Hot Honey Ricotta Stuffed Chicken (Printer-Friendly)

Tender chicken pockets filled with herb ricotta, roasted until golden and finished with spicy honey glaze for an irresistible sweet-heat finish.

# What You Need:

→ Chicken & Filling

01 - 4 boneless, skinless chicken breasts
02 - 1 cup ricotta cheese
03 - 1/4 cup grated Parmesan cheese
04 - 2 tablespoons chopped fresh parsley
05 - 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
06 - 1 clove garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Glaze

09 - 1/3 cup honey
10 - 1 to 2 tablespoons hot sauce
11 - 1 tablespoon unsalted butter

→ For Assembly

12 - 1 tablespoon olive oil
13 - Salt and pepper to taste

# How to Cook:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a mixing bowl, combine ricotta, Parmesan, parsley, basil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until smooth.
03 - Pat chicken breasts dry. Using a sharp knife, cut a horizontal slit along the side of each breast to form a pocket, being careful not to cut all the way through.
04 - Spoon the ricotta mixture evenly into each pocket, dividing the filling among the 4 breasts.
05 - Secure the opening with toothpicks if needed. Brush the outside of each chicken breast with olive oil and season lightly with salt and pepper.
06 - Arrange the stuffed breasts on the prepared baking sheet. Bake for 25 to 28 minutes, or until the chicken is cooked through and juices run clear with an internal temperature of 165°F.
07 - In a small saucepan, combine honey, hot sauce, and butter. Warm over low heat, stirring until melted and slightly thickened, about 2 to 3 minutes.
08 - Remove chicken from the oven. Brush generously with the hot honey glaze. Return to oven and broil on high for 2 to 3 minutes, or until golden and caramelized.
09 - Rest chicken for 5 minutes before serving. Remove toothpicks and drizzle with extra hot honey glaze if desired.

# Expert Advice:

01 -
  • The ricotta filling stays incredibly creamy while the chicken stays juicy, which took me years of trial and error to perfect.
  • That sweet and spicy hot honey glaze is genuinely addictive, and you'll find yourself making extra just to have leftovers.
  • Comes together in under an hour, which means you can serve something restaurant-quality on a weeknight without the stress.
02 -
  • Don't skip the resting step, because cutting into chicken immediately after it comes out of the oven causes all the juices to escape, leaving it dry no matter how carefully you cooked it.
  • The filling can be made several hours ahead and kept in the fridge, which is a genuine lifesaver on busy nights.
03 -
  • Butterfly your chicken breasts very carefully by using a sharp knife and taking your time, because ragged pockets leak filling during cooking.
  • The hot sauce brands vary wildly in heat level, so taste your glaze before brushing it on the chicken, and adjust the spice to match your own heat preference.
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