Description
This Herbed Ricotta Stuffed Chicken Breast is an elegant, yet easy, weeknight dinner featuring two plump chicken breasts filled with a creamy, savory-sweet ricotta stuffing. The filling is infused with mellow fried garlic, earthy rosemary, and fragrant sage, balanced with a hint of honey. Seared to a golden-brown crisp and baked to perfection, this chicken is incredibly juicy with a rich, melted center.
Ingredients
Ricotta Stuffing
- 1 tablespoon olive oil
- 2 garlic cloves, minced or finely diced
- 1/2 cup ricotta cheese
- 1 tablespoon sage leaves, diced
- 1 tablespoon rosemary leaves, diced
- 1 teaspoon honey
Chicken
- 2 skinless chicken breasts
- pinch salt
- pinch black pepper
- Additional olive oil for searing (if needed)
Instructions
Step 1: Prep and Sauté Garlic
Preheat your oven to 390°F (200°C) and line a baking tray with parchment paper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Gently fry the diced garlic for 2 minutes, being careful not to let it burn. Remove the cooked garlic from the skillet and place it in a large bowl, reserving the skillet for later use.
Step 2: Make the Filling
To the bowl with the cooked garlic, add the ricotta cheese, diced sage leaves, diced rosemary leaves, and honey. Stir all the ingredients well until they are thoroughly combined into a smooth, savory paste.
Step 3: Prep and Stuff Chicken
Pat the chicken breasts dry completely with paper towels and season the outside lightly with a pinch of salt and black pepper. Use a sharp knife to carefully cut a deep pocket into the thickest part of each chicken breast, ensuring you do not cut all the way through to the other side.
Step 4: Fill the Pockets
Spoon the ricotta mixture into the pockets of the chicken breasts. If the chicken breasts are small, you may not need all the filling. Avoid overstuffing to prevent the cheese from spilling out. If concerned, secure the opening with toothpicks.
Step 5: Sear the Chicken
Place the stuffed chicken breasts back into the reserved skillet (add a touch more oil if it seems dry). Cook the chicken over medium heat for 5 minutes to brown the bottom side.
Step 6: Flip and Finish Searing
Carefully flip the chicken breasts and cook for a further 5 minutes on the other side until nicely golden brown on both sides.
Step 7: Bake
Transfer the chicken breasts to the prepared baking tray (or keep them in the oven-safe skillet). Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its deepest point (avoiding the cheese filling with the thermometer).
Step 8: Rest and Serve
Remove the chicken from the oven and let it rest for about 5 minutes before slicing and serving.
Notes
Preventing Leaks: If the ricotta filling is too runny, you can mix in a small amount (about 1 teaspoon) of Parmesan cheese to help bind it. If you cut the pocket too deeply or overstuff the chicken, secure the opening with a couple of toothpicks before searing.
Flavor Boost: For an extra layer of flavor and color, mix 1/4 cup of finely chopped fresh spinach (squeezed dry if frozen) into the ricotta filling before stuffing the chicken.
Resting is Key: Allow the finished chicken to rest for 5 minutes before cutting into it. This step allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender final product.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared and Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 180mg
Keywords: stuffed chicken breast, ricotta filling, herbed chicken, simple gourmet dinner, baked chicken recipe, chicken with sage and rosemary