Ricotta Stuffed Chicken Breasts With A Herb Crust
A comforting family meal that is easy to prepare with little fuss. Serve these Ricotta Stuffed Chicken Breasts with your favourite sides for a restaurant-quality main course that is packed with flavour.
Recipe Overview
Skill Level:
Skilled Beginner
Prep Time:
30 MINUTES
Cook Time:
45 MINUTES
What Makes This Recipe Great
Make It Ahead – You can prepare this easy recipe ahead of time and keep it in the fridge overnight to bake when you’re ready.
All in One Dish – There’s less clean-up with this delicious meal, all the flavour is baked in one dish.
Easy To Make – A restaurant-quality meal with all the flavours, but surprisingly simple to make.
When you’re after a comforting family meal, this recipe is the perfect choice.
I have chosen to fill juicy chicken breasts with a classic Italian Ricotta and Spinach filling, wrapping them in juicy bacon and topping them with gooey mozzarella cheese and a herby breadcrumb coating on top. A herb crusted chicken bake and a great dinner idea that the whole family will love.
The crispy breadcrumb mixture is packed with a simple seasoning of herby flavours. With parsley, oregano and thyme, all complimented with a hint of garlic too. It creates a crispy crust for the creamy cooked chicken that together, is truly divine.
Ricotta Stuffed Chicken breasts are a great option for any family meal. You can serve it alongside some Cornflour Roast Potatoes, Italian Peas and Onions and Italian Fried Broccoli for a wholesome meal that everyone will enjoy. Or serve with a side salad or green beans, these tender chicken breasts will go well with lots of different choices .
Check Out More Ricotta Recipes:
Whole Milk Ricotta – Its surprisingly simple to make your own ricotta to use in this recipe.
Ricotta Ravioli – Made completely from scratch with a delicious ricotta filling.
Easy Ricotta Pasta with Peas – A quick and simple pasta dish that’s great for busy weeknights.
Equipment Needed:
- Grater – A box grater comes in handy if you’re grating your own cheese. You can also use pre-grated cheese for ease if you want to.
- Large Bowl – Use a large mixing bowl to combine the ingredients for the ricotta filling.
- Wooden Spoon/Large Spoon – For mixing the filling and spooning it into the chicken breasts.
- Medium/Large Saucepan – For cooking the spinach leaves.
- Sharp Knife – Use a sharp knife and chopping board to prepare the chicken breasts ready for filling.
- Meat Mallet (Optional) – If needed, use a meat mallet to gently pound the chicken breasts to even out the thickness. This ensures the chicken cooks evenly and helps create a uniform pocket for the filling. If you don’t have a meat mallet, you can use the bottom of a heavy pan or skillet or a rolling pin will also work well.
- Ovenproof Baking Dish – Use an ovenproof baking dish to bake the stuffed chicken breasts. Choose a dish large enough to accommodate all the chicken breasts without overcrowding. You want the chicken breasts to be snug but not on top of each other.
- Small Bowl – Use a separate mixing bowl to combine the panko breadcrumbs, grated parmesan, garlic powder, parsley, oregano, thyme, black pepper, and sea salt for the crusted herb topping.
Ingredients:
- Chicken Breasts – I have chosen to use skinless chicken breasts for this recipe.
- Ricotta – You can use shop-bought whole milk ricotta or why not try making your own ricotta cheese? It’s a surprisingly easy thing to do.
- Fresh Baby Spinach Leaves – Added to the chicken filling, ricotta and spinach are usually a classic Italian cannelloni filling that we have borrowed for this chicken recipe.
- Parmesan – A good quality Parmigiano Reggiano will give you the best results, but any parmesan cheese will do.
- Nutmeg – Finely grate a whole Nutmeg just before using for the best flavour addition.
- Cooking Mozzarella – As opposed to fresh mozzarella that contains much more liquid, cooking mozzarella comes pre-grated or in a hard rubbery block. We use it in place of fresh as the finished dish will be less watery.
- Butter – Use unsalted butter and add in salt as a seasoning separately, so that you can control exactly how much you wish to use.
- Sea Salt and Black Pepper – Classic seasoning to enhance flavours.
- Panko Breadcrumbs – These have a crispy crunchy texture and make the perfect bread topping for this recipe. Try making your own panko breadcrumbs to save money.
- Parsley, Oregano, Thyme – I use dried herbs for this recipe for the delicious herby crust.
- Garlic Granules – Gives the topping a little garlicky flavour.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Chicken Breasts: You can use boneless chicken thighs instead.
- Fresh Spinach: You can use frozen cooked spinach instead for speed and ease. Just defrost it and squeeze out any excess liquid.
- Parmesan: You can use Grana Padano instead.
- Cooking Mozzarella: If you want to use fresh mozzarella, cut it up into cubes, sprinkle a little salt on top and leave it to drain for a few hours to remove as much liquid as possible.
- Butter: You can use a drizzle of Olive oil instead stick to milk olive oil and not extra virgin.
- Panko Breadcrumbs: You can use other bread crumbs, however they might have a slightly different texture.
- Herbs: You can use fresh herbs (use a bit more) or Italian seasoning, or your favourite herbs here.
Additions:
- Béchamel Sauce: You can coat the chicken with some homemade Béchamel sauce for extra richness.
Step-By-Step Guide – How To Make Ricotta Stuffed Chicken Breasts
Prep-Ahead Time Saving Tips for Ricotta Stuffed Chicken
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
15 MINUTES
Prepare The Filling (Save 5 Minutes): Prepare the spinach and ricotta filling and store in the fridge for 1-2 days.
Prepare the Chicken (Save 5 Minutes): The chicken breasts can be butterflied in advance and stored in the fridge for 1-2 days or in the freezer for up to 3 months.
Prepare the Topping (Save 5 Minutes): The breadcrumb topping can be mixed together and stored at room temperature in an airtight container.
Frequently Asked Questions
Use a meat thermometer to check the internal temperature of the chicken breasts. They should register at least 75°C (165°F) in the thickest part to ensure they’re fully cooked.
You can use any type of melting cheese such as cheddar, Monterey Jack, or Gouda instead of mozzarella for the topping to give the dish a different flavour.
Mastering This Recipe – Expert Tips
- Thoroughly Drain Spinach: Whether you’re using fresh or frozen spinach, make sure to drain it thoroughly after cooking. Excess moisture can make the filling too watery, affecting the texture and flavour of the dish.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken breasts. They should register at least 75°C (165°F) in the thickest part to ensure they’re fully cooked.
- Let Rest Before Serving: Allow the stuffed chicken breasts to rest for a few minutes after removing them from the oven. This allows the juices to re-distribute, resulting in juicier and more flavourful chicken.
Storage
- Storage: Cooked leftover chicken breasts can be stored in the fridge for up to 1-2 days. Store them in an airtight container to maintain freshness.
- Reheating: To reheat the stuffed chicken breasts, preheat your oven to 175°C (350°F). Place the chicken in an ovenproof dish, cover with foil to prevent drying out, and bake for about 15-20 minutes or until heated through.
- Freezing: I don’t recommend freezing this dish due to the dairy-based filling. Freezing can affect the texture and consistency of the ricotta as it defrosts.
Ricotta Stuffed Chicken Breasts With A Herb Crust
Ingredients
- 4 Chicken Breasts
- 250 g Ricotta
- 100 g Fresh Baby Spinach Leaves
- 60 g Parmesan
- 0.5 tsp Nutmeg
- 8 rashers Streaky Bacon
- 100 g Cooking Mozzarella
- 20 g Butter
- Sea Salt and Black Pepper , to taste
For the Crusted Herb Topping
- 70 g Panko Breadcrumbs
- 1 tsp Parsley
- 1 tsp Oregano
- 1 tsp Garlic Granules
- 1/2 tsp Thyme
- 1/2 tsp Black Pepper
- Sea Salt , to taste
Instructions
- Preheat your oven to 190°C (350°F).
- Grate the parmesan and cooking mozzarella and set aside.
- Fill a saucepan with water and bring it to a boil. Add the spinach leaves and let them cook until wilted.
- Once the spinach is cooked, drain it and squeeze out any excess liquid. Roughly chop the spinach and set it aside.
- In a large mixing bowl, combine the ricotta, the grated parmesan, and the chopped spinach. Grate the nutmeg finely and add it to the mixture. Season with salt and pepper to taste. Cover the bowl and set it aside in the fridge.
- Using a sharp knife, carefully make a horizontal cut along the side of the chicken breast, starting from the thickest edge and stopping before you reach the opposite edge. Be sure not to cut all the way through; you want to create a pocket in the chicken breast.
- Open up the chicken breast like a book, so you can see the pocket you've created.
- If needed, gently pound the chicken breast with a meat mallet to even out the thickness, ensuring it cooks evenly.
- Repeat this process with each chicken breast until you have created a pocket in each one.
- Spoon the ricotta filling into each chicken breast pocket, then fold the chicken over to encase the filling.
- Wrap the chicken breasts in the streaky bacon.
- Place the stuffed chicken breasts into an ovenproof baking dish. Cut the butter into small cubes and sprinkle them over the chicken. Then, sprinkle the grated cooking mozzarella on top.
- In a separate bowl, mix together the remaining grated parmesan, panko breadcrumbs, garlic powder, parsley, oregano, thyme, and black pepper add a pinch of sea salt.
- Sprinkle the breadcrumb mixture evenly over the stuffed chicken breasts, ensuring they are fully covered.
- Bake in the preheated oven for approximately 45 minutes or until the chicken is cooked through completely and the breadcrumb topping is golden brown. If the topping is browning too fast, tent the dish with some foil and return it to the oven.
- Once baked, serve the stuffed chicken breasts immediately while they are hot and delicious.
Recipe Notes
- Thoroughly Drain Spinach: After cooking, drain fresh or frozen spinach well to prevent excess moisture, ensuring a better texture and flavour for the filling.
- Check for Doneness: Use a meat thermometer to ensure chicken reaches at least 75°C (165°F) internally, guaranteeing it’s fully cooked through.
- Let Rest Before Serving: Rest the stuffed chicken breasts briefly after baking. This allows juices to redistribute, enhancing juiciness and flavour.
