Herbed Ricotta Stuffed Chicken Rolls

Okay, friends, let me tell you about a weeknight rescue that actually feels fancy.

I first made these Herbed Ricotta Stuffed Chicken Rolls when I needed comfort food but lacked ambition.

They saved dinnertime and impressed my picky eater, so I call that a win.

You’ll get a quick ingredient list, a simple method, pro tips, and fun twists to keep this recipe on repeat.

Why You’ll Love This Recipe

Here’s why this dish deserves a spot on your weekly menu.

• Comforting and cozy: Melts stress and fills bellies quickly.
• Easy weeknight prep: Flatten chicken, roll, sear, bake.
• Customizable flavors: Swap herbs, add spice, change cheese.
• Healthy-ish option: Lean protein and greens without boredom.
• Looks fancy, zero stress: Guests will assume you worked harder.
• Great leftovers: Reheat gently and dinner reappears like magic.

Ingredients You’ll Need

• 4 pieces Boneless, Skinless Chicken Breasts (Pound them flat for even cooking.)
• 1 cup Ricotta Cheese (Creamy and lower in fat.)
• 1/3 cup Grated Parmesan Cheese (Optional but recommended.)
• 2 cups Fresh Spinach (Can be omitted or replaced.)
• 1/4 cup Fresh Basil (Always opt for fresh.)
• 1/4 cup Fresh Parsley (Adds freshness.)
• 1 teaspoon Garlic Powder (Fresh minced garlic can be used.)
• to taste Salt
• to taste Pepper
• 1 cup Marinara Sauce (Consider using homemade or alternative sauce.)
• 2 tablespoons Olive Oil (For searing.)
• 1/2 teaspoon Crushed Red Pepper Flakes (Optional for spice.)
• as needed Toothpicks or Kitchen Twine (For securing rolls.)

How to Make (Step-by-Step)

Step 1: Prep the Chicken

Slice each breast horizontally or use a meat mallet to pound them to about 1/4 inch thickness.

Season both sides with salt, pepper, and garlic powder.

You want even pieces so they roll and cook predictably.

Step 2: Make the Filling

Mix ricotta, grated Parmesan, chopped basil, parsley, and a pinch of red pepper flakes in a bowl.

Fold in the spinach; if you use raw leaves, chop them fine.

Taste and adjust salt and pepper because ricotta can be mild.

Step 3: Assemble the Rolls

Spoon a couple tablespoons of filling onto each flattened breast and spread it evenly.

Roll tightly from one short end to the other and secure with toothpicks or kitchen twine.

Working tightly now pays off later with neater slices for serving.

Step 4: Sear the Rolls

Heat olive oil in an ovenproof skillet over medium-high heat.

Sear rolls seam-side down first until golden brown, turn to brown other sides.

Searing locks flavor and gives that restaurant look without drama.

Step 5: Bake and Finish

Spoon marinara sauce over and around the rolls, then slide the skillet into a preheated 375°F oven.

Bake for about 18 to 22 minutes until chicken reaches 165°F and juices run clear.

Let the rolls rest five minutes so the filling sets and you don’t burn your tongue.

Step 6: Slice and Serve

Remove toothpicks, slice on a slight diagonal, and spoon extra sauce over top.

Garnish with basil and an extra sprinkle of Parmesan for drama.

Pro Tips for the Best Results

• Flatten evenly: Use a meat mallet or rolling pin for uniform thickness.
• Don’t overfill: Too much ricotta makes rolling messy and can ooze out.
• Use fresh herbs: Fresh basil and parsley brighten flavors more than dried.
• Preheat the oven: Sear first, then bake so you keep a crisp exterior.
• Check internal temp: Aim for 165°F; a probe thermometer removes guesswork.
• Spinach options: Sauté fresh leaves briefly if you dislike raw texture.
• Make ahead: Assemble and refrigerate up to 24 hours or freeze before baking.
• Leftover hack: Slice cold rolls for sandwiches or warm gently for dinner.

Fun Variations & Topping Ideas

Variations:

• Italian twist: Add sun-dried tomatoes and mozzarella for melty, tangy bites.
• Herby lemon: Zest a lemon into the ricotta and swap basil for dill.
• Spicy: Mix in chopped roasted peppers or add more red pepper flakes.
• Low carb: Skip the marinara and serve with a buttery vegetable medley.

Toppings:

• Fresh basil & parsley: Classic, bright, and easy.
• Toasted pine nuts: Add crunch and a nutty contrast.
• Garlic butter drizzle: Melt butter with garlic and lemon for richness.

Storing and Reheating

Refrigerate leftover rolls in an airtight container for up to 3 days.

Reheat gently in a 325°F oven until warmed through, or microwave in short bursts.

To freeze, wrap individually and store up to 2 months; thaw overnight before baking.

Frequently Asked Questions (FAQ)

Can I use store-bought ricotta?

Yes, store-bought ricotta works fine. I prefer a slightly drained ricotta for a thicker filling. Stir in Parmesan to boost flavor. FYI, homemade ricotta gives a silkier texture if you have time.

Can I prepare this gluten-free?

Yes. The recipe has no breading, so it already fits gluten-free diets. Check labels on marinara and Parmesan to be safe. You can serve it with gluten-free pasta or veggies.

How do I stop rolls from falling apart?

Tight rolling and securing with toothpicks help a lot. Sear seam-side down to glue the roll closed. Don’t overfill and let rest before slicing.

Can I make these ahead for a dinner party?

Absolutely. Assemble and refrigerate up to 24 hours, then sear and bake the day of. For longer prep, freeze before baking and cook from frozen with extra time. Guests will think you did everything last minute.

Conclusion

This Herbed Ricotta Stuffed Chicken Rolls recipe gives you a cozy, flavorful dinner that feels special with minimal effort. For a nice variation and plating idea, check out Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce. – Half Baked Harvest for inspiration. If you try it, leave a comment and a rating below — I read them and get excited when you do.

I love how the ricotta keeps the chicken moist while the herbs pop with freshness. Don’t skip the sear; it builds color and flavor fast, and you don’t need fancy equipment. Serve with a simple salad or roasted veggies and you’ll call it dinner perfection.

Leave a rating, share tweaks, and know I mean it when I say this recipe will become a cold night favorite you’ll serve to happy, surprised friends time and again.