Giggle-Inducing Lemon Ricotta Stuffed Chicken Breast

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Stuffed with lemon-herb ricotta, baked to golden perfection with a bright lemon-dill sauce that brings a smile to every bite. This Italian-American-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, whole-milk ricotta cheese, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, 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: 25 min Cook: 20 min Serves 4 Italian-American cuisine 385 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each), pounded to 1/2-inch thickness chicken breasts
1/2 cup whole-milk ricotta cheese
1 tbsp lemon zest
2 tbsp, finely chopped fresh parsley
1 clove, minced garlic
2 tbsp olive oil
2 tbsp lemon juice
1 tsp, fresh or dried dill
1/4 cup chicken broth

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F (190°C). Mix 1/2 cup whole-milk ricotta, 1 tbsp lemon zest, 2 tbsp chopped parsley, 1 minced garlic clove, and 1 tsp dill in a small bowl until smooth; spoon 2 tbsp into each chicken breast and fold to enclose, securing with toothpicks.
Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken for 2 minutes per side until golden brown, then transfer skillet to oven and bake for 15-18 minutes until internal temperature reaches 165°F.
Step 3: Remove chicken from skillet, tent with foil, and let rest 5 minutes. Pour skillet drippings into a small saucepan, add 2 tbsp lemon juice and 1/4 cup chicken broth, and simmer for 3-4 minutes until sauce thickens slightly. Drizzle over chicken before serving.