Herbed Ricotta Stuffed Chicken Rolls (Printable)

Tender chicken rolled with creamy herbed ricotta filling and baked until golden. Ready in 50 minutes.

# What You’ll Need:

→ For the Chicken Rolls

01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)
02 - Salt and freshly ground black pepper
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 flat-leaf parsley, finely chopped
07 - 1 tablespoon fresh basil, finely chopped
08 - 1 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
09 - 1 garlic clove, minced
10 - 1/2 teaspoon lemon zest
11 - Salt and freshly ground black pepper

→ Breading and Finishing

12 - 1/2 cup breadcrumbs (gluten-free or regular)
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 with cooking spray.
02 - Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/4-inch thickness for uniform rolling.
03 - Season both sides of each pounded chicken breast generously with salt and pepper.
04 - In a medium bowl, combine ricotta cheese, Parmesan, parsley, basil, thyme, garlic, lemon zest, salt, and pepper. Mix until well incorporated.
05 - Divide ricotta filling evenly among the chicken breasts, spreading it over one side of each pounded cutlet, leaving a small border at the edges.
06 - Roll each chicken breast tightly starting from the shorter end. Secure with toothpicks if needed to prevent unrolling during baking.
07 - In a small bowl, combine breadcrumbs, Parmesan, and olive oil, mixing until the crumbs are evenly coated.
08 - Place chicken rolls seam-side down on the prepared baking sheet. Press or sprinkle the breadcrumb mixture evenly over the tops of each roll.
09 - Bake for 28-32 minutes until chicken reaches an internal temperature of 165°F and the breadcrumb topping is golden brown and crispy.
10 - Remove from oven and let rest for 5 minutes. Remove toothpicks before slicing and serving.

# Expert Advice:

01 -
  • The ricotta stays incredibly moist while the outside gets perfectly golden and crisp
  • You can prep everything ahead and just pop them in the oven when guests arrive
  • They reheat beautifully for lunch the next day, if there are any leftovers
02 -
  • Pound the chicken evenly or the thick parts won't cook through before the filling gets too hot
  • Don't overfill the rolls or the ricotta will squeeze out while baking
  • The toothpicks are optional but help keep everything tidy during cooking
03 -
  • Use kitchen twine instead of toothpicks for easier removal before serving
  • Pat the chicken dry before pounding to prevent the plastic wrap from sticking
  • Let the ricotta mixture sit for 10 minutes so the flavors meld before filling

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