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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!
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.
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.
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.
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.
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.
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.
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
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.
Ingredients
- 1/2 cup whole milk ricotta cheese
- 1/4 cup shredded gouda cheese
- 2 tablespoons chopped fresh thyme, plus more for serving
- 2 tablespoons chopped fresh sage
- 1/4 teaspoon ground nutmeg
- kosher salt and pepper
- 4-6 skin-on, chicken breasts (about 2 pounds)
- 2 tablespoons extra virgin olive oil
- 3 small shallots, halved
- 4 garlic cloves, smashed
- 1 cup cremini mushrooms, halved, if large
- 2 tablespoons salted butter
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup apple cider
Mashed Cauliflower
- 1 large head cauliflower, cut into florets
- 2 cloves garlic, smashed
- 2-3 ounces cream cheese, at room temperature
- 4 tablespoons salted butter
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!
This post was originally published on September 21, 2020
This was just perfection on a plate !!! Almost made me happy that summer is over (well almost !!)
Thanks so much
Thank you so much Judi! xTieghan
I already have everything, but I don’t know what to do. Most of ingredients are ready in the kitchen ? Thank you so much for this recipe!
Thank you! I hope you love this one! xTieghan
Quite delicious! The herbed ricotta is delicious. The mashed cauliflower was the perfect side dish.
Yes!! So glad this turned out so well for you, Judith! xTieghan
This was so good! My husband loved it. I had to bake it a little longer and used oregano instead of sage.
Love to hear that! Thank you so much Amal! xTieghan
hey there! any ideas for substituting the mushrooms? this is on my meal plan for next week 🙂
Hey Stephanie,
I think carrots would be great! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
I made this tonight with skinless/boneless thighs. I just butterflied a bit and put the ricotta filling in and folded in half. Worked great. Everything was delicious. My family loved and it was easy to make.
Thank you for sharing this great recipe.
I am really glad this turned out so well for you, Cindia! Thank you! xTieghan
Tieghan!!! I don’t even eat meat and haven’t for years but I wanted to comment to tell you just how delicious this recipe looks. Like…. might-have-to-cheat delicious. As always, your recipes are absolutely wonderful and fill my house with joy and the most wonderful scents and flavors. I have your sage pull apart rolls in the oven right now. WOW! Anyway, keep up the good work!
haha aw you are too sweet! I am so happy you like this! Also, I hope the rolls turn out amazing for you!! Thank you so much Erin! xTieghan
You have the best recepies. This chicken dinner looks amazing.
Thank you so much Rina! I am so happy to hear that!! xTieghan
So good! Followed a previous comment’s directions for the chicken thighs (bone in) and baked for 40 minutes. Turned out perfectly! Definitely will be making again.
Amazing! Thank you for trying this Maggie!! xTieghan
over the top in the best way, this is a really thoughtful, creative recipe, for instance, ricotta and gouda and even mashed cauliflower with cream cheese, and then all of the other flavors, wonderful, thank you!
That is so amazing to hear! Thank you Sabrina! xTieghan
If you use bone in chicken how much longer is the cooking time?
Hey Candy,
I would add about 10 minutes to your cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was fantastic!! My favourite recipe from you lately. I appreciate how a lot of your recipes lately are using similar ingredients like apple cider, so that it doesn’t go to waste in my fridge. The cauliflower was soo good! Putting it in the foot processor/blender is definitely a good touch so it gets super creamy. The ricotta mixture is delicious.
Thank you so much Sarah!! I am so happy this recipe turned out so well for you! xTieghan
do you think this would be good with salmon as a sub instead of chicken?
Hey,
Sure I think salmon would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is a delicious recipe! The combination of flavours as well as the cauliflower purée was excellent!
Thank you so much Judy!! I am so happy this recipe turned out so well for you! xTieghan
Are all these recipes in your cookbook?
Hi Cindy! All of the recipes on my blog are separate from the recipes in my cookbooks! I saved my favorites for the books ? Please let me know if there is anything else I can help with! xTieghan