If you’re after a cozy dinner that feels a little fancy but is surprisingly easy, this Herb Ricotta Stuffed Chicken Breast Recipe is your new go-to. Imagine tender chicken breasts wrapped around a creamy, fragrant filling of fresh herbs and ricotta that bakes up all golden and juicy. It’s perfect for those weeknights when you want comfort food but with a special twist that impresses without stress.
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Why You’ll Love This
This Herb Ricotta Stuffed Chicken Breast Recipe beautifully marries creamy, tangy ricotta with bright, fresh herbs, delivering a rich filling that keeps the chicken juicy and flavorful throughout baking. It’s a dish that’s as comforting as it is elegant — a true weeknight winner or weekend showstopper.
- Reliable Texture, Great Flavor: The ricotta-herb mix adds moisture and complexity that never fails to elevate simple chicken breasts.
- Crisp–Golden Finish: Searing the chicken before baking locks in juices and creates that perfect golden crust you’ll want to bite into.
- Pantry-Friendly Ingredients: Most items are staple herbs and cheeses you probably already have, making it very accessible.
- Weeknight Easy, Weekend Worthy: Prep and cook in under an hour, yet it looks and tastes like you spent all afternoon in the kitchen.
Ingredient Snapshot
Choosing fresh, high-quality ingredients really shines in this Herb Ricotta Stuffed Chicken Breast Recipe. Simple yet fresh herbs and creamy ricotta are the stars here, so I like to invest just a little extra to get the best flavor out of every bite.
- Boneless, Skinless Chicken Breasts: Pick plump, even-sized breasts for uniform cooking and easier stuffing.
- Ricotta Cheese: Use whole-milk ricotta for creaminess—it makes the filling silky and delightful.
- Fresh Basil, Parsley, Thyme: Fresh herbs build vibrant flavor layers; avoid dried here for best results.
- Parmesan Cheese: Adds nutty, savory depth; fresh grated is always better than pre-grated.
- Extra Virgin Olive Oil: For searing and seasoning; its fruity aroma boosts the dish’s richness.
- Garlic: Fresh minced garlic wakes up the filling with mild pungency and warmth.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Herb Ricotta Stuffed Chicken Breast Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 375°F (190°C) and greasing a baking dish with nonstick spray to prevent any sticking. Next, in a bowl, mix the ricotta cheese with the minced garlic, chopped basil, parsley, thyme, and grated Parmesan until everything is evenly combined and really fragrant. Now comes the fun part: take each chicken breast and carefully butterfly it by slicing horizontally through the middle—be sure not to cut all the way through, or the filling will spill out. This creates a pouch ready for that rich herb-ricotta filling.
Step 2 — Sear, Toast, or Mix
Stuff each butterflied chicken breast generously with the ricotta mixture. Don’t be shy—it’s the filling that makes this dish memorable. Use toothpicks or kitchen twine to secure the openings tightly so none of that cheesy goodness escapes during cooking. Then, rub the outsides of the stuffed breasts with olive oil, and season well with salt and pepper for a balanced flavor. Heat a skillet over medium-high and sear the chicken for about 3 minutes on each side. You want a toasty, golden-brown crust here—that lovely color locks in moisture and adds an irresistible savory depth.
Step 3 — Finish for Best Texture
After searing, transfer the chicken breasts to your prepared baking dish. Slide it into the preheated oven and bake for 25 to 30 minutes. You’ll know it’s perfectly done when the internal temperature hits 165°F (74°C)—using a meat thermometer is the best way to avoid overcooking. Once out of the oven, rest the chicken for five minutes to let those juices redistribute throughout the meat, keeping everything tender and juicy when you cut in. The filling will be warm, creamy, and bursting with herbaceous flavor.
Smart Little Tips
I’ve found these little tweaks really help nail the Herb Ricotta Stuffed Chicken Breast Recipe every time, from avoiding dryness to elevating flavor.
- Doneness Cue: Use an instant-read thermometer for perfect juiciness; 165°F is your safe target.
- Temperature Trick: Let the chicken come to room temperature for 15 minutes before cooking—it sears more evenly.
- Make-Ahead Move: You can prep and stuff the chicken a few hours ahead, then refrigerate wrapped until ready to sear and bake.
- Avoid This Pitfall: Don’t overfill or aggressively cut the chicken breasts, or filling will leak and cause uneven cooking.
Serving Ideas
Finishing Touches
A drizzle of good quality extra virgin olive oil just before serving brings a silky richness, and a sprinkle of fresh chopped parsley or basil brightens up the plate visually and flavor-wise. You might also add a squeeze of fresh lemon juice on top to cut through the richness, which balances the creamy ricotta beautifully.
Pair It With
This dish pairs wonderfully with a side of garlicky sautéed greens like spinach or kale, or some roasted baby potatoes tossed in rosemary for earthy contrast. If you prefer grains, a simple lemon herb couscous or fluffy rice pilaf complements the herb ricotta stuffed chicken breast recipe perfectly by soaking up the juices.
Easy Plating Upgrades
For a casual meal, serve family-style on a rustic wooden board with lemon wedges and herb sprigs. To dress it up for guests, slice the chicken crosswise to reveal the filling and fan the pieces on a white plate, then garnish with microgreens or edible flowers for a restaurant-worthy touch without extra fuss.
Make-Ahead, Store & Reheat
Storing Leftovers
Place any leftovers in an airtight container and refrigerate within two hours of cooking. The chicken stays moist for up to 3 days, though the crust might soften slightly. I like to reheat gently to keep that lovely texture.
Freezing Tips
This recipe freezes pretty well before cooking—just wrap the stuffed, unseared chicken breasts tightly in plastic wrap and freeze in a sealed bag for up to 2 months. Thaw overnight in the fridge and proceed with searing and baking as usual to preserve flavor and texture.
Reheating Herb Ricotta Stuffed Chicken Breast Recipe Without Drying Out
To reheat, gently warm in a 325°F (160°C) oven for 15-20 minutes covered loosely with foil to retain moisture. You can also zap it in the microwave on medium power, covered with a damp paper towel, but watch closely so it doesn’t dry out. An air fryer works well too—set at 300°F and heat for about 8-10 minutes to regain crisp edges.
Frequently Asked Questions
Absolutely! While ricotta gives this dish its creamy, light texture, you can swap it for cream cheese or goat cheese for a tangier twist. Just note that these alternatives may alter the consistency slightly.
Use a sharp chef’s knife and slice slowly and carefully, keeping your hand steady. Placing the chicken between plastic wrap and pounding gently with a meat mallet before slicing can help even thickness and reduce tearing.
If you don’t have a thermometer, cut into the thickest part — juices should run clear and the meat should be white, not pink. The filling should be warm and creamy but not bubbling hot.
Yes! This recipe is naturally gluten-free as long as you check that your Parmesan and any added seasonings are gluten-free. Always best to double-check labels.
Final Thoughts
This Herb Ricotta Stuffed Chicken Breast Recipe is one I keep coming back to when I want a meal that balances simple ingredients with impressive results. The juicy chicken and herby ricotta filling make every bite feel comforting yet elevated—ideal for a casual family night or a cozy date night at home. I hope you enjoy making it as much as I do!
PrintPrint Recipe
Herb Ricotta Stuffed Chicken Breast Recipe
Herb Ricotta Stuffed Chicken Breast is a flavorful and elegant dish featuring tender chicken breasts filled with a creamy ricotta mixture infused with fresh basil, parsley, thyme, garlic, and parmesan. This recipe combines searing and baking techniques to achieve a golden, juicy chicken with a rich, herbaceous filling perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 1.5 pounds)
Stuffing
- 1 cup ricotta cheese
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- ½ cup grated parmesan cheese
Seasoning
- 2 tablespoon extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a baking dish with nonstick spray to prevent sticking.
- Prepare Filling: In a medium bowl, combine ricotta cheese, minced garlic, chopped basil, parsley, thyme, and grated parmesan cheese. Mix thoroughly until well blended.
- Butterfly Chicken: Take each chicken breast and carefully slice horizontally through the middle, stopping before cutting all the way through, creating a pocket for stuffing.
- Stuff Chicken: Generously spoon the ricotta herb mixture into each chicken breast pocket, then secure the openings using toothpicks or kitchen twine to hold the filling inside during cooking.
- Sear Chicken: Rub the stuffed chicken breasts with olive oil and season them with salt and pepper. Heat a skillet over medium-high heat and sear the chicken breasts for about 3 minutes on each side until golden brown.
- Bake Chicken: Transfer the seared chicken breasts to the prepared baking dish and bake in the preheated oven for 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Rest and Serve: Remove the chicken from the oven and let it rest for five minutes before serving to allow juices to redistribute and ensure tender, juicy bites.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted at ⅓ the amount.
- Be careful not to overstuff the chicken breasts to prevent filling from leaking during cooking.
- For even cooking, pound the chicken breasts to an even thickness before butterflying.
- Remove toothpicks or twine before serving.
- If you prefer, use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
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