Hot Honey Ricotta Chicken (Print Version)

Chicken breasts stuffed with ricotta and herbs, oven-roasted with a sweet-spicy honey glaze for bold flavor.

# Components:

→ 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

# Directions:

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, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and well combined.
03 - Pat chicken breasts dry with paper towels. 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 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 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, reaching an internal temperature of 165°F.
07 - While chicken bakes, combine honey, hot sauce, and butter in a small saucepan. 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 chicken stays impossibly juicy because the ricotta filling keeps it moist while it roasts, and that hot honey glaze adds a bold finish that feels fancy without the fuss.
  • It looks restaurant-quality but takes under an hour from start to table, making it perfect for weeknight dinners when you want to feel accomplished.
  • The sweet-spicy contrast keeps you coming back for another bite, and it pairs beautifully with simple sides like roasted greens or a crisp salad.
02 -
  • Dry your chicken breasts thoroughly before cutting; any surface moisture will cause the knife to slip and makes creating a clean pocket much harder.
  • The filling will warm through during roasting, so don't overbake trying to cook it separately; your focus should be on the chicken reaching 165°F internally.
  • Don't skip the resting period; it's those five minutes that transform a good chicken breast into a genuinely juicy, tender bite.
  • The broiler step happens fast, so stay nearby and peek at it after 90 seconds to avoid any charring.
03 -
  • If your chicken breasts are thick, gently pound them to an even three-quarter-inch thickness before stuffing; this ensures they cook evenly and won't dry out.
  • Make the ricotta filling up to a day ahead and keep it covered in the fridge; assembly becomes even faster on the day you cook.
  • For a spicier version, drizzle extra hot honey before serving, or add a pinch of cayenne pepper directly to the glaze for sustained heat.
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