Let Me Tell You About This Million Dollar Chicken Bake

Okay, before you roll your eyes at the name: I did too. Honestly, I only started calling it “Million Dollar” chicken because that’s what my neighbor Marge insisted it tasted like the first time I brought her leftovers. (She was being dramatic—it’s good, but it’s not gonna buy you a yacht.)

Anyway, this is the dish I whip up when I want something cozy, a little fancy-feeling, but very forgiving. I remember the first time I tried it, I accidentally scorched the cheese on top—my husband still jokes about my “bronzed chicken era.” But hey, nothing wrong with a crisply golden top now and then!

Why I Keep Making This (And Maybe You Will Too)

I make this when I’ve got friends coming by and I want to pretend I have my life together, or when it’s chilly and I want that “hug-in-a-casserole-dish” vibe. My family goes nuts for the creamy, tangy filling—my youngest picks the crispy edges straight off the pan (honestly, can’t blame him). You can throw this together in about fifteen minutes of frenzied countertop action, so it’s a weeknight hero in disguise.

Oh—and don’t let that “bake” part scare you. It’s not one of those fussy dinners where you have to measure to the gram. I sometimes just eyeball the cheese. Who’s watching?

What You’ll Need (and a Few Ways to Wiggle)

4 chicken breasts (skinless & boneless, but thighs work great too; I use whatever’s on sale, honestly)
1 cup ricotta cheese (cottage cheese works in a pinch, don’t let anyone tell you otherwise)
1/2 cup mayonnaise (I like Hellmann’s, but my aunt swears by Duke’s; mayonnayses are weirdly personal, aren’t they?)
1 cup shredded mozzarella (sometimes I do half mozz, half cheddar if that’s what’s languishing in the fridge)
1/2 cup grated Parmesan (freshly grated is lovely, but bagged is fine—no cheese snobs in my kitchen)
3 green onions, chopped (skip these if you’re not a fan, or add chives, or just live your best onion-less life)
3 cloves garlic, minced (powder is OK, just use a bit less)
1/2 teaspoon dried Italian herbs (or just sprinkle in some oregano and basil; I won’t tell)
Salt, pepper (about a half teaspoon each, but I never measure—do it by feel)
Optional: Pinch of red pepper flakes for some heat (my brother adds hot sauce instead, but that was a bit much for the kids)

Let’s Bake (With a Detour or Two)

Preheat your oven to 400°F (200°C). Yes, I have put this in at 350 by mistake, and while it still worked, I think 400 gets you that glorious golden finish.
Grab a baking dish (about 9×13 is good, but I’ve crammed it in smaller pans—just don’t overdo the layering). Lightly grease it. Or forget, and then curse a bit when washing up. Up to you.
Lay the chicken breasts in the dish. You want them single layered, but if they overlap a bit, don’t panic. I sometimes flatten mine a little with a rolling pin if they’re chunky—more surface area for the topping, you know?
In a mixing bowl, stir together ricotta, mayo, mozzarella, Parmesan, chopped onions, garlic, Italian herbs, salt, pepper, and red pepper flakes. I usually taste the mixture here. You should too. (That’s the fun bit.)
Spread that cheesy goodness all over the chicken. Try to cover it so the chicken doesn’t dry out—though, if a bit peeks out, it’ll just get extra caramelized, which honestly I like.
Bake uncovered for about 30 minutes. Check at 25. If your chicken’s thin, it’ll be done quicker. I poke mine with a fork—if the juices run clear, you’re golden. (Actually, I use a thermometer sometimes; 165°F is the target. But eyeball it if you feel rebellious.)
If you want even more color on top, blast it under the broiler for 2-3 minutes. Keep an eye out—not the time to check Instagram.

Notes from My Kitchen (So You Don’t Repeat My Mistakes)

The first time I made this, I tried using low-fat cheese. The sauce came out kind of runny, and frankly, tasted a bit sad. So, full-fat is worth it here.
If you let it rest for 5-10 minutes after baking, it thickens up—don’t rush it like I sometimes do because you’re starving. (Been there, twice.)
On second thought, if you accidentally add too much mayo, throw in extra Parmesan. Fixes everything.

Variations I’ve Actually Tried (and One That Bombed)

Subbing roasted red peppers into the cheese mixture adds a sweet, smoky kick. Great if you’ve got a jar lurking in your pantry.
Mushrooms! Slice ‘em and sneak them under the chicken for bonus umami. My partner is still on the fence about this one, but I’m a fan.
I did try a BBQ sauce version once. Wasn’t for me. Felt like too many loud flavors elbowing for attention. But hey, try if it you’re feeling wild.

Equipment? No Need to Get Fancy

You really just need a sturdy baking dish and a mixing bowl. If you don’t have an oven thermometer, that’s fine—give the thickest chicken piece a poke and see if it gives up its secrets (or you know, just cut into it and call it kitchen science). I’ve used a glass pie dish in a pinch—tastes the same, though it’s a bit more crowded!

How to Store Leftovers (Although We Rarely Have Any!)

Technically, you can pop leftovers in an airtight container and stick them in the fridge for 2-3 days. Actually, I think this tastes even better the next day, almost like the flavors had room to become friends overnight. But honestly, in my house, the leftovers get snagged for midnight snacks—sometimes right form the fridge, cold.

How I Like to Serve It (But You Do You)

This bake begs for carbs, let’s be honest. I serve it with garlicky mashed potatoes or just a crusty loaf from the bakery on the corner (their rye is criminally underrated). Sometimes I’ll steam a pile of green beans for color—my sister says, "that makes it healthy enough for seconds, right?"

Weird tradition: we eat this in our pajamas on Friday nights. No idea how that started, but it stuck. Maybe give it a go?

If I Had to Impart Wisdom (It’s from Screwing Up)

I once tried to speed up the bake at a higher temp and the cheese browned too quick but the chicken was raw inside. Lesson learned, patience is a virtue here (except when you’re really hungry; then just watch closely).
Don’t skimp on the seasoning in the cheese mixture—the chicken pulls a lot of the flavor, so go a little heavy-handed.
If you get distracted and overbake it (like, say, you’re reading Serious Eats or fall into a YouTube food vortex), just spoon on some extra sauce when serving. No one will clock it.

FAQ – Because People Actually Ask Me These

Can I use chicken thighs instead of breasts?
Oh absolutely, and honestly, sometimes it comes out juicier. Just trim excess fat unless you like things on the richer side. I’ve tried both.

Do I have to use ricotta?
Nope. Cottage cheese is fine, though it’s a bit more lumpy (which I don’t mind, but picky eaters might). You can also go wild and try cream cheese—I did once, turned out really creamy. But a bit heavy, too.

What if I only have pre-shredded cheese?
Join the club! I use it all the time. Maybe toss in a sprinkle of extra mozzarella if you want more gooeyness, but otherwise, carry on.

Can you freeze this recipe?
I have, but it gets a bit watery when reheated. Still, totally edible—just spoon off any extra liquid before serving. Sometimes a little sauce never hurt, though.

Why does mine turn out watery sometimes?
Probably from low-fat cheese or if the chicken releases a lot of juices. Not a big deal—let it rest, or just embrace a bit of extra sauce with your bread. It’s all good.

Unrelated but, did you know you can sharpie a mustache on eggs before boiling so you know who’s hard boiled in the fridge? Not useful at all for this recipe, but makes me smile every time.

That’s pretty much it! If you cook this, let me know how it turns out—unless it’s disastrous, in which case, we’ll commiserate over takeout next time.