Hot Honey Ricotta Stuffed Chicken (Print Version)

Juicy chicken breasts filled with creamy ricotta and glazed with sweet-spicy hot honey for bold flavors and a luscious center.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6.3-7 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper

→ Ricotta Filling

05 - ¾ cup ricotta cheese
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 1 clove garlic, minced
09 - ½ teaspoon lemon zest
10 - ¼ cup grated Parmesan cheese
11 - ¼ teaspoon crushed red pepper flakes

→ Hot Honey Glaze

12 - ⅓ cup honey
13 - 1-2 teaspoons hot sauce
14 - ½ teaspoon smoked paprika
15 - ¼ teaspoon cayenne pepper

# Directions:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with cooking spray.
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. Stir until smooth and well incorporated.
04 - Divide ricotta mixture evenly among the four chicken breasts, filling each pocket carefully. Secure the opening with toothpicks if needed to prevent filling from escaping during cooking.
05 - Rub the outside of each stuffed chicken breast with olive oil, then season generously with kosher salt and freshly ground black pepper.
06 - Arrange the seasoned, stuffed 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. Warm gently for about 2 minutes, stirring frequently, until fully blended.
08 - Using a pastry brush, apply half of the hot honey glaze evenly over the tops of the chicken breasts.
09 - Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer in the thickest part.
10 - Remove from oven and brush the remaining hot honey glaze over the chicken. Allow to rest for 5 minutes before serving. Remove toothpicks before plating.

# Expert Tips:

01 -
  • The ricotta filling stays impossibly creamy while the honey glaze turns sticky and caramelized, giving you two completely different textures in one bite.
  • You look like you've been cooking all day, but honestly, this takes barely longer than roasting plain chicken.
  • It's naturally gluten-free and adaptable enough that you can play with the filling without ruining anything.
02 -
  • The moment you think your ricotta pocket is full, you can actually fit a little more, but resist the urge because overstuffed chicken leads to leaking filling and frustration.
  • Don't brush the glaze on too early in cooking because the honey will burn before the chicken finishes, but don't wait until it's done either or the glaze stays raw and doesn't caramelize.
03 -
  • If your ricotta filling seems too soft to stay in the pocket, refrigerate it for 15 minutes before stuffing, which makes it much easier to work with.
  • The glaze will taste more complex if you let the smoked paprika bloom slightly in the honey before adding the hot sauce, so warm it first and stir well.
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