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Herbed Ricotta Stuffed Chicken Rolls

Tender chicken wrapped around creamy, herb-packed ricotta filling that looks restaurant-worthy but is easy to make at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 large large boneless, skinless chicken breasts (about 170g / 6 oz each)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (for searing)
  • 8 to 10 pieces toothpicks or kitchen twine for securing the rolls
For the Herbed Ricotta Filling
  • 1 cup full-fat ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 piece zest of 1 lemon
  • 1/4 teaspoon red pepper flakes (optional)
  • to taste salt and black pepper
For the Pan Sauce (Optional but Incredible)
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup chicken broth
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped (for finishing)

Method
 

Preparation
  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Butterfly and pound the chicken breasts to an even thickness of 1/4 inch using a meat mallet.
  3. Season both sides of each breast with garlic powder, smoked paprika, salt, and black pepper.
  4. In a mixing bowl, make the Herbed Ricotta Filling by combining ricotta, Parmesan, minced garlic, basil, parsley, chives, thyme, lemon zest, red pepper flakes, salt, and black pepper.
Stuffing and Cooking
  1. Stuff the chicken breasts with 2 to 3 tablespoons of the ricotta filling, roll them up, and secure the rolls with toothpicks or twine.
  2. Heat olive oil in an oven-safe skillet over medium-high heat, and sear the chicken rolls seam-side down for 2 to 3 minutes until golden brown.
  3. Rotate the rolls to sear all sides, about 2 minutes per side.
  4. Transfer the skillet to the oven and bake for 18 to 22 minutes until chicken is cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Making the Sauce
  1. Remove the chicken rolls and let them rest. In the same skillet, pour in the wine or extra broth, scraping up brown bits.
  2. Add the remaining broth and simmer for 3 to 4 minutes before stirring in butter and lemon juice.
Serving
  1. Let the chicken rolls rest for 5 minutes before removing toothpicks, slicing, and plating.
  2. Spoon the sauce over the rolls and garnish with fresh parsley.

Notes

Pound evenly for consistent cooking; use full-fat ricotta; avoid overfilling to prevent bursting; sear before baking for flavor; rest before cutting for juiciness.