Hot Honey Ricotta Stuffed (Printable)

Tender chicken breasts filled with creamy ricotta and herbs, finished with a 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 (sriracha or Franks Red Hot)
11 - 1 tablespoon unsalted butter

→ Assembly

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

# Directions:

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 and well blended.
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 all 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 (internal temperature 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.

# Expert Tips:

01 -
  • The ricotta filling stays impossibly creamy while the chicken stays juicy, which honestly shouldn't work as well as it does.
  • Hot honey glaze hits that sweet-spicy-savory trifecta that makes people ask for seconds without even thinking.
  • Looks restaurant-quality but takes less time than ordering takeout and waiting around.
02 -
  • Don't skip the resting period—those 5 minutes let the juices redistribute so every bite stays moist instead of drying out.
  • The broiler step is non-negotiable if you want that caramelized, golden finish that looks professionally made.
  • Hot sauce brands vary wildly in heat, so start with one tablespoon and taste before adding more—you can always add spice but you can't take it out.
03 -
  • Room-temperature ricotta spreads into those pockets effortlessly, while cold ricotta will resist and potentially tear the chicken.
  • If your hot honey seems too thin after cooking, let it simmer a minute or two longer—it'll thicken as it cools slightly.
  • Pound your chicken breasts to even thickness if they're wildly different sizes; it ensures they all finish cooking at the same time and prevents dry spots.
Return