Want a weeknight dinner that feels like a warm hug but doesn’t take forever? I got you. I discovered these herbed ricotta stuffed chicken rolls after one of those “I don’t feel like cooking but I want something special” nights, and honestly, they saved the evening.
This recipe puts creamy ricotta, bright herbs, and tender chicken together in a way that screams comfort without being boring. You’ll get clear steps, helpful tips, and a couple of my kitchen confessions so you don’t mess it up. Ready?
Why You’ll Love This Recipe
- Fast comfort food: You spend around 30–45 minutes from start to finish, depending on how fast you are with a knife.
- Crowd-pleaser: The flavors feel fancy but everyone recognizes them—no awkward stares from picky eaters.
- Flexible: You can swap spinach or herbs and still end up with something delicious.
- Healthy-ish: With lean chicken and ricotta, you get protein without a kitchen full of heavy cream.
- Impressive without effort: Looks restaurant-level when you plate it, but I promise, it won’t ruin your evening.
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.)
Ingredient and Method (Didacted Part)
- Ingredient: Use the items listed above to assemble balanced, herby stuffing and tender chicken rolls.
- Method: Flatten chicken, mix ricotta-herb filling, roll, sear, bake with marinara—see steps below for exact timing and temperatures.
How to Make (Step-by-Step)
Step 1 — Prep the Chicken and Filling
- Lay each chicken breast on a cutting board and pound them flat to about 1/4-inch thickness. I use a plastic bag and a rolling pin; it’s therapeutic.
- In a bowl, combine ricotta, Parmesan, chopped basil, chopped parsley, garlic powder, salt, and pepper. Fold in drained spinach so the filling isn’t watery. Taste it—yes, I said taste; you’re the chef.
Step 2 — Assemble the Rolls
- Spoon an even amount of filling onto each flattened breast. Spread it into a log shape, leaving room at the edges.
- Roll the chicken tightly away from you and secure with toothpicks or kitchen twine. Don’t be shy—secure rolls cook better and look neater.
Step 3 — Sear for Color
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear each roll on all sides until golden brown, about 2 minutes per side. Searing locks in juices and gives color, which makes you look like you know what you’re doing.
Step 4 — Bake with Sauce
- Pour marinara sauce into the pan, around the rolls—not drowning them, just bathing them. Sprinkle crushed red pepper if you want a kick.
- Transfer the skillet to a preheated 375°F oven and bake 18–22 minutes until the chicken reaches 165°F internal temperature. Let rest 5 minutes before slicing.
Pro Tips for the Best Results
- Pound evenly: Flatten chicken to the same thickness so all rolls finish cooking together.
- Dry spinach: Squeeze out excess water; watery filling leads to soggy rolls.
- Don’t skip the sear: Searing gives flavor and texture—skip it only if you hate deliciousness.
- Use a thermometer: I trust a probe thermometer more than my intuition for doneness.
- Make-ahead: Assemble rolls and refrigerate for up to 24 hours before searing and baking. Perfect for hosting.
Fun Variations & Topping Ideas
Variations:
- Swap ricotta for goat cheese for tang and creaminess.
- Use prosciutto slices around the chicken before rolling for extra savoriness.
- Replace spinach with kale or roasted red peppers for a different texture and flavor.
Toppings:
- Sprinkle fresh basil and extra Parmesan after baking.
- Add a drizzle of balsamic glaze for sweetness and shimmer.
- Serve with a spoonful of garlic butter if you’re feeling decadent.
Storing and Reheating
- Refrigerator: Store cooled rolls in an airtight container for 3–4 days. I always label mine—because otherwise I judge that leftover mystery food at 10 PM.
- Freezer: Freeze cooked rolls in a single layer on a tray, then move into a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F oven covered with foil for 15–20 minutes, or until heated through. Microwaving works in a pinch, but it softens the crust—FYI.
- Sauce tip: Add a splash of water or extra marinara when reheating to keep the filling creamy.
Frequently Asked Questions (FAQ)
How do I prevent the filling from leaking out?
Roll tightly and use toothpicks or twine to secure. Sear seams first, then bake. I always tuck seams under so gravity works in my favor.
Can I use frozen spinach?
Yes, but thaw and squeeze out all liquid before mixing with ricotta. Excess moisture ruins texture.
Is ricotta healthy?
Ricotta packs protein and tends to be lower in fat than cream-based cheeses. Use part-skim ricotta for a lighter version without sacrificing creaminess.
What sides pair best with these rolls?
Serve with a simple salad, garlic roasted broccoli, or buttery mashed potatoes. Bread works too—because, why not?
Conclusion
If you want a cozy dinner that looks like effort and tastes like a warm hug, these Herbed Ricotta Stuffed Chicken Rolls deliver every time. They work for date nights, family dinners, or when you want leftovers that actually impress you the next day. Try the recipe, tweak it, and tell me which variation became your go-to.
For a slightly different take and plating ideas, check out this lovely version at Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce. I’d love to hear how your rolls turn out—drop a comment and a rating so I can live vicariously through your kitchen wins. 😉
Herbed Ricotta Stuffed Chicken Rolls
Ingredients
Main Ingredients
- 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.
Instructions
Preparation
- Lay each chicken breast on a cutting board and pound them flat to about 1/4-inch thickness.
- In a bowl, combine ricotta, Parmesan, chopped basil, chopped parsley, garlic powder, salt, and pepper. Fold in drained spinach.
Assembly
- Spoon an even amount of filling onto each flattened breast and roll the chicken tightly away from you, securing with toothpicks or kitchen twine.
Searing
- Heat olive oil in a large oven-safe skillet over medium-high heat and sear each roll on all sides until golden brown, about 2 minutes per side.
Baking
- Pour marinara sauce into the pan around the rolls, transfer to a preheated 375°F oven, and bake for 18–22 minutes until the chicken reaches 165°F internal temperature. Let rest for 5 minutes before slicing.
