Hot Honey Ricotta Stuffed Chicken (Printable)

Juicy chicken breasts filled with creamy ricotta and herbs, finished with a sweet-spicy hot honey glaze for a bold main dish.

# 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 such as sriracha or Frank's RedHot
11 - 1 tablespoon unsalted butter

→ Assembly

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

# Step-by-Step:

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 ricotta mixture evenly into each pocket, dividing the filling equally 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 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, approximately 2 to 3 minutes.
08 - Remove chicken from oven. Brush generously with hot honey glaze. Return to oven and broil on high for 2 to 3 minutes, or until golden and caramelized.
09 - Rest chicken 5 minutes before serving. Remove toothpicks and drizzle with extra hot honey glaze if desired.

# Expert Suggestions:

01 -
  • The chicken stays juicy inside while the glaze caramelizes into this addictive sweet-spicy shell on the outside.
  • You can prep the filling in five minutes and have dinner on the table in less than an hour, no special skills required.
  • It impresses people without making you feel like you spent all day cooking.
02 -
  • Don't skip the resting step or you'll watch all those juices run out onto the plate instead of staying in the chicken where they belong.
  • If your glaze burns under the broiler, you can always brush extra on at the table—the uncooked version tastes just as good and saves the dish.
  • The ricotta filling can be made up to 24 hours ahead and refrigerated, so you can stuff and bake on a busy weeknight without stress.
03 -
  • Make extra glaze on the side and drizzle it over roasted vegetables or a fresh salad for a sweet-spicy finish that ties the whole meal together.
  • If ricotta feels hard to find or you want a tangier flavor, goat cheese makes an excellent swap and actually creates a creamier filling since it's more spreadable.
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