Hot Honey Ricotta Stuffed Chicken (Print Version)

Creamy ricotta-filled chicken glazed with spicy honey for a memorable main dish.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6.3 to 7 ounces each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper

→ Ricotta Filling

05 - 0.75 cup ricotta cheese
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 1 clove garlic, minced
09 - 0.5 teaspoon lemon zest
10 - 0.25 cup grated Parmesan cheese
11 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Hot Honey Glaze

12 - 0.33 cup honey
13 - 1 to 2 teaspoons hot sauce (Sriracha or Frank's RedHot), to taste
14 - 0.5 teaspoon smoked paprika
15 - 0.25 teaspoon cayenne pepper (optional, for extra heat)

# Directions:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep horizontal pocket into the side of each breast, being careful not to cut all the way through.
03 - In a mixing bowl, combine ricotta cheese, parsley, basil, minced garlic, lemon zest, Parmesan cheese, and red pepper flakes if using. Mix until smooth and well combined.
04 - Divide the ricotta mixture equally among the four chicken breasts, spooning the filling into the pocket of each. Secure the opening with toothpicks if needed to prevent the filling from escaping during cooking.
05 - Rub the exterior of each stuffed chicken breast with olive oil, kosher salt, and freshly ground black pepper.
06 - Place the prepared chicken breasts in the prepared baking dish in a single layer.
07 - In a small saucepan over low heat, combine honey, hot sauce, smoked paprika, and cayenne pepper if using. Warm gently, stirring constantly, until fully blended (approximately 2 minutes). Do not boil.
08 - Using a pastry brush, brush half of the warm hot honey glaze evenly over the tops of the chicken breasts.
09 - Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through with an internal temperature of 165°F measured at the thickest part.
10 - Remove from the oven and brush with the remaining hot honey glaze. Allow the chicken to rest for 5 minutes before serving. Remove toothpicks before plating.

# Expert Advice:

01 -
  • It looks restaurant-quality: Your guests will think you spent all day cooking when really you've just mastered a simple technique.
  • The filling stays creamy and delicate: Unlike dry chicken with bland toppings, every bite has that luscious ricotta center waiting for you.
  • Sweet and spicy in perfect balance: The hot honey isn't aggressively fiery, it's more of a sophisticated warmth that makes people ask for the recipe.
02 -
  • Don't skip drying the chicken: I learned this the hard way when my first batch steamed instead of seared; wet chicken won't brown properly and the texture suffers.
  • The pocket must be deep but not all the way through: If you cut too far, the filling leaks out during cooking and your presentation falls apart along with the filling.
  • Taste your hot honey glaze before brushing: Every hot sauce brand varies in heat level, so a quick taste test prevents the glaze from being too spicy or too mild for your palate.
03 -
  • A meat thermometer is your best friend here: It removes all guessing about doneness and prevents overcooked, dry chicken that would waste your beautiful filling.
  • If you want extra flavor in the filling, consider sun-dried tomatoes: They add texture and a subtle sweetness that plays beautifully with the lemon zest and herbs without overwhelming anything else.
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