Name: The Best Herbed Ricotta Stuffed Chicken Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 cup ricotta cheese; 1/3 cup grated parmesan cheese; 2 tablespoons fresh herbs (parsley, basil, or thyme), chopped; 1 clove garlic, minced; 1 egg yolk (optional, for richer filling); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1–2 tablespoons olive oil; Toothpicks or kitchen twine, for securing; Optional: marinara sauce, lemon wedges, or extra herbs for garnish

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These herbed ricotta stuffed chicken rolls are tender, juicy, and filled with creamy ricotta, fresh herbs, and a hint of garlic. Rolled up and baked to golden perfection, they make an elegant yet easy dinner that feels a little fancy without being complicated. I love how the cheesy filling melts inside the chicken, creating a delicious bite with every slice.

Why You’ll Love This Recipe

I love this recipe because it’s simple to put together, yet it feels like something I’d order at a restaurant. The ricotta filling is rich but light, and the fresh herbs brighten it up beautifully. The chicken stays moist while baking, and the final result slices into beautiful spirals that look impressive on the plate. Whether I’m cooking for family or serving guests, these chicken rolls always impress. The Best Herbed Ricotta Stuffed Chicken Rolls

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Ricotta cheese
Parmesan cheese, grated
Fresh herbs (parsley, basil, or thyme), chopped
Garlic, minced
Egg yolk (optional, for richer filling)
Salt
Black pepper
Olive oil
Toothpicks or kitchen twine (to secure rolls)
Optional: marinara sauce, lemon wedges, or extra herbs for garnish

directions

I preheat the oven to 375°F (190°C).
I pound the chicken breasts to about ¼ inch thickness between two sheets of plastic wrap or parchment.
In a bowl, I mix the ricotta, parmesan, garlic, chopped herbs, salt, pepper, and egg yolk if using.
I spread a few spoonfuls of the filling over each flattened chicken breast, then carefully roll them up.
I secure each roll with toothpicks or kitchen twine and season the outside with a little more salt and pepper.
In an oven-safe skillet or baking dish, I heat some olive oil and sear the chicken rolls for 2–3 minutes on each side until lightly golden.
I transfer the skillet to the oven (or move the rolls to a baking dish) and bake for 20–25 minutes, until the chicken is cooked through and the filling is hot.
I let the rolls rest for a few minutes before slicing or serving whole.

Servings and timing

This recipe makes 4 chicken rolls (serves 4 people).
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Sometimes I add chopped spinach or sun-dried tomatoes to the ricotta filling for extra flavor. I’ve also topped the rolls with marinara sauce or a sprinkle of mozzarella during the last few minutes of baking. For a crispy finish, I coat the outside of the rolls with seasoned breadcrumbs before baking. If I want a lighter version, I skip the searing step and go straight to the oven.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the rolls in a covered baking dish in the oven at 350°F until heated through, or microwave in short bursts. These also freeze well—I let them cool, wrap them tightly, and freeze for up to 2 months. The Best Herbed Ricotta Stuffed Chicken Rolls

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work too. They’re smaller, so I usually use a little less filling and roll tightly.

How do I keep the filling from leaking out?

I avoid overfilling the chicken and make sure to roll them tightly. Securing with toothpicks or twine helps keep everything in place while baking.

Can I make this ahead?

Absolutely. I prep and roll the chicken, then refrigerate it until ready to bake—usually within 24 hours.

What herbs taste best in the filling?

I usually go with parsley and basil for a fresh, mild flavor. Thyme or oregano adds more earthiness if I want something deeper.

What should I serve with these?

I like serving them with roasted veggies, mashed potatoes, or a simple green salad. A drizzle of lemon juice or a spoonful of marinara also works great.

Conclusion

These herbed ricotta stuffed chicken rolls are creamy, flavorful, and satisfying—perfect for a weeknight dinner or a special meal. I love how the ricotta and herbs work together to create a filling that’s both light and indulgent. With just a few simple steps, I can turn plain chicken into a dish that’s impressive, comforting, and absolutely delicious.