
Ricotta and pomegranate stuffed chicken is my go-to showstopper for when I want something elegant without hours at the stove. Juicy chicken breasts cradle creamy ricotta, fresh herbs, and bursts of tart pomegranate, all baked until tender and golden. This dish always makes dinner feel like a celebration.
The first time I served this was at a holiday dinner and everyone asked for the recipe. Now it is my signature dish when I want to impress without feeling frazzled.
Ingredients
- Chicken breasts: Large and boneless are best for creating generous pockets and staying juicy during roasting. Look for ones that are plump and pale pink.
- Olive oil: Adds moisture and helps develop golden color. Choose extra virgin for the best flavor.
- Salt and black pepper: Essential for seasoning throughout the dish. Freshly ground pepper gives more aroma.
- Ricotta cheese: Choose whole milk ricotta for creamy texture. It is the heart of the filling.
- Pomegranate seeds: Look for bright jewel-like seeds either fresh or pre-packed. They add sweet-tart crunch.
- Fresh parsley and basil: Bring vibrant green color and a burst of fresh herbal flavor. Pick leaves that look perky and intensely green.
- Lemon zest: Finely grated from an unwaxed lemon brightens everything.
- Garlic: Minced garlic gives soft warmth. Go for cloves that feel firm and heavy.
- Toothpicks: If you have trouble keeping the filling inside they make it easy. Just remember to remove them before serving.
Step-by-Step Instructions
- Prepare the Oven and Baking Dish:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and lightly grease a baking dish. This ensures the chicken will not stick and will brown well.
- Make the Filling:
- In a mixing bowl gently combine ricotta cheese pomegranate seeds chopped parsley chopped basil lemon zest minced garlic salt and black pepper. Mix with a spatula until fully blended but do not overwork so the ricotta stays fluffy and the pomegranate seeds remain whole.
- Cut Chicken Pockets:
- Using a sharp knife hold a chicken breast flat and make a deep horizontal cut along the side to create a pocket. Stop before reaching the other side so the filling stays contained. Repeat for all chicken breasts.
- Stuff the Chicken:
- Fill each pocket evenly with the ricotta mixture. Use a spoon or your fingers and press gently to spread filling through the entire pocket. Secure the open edge with toothpicks if the breasts are very full.
- Season the Chicken:
- Place the stuffed breasts in your greased dish. Use a brush to coat the tops with olive oil then sprinkle with salt and black pepper. This adds flavor and helps the chicken brown as it bakes.
- Drizzle and Bake:
- Finish each breast with a light drizzle of additional olive oil. Bake uncovered for about twenty five to thirty minutes until the chicken is cooked through and the juices run clear. The internal temperature should reach one hundred sixty five degrees Fahrenheit.
- Rest and Garnish:
- Remove chicken from the oven and take out any toothpicks. Let rest for five minutes so juices can settle and filling firms up. Scatter extra pomegranate seeds and fresh herb leaves on top as a garnish before serving.

I absolutely love how ricotta turns creamy inside the oven while the burst from pomegranate seeds feels like a little edible fireworks show in every bite. My kids often fight over who gets the most of the pink jewels scooped on top.
Storage Tips
Once cooled leftover stuffed chicken can be placed in an airtight container and refrigerated for up to three days. If you need to reheat place chicken in a baking dish covered with foil to reduce drying and warm at three hundred fifty degrees Fahrenheit just until heated through. Avoid microwaving as it can make the filling separate and the chicken tough.
Ingredient Substitutions
If you are out of ricotta try using whipped cottage cheese or mascarpone for a similar effect. Swap in walnuts or pistachios for an extra crunch in the filling. Frozen pomegranate seeds work well if fresh are unavailable just thaw and pat dry first.
Serving Suggestions
Ricotta and pomegranate stuffed chicken pairs beautifully with simple sides. Try a crisp arugula salad topped with citrus vinaigrette or serve alongside roasted carrots and potatoes. For a festive meal add a glass of chilled white wine like Sauvignon Blanc which balances the creamy and tart flavors.
Cultural and Historical Context
Stuffed chicken has roots across Europe and the Middle East where cooks have long tucked flavorful mixtures into poultry. The use of ricotta and pomegranate brings together Mediterranean and Persian influences creating a dish that is both familiar and excitingly new.

Recipe FAQs
- → How do I keep the chicken moist during baking?
Brushing the chicken with olive oil and sealing the stuffing inside helps retain moisture. Bake just until the internal temperature reaches 165°F (74°C) for juicy results.
- → Can I substitute other cheeses for ricotta?
Yes, you can use cottage cheese or mascarpone for a slightly different texture and flavor, but ricotta gives the creamiest result.
- → Is there a way to add crunch to the filling?
Chopped pistachios or walnuts can add a lovely crunch to the filling, complementing the pomegranate seeds.
- → What side dishes go well with this?
Serve with a crisp green salad or simple roasted vegetables for a balanced meal. Light white wines are also a great match.
- → How do I verify if it's truly gluten-free?
Check that all packaged ingredients, especially ricotta and seasonings, are free from hidden gluten by reading nutrition labels.
- → Can I prepare the stuffed chicken ahead of time?
You can assemble the stuffed chicken a few hours early and refrigerate it covered until ready to bake for freshness and convenience.