If you’re looking for a flavorful and satisfying meal, look no further than Ricotta and basil stuffed chicken breast. This dish is easy to prepare and can be baked or grilled, making it perfect for any occasion. Plus, the combination of creamy ricotta cheese, fragrant basil, and savory sun-dried tomatoes are sure to impress even the pickiest of eaters.

Ricotta and basil stuffed chicken breast is a simple stuffed main dish. Each chicken breast is cut to form a pocket, filled with a soft ricotta mixture, and then baked or grilled until the outside is seasoned and the filling is warm. When you slice into it, the creamy filling and fresh basil show in the center, which makes it look more involved than the steps suggest.

It suits a weeknight dinner when you want something a little more special than plain chicken, and it also works for a small dinner with friends, because the breasts can be prepared ahead and cooked just before serving. The recipe uses a short ingredient list, so it is easy to shop for and easy to repeat once you have made it once.

Here’s how to make Ricotta and basil stuffed chicken breast:

Ingredient notes

The ingredients below work together for flavor and texture, and each one has a clear job in the dish.

Chicken breasts are the base of the dish. Because they are thick, they can hold a pocket of filling without falling apart, and slicing them for serving shows the filling clearly.

Ricotta cheese gives the filling its soft, creamy texture. It holds the basil and tomatoes together and stays mild, so the other flavors stand out.

Fresh basil adds a bright, herbal flavor and a fresh green color. Chopping it before mixing helps it spread evenly through the ricotta, so each bite has some basil in it.

Sun-dried tomatoes add a savory, slightly tangy contrast to the mild ricotta. Dicing them small helps them mix evenly and keeps the filling from becoming lumpy.

Olive oil or melted butter helps the seasoning stick to the outside and helps the surface brown as it cooks. Garlic powder, paprika, and Italian seasoning give the outside a savory, warm flavor without overpowering the filling.

Ingredients:

• 4 chicken breasts
• 1 cup ricotta cheese
• 1/2 cup chopped fresh basil
• 1/2 cup diced sun-dried tomatoes
• Olive oil or melted butter
• Garlic powder, paprika, and Italian seasoning

Instructions:

1. Preheat your oven to 375°F (190°C) or heat up your grill to medium-high heat.
2. Trim any excess fat from the chicken breasts and slice a pocket into the side of each breast, being careful not to slice all the way through.
3. In a small bowl, mix together the ricotta cheese, basil, and sun-dried tomatoes.
4. Stuff the mixture into the pockets of the chicken breasts and secure them with toothpicks or kitchen twine.
5. Coat the chicken breasts with olive oil or melted butter and sprinkle with garlic powder, paprika, and Italian seasoning.
6. Place the chicken breasts in a baking dish or on a greased grill rack and cook for 20-25 minutes until the internal temperature reaches 165°F (74°C).
7. Once the chicken is cooked, remove it from the oven or grill and let it rest for a few minutes before slicing.
8. Slice the chicken breasts into thin slices and serve with your choice of side dishes, such as roasted vegetables or a salad.

Method tips

These tips follow the steps already in the recipe.

• Cut the pocket carefully. Cut from the thick side and stop before you reach the other side. A pocket that is not cut all the way through holds the filling better and is easier to close.
• Do not overfill. Divide the filling evenly among the four breasts and avoid overfilling. A moderate amount of filling is easier to secure and less likely to spill out during cooking.
• Secure the opening well. Use toothpicks or kitchen twine as the recipe directs, and place them where the pocket opens. Remember to remove toothpicks and twine before slicing and serving.
• Rest before slicing. Let the chicken rest for a few minutes after cooking, as the recipe directs. Resting helps the filling settle, so slices hold their shape better.
• Check doneness carefully. Check in the thickest part of the chicken, away from the filling, and follow the temperature in the recipe: cook until the internal temperature reaches 165°F (74°C).

Serving suggestions

Serve the sliced chicken with the sides mentioned in the recipe, such as roasted vegetables or a salad. Roasted vegetables add warmth and color to the plate, while a simple salad keeps the meal lighter and adds crunch.

For other ideas on the site, the Quinoa and black bean salad Recipe can work as a filling side, and the Hummus Recipe can work as a starter or dip to serve before the main dish.

Storage and reheating

Cool leftovers promptly and store them in a covered container in the refrigerator. Use refrigerated leftovers within a few days, and discard any leftovers that have been left out for a long time or that look or smell off.

To reheat, warm the chicken gently until it is heated through, and avoid overheating, which can dry the chicken and make the filling separate.

Variations

These variations use common swaps and keep the same basic method.

• Stir a small amount of chopped spinach into the ricotta mixture for extra color and texture.
• Swap part of the ricotta for mozzarella or a similar mild, melting cheese if you want a stretchier filling.
• Use parsley or a mix of basil and parsley if fresh basil is not available, keeping the same amount of chopped herbs.
• Use chopped roasted red peppers instead of sun-dried tomatoes for a softer, sweeter filling.

Frequently asked questions

Can I bake or grill this chicken? Yes. The recipe gives both options: bake at 375°F (190°C) or grill over medium-high heat, and cook for 20-25 minutes until the internal temperature reaches 165°F (74°C).

Can I prepare it ahead of time? Yes. You can mix the filling and stuff and secure the chicken ahead of time, then keep it covered in the refrigerator until you are ready to cook. Cook it promptly and do not leave raw chicken out for long periods.

How do I keep the filling inside? Do not overfill, cut the pocket carefully, and secure the opening with toothpicks or kitchen twine. Resting before slicing also helps.

What sides go well with it? Roasted vegetables and a salad, as mentioned in the recipe, both work well. A grain or bean salad also pairs nicely with the creamy filling.

Closing

Ricotta and basil stuffed chicken breast is a straightforward recipe with a filling that looks and tastes special. Once you have tried the version as written, use the tips and variations above to make it your own, and enjoy it with sides that suit the occasion.