Herbed Ricotta Stuffed Chicken Rolls Recipe
Herbed Ricotta Stuffed Chicken Rolls are a delicious and elegant baked chicken dish featuring thinly pounded chicken breasts rolled around a creamy and flavorful ricotta, Parmesan, and fresh herb filling. Perfect for family dinners or entertaining guests, these rolls are moist, golden, and stuffed with an aromatic mix of parsley, thyme, garlic, and a hint of paprika for color. They are easy to prepare, naturally gluten-free, and versatile with optional variations like spinach or mozzarella additions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 6–7 oz each)
Ricotta Filling
- 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
Seasoning and Finishing
- 1 tbsp olive oil (for brushing)
- Pinch of paprika
- Toothpicks for securing rolls
Instructions
- Preheat and prepare chicken: Preheat your oven to 375°F (190°C). Line or grease a baking dish. Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness to ensure even cooking and easy rolling.
- Make the ricotta filling: In a medium bowl, combine ricotta cheese, grated Parmesan, chopped parsley, fresh thyme leaves, minced garlic, salt, and pepper. Mix until well blended and creamy. Optionally, add a teaspoon of lemon zest for extra brightness.
- Fill and roll the chicken: Lay each flattened chicken breast flat and spread about 2–3 tablespoons of the ricotta mixture in the center, leaving a border around the edges. Carefully roll up the chicken from the shorter side, tucking the filling inside as you roll. Secure each roll with toothpicks to keep the filling contained during baking.
- Season and bake: Place the rolls seam side down in the prepared baking dish. Brush the tops with olive oil, sprinkle with paprika, and add a light seasoning of salt and pepper. Bake in the preheated oven for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the outside is lightly golden.
- Rest and serve: Remove the chicken rolls from the oven and let them rest for 5 minutes. This resting period helps the juices redistribute and keeps the filling intact. Slice and serve with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Add sautéed spinach or shredded mozzarella to the ricotta filling for extra flavor and texture.
- Make sure to secure the rolls tightly with toothpicks to prevent leaking of the filling during baking.
- Serve these stuffed chicken rolls with roasted vegetables, mashed potatoes, rice pilaf, or light pasta for a complete meal.
- You can assemble the rolls a day ahead and refrigerate before baking to save time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze wrapped tightly for up to 2 months.
- To reheat, warm in a 350°F oven for 10–15 minutes, avoiding prolonged microwaving to prevent rubbery texture.
Keywords: baked chicken, chicken recipes, easy dinner, healthy chicken dinners, Italian chicken, ricotta recipes, stuffed chicken
