Hot Honey Ricotta Stuffed Chicken

Imagine cutting into a perfectly golden chicken breast to find a luscious river of herbed ricotta cheese flowing onto your plate. That's the magic of this Hot Honey Ricotta Stuffed Chicken – a dish that combines the comforting embrace of creamy cheese with the exciting kick of spicy-sweet honey glaze. This recipe transforms ordinary chicken breasts into an impressive meal that looks like you spent hours in the kitchen, when in reality it comes together in under an hour.

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This dish brings together Italian-inspired stuffed chicken with the trendy sweet-heat of hot honey. The combination creates a flavor experience that's familiar yet exciting. The ricotta mixture, enhanced with fresh herbs and Parmesan, provides a cool, creamy counterpoint to the spicy-sweet glaze that caramelizes beautifully under the broiler.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup honey
• 1–2 tablespoons hot sauce (such as sriracha or Franks Red Hot, to taste)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

Prepare the oven and filling

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with oil. In a bowl, combine ricotta, Parmesan, parsley, basil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until smooth.

Create pockets in chicken

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.

Stuff and prepare chicken

Spoon the ricotta mixture evenly into each pocket, dividing the filling among the 4 breasts. Secure the opening with toothpicks, if needed. Brush the outside of each chicken breast with olive oil and season lightly with salt and pepper.

Bake the chicken

Arrange the stuffed breasts on the prepared baking sheet. Bake for 25–28 minutes, or until the chicken is cooked through and juices run clear (internal temp: 165°F/74°C).

Make the hot honey glaze

Meanwhile, make the hot honey glaze: In a small saucepan, combine honey, hot sauce, and butter. Warm over low heat, stirring until melted and slightly thickened (about 2–3 minutes).

Glaze and finish

Remove chicken from the oven. Brush generously with the hot honey glaze. Return to oven and broil on high for 2–3 minutes, or until golden and caramelized. Rest chicken 5 minutes before serving. Remove toothpicks and drizzle with extra hot honey glaze if desired.

Zusatztipps für die Zubereitung

When creating the pocket for stuffing, insert the knife into the thickest part of the breast and cut carefully to avoid piercing through the chicken. For the most even cooking, try to purchase chicken breasts that are similar in size. If they vary greatly, you can gently pound the larger ones to create a more uniform thickness before stuffing.

Varianten und Anpassungen

This versatile recipe welcomes many adaptations. For a Mediterranean twist, add sun-dried tomatoes and olives to the ricotta filling. If you prefer a milder dish, reduce the hot sauce to just 1/2 tablespoon or substitute with a mild paprika. For a dairy-free version, substitute the ricotta with a dairy-free alternative and replace the Parmesan with nutritional yeast.

Serviervorschläge

Serve this succulent stuffed chicken with sides that complement its rich flavors. A simple arugula salad dressed with lemon vinaigrette provides a fresh, peppery contrast. Roasted asparagus or Brussels sprouts make excellent vegetable pairings. For a more substantial meal, add a side of garlic mashed potatoes or lemon herb rice to soak up the delicious hot honey glaze.

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This Hot Honey Ricotta Stuffed Chicken brings together the comfort of home cooking with restaurant-quality presentation. The contrast between the creamy, herbaceous filling and the sweet-spicy glaze creates a memorable dish that will have everyone at the table asking for seconds. Even better, it's surprisingly simple to make, proving that impressive meals don't have to be complicated. Whether for a special occasion or to elevate a weeknight dinner, this recipe is sure to become a favorite in your culinary repertoire.

Recipe FAQs

→ How do I cut the pocket for stuffing?

Use a sharp knife to cut a horizontal slit along the side of each chicken breast, creating a pocket without cutting all the way through. Keep the opening small to prevent filling from leaking during cooking.

→ Can I make this ahead of time?

You can stuff the chicken up to 24 hours in advance and store it covered in the refrigerator. Bring to room temperature for 20 minutes before baking, and prepare the glaze fresh just before serving.

→ What temperature should the chicken reach?

The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part to ensure doneness without overcooking.

→ Can I adjust the spice level?

Absolutely. Start with 1 tablespoon of hot sauce in the glaze and taste before adding more. For a milder version, reduce to 1 teaspoon, or increase to 2 tablespoons for extra heat.

→ What sides pair well with this dish?

Roasted vegetables like asparagus, broccoli, or Brussels sprouts complement the sweet-spicy flavors. A fresh green salad with vinaigrette or roasted potatoes also work beautifully.

→ Can I use different cheese in the filling?

Yes, goat cheese makes a tangier alternative to ricotta. You could also use cream cheese for a milder flavor, or blend mozzarella with the ricotta for extra meltiness.