Herbed Ricotta Stuffed Chicken (Printable)

Tender chicken breasts rolled with herbed ricotta filling and baked until golden.

# What You'll Need:

→ For the Chicken Rolls

01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste
03 - 1 tablespoon olive oil

→ Herbed Ricotta Filling

04 - 1 cup ricotta cheese
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh basil
08 - 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
09 - 1 garlic clove, minced
10 - 1/2 teaspoon lemon zest
11 - Salt and pepper, to taste

→ Breading and Finishing

12 - 1/2 cup gluten-free or regular breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound to an even 1/4-inch thickness.
03 - Season both sides of the chicken breasts with salt and pepper.
04 - In a bowl, combine ricotta cheese, Parmesan, parsley, basil, thyme, garlic, lemon zest, salt, and pepper. Mix well.
05 - Divide the ricotta filling evenly among the chicken breasts and spread onto one side of each. Roll up each chicken breast tightly, starting from the shorter end, and secure with toothpicks if needed.
06 - In a small bowl, mix breadcrumbs, Parmesan, and olive oil.
07 - Place the chicken rolls seam-side down on the baking sheet and brush or sprinkle the breadcrumb mixture over the tops.
08 - Bake for 28–32 minutes, until the chicken is cooked through (internal temp 165°F) and the topping is golden brown.
09 - Let rest 5 minutes before slicing or serving.

# Expert Tips:

01 -
  • The ricotta keeps the chicken impossibly moist while the herbed filling bursts with fresh, vibrant flavor in every bite
  • Looks fancy enough for dinner guests but comes together in under an hour with minimal cleanup
  • Easily adapted for gluten-free guests while still delivering that satisfying golden breadcrumb crust
02 -
  • Overfilling the chicken will cause the ricotta to burst out during baking, so resist the urge to use every last bit of filling
  • Inserting toothpicks at an angle helps secure the rolls more effectively than straight pins
  • The internal temperature needs to hit 165°F, so investing in a good meat thermometer eliminates all the guesswork
03 -
  • Pat the chicken dry with paper towels before pounding so the plastic wrap does not tear and make a mess
  • Let the ricotta mixture sit for 10 minutes before filling, which helps the flavors meld and makes it easier to spread

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