Herbed Ricotta Stuffed Chicken (Printable Version)

Tender chicken rolled with herbed ricotta filling, baked until golden. Perfect for weeknight dinners or special occasions.

# What You 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

# Directions:

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 Advice:

01 -
  • Impressive enough for dinner parties but simple enough for Tuesday nights
  • The ricotta keeps the chicken incredibly moist while baking
  • That golden breadcrumb topping makes everything feel special
02 -
  • Overfilled rolls will burst open, so spread the ricotta thinner than you think you need to
  • Letting the chicken rest after baking is non-negotiable for juicy results
  • The toothpicks go in before baking and remind everyone to remove them before eating
03 -
  • Pound chicken between two sheets of plastic wrap to prevent sticking and mess
  • Let the roasted chicken rest on the baking sheet rather than a cutting board to stay warm

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