Baked Herb-Ricotta Stuffed Chicken Breast

By · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts stuffed with a savory herb and ricotta cheese mixture, baked to perfection with a golden crust. This italian-inspired keto (low carb, high protein) ready in about 40 minutes pairs ricotta cheese, chopped fresh basil leaves, chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, carefully slice each of the 2 boneless skinless chicken breasts horizontally to create a pocket without cutting all the way through.
  2. Step 2: In a bowl, mix 1/2 cup ricotta cheese, 1/4 cup chopped fresh basil leaves, 2 tbsp chopped fresh parsley, 2 minced garlic cloves, 1/4 cup grated parmesan cheese, and 1 tsp lemon zest, seasoning with 1/2 tsp salt and 1/4 tsp black pepper until well combined.
  3. Step 3: Stuff each chicken breast pocket evenly with the ricotta-herb mixture. Secure with toothpicks if needed.
  4. Step 4: Heat 2 tbsp olive oil in an oven-proof skillet over medium-high heat. Season the outside of the stuffed chicken breasts with the remaining 1/2 tsp salt and 1/4 tsp black pepper, then sear each side for 3 minutes until golden brown.
  5. Step 5: Transfer the skillet to the preheated oven and bake the chicken breasts for 15-18 minutes until the internal temperature reaches 165°F and the cheese filling is heated through.
  6. Step 6: Remove from oven, let rest for 5 minutes, then serve.

Equipment for this recipe

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Frequently asked questions

How long does Baked Herb-Ricotta Stuffed Chicken Breast take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Ricotta Stuffed Chicken Breast?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.

Can I substitute ingredients in Baked Herb-Ricotta Stuffed Chicken Breast?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Ricotta Stuffed Chicken Breast for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Herb-Ricotta Stuffed Chicken Breast low carb?

Yes — this recipe is tagged low carb, high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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