Hot Honey Ricotta Stuffed Chicken (Print Version)

Creamy ricotta-stuffed chicken with sweet-spicy hot honey glaze

# What You’ll 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

→ Assembly

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

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a bowl, combine ricotta, Parmesan, parsley, basil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until smooth.
03 - Pat the 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.

# Additional Tips::

01 -
  • It looks impressive enough for dinner guests but comes together in under an hour on a weeknight.
  • The hot honey glaze adds a sweet heat that makes every bite exciting without overwhelming the creamy filling.
  • Leftovers reheat beautifully and taste even better the next day when the flavors meld together.
02 -
  • Don't cut the pocket too deep or the filling will leak out the back, and don't cut it too shallow or you won't fit enough ricotta inside.
  • Always use an instant-read thermometer to check doneness because overcooked chicken turns dry and tough, and undercooked chicken is unsafe.
  • Let the glaze cool slightly before brushing it on if you're using a silicone brush, since very hot honey can warp cheaper brushes.
03 -
  • Use kitchen shears instead of a knife to trim any uneven edges on the chicken breasts before stuffing for cleaner pockets.
  • If ricotta starts to seep out during baking, don't panic—it will still taste delicious, and the broiler will caramelize any overflow into crispy, cheesy bits.
  • Tent the chicken loosely with foil for the first 15 minutes of baking if your oven runs hot, then uncover to finish browning.
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