why make this recipe

This dish gives you warm, tasty chicken with a soft cheese filling. It cooks fast and looks nice on the plate. It feels like a home dinner but is simple to make. If you like easy family dinners, try angel chicken casserole for another cozy meal idea.

introduction

Herbed Ricotta Stuffed Chicken Rolls are chicken breasts filled with ricotta, herbs, and spinach. You make small rolls, sear them, and finish in sauce. The result is juicy chicken and a creamy center. This recipe works for a weeknight or a quiet weekend dinner.

how to make Herbed Ricotta Stuffed Chicken Rolls

Follow these steps in order to make the rolls:

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.)

Directions :

Step-by-Step Instructions

Pound each chicken breast thin and even. Season both sides with salt and pepper.
In a bowl, mix ricotta, parmesan, garlic powder, chopped basil, chopped parsley, and a pinch of salt and pepper. Fold in chopped spinach.
Place a chicken breast flat. Spoon a quarter of the ricotta mix across the center. Do not overfill.
Roll the chicken tightly and secure with toothpicks or kitchen twine. Repeat for all breasts.
Heat olive oil in a large skillet over medium-high heat. Sear each roll on all sides until golden (2–3 minutes per side).
Pour marinara sauce into the pan. Add crushed red pepper flakes if you want heat. Spoon sauce over the rolls.
Lower the heat, cover, and simmer 12–15 minutes until chicken is cooked through (internal temp 165°F / 74°C).
Remove rolls from pan, let rest 3 minutes. Remove toothpicks or twine before serving.

how to serve Herbed Ricotta Stuffed Chicken Rolls

Slice the rolls and spoon warm sauce over them. Serve with pasta, a green salad, or steamed vegetables. Garlic bread or rice also work well. For a different pairing, try them beside a rich curry or rice dish like butter chicken for a hearty spread.

how to store Herbed Ricotta Stuffed Chicken Rolls

Fridge: Cool fully, then store in an airtight container for 3–4 days.
Freezer: Wrap tightly and freeze up to 2 months. Thaw in fridge overnight before reheating.
Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave in short bursts until hot.

tips to make Herbed Ricotta Stuffed Chicken Rolls

Pound the chicken thin so it cooks evenly.
Do not overfill the ricotta mix to avoid leaks.
Secure rolls well with toothpicks or twine.
Sear first for a nice color and flavor.
Check the internal temperature for safe doneness.
Use fresh herbs for better taste.

variation (if any)

Swap spinach for arugula or kale.
Add sun-dried tomatoes or chopped roasted red peppers to the filling.
Use shredded mozzarella or goat cheese instead of parmesan for a different melt.
Wrap rolls in prosciutto or bacon before searing for extra flavor.

FAQs (minimum three FAQ)

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and adjust cooking time. Thighs may need a little more time.

Q: Can I make this ahead of time?
A: Yes. Assemble the rolls and keep them in the fridge for a few hours before cooking. You can also freeze them raw.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The center should read 165°F (74°C). Or cut one open to check the juices run clear.

Q: Can I skip the spinach or use frozen?
A: You can skip it or use thawed, well-drained frozen spinach. Fresh gives the best texture.

Q: Is this recipe low fat?
A: You can use low-fat ricotta and less oil to lower fat. The dish will still be tasty.