Ingredients for Herbed Ricotta Stuffed Chicken Rolls – Easy, Creamy

• 4 boneless, skinless chicken breasts: The star protein. Provides a lean, tender base for these delicious Herbed Ricotta Stuffed Chicken Rolls. Pound thinly for even cooking.
• 1 ½ cups whole milk ricotta cheese: Creates the creamy, dreamy stuffing. Essential for moisture and flavor in the Herbed Ricotta Stuffed Chicken Rolls. Drain excess liquid first.
• ½ cup grated Parmesan cheese: Adds a salty, umami depth to the ricotta filling. Crucial for rich, savory flavor. Use freshly grated for best taste.
• 1 cup Italian seasoned breadcrumbs: Provides a crispy coating and helps bind the stuffing. This is the base for that satisfying texture. Store in an airtight container.
• 2 tablespoons extra virgin olive oil: Used for browning the chicken and adding richness. A good quality oil enhances overall flavor. Don’t overheat it to preserve flavor.
• 2 cups marinara sauce, warmed: Provides a flavorful, saucy bed for baking and serving. Elevates the dish with a comforting, familiar taste. Use your favorite jarred or homemade.
• ¼ cup fresh parsley, chopped: Brightens the ricotta filling with fresh, herbaceous notes. Adds essential color and a clean finish. Chop finely for even distribution.
• 2 tablespoons fresh basil, chopped: Infuses the stuffing with aromatic, sweet peppery notes. A key herb for that classic Italian-American flavor. Add towards the end for freshness.
• 2 cloves garlic, minced: Offers a pungent, aromatic foundation for the stuffing. Essential for depth of flavor in savory dishes. Mince fresh, don’t use jarred.
• 1 large egg: Acts as a binder, holding the ricotta filling together during cooking. Prevents the delicious stuffing from oozing out. Bring to room temperature.
• ½ teaspoon kosher salt: Enhances all the flavors, bringing them into balance. Essential seasoning for a well-rounded dish. Season in layers, tasting as you go.
• ¼ teaspoon black pepper: Adds a subtle warmth and peppery kick. Freshly ground pepper makes a significant difference. Grind just before using for maximum flavor.
• 1 teaspoon dried oregano: Delivers classic Italian seasoning notes to the ricotta filling. Provides a warm, earthy aroma that complements the herbs. Rub between palms to release oils.
• 1 cup shredded mozzarella cheese: Melts beautifully over the top, adding a gooey, cheesy finish. Perfect for that irresistible golden crust. Use low-moisture, part-skim.
• Fresh basil leaves, for garnish: Used as a vibrant, aromatic garnish. Adds a final burst of freshness and color before serving. Tear, don’t cut, for best appearance.

How to Make Herbed Ricotta Stuffed Chicken Rolls – Easy, Creamy

Prep Chicken:

Pound boneless, skinless chicken breasts to an even ¼-inch thickness. This ensures uniform cooking and makes rolling easier. Use plastic wrap to prevent a mess and keep your kitchen tidy.

Mix Filling:

In a bowl, combine ricotta, Parmesan, parsley, basil, minced garlic, egg, salt, pepper, and oregano. Stir until well combined and creamy. This is the heart of your Herbed Ricotta Stuffed Chicken Rolls.

Roll Rolls:

Spread the ricotta mixture evenly over each chicken breast. Carefully roll each piece tightly, then dredge each Herbed Ricotta Stuffed Chicken Roll in Italian seasoned breadcrumbs. Ensure they are fully coated.

Cook Chicken:

Heat olive oil in an oven-safe skillet over medium-high heat. Sear rolls for 2-3 minutes per side until golden brown. Pour warmed marinara sauce over the rolls, then bake at 375°F for 15 minutes.

Top & Melt:

Remove the skillet from the oven. Sprinkle shredded mozzarella cheese generously over the chicken rolls. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and beautifully melted.

Garnish & Serve:

Let the Herbed Ricotta Stuffed Chicken Rolls – Easy, Creamy rest briefly before serving. Garnish with fresh basil leaves for a vibrant finish and an extra pop of flavor. Enjoy immediately!

How to Store Herbed Ricotta Stuffed Chicken Rolls – Easy, Creamy

To keep your Herbed Ricotta Stuffed Chicken Rolls fresh, store any leftovers promptly. Refrigerate them in an airtight container within two hours of cooking. They will remain delicious for 3-4 days. Don’t leave them out too long, as I once did! Discard if they develop an off smell or slimy texture.

For make-ahead convenience, prepare the uncooked rolls with filling and breadcrumbs up to one day in advance. Store them covered in the refrigerator until ready to sear and bake. This ensures they stay fresh.

When reheating, cover lightly to prevent drying. An oven bake or microwave burst works well.

What to Serve with Herbed Ricotta Stuffed Chicken Rolls – Easy, Creamy

To serve these Herbed Ricotta Stuffed Chicken Rolls, present them warm, straight from the oven, allowing the melted mozzarella to shine. For a beautiful presentation, garnish with extra fresh basil. They are perfect when paired with a light side salad or a simple pasta tossed in extra marinara sauce. Enjoy this comforting meal with friends and family.

My personal favorite way to serve them is alongside a generous helping of buttered noodles to soak up all that delicious sauce. This pairing is perfect with a glass of crisp white wine, making for an incredibly satisfying dinner. It’s a simple joy!

Frequently Asked Questions

→ Can I use low-fat ricotta cheese for these Herbed Ricotta Stuffed Chicken Rolls?

No, I don’t recommend it. Low-fat ricotta makes the filling watery and less creamy, which I learned the hard way. Stick to whole milk ricotta for that rich, satisfying texture in your chicken rolls.

→ How do I prevent dry, unevenly cooked chicken in these Herbed Ricotta Stuffed Chicken Rolls?

Pound the chicken breasts to an even ¼-inch thickness. This ensures uniform cooking and prevents dryness, a mistake I often made. Resting the rolls briefly before serving also helps keep them juicy.

→ Can I prepare these Herbed Ricotta Stuffed Chicken Rolls in advance for later cooking?

Yes, you can! Prepare the uncooked rolls with filling and breadcrumbs up to one day ahead. Store them covered in the refrigerator until you’re ready to sear and bake for an effortless weeknight meal.

→ How long do leftover Herbed Ricotta Stuffed Chicken Rolls stay fresh in the fridge?

Store any leftovers promptly in an airtight container within two hours of cooking. They will remain delicious for 3-4 days in the refrigerator. I learned not to leave them out too long; always discard if they smell off.

→ Can I make these Herbed Ricotta Stuffed Chicken Rolls gluten-free?

Absolutely! Simply substitute the Italian seasoned breadcrumbs with gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, ensuring you still get that comforting, satisfying result without compromise.