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Lemon Ricotta Stuffed Chicken Breast

Lemon ricotta stuffed chicken breasts with a creamy, melty center—stuffed, seared golden, then baked to juicy tenderness. Bright lemon zest and herbs infuse the ricotta filling for a restaurant-style slice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
For the Ricotta Filling
  • 1 cup whole milk ricotta cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 2 clove garlic
  • 2 tbsp fresh basil
  • 1 tbsp fresh parsley
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp red pepper flakes optional
For Serving
  • 1 fresh lemon slices
  • 1 extra fresh basil or parsley
  • 1 drizzle of olive oil or pan juices

Equipment

  • 1 cast iron skillet

Method
 

Prep and filling
  1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment or lightly grease it.
  2. In a medium bowl, mix the whole milk ricotta, Parmesan, lemon zest, lemon juice, minced garlic, basil, parsley, salt, black pepper, and red pepper flakes if using, and stir until smooth and well combined.
Stuff and season the chicken
  1. Pat the chicken breasts dry with paper towels.
  2. Cut a deep horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
  3. Season the outside of each chicken breast on both sides with garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
  4. Spoon the ricotta filling into each pocket, press the opening closed, and secure with 1–2 toothpicks if needed.
Sear and bake
  1. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  2. Sear the stuffed chicken breasts for 3–4 minutes per side until deep golden brown.
  3. Transfer the skillet to the preheated oven and bake for 20–25 minutes until the internal temperature reaches 165°F (74°C).
Rest and serve
  1. Remove the chicken from the oven and let it rest for 5 minutes before removing toothpicks and slicing.
  2. Serve with fresh lemon slices, extra fresh basil or parsley, and a drizzle of olive oil or pan juices.

Notes

Pro tip: don’t cut through the chicken when making the pockets—leaving a hinge helps keep the ricotta inside during searing and baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 325°F (163°C) oven or skillet until warm throughout. Freeze yes—freeze sliced portions for up to 2 months and thaw in the fridge before reheating. For a lighter option, use part-skim ricotta and reduce Parmesan to 1/3 cup while keeping the same seasonings.