The smell of roasting chicken always brings me back to my grandma’s kitchen on Sunday afternoons. She had a way with simple ingredients, transforming them into something truly magical. I remember standing on a stool, watching her hands work, always so deft and gentle.
That’s where I first learned the joy of creating something delicious, starting with humble biscuit dough and eventually moving on to more intricate dishes. These Herbed Ricotta Stuffed Chicken Rolls carry that same spirit of heartwarming, homemade goodness, but with an elegant twist. They feel special, yet are surprisingly easy to master.
When I first developed this recipe for Sweet Magnolia, my home bakery, I wanted something that tasted like a warm hug but looked like it came straight out of a gourmet magazine. The delicate chicken, lovingly wrapped around a creamy, herbaceous ricotta filling, bakes to a golden perfection, promising a burst of flavor in every bite. It’s a dish that perfectly balances comfort and sophistication, and I can’t wait for you to try it in your own kitchen.
Why You’ll Love This Recipe
If you’re searching for a dinner that impresses without requiring hours of effort, these Herbed Ricotta Stuffed Chicken Rolls are your answer. They effortlessly elevate a weeknight meal into a special occasion. You’ll adore the tender, juicy chicken breast, which acts as the perfect canvas for a rich, aromatic filling.
Imagine creamy ricotta cheese, brightened with fresh herbs like parsley, chives, and dill, nestled snugly inside a perfectly seared chicken cutlet. Each roll is a symphony of textures and flavors – the slightly crisp exterior of the chicken, the velvety smooth and savory ricotta, and the subtle warmth of garlic and spices. This recipe for Herbed Ricotta Stuffed Chicken Rolls isn’t just delicious; it’s incredibly versatile.
You can easily adapt it to your family’s preferences, making it a staple in your culinary rotation. Forget dry, bland chicken; these stuffed chicken rolls redefine what a chicken dinner can be. They are satisfying, flavorful, and beautiful to behold, making them an instant favorite.
Plus, they cook relatively quickly, meaning you can enjoy a gourmet-quality meal without the fuss. When you serve these delightful Herbed Ricotta Stuffed Chicken Rolls, expect compliments and requests for seconds!
Ingredients You’ll Need
Gathering your ingredients for these incredible Herbed Ricotta Stuffed Chicken Rolls is the first step to a fantastic meal. Each component plays a vital role in creating the perfect balance of flavors and textures.
- 1.5 pounds boneless, skinless chicken breasts (about 3-4 breasts)
- 1 cup (250g) full-fat ricotta cheese
- 1/4 cup (about 10g) fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 large clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 large egg yolk
- 1/2 teaspoon salt, plus more for seasoning chicken
- 1/4 teaspoon black pepper, plus more for seasoning chicken
- 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1/2 cup chicken broth (low sodium)
- 1/4 cup heavy cream
- Fresh lemon wedges, for serving
Substitutions & Variations
One of the joys of cooking is the freedom to experiment and make a recipe your own. These Herbed Ricotta Stuffed Chicken Rolls are wonderfully adaptable. Don’t be afraid to get creative!
* Cheese Play: While ricotta and Parmesan are classic, feel free to swap in other cheeses. Mozzarella adds a gooey stretch, while a sharp cheddar or provolone can offer a more robust flavor. A touch of crumbled feta would add a lovely tangy note to your Herbed Ricotta Stuffed Chicken Rolls.
* Herb Combinations: Not a fan of dill? No problem! Rosemary, thyme, oregano, or even a blend of Italian herbs would be fantastic in the ricotta filling.
Fresh basil added at the end of cooking also brightens the flavors beautifully in these stuffed chicken rolls.
* Chicken Cuts: If chicken breasts aren’t your preference, boneless, skinless chicken thighs can also be butterflied and pounded thin. They tend to stay even juicier.
Just be aware that cooking times might vary slightly for these Herbed Ricotta Stuffed Chicken Rolls.
* Add-ins for the Filling: Want to sneak in some veggies? Finely chopped cooked spinach (well-drained!), sun-dried tomatoes, or sautéed mushrooms would be delightful additions to the ricotta mixture.
Cooked, crumbled ground beef or turkey could also be mixed in for a heartier meal.
* Spice it Up: For those who enjoy a little heat, increase the red pepper flakes in the filling. A pinch of cayenne pepper or a dash of your favorite hot sauce would also work wonders.
* Sauce Variations: Instead of the simple pan sauce, consider a creamy tomato sauce, a pesto cream sauce, or even a vibrant lemon-butter sauce. These different sauces can completely transform the experience of your Herbed Ricotta Stuffed Chicken Rolls.
* Breading Option: For an extra crispy texture, after rolling, you could dredge the Herbed Ricotta Stuffed Chicken Rolls in seasoned breadcrumbs (mix with more Parmesan and herbs) before pan-searing and baking. This adds another layer of flavor and crunch.
Step-by-Step Instructions
Creating these exquisite Herbed Ricotta Stuffed Chicken Rolls is simpler than you might think. Just follow these steps, and you’ll have a gourmet meal ready in no time.
1. Prepare the Chicken: Lay your chicken breasts on a cutting board. Carefully slice each breast horizontally through the middle, almost but not quite all the way through, like opening a book.
Place each butterflied breast between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken evenly to about 1/4-inch thickness. This ensures tender, quick-cooking Herbed Ricotta Stuffed Chicken Rolls.
Season both sides of the pounded chicken lightly with salt and pepper.
2. Make the Ricotta Filling: In a medium bowl, combine the ricotta cheese, chopped fresh parsley, chives, dill, minced garlic, grated Parmesan cheese, egg yolk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional red pepper flakes.
Mix thoroughly until all ingredients are well combined and the mixture is creamy. This is the heart of your Herbed Ricotta Stuffed Chicken Rolls.
3. Stuff and Roll: Lay a pounded chicken cutlet flat on your work surface. Spoon about 2-3 tablespoons of the ricotta filling onto one end of the chicken, leaving a small border around the edges. Carefully roll the chicken tightly from the filled end towards the other end.
Secure each roll with one or two toothpicks to hold its shape during cooking. Repeat with the remaining chicken and filling.
4. Sear the Chicken Rolls: Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works wonderfully) over medium-high heat. Once hot, add the chicken rolls, seam-side down, to the skillet. Cook for 3-4 minutes per side, or until beautifully golden brown.
Browning adds incredible flavor and color to your Herbed Ricotta Stuffed Chicken Rolls. You might need to do this in batches to avoid overcrowding the pan.
5. Finish in the Oven: Once all the chicken rolls are seared, return them all to the skillet (if cooked in batches). Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
The ricotta filling will be warm and gooey.
6. Prepare the Pan Sauce: While the chicken bakes, if you used a skillet that isn’t oven-safe or prefer to make the sauce on the stovetop, carefully remove the chicken to a plate.
Place the skillet back on the stovetop over medium heat. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Let the butter melt.
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan – this is where all the flavor lives! Bring to a gentle simmer and cook for 2-3 minutes, or until the sauce slightly thickens. Season with a pinch more salt and pepper to taste.
7. Serve: Remove the toothpicks from the Herbed Ricotta Stuffed Chicken Rolls before serving. Drizzle with the creamy pan sauce and garnish with a sprinkle of fresh parsley and a squeeze of fresh lemon juice. These Herbed Ricotta Stuffed Chicken Rolls are best enjoyed immediately.
Pro Tips for Success
Making these Herbed Ricotta Stuffed Chicken Rolls truly shine comes down to a few expert tricks I’ve picked up over the years in my Sweet Magnolia kitchen.
* Pound Evenly: This is crucial! Unevenly pounded chicken will cook at different rates, leading to some parts being dry while others are still undercooked. Aim for a consistent 1/4-inch thickness for all your Herbed Ricotta Stuffed Chicken Rolls.
* Don’t Overfill: It’s tempting to load up on that delicious ricotta filling, but too much will make your rolls difficult to close and prone to bursting during cooking. Stick to the recommended 2-3 tablespoons per roll.
* Secure with Toothpicks: Toothpicks are your best friend here.
They ensure the Herbed Ricotta Stuffed Chicken Rolls maintain their beautiful shape during searing and baking. Remember to remove them all before serving!
* Pat Chicken Dry: Before seasoning and searing, always pat your chicken dry with paper towels.
This helps achieve that gorgeous golden-brown crust, which is essential for flavorful Herbed Ricotta Stuffed Chicken Rolls. Moisture prevents proper browning.
* Don’t Overcrowd the Pan: When searing, work in batches if necessary.
Overcrowding the skillet lowers the temperature, steaming the chicken instead of searing it, and you won’t get that desired crispy exterior on your Herbed Ricotta Stuffed Chicken Rolls.
* Use an Oven-Safe Skillet: Using a skillet that can go from stovetop to oven simplifies the cooking process immensely. Less cleanup, and it keeps all those delicious pan drippings for your sauce, which is key for incredible Herbed Ricotta Stuffed Chicken Rolls.
* Rest the Chicken: After taking the Herbed Ricotta Stuffed Chicken Rolls out of the oven, let them rest on a cutting board for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring moist and tender chicken.
Storage & Reheating Tips
Leftover Herbed Ricotta Stuffed Chicken Rolls are a delicious treat! Here’s how to keep them fresh and reheat them perfectly.
* Storage: Once cooled to room temperature, place any leftover Herbed Ricotta Stuffed Chicken Rolls in an airtight container. They will keep beautifully in the refrigerator for up to 3-4 days. Store any leftover sauce separately if you have it.
* Freezing: You can freeze cooked Herbed Ricotta Stuffed Chicken Rolls for longer storage. Wrap each roll tightly in plastic wrap, then place them in a freezer-safe bag or container. They will last for up to 2-3 months.
Thaw overnight in the refrigerator before reheating.
* Reheating in the Oven: This is the best method for maintaining the texture of your Herbed Ricotta Stuffed Chicken Rolls. Preheat your oven to 350°F (175°C).
Place the rolls on a baking sheet, cover loosely with foil (to prevent drying), and heat for 15-20 minutes, or until warmed through.
* Reheating in the Microwave: For a quicker option, you can microwave individual Herbed Ricotta Stuffed Chicken Rolls. Place one or two rolls on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking at 30-second intervals until hot.
Be aware that the texture won’t be as crispy as oven-reheated.
* Reheating Pan Sauce: If you stored the sauce separately, gently reheat it in a small saucepan over low heat, stirring occasionally, until simmering.
What to Serve With This Recipe
These elegant Herbed Ricotta Stuffed Chicken Rolls deserve equally delightful companions. Here are some of my favorite pairings that truly complement the flavors.
* Roasted Asparagus or Green Beans: Simple, vibrant, and healthy. A quick roast with a drizzle of olive oil, salt, and pepper lets the natural flavors shine and contrasts beautifully with the richness of the Herbed Ricotta Stuffed Chicken Rolls.
* Creamy Mashed Potatoes: A classic for a reason!
Fluffy, buttery mashed potatoes provide a comforting base that soaks up the delicious pan sauce from the Herbed Ricotta Stuffed Chicken Rolls perfectly.
* Garlic Parmesan Orzo: A light pasta dish with a hint of garlic and Parmesan offers a wonderful textual contrast to the tender chicken and creamy filling of these Herbed Ricotta Stuffed Chicken Rolls.
* Simple Side Salad: A fresh green salad with a light vinaigrette cuts through the richness and adds a refreshing crunch.
Think mixed greens, cherry tomatoes, and cucumber.
* Lemon Herb Risotto: For a truly indulgent meal, a creamy lemon herb risotto would echo the flavors of the filling in the Herbed Ricotta Stuffed Chicken Rolls and create a harmonious plate.
* Crusty Bread: Don’t forget a good loaf of crusty bread to sop up every last drop of that incredible pan sauce.
* Quinoa or Couscous: For a lighter, healthier grain option, quinoa or couscous prepared with a little vegetable broth and fresh herbs provides a nice texture and absorbs the flavors well.
FAQs
Here are some common questions I hear about making delicious Herbed Ricotta Stuffed Chicken Rolls.
Can I prepare the Herbed Ricotta Stuffed Chicken Rolls ahead of time?
Absolutely! You can assemble the Herbed Ricotta Stuffed Chicken Rolls up to one day in advance. Prepare the chicken and filling, stuff and roll them, and then cover them tightly with plastic wrap and store them in the refrigerator.
When you’re ready to cook, proceed with searing and baking as instructed. This makes these Herbed Ricotta Stuffed Chicken Rolls perfect for entertaining or busy weeknights.
Why did my ricotta filling leak out?
There are a few reasons why the filling might escape from your Herbed Ricotta Stuffed Chicken Rolls. You might have overfilled the chicken, making it difficult to seal tightly. Ensure you’re leaving a small border when spreading the filling.
Also, make sure to roll the chicken tightly and secure it with toothpicks. Lastly, ensure the chicken is pounded evenly; thin spots can tear more easily. A little leakage is normal, but excessive spilling often indicates one of these issues.
Can I bake these Herbed Ricotta Stuffed Chicken Rolls without searing them first?
While you *can* technically bake the Herbed Ricotta Stuffed Chicken Rolls without searing, I highly recommend against it. Searing creates a beautiful golden-brown crust and locks in moisture, adding a tremendous amount of flavor and texture that you simply won’t get from just baking. The caramelization from searing is essential for the best-tasting Herbed Ricotta Stuffed Chicken Rolls.
What if I don’t have an oven-safe skillet?
No problem! If your skillet isn’t oven-safe, you can sear the Herbed Ricotta Stuffed Chicken Rolls on the stovetop as directed. Once seared, carefully transfer them to a baking dish or sheet.
Then, transfer the skillet back to the stove to make your pan sauce separately. This extra step won’t diminish the quality of your Herbed Ricotta Stuffed Chicken Rolls one bit, it just requires an additional dish.
How do I know when the chicken is fully cooked?
The safest and most accurate way to determine if your Herbed Ricotta Stuffed Chicken Rolls are cooked through is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken, avoiding the filling. The internal temperature should reach 165°F (74°C). The chicken should also appear opaque throughout, with no pink remaining.
Nutrition Information (per serving)
Please note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods for your Herbed Ricotta Stuffed Chicken Rolls.
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 45g |
| Fat | 22g |
| Saturated Fat | 9g |
| Carbohydrates | 6g |
| Fiber | 1g |
| Sugars | 2g |
| Cholesterol | 160mg |
| Sodium | 650mg |
Herbed Ricotta Stuffed Chicken Rolls
- Total Time: 50 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Herbed Ricotta Stuffed Chicken Rolls are a delightful dish that combines tender chicken breasts stuffed with a creamy ricotta filling infused with fresh herbs, seared to a golden brown, and finished in the oven for a gourmet meal that’s easy to prepare.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (about 3–4 breasts)
- 1 cup (250g) full-fat ricotta cheese
- 1/4 cup (about 10g) fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 large clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 large egg yolk
- 1/2 teaspoon salt, plus more for seasoning chicken
- 1/4 teaspoon black pepper, plus more for seasoning chicken
- 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1/2 cup chicken broth (low sodium)
- 1/4 cup heavy cream
- Fresh lemon wedges, for serving
Instructions
- Prepare the Chicken: Butterfly and pound the chicken breasts to 1/4 inch thick. Season both sides with salt and pepper
- Make the Ricotta Filling: Combine ricotta, parsley, chives, dill, garlic, Parmesan, egg yolk, salt, black pepper, and red pepper flakes in a bowl
- Stuff and Roll: Fill each chicken piece with 2-3 tablespoons of ricotta mixture, roll tightly, and secure with toothpicks
- Sear the Chicken Rolls: Heat olive oil in a skillet, sear the rolls on both sides until golden brow
- Finish in the Oven: Bake in a preheated oven at 375°F for 15-20 minutes until cooked through
- Prepare the Pan Sauce: After searing, prepare the sauce with chicken broth and cream, letting it simmer until slightly thickened
- Serve: Remove toothpicks, drizzle with sauce, garnish, and serve hot
Notes
Assemble the rolls ahead of time and refrigerate for convenience.
For a crispy version, consider breading the chicken rolls before baking.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 410 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 160mg