Herbed Ricotta Stuffed Chicken Rolls (Printable)

Tender chicken breasts rolled with herbed ricotta filling, baked until golden brown

# What You Need:

→ For the Chicken Rolls

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

→ Herbed Ricotta Filling

04 - 1 cup whole milk ricotta cheese
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons fresh parsley finely chopped
07 - 1 tablespoon fresh basil finely chopped
08 - 1 teaspoon fresh thyme chopped
09 - 1 garlic clove minced
10 - 1/2 teaspoon lemon zest
11 - Salt and freshly ground black pepper to taste

→ Breading and Finishing

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

# How To Cook:

01 - Set oven to 400°F and prepare a baking sheet with parchment paper or a light coating of cooking spray.
02 - Place each chicken breast between plastic wrap or parchment. Use a meat mallet to pound to even 1/4-inch thickness for uniform rolling.
03 - Generously season both sides of each pounded chicken breast with salt and pepper.
04 - Combine ricotta, Parmesan, parsley, basil, thyme, garlic, and lemon zest in a mixing bowl. Season with salt and pepper and mix until thoroughly incorporated.
05 - Spread ricotta mixture evenly over one side of each chicken breast. Roll tightly starting from the shorter end and secure with toothpicks if necessary.
06 - Mix breadcrumbs with Parmesan and olive oil in a small bowl until evenly combined.
07 - Place chicken rolls seam-side down on the prepared baking sheet. Press breadcrumb mixture onto the tops of each roll.
08 - Bake for 28–32 minutes until chicken reaches 165°F internal temperature and the topping is golden brown and crispy.
09 - Allow chicken rolls to rest for 5 minutes before slicing or serving to retain juices.

# Expert Tips:

01 -
  • The ricotta filling stays incredibly moist, meaning no more dry chicken disappointments
  • These look fancy enough for guests but come together in under an hour
  • You can prep them ahead and bake when ready, making weeknight entertaining feel effortless
02 -
  • The chicken needs to be pounded evenly or thinner parts will dry out before thicker parts cook through
  • Letting the rolled chicken rest seam side down on the pan helps them hold their shape better
  • Overfilling the chicken makes rolling messy and causes ricotta to escape during baking
03 -
  • Remove toothpicks before serving or warn your guests they're there
  • If the browning happens too quickly, loosely tent with foil for the last minutes
  • Letting the ricotta drain in a sieve for 30 minutes prevents a soggy filling

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