Herbed Lemon Ricotta Stuffed Chicken Breasts

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Juicy chicken breasts stuffed with herbed ricotta, baked until golden with a bright lemon-herb sauce. This Italian-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, ricotta cheese, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 (6 oz each), butterflied chicken breasts
• 1/2 cup ricotta cheese
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp, minced fresh thyme
• 1 tsp lemon zest
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a small bowl, mix 1/2 cup ricotta cheese, 2 tbsp chopped parsley, 1 tbsp minced thyme, 1 tsp lemon zest, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Place each butterflied chicken breast on a cutting board. Spoon 3 tbsp ricotta mixture into the center of each, then fold the sides over to enclose the filling. Secure with toothpicks.
3. Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken breasts and sear for 2 minutes per side until golden brown.
4. Step 4: Transfer skillet to oven and bake for 20-25 minutes until chicken reaches 165°F. Remove toothpicks and let rest for 5 minutes. Drizzle with 1 tbsp lemon juice before serving.