This herbed ricotta stuffed chicken roll combines bright fresh herbs, creamy ricotta, and tender chicken for a dish that looks elegant but cooks up easily. The rolls bake in marinara until the chicken is juicy and the filling is warm and fragrant. Expect a golden exterior, a soft, herby center, and a comforting aroma that fills the kitchen.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes (searing + baking)
- Total Time: 55 minutes
- Servings: 4
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 360 kcal
- Protein: 40 g
- Carbohydrates: 5 g
- Fat: 17 g
- Fiber: 0.6 g
- Sugar: 1.5 g
- Sodium: 550 mg
Why Make This Herbed Ricotta Stuffed Chicken Rolls
This recipe turns simple chicken breasts into a special meal. The ricotta filling adds creaminess and a mild tang. Fresh herbs brighten the flavor with green, aromatic notes. Searing locks in juices and gives a golden crust. Baking in marinara adds moisture and a savory tomato finish. The result is tender, flavorful chicken with a soft, herby center — great for weeknights or a casual dinner party.
How to Make Herbed Ricotta Stuffed Chicken Rolls
You prepare the filling, flatten the breasts, then assemble and sear the rolls before finishing in the oven with marinara. The method is straightforward and forgiving. Use a meat mallet or the bottom of a heavy pan to pound evenly. Sear just long enough to brown the outside; the oven will finish cooking. Let the rolls rest a few minutes before serving so juices settle.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs (such as basil, parsley, and thyme)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup marinara sauce
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry. Flatten each chicken breast to about 1/2 inch thickness using a meat mallet or the flat bottom of a heavy pan. Season both sides lightly with salt and pepper.
Step 2: Mixing
In a bowl, mix together the ricotta, Parmesan, chopped herbs, garlic powder, salt, and pepper until smooth and well combined. Place a generous spoonful of the ricotta mixture in the center of each flattened chicken breast. Roll each breast up tightly from the narrow end and secure with toothpicks.
Step 3: Cooking
Heat the olive oil in a skillet over medium heat. Sear the chicken rolls for 2–3 minutes per side, turning to get a golden brown color on all sides. Transfer the seared rolls to a baking dish. Pour the marinara sauce over and around the rolls so they stay moist while baking. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Step 4: Finishing
Remove the baking dish from the oven and let the rolls rest for 5 minutes. Remove toothpicks before serving. Spoon some of the warm marinara over the rolls and garnish with extra chopped herbs or a sprinkle of Parmesan if desired.
How to Serve Herbed Ricotta Stuffed Chicken Rolls
Serve these chicken rolls hot with extra marinara on the side. They pair well with:
- A simple green salad for a light meal.
- Garlic-roasted vegetables for a cozy dinner.
- Steamed asparagus or sautéed spinach to add color.
- Mashed potatoes or creamy polenta to soak up the sauce.
Slice the rolls to show the creamy filling. The contrast of golden chicken and white ricotta is visually appealing.
How to Store Herbed Ricotta Stuffed Chicken Rolls
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Freeze baked rolls in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a 325°F (160°C) oven for 10–15 minutes until warmed through, or microwave on medium power in 30-second bursts. If reheating from frozen, bake at 350°F (175°C) for 20–30 minutes, covered, until internal temperature reaches 165°F (74°C).
Expert Tips for Perfect Herbed Ricotta Stuffed Chicken Rolls
- Pound evenly: Even thickness cooks uniformly and prevents dry spots.
- Drain excess filling moisture: If your ricotta looks watery, drain it briefly to keep the rolls from becoming soggy.
- Don’t overfill: Use a generous spoonful but leave a border so the filling stays inside while rolling.
- Seal the seam: Tuck the ends under and secure with toothpicks so rolls keep their shape while searing and baking.
- Use fresh herbs: Fresh basil, parsley, and thyme give brighter flavor than dried.
- Check temperature: Use an instant-read thermometer to avoid overcooking. 165°F (74°C) is ideal.
- Swap oils if needed: Use butter for richer flavor, or avocado oil for higher smoke point during searing.
Delicious Variations
- Spinach and Sun-Dried Tomato: Add 1 cup wilted spinach and 1/4 cup chopped sun-dried tomatoes to the ricotta.
- Lemon-Herb: Add 1 teaspoon lemon zest and a squeeze of lemon juice to the filling for brightness.
- Mozzarella & Pesto: Replace Parmesan with shredded mozzarella and swirl 2 tablespoons pesto into the ricotta.
- Mushroom Cream Sauce: Sear and bake the rolls, then serve sliced over a creamy mushroom sauce instead of marinara.
- Prosciutto Wrap: Wrap each filled roll with a thin slice of prosciutto before searing for a salty, crispy exterior.
Frequently Asked Questions
-
Can I use thin-cut chicken or chicken tenders instead of pounding breasts?
Yes. Thin-cut breasts or large chicken tenders work well. If using tenders, reduce assembly time and watch baking time carefully; they will cook faster. -
Can I make these ahead of time?
Yes. Assemble the rolls and refrigerate, covered, up to 24 hours before searing and baking. If fully cooked ahead, store and reheat gently in the oven. -
What ricotta is best to use?
Whole-milk ricotta gives the creamiest texture and best flavor. Part-skim ricotta works if you prefer less fat but may be slightly drier. -
Can I skip searing and just bake?
You can, but searing adds flavor and a better texture. If short on time, bake directly; add a few extra minutes and expect less browning. -
How do I prevent the rolls from falling apart?
Don’t overfill and secure seams with toothpicks. Tuck ends under before searing. Searing helps set the seam before baking. -
Is there a substitute for marinara sauce?
Yes. Use pesto for a different flavor, a white wine pan sauce, or a simple garlic-butter sauce. Any sauce with some moisture helps keep chicken juicy. -
Can I use dried herbs instead of fresh?
You can. Use about one-third the amount of dried herbs (so use ~1 tablespoon dried total instead of 1/4 cup fresh). Fresh herbs give a brighter taste.
Conclusion
This herbed ricotta stuffed chicken roll recipe is an easy way to make an impressive, comforting meal. The creamy filling, fresh herb aroma, and tender chicken create a pleasing contrast of flavors and textures. Try visual plating by slicing the rolls and spooning warm marinara over them. For another inspiring spin on herbed ricotta stuffed chicken, you might enjoy this version with a white wine pan sauce: Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce. Give this recipe a try — it’s a simple step up from plain chicken and sure to please family and guests.
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Herbed Ricotta Stuffed Chicken Rolls
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Elegant yet easy herbed ricotta stuffed chicken rolls baked in marinara for a juicy, flavorful dish.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs (such as basil, parsley, and thyme)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and flatten them to about 1/2 inch thickness. Season with salt and pepper.
- Mix together ricotta, Parmesan, chopped herbs, garlic powder, salt, and pepper until smooth. Place a spoonful of the mixture on each chicken breast, roll up tightly and secure with toothpicks.
- Heat olive oil in a skillet over medium heat. Sear the chicken rolls for 2–3 minutes per side. Transfer to a baking dish and pour marinara sauce over the rolls.
- Bake for 25–30 minutes or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
Notes
For extra flavor, you can add additional herbs or cheese to the filling. Ensure to tuck the ends of the rolls to prevent filling from escaping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 1.5g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.6g
- Protein: 40g
- Cholesterol: 80mg
