Looking for a delicious and elegant dinner that will impress your guests or elevate a weeknight meal? This Sun-Dried Tomato and Ricotta Stuffed Chicken with Basil Pesto is bursting with flavor and surprisingly easy to make. Tender chicken breasts are filled with a creamy, tangy ricotta mixture, seared to perfection, and baked until juicy and golden. A drizzle of vibrant basil pesto adds a fresh and aromatic finish that will have everyone asking for seconds. Perfect for a family dinner or a special occasion, this dish strikes a balance between indulgent and wholesome.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup ricotta cheese
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with oil or non-stick spray.
- In a medium bowl, mix the ricotta cheese, chopped sun-dried tomatoes, Parmesan cheese, garlic powder, chopped basil, salt, and pepper. Stir until the filling is well blended and creamy.
- Carefully slice a pocket into each chicken breast. Be sure not to cut all the way through, as the pocket will hold the ricotta mixture. Spoon the filling into each chicken breast, dividing it evenly between the four breasts.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side, or until golden brown. This will lock in the juices and give the chicken a nice crust.
- Transfer the seared chicken to the prepared baking dish. Bake for 20-25 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes. Drizzle with basil pesto before serving.
Prep Time, Cooking Time, and Total Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Calories per Serving
- Calories: Approximately 350 kcal per serving
- Servings: 4 servings
Tips
- Pounding the chicken: For more even cooking, lightly pound the chicken breasts to an even thickness before slicing the pockets.
- Cheese alternatives: You can swap ricotta for cream cheese or goat cheese if you prefer a different flavor or texture.
- Pesto variations: While traditional basil pesto is delicious, you can experiment with different types like sun-dried tomato pesto or even a spinach-based pesto for a unique twist.
- Make ahead: Prepare the stuffed chicken a few hours in advance and refrigerate. When ready to cook, sear and bake it as directed.
Benefits
- Protein-packed: This recipe provides a substantial amount of lean protein from the chicken, which is essential for muscle repair and overall health.
- Rich in antioxidants: Sun-dried tomatoes are packed with antioxidants like lycopene, which supports heart health and reduces inflammation.
- Low-carb: This dish is perfect for those following a low-carb or keto diet, as it is high in protein and healthy fats but low in carbohydrates.
- Nutrient-dense: Fresh basil and olive oil in the pesto provide healthy fats and essential vitamins, including vitamin K, which supports bone health.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts if you prefer. However, chicken thighs have a higher fat content and may require slightly longer cooking times. Adjust the baking time to ensure the chicken reaches an internal temperature of 165°F (74°C).
How can I tell when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C). If you don’t have a thermometer, the chicken should no longer be pink in the center, and the juices should run clear.
Can I make this recipe dairy-free?
Yes! To make it dairy-free, you can use a vegan ricotta alternative, or blend silken tofu with nutritional yeast and garlic powder for a creamy filling. Choose a dairy-free pesto or make your own using fresh herbs, olive oil, and nuts.
Can I freeze the stuffed chicken?
Yes, you can freeze the stuffed chicken before baking it. Wrap the stuffed chicken breasts tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to cook, thaw the chicken in the fridge overnight, then proceed with the searing and baking steps.
Conclusion
Sun-Dried Tomato and Ricotta Stuffed Chicken with Basil Pesto is a flavorful and wholesome dish that brings together creamy, tangy, and herby elements in one beautifully presented meal. Perfect for weeknights or dinner parties, this recipe offers the richness of ricotta cheese, the bold taste of sun-dried tomatoes, and the freshness of basil pesto. Not only is it easy to prepare, but it’s also versatile, allowing you to modify it to fit your dietary needs. Pair it with a light salad or roasted vegetables, and enjoy a restaurant-quality meal in the comfort of your home.
