Name: Herbed Ricotta Stuffed Chicken Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts; 1 cup Ricotta Cheese; 1/3 cup Grated Parmesan Cheese; 2 cups Fresh Spinach (roughly chopped); 1/4 cup Fresh Basil (chopped); 1/4 cup Fresh Parsley (chopped); 1 teaspoon Garlic Powder; to taste Salt; to taste Pepper; 1 cup Marinara Sauce; 2 tablespoons Olive Oil; 1/2 teaspoon Crushed Red Pepper Flakes; as needed Toothpicks or Kitchen Twine

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Herbed Ricotta Stuffed Chicken Rolls

There’s something comforting about rolling up a flavorful filling inside tender chicken and baking it until the flavors sing together — it reminds me of family dinners where everyone lingered at the table a little longer. This version, with creamy ricotta, fresh herbs, and spinach, balances brightness and richness for a meal that feels both special and homey. If you want a simple showstopper that’s cozy enough for weeknights and elegant enough for guests, you’re in the right place — and for a similar stuffed-baked chicken idea, see this baked chicken Alfredo stuffed shells recipe that shares the same comforting spirit.

Why make this recipe
What makes these Herbed Ricotta Stuffed Chicken Rolls stand out is the contrast of textures and flavors: the creamy, herb-scented ricotta interior against the golden seared exterior, finished with a bright tomato bath. It’s a recipe that looks elegant on a plate but is straightforward to prepare, letting fresh herbs and simple pantry staples do the work. Plus, it’s versatile — pair it with pasta, salad, or roasted vegetables for different meals without changing the core technique.

Step-by-Step Guide to Making Herbed Ricotta Stuffed Chicken Rolls

Ingredients

4 pieces Boneless, Skinless Chicken Breasts
1 cup Ricotta Cheese
1/3 cup Grated Parmesan Cheese
2 cups Fresh Spinach (roughly chopped)
1/4 cup Fresh Basil (chopped)
1/4 cup Fresh Parsley (chopped)
1 teaspoon Garlic Powder
to taste Salt
to taste Pepper
1 cup Marinara Sauce
2 tablespoons Olive Oil
1/2 teaspoon Crushed Red Pepper Flakes
as needed Toothpicks or Kitchen Twine

Directions

Preheat oven to 375°F (190°C).
Pound chicken breasts flat until about 1/4-inch thick, working between sheets of plastic wrap or in a large zip-top bag to protect the meat. This helps the chicken roll evenly and cook through without drying.
In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped spinach, chopped basil, chopped parsley, garlic powder, salt, and pepper. Stir until the mixture is well blended and cohesive. Taste and adjust salt and pepper as needed.
Spoon an even portion of the ricotta-herb mixture onto each flattened chicken breast, leaving a small border around the edges. Roll each breast tightly around the filling and secure with toothpicks or kitchen twine.
Heat olive oil in a large ovenproof skillet over medium-high heat. When the oil shimmers, add the chicken rolls seam-side down and sear until golden brown on all sides — about 2–3 minutes per side. Browning builds flavor and helps seal the rolls.
Transfer the seared chicken rolls to a baking dish (or keep them in the ovenproof skillet if you used one). Pour the marinara sauce over and around the rolls, sprinkling the crushed red pepper flakes over the sauce if you like a gentle kick.
Bake in the preheated oven for 25–30 minutes, or until the internal temperature of the chicken registers 165°F (74°C) and the filling is hot. Remove toothpicks or twine before serving.
Serve the rolls hot, spooning some of the pan sauce over the top. Garnish with additional basil or grated Parmesan if desired.

Why these steps matter

Flattening the chicken makes rolling easy and ensures even cooking.
A quick sear locks in juices and adds caramelized flavor.
Baking in sauce keeps the meat moist and finishes the dish gently so the ricotta stays creamy.

How long it takes (rough estimate)

Prep: 20–30 minutes (includes pounding and filling)
Sear: 8–10 minutes
Bake: 25–30 minutes
Total active time: ~55–70 minutes (shortcuts below can trim this)

Serving Suggestions for Herbed Ricotta Stuffed Chicken Rolls

Serve the chicken rolls atop a bed of al dente spaghetti or wide ribbon pasta tossed lightly with olive oil and lemon zest so the marinara and juices mingle with the noodles.
Offer a crisp green salad with a tangy vinaigrette to slice through the richness — arugula or mixed baby greens work especially well.
For a cozy, low-carb option, pair with roasted or mashed cauliflower, garlic sautéed green beans, or a warm ratatouille.
Family-style: slice the rolls into thick medallions and arrange on a platter with extra sauce in a bowl on the side for dipping.

Best Way to Store Herbed Ricotta Stuffed Chicken Rolls

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Wrap each cooled roll tightly in plastic wrap and foil, or freeze in a single layer in a freezer-safe container for up to 2 months at 0°F (-18°C).
Reheat: Thaw overnight in the fridge if frozen. Reheat gently in a 325°F (160°C) oven covered with foil until warmed through (about 15–20 minutes), or microwave on medium power in 1–2 minute bursts until hot. To keep moisture, spoon a little marinara over the rolls before reheating.

Tips to make Herbed Ricotta Stuffed Chicken Rolls
Q: How do I keep the chicken from falling apart when rolling?
A: Pound the breasts evenly to about 1/4-inch thickness and don’t overfill. Use a tight roll and secure with toothpicks or twine to maintain shape while searing and baking.

Q: How can I make sure the filling is flavorful and not watery?
A: Squeeze excess moisture from the spinach (after blanching or rinsing) and use ricotta that’s not overly wet. Stir in grated Parmesan which binds and adds savory depth.

Q: How do I avoid overcooking the chicken?
A: After searing, use a meat thermometer and remove from oven when the internal temperature reaches 165°F (74°C). Let the chicken rest a few minutes before slicing so the juices redistribute.

Variations

Spinach and Sun-Dried Tomato: Swap half the fresh spinach for finely chopped sun-dried tomatoes packed in oil for a tangy, umami-rich filling.
Cheesy Herb Mix: Replace some ricotta with shredded mozzarella or fontina for extra meltiness, and replace garlic powder with a smashed clove of fresh garlic in the filling for punch.

Substitution comparison:

Dairy swap: For a lighter filling, use part-skim ricotta; for creamier richness, blend ricotta with a couple tablespoons of mascarpone.
Herb swap: If you don’t have fresh basil or parsley, 1–2 teaspoons each of dried herbs can be used, but reduce total by about one-third since dried herbs are more concentrated.

Tips on ingredient quality and technique

Fresh herbs give a brighter flavor than dried; if using dried, cut the amount roughly in half of fresh measurement.
If chicken breasts are very thick on one end, butterfly them before pounding to get a more consistent piece for rolling.
Let the rolled chicken rest briefly after searing before transferring to the oven to preserve the sear and help maintain the roll shape.

Safety and timing notes

Always ensure toothpicks or twine are removed prior to serving; if you slice with toothpicks in place they can be a choking hazard.
Use an instant-read thermometer to check doneness; color alone is not a safe indicator for poultry.

A short note on presentation

Slice the rolls into 1–1.5 inch medallions and fan them on a warmed plate so the steaming sauce pools beneath. A final scattering of chopped basil and a little more grated Parmesan makes the dish look restaurant-finished without extra effort.

A practical ingredient shopping list (if you want to pick items quickly)

Chicken breasts (boneless, skinless)
Ricotta cheese (1 cup) and Parmesan (grated)
Fresh spinach, basil, parsley
Marinara sauce (jarred or homemade)
Olive oil, garlic powder, salt, pepper, crushed red pepper flakes
Toothpicks or kitchen twine

Troubleshooting common problems

Problem: Filling oozes out while baking. Solution: Don’t overfill and make sure to seal edges by tucking ends in and rolling tightly; sear seam-side down first to help seal.
Problem: Chicken is pale after baking and lacks crust. Solution: Sear well in a hot pan first to develop color; a minute under a hot broiler can also help, but watch carefully to avoid burning.
Problem: Sauce tastes flat. Solution: Stir in a pinch of salt, a splash of red wine, or a teaspoon of balsamic vinegar to lift the flavor before serving.

FAQs
Q: Can I make these ahead of time?
A: Yes. Assemble the rolls and keep them covered in the refrigerator for up to 24 hours before searing and baking. You can also fully cook them, cool, and refrigerate; reheat in the oven until warmed through.

Q: Can I use chicken thighs instead of breasts?
A: Boneless, skinless thighs can be used but will require more careful pounding to flatten and a slightly shorter baking time since thighs can remain juicier. Watch the internal temperature.

What’s the best side to pair with these rolls?

A crisp green salad, roasted vegetables, or simple buttered pasta all complement the dish without competing with the creamy filling.

Are these freezer-friendly?

Yes. Freeze individually wrapped rolls for up to 2 months, then thaw overnight in the refrigerator before reheating as described above.

Final notes on technique and flavor balance

The magic of these rolls is the interplay between fresh herbs and the mellow ricotta. Taste the filling before using it to ensure it’s seasoned — a bland filling will make the whole dish fall flat.
Searing is optional for speed but highly recommended for flavor and texture. If you skip searing, the rolls will still be tasty but will lack the golden, caramelized exterior.

Pairing wine and beverages

For wine pairings, choose a medium-bodied red like Chianti or Sangiovese to stand up to the tomato sauce without overpowering the ricotta. A crisp, herbal Sauvignon Blanc also complements the fresh herbs and richness nicely. For non-alcoholic options, a sparkling water with lemon or a herbal iced tea makes a clean pairing.

Leftover ideas

Slice leftover rolls and toss with pasta and a little extra marinara for a quick pasta bake.
Chop and fold into scrambled eggs or an omelet for a ricotta-and-chicken breakfast twist.
Use sliced rolls cold on toasted ciabatta with arugula and a smear of pesto for an elevated sandwich.

Conclusion
These Herbed Ricotta Stuffed Chicken Rolls are a reliable, delicious crowd-pleaser that combine simple techniques with a rich, herb-forward filling. Whether you’re cooking for a family dinner or entertaining friends, the dish looks impressive but is straightforward to execute. For another approach to stuffed and sauced chicken that leans on white wine pan sauce, check out this herbed ricotta stuffed chicken in white wine pan sauce, and if you’d like extra tips on rolling techniques and assembly you might find useful guidance at this how-to guide for making perfect chicken rollatini.