Hot Honey Ricotta Stuffed Chicken (Print version)

Creamy ricotta-filled chicken glazed with sweet-spicy honey for an impressive main dish.

# What You Need:

→ 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 - 1/2 teaspoon freshly ground black pepper

→ Ricotta Filling

05 - 3/4 cup ricotta cheese
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 1 clove garlic, minced
09 - 1/2 teaspoon lemon zest
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Hot Honey Glaze

12 - 1/3 cup honey
13 - 1 to 2 teaspoons hot sauce such as Sriracha or Frank's Red Hot, to taste
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional, for extra heat)

# How to Make:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with oil.
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 to the other side.
03 - In a mixing bowl, combine ricotta cheese, parsley, basil, minced garlic, lemon zest, Parmesan cheese, and red pepper flakes if using. Mix until smooth and well combined.
04 - Divide ricotta mixture equally among the four chicken breasts, carefully filling each pocket. Secure the openings with toothpicks if needed to prevent filling from escaping during cooking.
05 - Rub the outside of each chicken breast with olive oil, kosher salt, and freshly ground black pepper, ensuring even coverage on all sides.
06 - Place the stuffed chicken breasts in a single layer in the prepared baking dish.
07 - In a small saucepan over low heat, combine honey, hot sauce, smoked paprika, and cayenne pepper if using. Warm gently while stirring constantly until fully blended, about 2 minutes. Do not allow to boil.
08 - Using a pastry brush, brush half of the hot honey glaze over the tops of the chicken breasts.
09 - Bake for 25 to 30 minutes, or until the chicken is cooked through and internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
10 - Remove from oven and brush with remaining hot honey glaze. Allow chicken to rest for 5 minutes before serving. Remove toothpicks before eating.

# Expert tips:

01 -
  • The surprise factor: Cutting into that golden chicken and finding a warm, herby ricotta center never gets old, especially when someone gasps at the table.
  • It's faster than it looks: Twenty minutes of prep and thirty in the oven means you're eating within an hour, no complicated timing required.
  • The heat-and-sweet thing actually works: That honey glaze with hot sauce is addictive in a way that makes you want to lick your plate, which I'm not admitting to doing regularly.
02 -
  • Butterfly that pocket carefully: I learned this the hard way after accidentally slicing all the way through a chicken breast and watching the ricotta escape into the baking dish; go slowly and let the knife do the work rather than forcing it.
  • Dry chicken is everything: Wet chicken won't brown properly and the glaze slides right off instead of sticking, so take 30 seconds to really pat those breasts dry with paper towels before seasoning.
  • Taste your glaze before applying: Every brand of hot sauce is different, so mix a tiny bit of your glaze on a spoon and taste it cold before brushing it all over the chicken to make sure the heat level is right for your preference.
03 -
  • Make the filling a few hours ahead: Preparing the ricotta mixture in the morning and storing it in the fridge gives the flavors time to meld, and you'll spend less time cooking when you get home.
  • Warm your glaze and apply it twice: Applying the glaze in two coats—halfway through cooking and right before serving—creates a thicker, more flavorful exterior than dumping it all on at once.
  • Let it rest before cutting: Those five minutes after coming out of the oven are crucial; skipping the rest means juices escape onto the plate instead of staying inside the chicken where they belong.
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