

Make It Ahead
You can prepare the sauce a day in advance and refrigerate it. When ready to serve, warm it gently and add freshly cooked chicken. It reheats beautifully without losing texture.

Serving Ideas
This dish pairs perfectly with:

Pasta: Linguine, spaghetti, or penne to soak up the sauce.

Grains: Farro, couscous, or quinoa for a Mediterranean touch.

Vegetables: Roasted zucchini, eggplant, or a simple arugula salad for freshness.

Vegetarian Twist
Replace chicken with grilled eggplant slices, seared halloumi, or pan-fried tofu for a hearty vegetarian option while keeping the sauce the same.

Q&A

Q: Can I use chicken thighs instead of cutlets?
Yes. Boneless, skinless chicken thighs work great in this recipe. They’ll take a few minutes longer to cook but stay very juicy.

Q: Can I use fresh tomatoes instead of canned?
Absolutely. Use about 4–5 ripe tomatoes, peeled and crushed. You might need to simmer the sauce a few minutes longer to let it thicken.

Q: What can I substitute for ricotta cheese?
Cottage cheese (blended until smooth) or mascarpone are good alternatives. Greek yogurt can work too, but add it off the heat to prevent curdling.

Q: How do I make the sauce smoother?
If you prefer a finer sauce, use an immersion blender before adding the cheeses. Blend until your desired consistency, then finish with ricotta and Parmesan.

Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave with a splash of water or milk to loosen the sauce.

Q: Can I freeze this dish?
Yes, but it’s best to freeze only the sauce. The chicken may dry out slightly after freezing. The sauce alone keeps well for up to 2 months.

Q: What can I serve on the side?
Try it with garlic butter pasta, roasted vegetables, or warm crusty bread to soak up the sauce. A light salad with lemon vinaigrette complements it perfectly.

Nutrition

(Per Serving)

(Approximate values, based on 4 servings)

Calories: 365

Protein: 34g

Fat: 21g

Saturated Fat: 7g

Carbohydrates: 8g

Fiber: 2g

Sugar: 4g

Cholesterol: 95mg

Sodium: 410mg

Calcium: 180mg

Conclusion

Mediterranean Italian Basil Chicken Cutlets with Tomato and Ricotta Sauce is a beautiful blend of comfort and freshness. The creamy tomato sauce, infused with garlic, basil, and lemon, turns simple chicken into something elegant yet effortless. Whether served over pasta, grains, or with a crisp salad, it’s a satisfying meal that feels both light and indulgent—perfect for any night you want Mediterranean warmth at your table.