Lemon-Infused Ricotta Stuffed Chicken Breast
Juicy chicken breasts filled with creamy ricotta and lemon zest, finished with a bright herb sauce. This italian-inspired chicken ready in about 50 minutes pairs (6 oz each) chicken breasts, whole-milk ricotta, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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) chicken breasts
- 1/2 cup whole-milk ricotta
- 2 tsp lemon zest
- 2 tbsp fresh basil
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 2 tbsp all-purpose flour
Instructions
- Step 1: Butterfly each chicken breast by slicing horizontally through the thickest part, then opening like a book. Pound gently to an even 1/2-inch thickness with a meat mallet.
- Step 2: Mix 1/2 cup whole-milk ricotta, 2 tsp lemon zest, and 2 tbsp chopped basil in a bowl. Divide evenly among chicken breasts, spreading into a layer and rolling tightly.
- Step 3: Secure with toothpicks. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
- Step 4: Transfer skillet to a preheated 375°F (190°C) oven. Bake for 15-18 minutes until internal temperature reaches 165°F. Remove chicken, tent with foil.
- Step 5: Add 1/2 cup chicken broth and 2 tbsp flour to skillet, stirring constantly until thickened (2-3 minutes). Pour over chicken and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Infused Ricotta Stuffed Chicken Breast take to make?
Total time is about 50 minutes (25 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 Lemon-Infused 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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Lemon-Infused 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 Lemon-Infused Ricotta Stuffed Chicken Breast for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Lemon-Infused Ricotta Stuffed Chicken Breast?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many chicken recipes and this is hands down the best.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
