Ricotta-Stuffed Chicken Breasts with Sun-Dried Tomato Cream (30-Minute)
Golden-seared exterior and a tender, creamy interior make each bite a contrast of textures — the soft cheese filling brightened by lemon and fresh herbs, finished in a glossy sun-dried tomato cream that clings to the meat. The sauce is silky and slightly tangy, with sweet concentrated tomato notes and a buttery finish that complements the rich filling.
Swap-ins and shortcuts are simple: use store-bought whole-milk cottage cheese blended smooth instead of ricotta, Greek yogurt in place of part of the cream for a lighter sauce, or jarred sun-dried tomatoes if you want to skip rehydration. If breasts are thick, butterfly them and pound to an even thickness for quicker, even cooking; use a meat thermometer to avoid overcooking (internal 74°C / 165°F).
Serve with quick pan-roasted asparagus, garlic mashed potatoes, buttered pasta, or a crisp green salad for weeknight dinners, casual company, or a simple weekend supper. Leftovers refrigerate well and reheat gently in a low oven or skillet to preserve texture.
How to Make It
-
1
Preheat the oven to 200°C (400°F). Pat the chicken breasts dry and, using a sharp knife, cut a deep pocket into the thick side of each breast, leaving a 1 cm border all around.
-
2
Combine ricotta, grated parmesan, chopped sun-dried tomatoes (reserve 2 tbsp for the sauce), minced garlic (1 clove), lemon zest (from the whole lemon) and half the basil in a bowl. Season the mixture with 1/2 tsp salt and 1/4 tsp pepper and mix until smooth.
-
3
Stuff each chicken pocket with an even portion of the ricotta mixture. Press the opening closed and secure with toothpicks if needed.
-
4
Set up a dredging station: beat the egg in a shallow bowl and place the breadcrumbs in another bowl. Lightly season breadcrumbs with the remaining 1/2 tsp salt and a pinch of pepper. Dip each stuffed breast in the egg, then press into breadcrumbs to coat the outer surface.
-
5
Heat olive oil and butter in a large ovenproof skillet over medium-high heat until shimmering. Add the stuffed breasts and sear 2–3 minutes per side, until golden-brown (do not worry about fully cooking through). Transfer the skillet to the oven and bake 8–10 minutes, or until internal temperature reaches 74°C (165°F).
-
6
While the chicken bakes, make the sauce: return the skillet to the stovetop over medium heat (remove chicken to a plate and tent with foil). Add the reserved chopped sun-dried tomatoes and 2 minced garlic cloves to the pan drippings and sauté 30–45 seconds.
-
7
Pour in the heavy cream and scrape any browned bits from the pan. Simmer gently 3–4 minutes until slightly thickened. Stir in juice from the lemon, remaining chopped basil, and adjust seasoning with salt and pepper.
-
8
Return the cooked breasts to the skillet and spoon sauce over each to coat. Let rest 2 minutes off heat for the flavors to meld. Remove toothpicks before serving.
-
9
Serve each breast with spooned sun-dried tomato cream and garnish with extra basil. Store leftovers in an airtight container refrigerated up to 3 days; reheat slowly in a skillet with a splash of cream or in a low oven.
Still hungry? Try one of these
Cajun Blackened Salmon with Avocado-Corn Salsa (20-Minute, Gluten-Free)
Pan-seared blackened salmon with a bright avocado-corn salsa — 20-minute gluten-free weeknight dinner with smoky spice and fresh citrus.