Hot Honey Ricotta Stuffed Chicken (Print Version)

Juicy chicken filled with creamy ricotta, glazed with sweet-spicy hot honey for bold flavor and melty goodness.

# 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 - 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 (optional)

→ Hot Honey Glaze

12 - ⅓ cup honey
13 - 1 to 2 teaspoons hot sauce (Sriracha or Frank's RedHot), to taste
14 - ½ teaspoon smoked paprika
15 - ¼ 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. 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, garlic, lemon zest, Parmesan, and red pepper flakes if using. Mix until smooth and well blended.
04 - Distribute ricotta mixture evenly among chicken breast pockets. Secure openings with toothpicks if necessary.
05 - Rub the exterior of each stuffed chicken breast with olive oil, salt, and pepper. Place in prepared baking dish.
06 - In a small saucepan over low heat, combine honey, hot sauce, smoked paprika, and cayenne pepper. Warm gently while stirring until fully blended, about 2 minutes.
07 - Brush half of the hot honey glaze over the tops of the chicken breasts.
08 - Bake for 25 to 30 minutes until chicken is cooked through and internal temperature reaches 165°F.
09 - Remove from oven and brush chicken with remaining hot honey glaze. Allow to rest for 5 minutes before serving.
10 - Remove toothpicks and transfer to serving plates. Serve immediately.

# Expert Advice:

01 -
  • The ricotta stays impossibly creamy inside while the chicken gets a gorgeous caramelized crust.
  • Sweet and spicy flavors hit at the same time, making every bite feel a little exciting.
  • It looks fancy enough for guests but comes together in under an hour on a weeknight.
  • You can dial the heat up or down depending on who's at the table.
02 -
  • Don't skip patting the chicken dry, moisture makes it nearly impossible to cut clean pockets and the skin won't brown properly.
  • Check the internal temperature with a meat thermometer in the thickest part, not near the filling, to get an accurate read.
  • If your honey glaze starts to darken too quickly in the pan, pull it off the heat immediately and add a tiny splash of water to cool it down.
03 -
  • Let the chicken come to room temperature for 15 minutes before baking so it cooks more evenly and stays juicier.
  • If you don't have a pastry brush, use the back of a spoon to spread the glaze, it works just as well.
  • Always taste your hot honey before brushing it on, everyone's heat tolerance is different and it's easier to adjust before it goes on the chicken.
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