Creamy Spring Pea and Ricotta Stuffed Chicken Breast
A quick and easy stuffed chicken breast recipe featuring a creamy ricotta and spring pea filling that is both indulgent and fresh, perfect for busy weeknights or special dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 cup whole milk ricotta cheese (240 ml)
- 1 cup fresh or frozen spring peas (150 g), thawed and drained if frozen
- 1/4 cup finely grated Parmesan cheese (25 g)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the filling: In a mixing bowl, combine ricotta, spring peas, Parmesan, minced garlic, chopped mint and parsley, and lemon zest. Season with salt, pepper, and red pepper flakes if using. Stir gently to combine, keeping peas intact.
- Prep the chicken breasts: Lay each chicken breast flat on a cutting board. Using a sharp knife, slice a horizontal pocket along the thickest side without cutting all the way through. Season inside and out with salt and pepper.
- Stuff the chicken: Spoon the ricotta and pea mixture evenly into each pocket. Avoid overfilling. Secure the opening with toothpicks or kitchen twine.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Place stuffed chicken breasts seam side down first to seal the pocket. Cook 3-4 minutes per side until golden brown, turning carefully.
- Finish cooking: Reduce heat to medium-low, cover loosely, and cook until chicken reaches 165°F (74°C) internally, about 8-10 minutes. Alternatively, transfer skillet to a preheated 375°F (190°C) oven for 8 minutes if oven-safe.
- Rest and serve: Remove toothpicks or twine. Let chicken rest for 5 minutes to lock in juices. Slice gently to reveal filling and garnish with extra herbs or lemon.
Notes
Use thick, uniform chicken breasts to avoid tearing. Pat chicken dry before seasoning for better searing. Secure pockets firmly with toothpicks or twine to prevent filling leakage. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Let chicken rest before slicing to retain juices. Frozen peas must be thawed and drained well to avoid watery filling. Variations include swapping ricotta for goat cheese or dairy-free alternatives, and herbs like basil or tarragon for different flavor profiles.
Nutrition
- Serving Size: 1 stuffed chicken br
- Calories: 350400
- Fat: 15
- Carbohydrates: 8
- Fiber: 2
- Protein: 40
Keywords: stuffed chicken breast, ricotta, spring peas, easy dinner, creamy filling, quick recipe, healthy chicken, weeknight meal