Name: Herbed Ricotta Stuffed Chicken Rolls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 6–7 oz each); 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped; 1 tsp fresh thyme leaves; 1 garlic clove, minced; Salt and pepper to taste; 1 tbsp olive oil (for brushing); Pinch of paprika; Toothpicks for securing rolls

Jump to Recipe

Introduction

Herbed Ricotta Stuffed Chicken Rolls are a delicious and elegant meal that’s surprisingly easy to make. Tender chicken breasts wrapped around a creamy, flavorful ricotta filling make for a perfect family dinner or special occasion dish.

Three grilled chicken roll pieces are placed close together on a white marbled surface. Each roll has a dark golden brown, slightly crispy outer layer speckled with green chopped herbs on top. Inside, a soft, creamy white layer mixed with green leafy herbs makes up the filling. The rolls rest on a glossy, amber-colored sauce, with fresh flat green parsley leaves arranged around them. The focus is tight on the rolls, showing the textures of the grill marks and the creamy herb filling clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 6–7 oz each)
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 garlic clove, minced
1 tbsp olive oil
Salt and pepper to taste
Pinch of paprika
Toothpicks for securing

Instructions

Step 1: Preheat your oven to 375°F (190°C). Place chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness for easy rolling and even cooking.
Step 2: In a medium bowl, combine ricotta cheese, grated Parmesan, chopped parsley, thyme leaves, minced garlic, salt, and pepper. Stir until the mixture is creamy. For extra brightness, add a teaspoon of lemon zest if desired.
Step 3: Lay each flattened chicken breast flat. Spread 2–3 tablespoons of the ricotta filling down the center, leaving a small border around the edges. Gently roll the chicken from the short side, tucking the filling inside as you go. Secure each roll with toothpicks.
Step 4: Place the rolls seam side down in a lightly greased or parchment-lined baking dish. Brush the tops with olive oil and sprinkle with paprika, salt, and pepper.
Step 5: Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the outside is lightly golden.
Step 6: Remove from the oven and let the chicken rolls rest for 5 minutes before slicing and serving. This helps the juices settle and keeps the filling intact.

Tips & Variations

Add sautéed spinach or shredded mozzarella to the ricotta filling for extra flavor and creaminess.
Use fresh herbs you have on hand, like oregano, basil, or chives, to customize the filling.
Secure the rolls tightly with toothpicks to prevent the filling from leaking during baking.
Try a Mediterranean twist by mixing in feta cheese and sun-dried tomatoes for a different flavor profile.
Swap Parmesan with Pecorino Romano for a sharper, saltier taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each cooled roll tightly in foil or plastic wrap, then freeze in a sealed bag for up to 2 months. To reheat, warm in a 350°F oven for 10–15 minutes. Avoid reheating in the microwave for too long as it can make the chicken rubbery.

How to Serve

Three pieces of golden-brown, crispy chicken roll-ups are placed side by side on a white marbled surface. Each roll-up is stuffed with a creamy white filling mixed with fresh green herbs, visible through the open ends. The chicken skin is perfectly seared with a slightly charred texture, sprinkled with finely chopped green chives on top. Small green parsley leaves are scattered around the pieces, and a thin layer of glossy, rich brown sauce pools beneath them, adding shine and contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well too. They’ll be smaller, so adjust the amount of filling and reduce the cooking time to 20–25 minutes.

How do I keep the filling from leaking out?

Don’t overfill the chicken breasts, and make sure to roll them tightly. Securing the rolls with toothpicks and baking them seam side down helps keep the filling inside.