Herbed Ricotta Stuffed Chicken Rolls Recipe

Introduction

Herbed Ricotta Stuffed Chicken Rolls make an elegant and flavorful dinner that’s surprisingly easy to prepare. Tender chicken breasts are filled with a creamy ricotta and spinach mixture, then seared and baked in a savory marinara sauce. This dish is perfect for impressing guests or treating yourself to a comforting meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup marinara sauce
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Toothpicks or kitchen twine (for securing rolls)

Instructions

1. Step 1: Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket without cutting all the way through. Alternatively, pound the chicken flat between two sheets of plastic wrap for even cooking and easy rolling.
2. Step 2: In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped spinach, basil, parsley, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Step 3: Spoon a generous amount of the herbed ricotta mixture into each chicken pocket. Avoid overfilling to prevent the filling from spilling out. Secure the openings with toothpicks or kitchen twine.
4. Step 4: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken rolls and sear for 3 to 4 minutes on each side, until golden brown.
5. Step 5: Preheat your oven to 375°F (190°C). Pour marinara sauce over the seared chicken rolls, sprinkle with crushed red pepper flakes if desired, and transfer the skillet to the oven. Bake for 20 to 25 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
6. Step 6: Allow the chicken to rest for a few minutes before removing toothpicks or twine. Serve drizzled with the baked marinara sauce and garnish with fresh herbs if you like. This dish pairs wonderfully with pasta, salad, or steamed vegetables.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the ricotta filling.
• Try using kale or Swiss chard instead of spinach for a different leafy green twist.
• If you prefer a milder sauce, omit the crushed red pepper flakes.
• Use fresh mozzarella in the filling for a creamier, melty texture.
• Make ahead by stuffing the chicken rolls and refrigerating them for up to 24 hours before cooking.

Storage

Store any leftover chicken rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave covered on medium power in 1-minute intervals to avoid drying out. This dish does not freeze well due to the creamy filling and sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly squeeze out excess water from the spinach before mixing it into the ricotta filling to avoid soggy chicken rolls.

What if I don’t have toothpicks or kitchen twine?

You can fold the chicken carefully and place it seam-side down in the skillet to help keep the filling inside while cooking, but toothpicks or twine provide the best results for secure rolls.

Herbed Ricotta Stuffed Chicken Rolls Recipe

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4.7 from 98 reviews

Herbed Ricotta Stuffed Chicken Rolls are a flavorful and elegant dish featuring tender chicken breasts filled with a savory mixture of ricotta, Parmesan, fresh spinach, and aromatic herbs. The chicken is seared to golden perfection and then baked in marinara sauce, creating a juicy, cheesy, and herbaceous entree perfect for a special dinner or weeknight meal.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Stuffing

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Sauce and Cooking

• 1 cup marinara sauce
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Toothpicks or kitchen twine (for securing rolls)

Instructions

1. Prepare the Chicken: Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket without cutting through the other side, or alternatively, pound the chicken flat between two sheets of plastic wrap for even cooking.
2. Make the Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped spinach, fresh basil, parsley, garlic powder, salt, and pepper. Mix thoroughly until well combined to create the herbed ricotta stuffing.
3. Stuff the Chicken: Take a generous amount of the ricotta mixture and carefully stuff it into each chicken breast pocket. Avoid overfilling and then secure the openings with toothpicks or kitchen twine to hold the filling inside during cooking.
4. Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken rolls and sear for approximately 3-4 minutes per side until golden brown, developing a flavorful crust.
5. Bake: Preheat your oven to 375°F (190°C). Pour the marinara sauce over the seared chicken rolls, sprinkle with crushed red pepper flakes if desired, and transfer the skillet to the oven. Bake for 20-25 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
6. Serve: Allow the chicken to rest for a few minutes before carefully removing the toothpicks or twine. Serve the stuffed rolls drizzled with the marinara sauce, garnished with fresh herbs if desired, alongside pasta, a fresh salad, or steamed vegetables for a complete meal.

Notes

• Be careful not to overfill the chicken breasts to prevent the filling from oozing out during cooking.
• If you don’t have fresh herbs, dried herbs can be substituted but reduce quantity by half.
• Use an instant-read thermometer to ensure the chicken is cooked through for food safety.
• Skip the crushed red pepper flakes if you prefer a milder flavor.
• To make cleanup easier, line the skillet with parchment paper or use a cast-iron skillet.

Keywords: Herbed Ricotta Stuffed Chicken, Chicken Rolls, Baked Stuffed Chicken, Italian Chicken Recipe, Chicken with Spinach and Ricotta, Marinara Chicken Bake