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Lemon Ricotta Stuffed Chicken Breast

Lemon ricotta stuffed chicken breast with one-pan sear and oven bake for juicy, golden chicken and a creamy lemon filling. Made in under 45 minutes by pocket-stuffing and baking until 165°F for tender slices.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • salt
  • black pepper
  • 2 tbsp olive oil
For the Ricotta Filling
  • 1 cup whole milk ricotta cheese Prefer whole milk ricotta for creamier filling.
  • lemon zest Zest 1 large lemon.
  • 1 tbsp fresh lemon juice
  • 2 clove garlic Minced.
  • 0.25 cup fresh basil Finely chopped.
  • 0.25 cup grated Parmesan cheese
  • salt
  • black pepper

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the filling
  1. Mix ricotta, lemon zest, lemon juice, minced garlic, fresh basil, and Parmesan in a bowl, then season with salt and black pepper to taste.
  2. Set the ricotta filling aside while you prepare the chicken so it stays ready to spoon.
Prep the chicken
  1. Pat the chicken breasts dry with paper towels for better browning.
  2. Cut a deep pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
Season
  1. Mix garlic powder, onion powder, smoked paprika, salt, and black pepper, then rub the seasoning all over the outside of each chicken breast.
Stuff
  1. Spoon the ricotta filling generously into each pocket.
  2. Secure the opening with 1–2 toothpicks to keep the filling inside during cooking.
Sear
  1. Heat olive oil in an oven-safe skillet over medium-high heat, then sear chicken for 3–4 minutes per side until deeply golden brown.
Finish in the oven
  1. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 18–20 minutes until the internal temperature reaches 165°F (74°C).
Rest and serve
  1. Remove toothpicks, then let the chicken rest for 5 minutes before slicing.
  2. Serve with a squeeze of fresh lemon juice and extra basil on top.

Notes

Pro tip: don’t skip the sear—medium-high browning creates the golden crust that helps keep the chicken juicy. Make-ahead: stuff the chicken up to 24 hours in advance and refrigerate, covered, until ready to sear and bake. Refrigerate leftovers in an airtight container up to 3 days; freezing cooked chicken is not recommended for best texture. Dietary swap: for a lighter filling, use part-skim ricotta, but expect a slightly less creamy texture.