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Keeping things cozy yet healthy with this oven roasted Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce. All served with the creamiest mashed cauliflower. Herb ricotta cheese stuffed chicken, roasted alongside sweet shallots, garlic, and in-season mushrooms. The chicken is finished in a simple white wine and apple cider pan sauce. It’s simple-ish but still mouthwatering. Especially when served over creamy mashed cauliflower hinted with garlic. It’s the autumn dinner everyone will love!

overhead photo of Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce

It’s not even October yet and I’m already breaking out some of the coziest fall recipes. I’d say sorry, but then I feel like we’re all ready for some slow-roasted chicken dinners that scream fall. We are, aren’t we?

At least that’s my hope, because, as I’ve now said, I’m in full-on fall mode. I apologize for talking about my love of fall so much…I’m sure it’s getting old. So I’ll spare you that today and instead jump right into talking about this simple, but oh so delicious chicken dinner, complete with a side of creamy butter mashed cauliflower.

The photos don’t really do this meal justice, but you guys, this chicken is so good.

prep photo of Herbed Ricotta Stuffed Chicken and mushrooms in pan before roasting

I’ve wanted to make a ricotta-stuffed chicken for a while now. But for some reason, I could never put my finger on exactly how I wanted to make it. There are obviously many ways you can roast chicken, but I wanted to do something that felt new and special.

I had a lot of ideas, but in the end, I actually kept things a little more classic…but with a twist, of course.

prep photo of White Wine Pan Sauce being made

Start with the chicken.

It all starts with an oven-safe skillet or roasting pan. I highly recommend my go-to Staub 12-inch cast-iron skillet. It’s the perfect pan for this recipe…and it’s extra pretty too.

Just be sure to use a pan that can go from the oven to the stove. You’ll roast the chicken in the oven, but then finish the pan sauce on the stove. This is why cast iron is ideal. But again, any roasting pan or stainless steel pan will also work.

For this dish, I used skin-on, boneless chicken breasts. You need skin-on chicken for this recipe, as you will stuff all that ricotta cheese under the chicken skin.

The cheese is mixed with fresh thyme, sage, and a pinch of nutmeg. It too is then stuffed underneath the chicken skin. It’s savory, cheesy, and very herby. As the chicken roasts, the cheese warms and the skin turns golden and crisp. Since ricotta doesn’t melt very much, it stays pretty secured under the chicken’s skin.

I like to roast the chicken alongside shallots, garlic, thyme, and cremini mushrooms.

overhead prep photo of creamy cauliflower mash

While the chicken is cooking, make the mashed cauliflower.

This is SO EASY. Simply, boil some cauliflower florets, drain, and mash with a little cream cheese (mostly for extra creaminess), butter, and salt. I know it seems so simple, but don’t knock the mashed cauliflower until you try it. It’s so creamy and really does taste similar to mashed potatoes, just a smidge lighter.

It’s the perfect healthy side dish to serve with this.

overhead close up photo of Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce

Next, that pan sauce…it’s key.

Once the chicken has roasted and is cooked through, remove everything from the oven. Then transfer the chicken and mushrooms to a plate. It’s time to make that pan sauce.

Browned butter. White wine. Fresh apple cider.

I mean, SO GOOD. Dramatic, yes, but you really do need this pan sauce.

The sauce cooks down with the roasted garlic and shallots and turns into a flavorful, butter, herb-infused sauce with hints of wine and sweet autumn cider. It’s perfect when drizzled over the ricotta-stuffed chicken and roasted mushrooms.

overhead photo of Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce on a plate with mashed cauliflower

Serve the chicken and mushrooms over plates of mashed cauliflower, then spoon the sauce overtop.

Add crusty bread and a simple autumn salad. Best any night of the week dinner that would be just as perfect for a fancy dinner party with friends.

Also, if you’re looking for other sides to serve with this chicken, creamy mashed potatoes would be equally delicious. Especially once things get really cold come November.

overhead photo of Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce

Looking for other easy autumn chicken recipes? Here are a few ideas: 

One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

30 Minute Coq au Vin Chicken Meatballs with Browned Butter Mashed Potatoes

Homemade Chicken Noodle Casserole

Lastly, if you make this, Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce with Mashed Cauliflower be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 715 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Mashed Cauliflower

Instructions

  • 1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.
    2.  In a bowl, combine the ricotta, gouda, 1 tablespoon thyme, 1 tablespoon sage, nutmeg, and a pinch each of salt and pepper.
    3. Loosen the skin of the chicken breast with your fingertips. Stuff about 2 tablespoons of ricotta underneath the skin of each breast. Rub the chicken skin with olive oil, season with 1 tablespoon thyme, 1 tablespoon sage, salt, and pepper. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and mushrooms around the chicken. Drizzle olive oil over the mushrooms, season with salt and pepper. Transfer to the oven and roast for 20 minutes, until the chicken is cooked.
    4. Remove from the oven and place the chicken and mushrooms on a plate.
    5. Place the skillet with the shallots and garlic over medium heat. Add the butter. Cook 1-2 minutes, until the butter is browned. Add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and mushrooms back into the skillet, simmer 1 minute. Remove from the heat.
    6. Meanwhile, make the mashed cauliflower. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.
    6. In a food processor, combine the cauliflower, garlic, cream cheese, and butter, season to taste with salt and pepper. Pulse until smooth and creamy, about 1 minute.
    7. To serve, spoon the mashed cauliflower onto plates. Add the chicken and mushrooms. Then spoon over the pan sauce. Top with fresh thyme. Enjoy!
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overhead horizontal photo of Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce

This post was originally published on September 21, 2020
4.19 from 417 votes (360 ratings without comment)

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Comments

    1. Hey Kim,
      I used boneless, but bone in will work as well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Jennifer,
      You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Claire,
      You can use another cheese that you enjoy! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  5. 5 stars
    This was so delightful! Made this tonight after a long day at work. It was so rich and rewarding! Thanks for another yummy recipe, Tieghan! ❤️

    Reply

  7. 5 stars
    This was AMAZING! Exactly what I was looking to make on this chilly New England fall day. I made a few tweaks based on what I had on hand and hope it’s helpful to others – I used bone-in, skin-on thighs and cooked about 40 minutes. I noticed the skin didn’t get too brown so I threw under the boiler about 3-4 minutes before making the pan sauce – perfect! I also substituted chicken broth for apple cider and it was delicious.

    Reply

  8. Looks amazing as always! Can’t wait to try it! Can we expect more pear recipes from you? I love to cook with pears in early autumn days!!

    Reply

  11. Are you using bone-in, skin-on chicken breast? I can’t find boneless chicken breasts with the skin still on. Can’t wait to make this! Thanks!

    Reply

    1. Hey Kati,
      I used skin on, boneless chicken breast, but you can use bone in as well:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  12. 5 stars
    Looks fabulous…. I am assuming that cider in the recipe is the alcoholic cider (UK) such as Aspall and does not mean apple cider vinegar? Many thanks.

    Reply

    1. Hi Nina! It is just apple cider, not vinegar and not alcoholic! Please let me know if there is anything I can do to help! xTieghan

      Reply

    1. Hey Maureen,
      Yes, a hand mixer will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  15. Hello! This looks amazing as always? Can we get recipes with Pattypan squash also known as Patisson from you in the near future? Please please please!

    Reply