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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 AMAZING
I am so happy you liked it! Thank you Jesse! xTieghan
We made this last night and it is by far my favorite skillet chicken dish. My grocery store was happy to debone the breasts for me, and I was able to buy fresh Apple Cider (in Florida). It was the perfect meal to get you in the Fall Spirit! That sauce/broth! I was drinking it with a spoon it was so delicious. This dish will highly impress for a dinner party.
Wow amazing! I am really glad this recipe turned out so well for you, Angela! Thank you for trying it! xTieghan
OMG! This recipe was Amazing! I didn’t have Apple cider, so I substituted with chicken broth and a squeeze of lemon! So delicious! My 2 year old ate more than I did! Thank you for the recipe!!!
Thank you Anne! I am really glad this turned out so well for you! xTieghan
Was very good Only thing I would change is the amount of garlic Not sure if your using small ones But numbest were good size. And with both dishes 6 cloves I would cut the main dish to 2 and the cauliflower to 1.And I’m Italian so we do garlic but it definitely overpowered this dish. Otherwise it was delicious. Good thing we are wearing mask right now
Hi Marie! I am really glad this turned out well for you! I hope you enjoy it more with less garlic next time! xTieghan
This dish is divine and is even better the next day!
Love to hear that! Thank you!! xTieghan
Just made slightly different variation. I didn’t buy skin-on. Wrapped it in bacon. Delish.
Yum!! Thank you for trying this Robin! xTieghan
Made this tonight-delicious! Nice blend of flavors. Served with roasted brussels sprouts. Will definitely add to my rotation. Thank you.
Thank you so much Lindsay! xTieghan
I can’t find any chicken breasts with the skin on, is there any way to stuff the chicken breasts without the skin on?
Hey Olivia,
Sure you could just slice the chicken down the middle and stuff them that way. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So so good!
Love to hear that! Thank you Katie! xTieghan
Great recipe as always! I’m trying to stay keto so I didn’t use the Apple cider. I was wondering if there was a substitute for it, but honestly it turned out great! Xoxo
I am so glad this turned out so well for you, Samantha! Thank you! xTieghan
Hi. When you place the chicken, shallots, garlic and mushrooms in the oven, it should be uncovered, yes?? I’m using a Staub Oval Cocotte. However you’re a good commercial for the cast iron skillet!
Thanks! Hoping this turns out delicious even though I’m using a different pan
Hey Kris,
I do this recipe uncovered. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I do this with regular chicken breasts and stuff the center? I couldn’t find skin-on? Would you alter cooking time at all?
Hey Amy,
Yes that will work. Keep everything the same:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner last night. Our son and his girlfriend were visiting. It was absolutely delicious and also easy to prepare. Not a morsel was left! Thank you! I will certainly have this in my ‘handy dandy and delicious’ file!!!
Thank you Nikki! I am so happy this recipe turned out so well for you! xTieghan
This was so good! Tieghan you were right, but your recipes are always incredible. Here are a few tips. It is hard to find boneless skin on chicken breasts. I called the local grocery store and they deboned their breasts for me. I did not have apple cider so I used a good farm house hard cider. It worked well. I would double up the mushrooms next time. Oh and the Cauliflower was incredible! So easy and creamy.
Thank you so much Marissa! I am really happy this recipe turned out so well for you!! xTieghan
Made this for our family bubble last night. It was a huge hit! We didn’t have skin-on chicken beasts so just used boneless skinless breasts and cut a little pocket to stuff the cheese in. It was delightful and an easy dish to make for a group. Highly recommend it!
Thank you so much Katie! I am really glad this turned out so well for you! xTieghan