Herbed Ricotta Stuffed Chicken Rolls

If you’re looking for a recipe that feels elegant enough for date night but easy enough for a weeknight dinner, these Herbed Ricotta Stuffed Chicken Rolls are just what you need. Imagine juicy chicken breasts, tender on the outside, filled with a creamy, cheesy ricotta mixture infused with garlic, parsley, and fresh herbs. Rolled up neatly and baked until golden, this dish looks like something you’d order at a restaurant—but it comes together right in your own kitchen.

This recipe is a great example of how simple ingredients can turn into something truly special. Ricotta cheese makes the filling soft and creamy, while fresh parsley and thyme brighten every bite. A touch of Parmesan adds depth and a little salty kick. When the chicken bakes, the ricotta melts slightly inside, creating a tender, flavorful pocket that pairs beautifully with a side of roasted veggies, pasta, or even a crisp green salad.

The best part? You don’t need complicated tools or hours of prep time. With just 15 minutes of hands-on work, the oven does the rest. These chicken rolls are perfect for family dinners, entertaining guests, or even meal prep.

Once you try Herbed Ricotta Stuffed Chicken Rolls, you’ll want to keep them on your regular dinner rotation. They’re versatile, easy, and satisfying—everything a homemade meal should be.

---

What Makes This Herbed Ricotta Stuffed Chicken Rolls Recipe Special?

• Restaurant-quality at home: The presentation looks impressive, but the method is simple enough for any cook.

• Creamy, herby filling: Ricotta blended with Parmesan, garlic, and fresh herbs makes a rich, savory stuffing.

• Healthier than fried chicken rolls: These are baked, not fried, so you get great flavor without heavy oil.

• Customizable: You can swap herbs, cheeses, or even add spinach for extra nutrition.

• Time-saving: Just 15 minutes of prep, then let the oven do the work.

This recipe gives you maximum reward for minimal effort. You’ll love how flexible it is—you can prepare the rolls ahead, bake them when ready, and serve them with just about anything.

---

Ingredient Notes

Here’s a closer look at what goes into these rolls and how you can adapt them:

• Chicken breasts: Use boneless, skinless chicken breasts, about 6–7 ounces each. Butterfly and pound them thin so they’re easy to roll. (Tip: If they’re too thick, rolling will be tricky.)

• Ricotta cheese: The star of the filling. Whole milk ricotta gives the best creaminess, but part-skim works if you want a lighter option.

• Parmesan cheese: Adds sharp, salty flavor to balance the ricotta. Pecorino Romano is a great substitute.

• Fresh herbs: Parsley, thyme, and basil are my go-to combination. Use what you have—oregano or chives work too.

• Garlic: Freshly minced garlic blends into the ricotta filling and boosts flavor. Garlic powder works in a pinch.

• Olive oil: For brushing the chicken before baking, keeps it moist and helps with browning.

• Seasonings: Salt, black pepper, and a pinch of paprika for color.

• Optional extras: Baby spinach for a veggie boost, lemon zest for brightness, or mozzarella for extra cheesiness.

Special equipment: You’ll need toothpicks or kitchen twine to secure the rolls while baking.

---

How To Make Herbed Ricotta Stuffed Chicken Rolls

1. Prepare the chicken
   Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it. Place chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness. This ensures even cooking and makes them easier to roll.

2. Make the ricotta filling
   In a medium bowl, mix 1 cup ricotta cheese, 1/4 cup grated Parmesan, 2 tablespoons chopped fresh parsley, 1 teaspoon thyme, 1 minced garlic clove, salt, and pepper. Stir until creamy. (Tip: Add a teaspoon of lemon zest if you like a fresher flavor.)

3. Fill and roll
   Lay each flattened chicken breast flat. Spread 2–3 tablespoons of ricotta filling in the center, leaving a border around the edges. Gently roll up the chicken from the short side, tucking in the filling as you go. Secure with toothpicks.

4. Season and bake
   Place rolls seam side down in the baking dish. Brush with olive oil, sprinkle with paprika, and season lightly with salt and pepper. Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C). The outside should be lightly golden, and the juices should run clear.

5. Rest and serve
   Remove from the oven and let the rolls rest for 5 minutes before slicing. This helps the juices settle and keeps the filling intact. Serve with your favorite side dish.

---

Storage Options

• Room temperature: Don’t leave out for more than 2 hours.

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: Wrap each cooled roll tightly in foil or plastic wrap, then freeze in a sealed bag for up to 2 months. Thaw in the fridge overnight before reheating.

• Reheating: Warm in a 350°F oven for 10–15 minutes. Avoid microwaving too long—it can make the chicken rubbery.

---

Variations and Substitutions

• Spinach ricotta rolls: Add sautéed spinach to the ricotta filling for extra veggies.

• Cheesy upgrade: Add shredded mozzarella or provolone inside for gooey cheese pulls.

• Mediterranean twist: Use feta, sun-dried tomatoes, and oregano in the filling.

• Low-carb option: Serve with roasted cauliflower instead of pasta or rice.

• Seasonal herbs: Swap in rosemary or sage during fall and winter for a cozier flavor.

---

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work too. They’ll be smaller, so adjust the filling and cooking time (20–25 minutes).

2. How do I keep the filling from leaking out?
Don’t overstuff the chicken, and make sure to secure the rolls with toothpicks. Baking seam side down also helps.

3. Can I make these ahead of time?
Definitely. You can assemble the rolls up to a day in advance and keep them in the fridge. Just bake when ready.

4. What sides go best with stuffed chicken rolls?
Roasted vegetables, mashed potatoes, rice pilaf, or even a light pasta dish. A crisp salad also balances the richness.

5. Can I make this recipe gluten-free?
Yes, it’s naturally gluten-free as long as you don’t serve it with pasta. Just check your Parmesan and ricotta labels.

6. How do I know when the chicken is fully cooked?
Use a meat thermometer—165°F (74°C) is the safe internal temperature for poultry.

---

Conclusion

Herbed Ricotta Stuffed Chicken Rolls are one of those recipes that look fancy but are secretly easy to make. With simple ingredients, a little prep, and some baking time, you’ll have a dish that’s creamy, flavorful, and perfect for family dinners or entertaining guests. Try it once, and you’ll see why it’s worth adding to your weekly menu.

If you make these rolls, let me know how they turned out. I’d love to hear if you tried any fun variations or served them with a favorite side.

Print