Save to Pinterest My sister texted me a photo of this dish from a bistro in Nashville, and I couldn't stop thinking about it for weeks. The contrast of creamy ricotta tucked inside golden chicken, drizzled with that shiny, fiery-sweet glaze, looked too good to wait for another road trip. I grabbed chicken breasts on my next grocery run and started experimenting in my own kitchen. The first attempt was a little messy—ricotta oozing out everywhere—but the flavor was so good that my husband scraped the pan clean.
I made this for my book club last spring, and three people asked for the recipe before dessert even hit the table. One friend who swore she didn't like ricotta went back for seconds. There's something about the way the herbs brighten the cheese and the glaze caramelizes on top that feels both cozy and a little fancy. It became my go-to whenever I want to feel like I'm hosting a dinner party without the stress.
Ingredients
- Boneless, skinless chicken breasts: Look for breasts that are even in thickness so they cook uniformly, or gently pound them to an even height before cutting the pocket.
- Ricotta cheese: Whole milk ricotta gives the creamiest, richest filling, and draining it for 10 minutes in a fine mesh strainer prevents the stuffing from getting watery.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded kind, which often contains anti-caking agents.
- Fresh parsley and basil: Fresh herbs make a noticeable difference here, but if you only have dried basil, use about a third of the amount since dried herbs are more concentrated.
- Garlic: One clove adds a gentle savory note without overpowering the delicate ricotta, and mincing it finely ensures it distributes evenly.
- Honey: A mild, runny honey works best for the glaze, and warming it helps it coat the chicken smoothly.
- Hot sauce: Start with one tablespoon and taste as you go, since different brands vary wildly in heat level.
- Butter: Just a tablespoon gives the glaze body and a silky finish that clings to the chicken beautifully.
- Olive oil: Brushing the outside of the chicken keeps it moist and helps the skin crisp up under the broiler.
Instructions
- Get the Oven Ready:
- Preheat your oven to 400°F and line a baking sheet with parchment so cleanup is a breeze. If you skip the parchment, the honey glaze can stick and burn onto the pan.
- Mix the Filling:
- Stir together ricotta, Parmesan, parsley, basil, garlic, salt, and pepper until everything is evenly blended and creamy. Taste it now and adjust seasoning if needed.
- Prep the Chicken:
- Pat each breast completely dry with paper towels, then carefully cut a horizontal pocket along one side, keeping the opposite edge intact. A sharp knife and a steady hand make this step much easier.
- Stuff Each Breast:
- Spoon the ricotta mixture into each pocket, dividing it evenly among the four breasts. Don't overstuff or it will ooze out during baking.
- Seal and Season:
- Secure the opening with a toothpick or two if the pocket is wide, then brush the outside with olive oil and season with a pinch of salt and pepper. This helps the exterior brown beautifully.
- Bake Until Cooked Through:
- Arrange the stuffed breasts on your prepared sheet and bake for 25 to 28 minutes, until the internal temperature hits 165°F. The chicken should feel firm to the touch and juices should run clear.
- Make the Hot Honey Glaze:
- While the chicken bakes, combine honey, hot sauce, and butter in a small saucepan over low heat, stirring until smooth and slightly thickened. Keep it warm but don't let it boil.
- Glaze and Broil:
- Brush the cooked chicken generously with the hot honey glaze, then switch your oven to broil on high and return the pan for 2 to 3 minutes. Watch closely so the glaze caramelizes without burning.
- Rest and Serve:
- Let the chicken rest for 5 minutes so the juices redistribute, then remove toothpicks and drizzle with any remaining glaze before serving.
Save to Pinterest The first time I served this, my neighbor stopped by just as I pulled it from the oven, and the smell alone made her invite herself to stay for dinner. We sat on the porch with plates balanced on our laps, laughing as the glaze dripped down our fingers. That's when I realized this dish isn't just about the recipe—it's about the way it brings people together and makes an ordinary Thursday feel a little bit special.
Choosing the Right Hot Sauce
I've tested this with everything from mild Franks RedHot to fiery habanero sauce, and each one changes the personality of the dish. If you like a tangy kick without too much burn, stick with a cayenne-based hot sauce like Franks or Crystal. For deeper heat and a hint of smokiness, try a chipotle hot sauce. Start conservative and add more to taste, because you can always drizzle extra glaze at the table but you can't take it back once it's on the chicken.
Serving Suggestions
This chicken pairs beautifully with simple roasted vegetables like asparagus, broccoli, or Brussels sprouts tossed in olive oil and sea salt. I also love serving it over a bed of baby arugula dressed lightly with lemon juice and olive oil, since the peppery greens balance the sweetness of the glaze. For a heartier meal, try it alongside creamy mashed potatoes or a rustic grain like farro. A chilled Riesling or a light Pinot Noir complements the sweet-spicy flavors perfectly.
Make-Ahead and Storage Tips
You can stuff the chicken breasts up to 8 hours ahead and keep them covered in the fridge until you're ready to bake. The glaze also keeps well in an airtight container in the fridge for up to a week, and you can gently reheat it on the stove before using. Leftovers stay moist for up to three days in the fridge and reheat nicely in a 350°F oven for about 10 minutes.
- Slice leftover chicken and toss it with pasta, cherry tomatoes, and fresh basil for a quick next-day lunch.
- Freeze unbaked stuffed breasts wrapped tightly in plastic wrap and foil for up to two months, then thaw overnight in the fridge before baking.
- Double the glaze recipe and save half to drizzle over roasted carrots, grilled pork chops, or even pizza.
Save to Pinterest This recipe taught me that a little bit of sweetness and spice can turn something as simple as chicken and cheese into a meal that feels memorable. I hope it becomes one of those dishes you turn to when you want to impress without the stress.
Common Recipe Questions
- → How do I prevent the filling from leaking out?
Cut the pocket carefully without piercing through the opposite side. Use toothpicks to secure the opening, and avoid overstuffing. Brushing with olive oil helps create a seal while roasting.
- → Can I make this ahead of time?
Yes! Prepare and stuff the chicken up to 24 hours in advance. Store covered in the refrigerator. Let sit at room temperature for 20 minutes before baking, then proceed with the glaze as directed.
- → What can I substitute for ricotta?
Goat cheese offers a tangier alternative. Cream cheese works for extra creaminess. For a lighter version, part-skim ricotta or cottage cheese blended until smooth provides excellent results.
- → How spicy is the hot honey glaze?
The heat level is easily adjustable. Start with one tablespoon of hot sauce for mild warmth, or increase to two for noticeable kick. Sriracha brings garlic notes, while Frank's adds a classic vinegar tang.
- → What internal temperature should the chicken reach?
Chicken is safe when it reaches 165°F (74°C) at the thickest part. Use a meat thermometer for accuracy. The chicken will continue cooking slightly during the broiling step.
- → What sides pair well with this dish?
Roasted vegetables like asparagus, zucchini, or Brussels sprouts complement the sweet heat. A crisp green salad with vinaigrette balances the richness. Mashed potatoes or roasted potatoes soak up the extra glaze beautifully.