Ricotta Stuffed Chicken Breasts

This weeknight dinner makes great leftovers, is super family-friendly, and it’s one of my personal favorites for dropping off on the front steps of a friend in need!

You can use any breadcrumbs you wish- I always recommend crispy panko, but regular breadcrumbs work, as well.

If you don’t have cream cheese, sour cream is a good substitute- or you can use extra ricotta cheese. I’ll also sometimes add a little ground mustard powder into the ricotta mixture for a change-up in the flavor, too. 

Ricotta Stuffed Chicken Breasts

Ruthy Kirwan

Tender chicken breasts pounded thin and rolled around a creamy mixture of ricotta, cream cheese, and lemon. Coated in crispy panko!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, One Pan

Servings 4

Equipment

• 1 Full-Size Sheet Pan, 11 x 7 inch

Ingredients

  

1x2x3x

• 2 pounds boneless, skinless chicken thighs skinless chicken breasts
• 16 ounces whole milk ricotta
• 4 ounces cream cheese room temperature
• 4 garlic clove minced
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• ⅛ teaspoon freshly cracked black pepper
• 3 egg
• 1 cup seasoned breadcrumbs

Instructions

 

Prep Ahead:

• Pound the chicken thin and transfer to a resealable bag or container.
• Mix the ricotta, cream cheese, garlic, lemon, salt, and pepper and store in a resealable bag or container.

Prepare From Prepped:

• Preheat the oven to 375*F and line a sheet pan with parchment paper.
• Whisk the eggs smooth in a wide bowl. Place the seasoned breadcrumbs in another wide bow and set the bowls next to each other.
• Roll up the chicken with the ricotta mixture and then dip in the eggs and breadcrumbs, following the instructions in steps 6-8.

Make From Fresh:

• Preheat the oven to 375*F.
• Pound the chicken breasts thin, to about ½” thick.
• Combine the ricotta cheese, cream cheese, garlic, lemon zest and juice, salt, and pepper in a bowl and whisk with a fork until the cream cheese is smooth and combined.
• Line a large sheet pan with foil or parchment paper.
• Whisk the eggs until smooth in a wide bowl. Place the seasoned breadcrumbs in another wide bowl, and set the bowls next to each other
• Open up the pounded chicken, and spread evenly with 1-2 tablespoons of the ricotta mixture. Roll the chicken up, then dip in the egg, then the breadcrumbs, and place the rolled chicken on the pan.
• Continue in this way with each piece of chicken, dividing the ricotta mixture evenly throughout, until all the chicken has been stuffed and breaded.
• Place the pan in the oven and bake 18-20 minutes, until the breadcrumbs have browned and the chicken is cooked through, to a temp of 165*F.

Notes

This weeknight dinner makes great leftovers, is super family-friendly, and it’s one of my personal favorites for dropping off on the front steps of a friend in need! You can use any breadcrumbs you wish- I always recommend crispy panko, but regular breadcrumbs work, as well. If you don’t have cream cheese, sour cream is a good substitute- or you can use extra ricotta cheese. I’ll also sometimes add a little ground mustard powder into the ricotta mixture for a change-up in the flavor, too.

Tried this recipe?Let us know how it was!