Hot Honey Ricotta Stuffed Chicken (Print Version)

Creamy ricotta-filled chicken with sweet-spicy 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

→ For Assembly

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

# How to Make It:

01 - Preheat 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 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 stuffed breasts on the prepared baking sheet. Bake for 25 to 28 minutes, or until chicken is cooked through and juices run clear with internal temperature reaching 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 for 5 minutes before serving. Remove toothpicks and drizzle with additional hot honey glaze if desired.

# Additional Tips::

01 -
  • It feels fancy but doesn't demand a culinary degree: the stuffing technique looks restaurant-polished but takes minutes once you get the rhythm down.
  • Hot honey adds a flavor twist that makes people pause mid-bite: that sweet-spicy moment is where the magic lives.
  • Gluten-free and naturally elegant: perfect for feeding a mixed table without making anyone feel like an afterthought.
02 -
  • Don't skip patting the chicken dry: moisture prevents browning, and a pale chicken looks unfinished even if it tastes great.
  • The broiler step changes everything: that final caramelization makes the glaze set and transforms the whole dish from homemade to restaurant-quality in those last few minutes.
03 -
  • Make the ricotta filling ahead and refrigerate it: this cuts your actual cooking time in half and lets the flavors meld while you handle other dinner tasks.
  • If your chicken breasts are really thick, gently pound them first: an even thickness means even cooking and no cold spots in the middle.
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