This herbed ricotta stuffed chicken roll brings bright basil and parsley into creamy ricotta, all wrapped in a juicy chicken breast and baked in a warm marinara blanket. The outside browns lightly and smells savory, while the filling stays soft and tangy. It’s a comforting weeknight main that looks special enough for guests.
If you enjoy stuffed chicken ideas, check out a different flavor profile like Juicy Cranberry-Brie Stuffed Chicken for inspiration.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Medium
Nutrition Information
(approximate per serving)
- Calories per serving: 490 kcal
- Protein: 46 g
- Carbohydrates: 7 g
- Fat: 21 g
- Fiber: 1.5 g
- Sugar: 3 g
- Sodium: 550 mg
Why Make This Herbed Ricotta Stuffed Chicken Rolls
This recipe turns simple ingredients into a tasty, elegant meal. The ricotta filling is creamy and herb-forward; basil and parsley give fresh, slightly peppery notes. Parmesan adds a nutty saltiness that melts into the ricotta. The chicken bakes tender and juicy while the marinara adds bright tomato acidity. It’s a great make-ahead option and pleasing to both kids and grown-ups. The aroma while baking is inviting—herbs, cheese, and warm tomato combine into a homey scent.
How to Make Herbed Ricotta Stuffed Chicken Rolls
Follow a few clear steps: prepare the chicken, mix the filling, roll and secure, then bake. Small techniques—pounding the breasts to an even thickness and not overfilling—make a big difference. Use a meat thermometer for perfect doneness.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup marinara sauce
- Olive oil for drizzling
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Pat chicken breasts dry with paper towels. If they are thick, place each between plastic wrap and gently pound to an even thickness (about 1/4–1/2 inch) so they roll easily and cook evenly.
Step 2: Mixing
In a bowl, mix together ricotta cheese, Parmesan cheese, basil, parsley, garlic powder, salt, and pepper until well combined. Taste and adjust seasoning. The filling should be creamy, slightly herb-scented, and easy to spoon.
Step 3: Assembling
Lay each chicken breast flat on a cutting board. Place an equal amount of the ricotta mixture in the center of each breast, spreading it slightly but leaving room at the edges. Roll the chicken tightly into logs and secure with toothpicks or kitchen twine so the filling stays inside while baking.
Step 4: Baking
Place the rolled chicken in a baking dish and drizzle lightly with olive oil. Pour marinara sauce over and around the chicken so the rolls are coated. Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.
Step 5: Cooling
Remove from the oven and let cool for a few minutes (about 5 minutes). This helps the juices redistribute and makes slicing neater. Remove toothpicks or twine before serving.
Step 6: Slicing & Serving
Slice each roll into medallions or serve whole. Spoon some of the warm marinara over the top for a glossy finish and extra flavor.
How to Serve Herbed Ricotta Stuffed Chicken Rolls
Serve on a bed of creamy polenta, buttered pasta, or garlic mashed potatoes to soak up the marinara. For lighter fare, pair with roasted asparagus and a crisp green salad. Garnish with extra chopped basil, a sprinkle of Parmesan, and a drizzle of olive oil. Wines that pair well: a light-bodied red like Chianti or a dry rosé.
How to Store Herbed Ricotta Stuffed Chicken Rolls
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave on medium power in short bursts to avoid drying out. Add a splash of marinara or broth if needed to keep moist.
Expert Tips for Perfect Herbed Ricotta Stuffed Chicken Rolls
- Pound evenly: An even thickness helps the chicken roll tightly and cook uniformly.
- Don’t overfill: Too much filling makes the rolls hard to secure and may leak.
- Secure well: Use toothpicks or kitchen twine; remove before serving.
- Check temperature: Use an instant-read thermometer—165°F (74°C) is the safe internal temp.
- Rest before slicing: Let the rolls sit 4–5 minutes to retain juices and produce clean slices.
- Fresh herbs: Use fresh basil and parsley for brighter flavor; dried herbs can be used (reduce quantity to 1–2 teaspoons total).
- Low-sodium option: Use low-sodium marinara and reduce added salt if watching sodium.
Delicious Variations
- Spinach & Sun-dried Tomato: Fold sautéed spinach and chopped sun-dried tomatoes into the ricotta.
- Pesto Ricotta: Substitute 3 tablespoons of pesto for half the herbs for a fragrant twist.
- Prosciutto Wrap: Wrap each rolled breast in a thin slice of prosciutto before baking for added salt and crisp edges.
- Mushroom & Thyme: Sauté finely chopped mushrooms with thyme, cool, and mix into the ricotta.
- Lemon-Herb: Add 1 teaspoon lemon zest to the filling and a splash of lemon juice to the marinara for bright acidity.
Frequently Asked Questions
Q: Can I use frozen chicken breasts?
A: You can, but thaw them completely before pounding and stuffing. Partially frozen chicken is hard to roll and won’t cook evenly.
Q: Can this be made ahead?
A: Yes. Assemble and refrigerate the rolled chicken (covered) for up to 24 hours before baking. You can also assemble and freeze before baking; thaw overnight in the fridge and bake as directed.
Q: What if filling leaks during baking?
A: Small leaks are fine. To prevent leaks, don’t overfill and seal the edges by tucking the sides under before rolling. Secure tightly with toothpicks or twine.
Q: Can I use low-fat ricotta or another cheese?
A: Yes. Low-fat ricotta works but may be a bit less creamy. Cottage cheese blended until smooth can substitute. For a different flavor, try swapping some ricotta for goat cheese.
Q: How do I know when the chicken is done without a thermometer?
A: Cut a small slit into the thickest roll; juices should run clear and the center should be opaque with no pink. A thermometer is the most reliable method.
Q: Can I brown the chicken first for extra color?
A: Yes. Sear rolls seam-side down in a hot skillet for 1–2 minutes per side before placing in the baking dish. This adds color and flavor. Use an oven-safe skillet if you prefer.
Conclusion
This herbed ricotta stuffed chicken roll is creamy, herb-forward, and comforting. It’s easy to adapt with pantry ingredients and makes a satisfying weeknight dinner or a simple dish for guests. For a saucier, restaurant-style take on a similar idea, try Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce. Give these rolls a try—you’ll love the tender chicken, gooey filling, and bright marinara.
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Herbed Ricotta Stuffed Chicken Rolls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious chicken breasts filled with a creamy herbed ricotta mixture and baked in marinara sauce, perfect for a weeknight dinner or special occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup marinara sauce
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Pat chicken breasts dry with paper towels. Pound to an even thickness, about 1/4–1/2 inch.
- In a bowl, mix together ricotta, Parmesan, basil, parsley, garlic powder, salt, and pepper until well combined.
- Lay each chicken breast flat, place ricotta mixture in the center of each, roll tightly, and secure with toothpicks.
- Place the rolled chicken in a baking dish and drizzle with olive oil. Pour marinara sauce over and bake for 25–30 minutes until cooked through.
- Cool for a few minutes, remove toothpicks, and serve sliced or whole with additional marinara.
Notes
For best results, pound chicken evenly and avoid overfilling to prevent leaks. Use fresh herbs for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 490
- Sugar: 3g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 46g
- Cholesterol: 90mg
