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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:Â
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 looks wonderful. I’m trying it tonight. I’ve also got some fresh spinach to use up. Would you recommend adding it to the pan toward the end?
Hey Janne,
Yes that would be a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
While you might not think this dish looks great for a photo, it is your photo that brought me here. Happy to have discovered you and this delicious recipe…I’ve pinned.
Thank you Karen! I hope you love this recipe if you get a chance to try it! xTieghan
Yum!!
Would we be able to use frozen cauliflower?
Or do you have tricks with working with cauliflower?
Always find it to be difficult!
Hey Annie,
You can use frozen cauliflower, you will just want to thaw and drain first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The flavors in this are amazing! Easy to make, chicken may just take longer in the oven pending on the size but the crispy flavorful skin is worth it!!
Thank you so much Brooke!! xTieghan
This looks awesome! I am making this for my Fall Harvest Dinner party I am having! I am not a huge fan of sage. Can you suggest another herb or should I just leave it out?
Hey Laura,
You can omit the sage or use another herb you do enjoy like rosemary or thyme. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan!
Read through all the comments first, but didn’t see it answered specifically.
I did notice that a LOT of people had the same question that I have which is :
*Where exactly did you find Boneless but skin-ON chicken breasts? Did you order specifically from a grocery store? An online source? Or ask them to debone for you? Or did you debone them yourself?
I know you have SO many comments to answer, but the specific guidance would be so helpful!!
We are so lucky to have so many butchered options in our groceries, however that certainly does leave most of us without the deboning/butchering knowledge.
Thank you in advance for your help and attention!
🙂
Hey Melissa,
I was able to find some at my local Whole Foods. If you aren’t able to find any at your local grocery store, I would just ask the butcher, they are super helpful and willing to debone the chicken for you if needed. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow, this was so so good. My husband is the hardest critic and he kept making “MmmMm” sounds while devouring it. Thank you for this fantastic recipe!! Love all of your creations. <3
Thank you so much Thuy! I am really glad this recipe turned out so amazing for you! xTieghan
Any tips for if you are using skinless chicken breast? How can I still use the ricotta mixture?
Hey,
I would just slice the chicken and stuff the chicken breast. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Flavor is great but I would highly recommend searing the chicken skin side down in a pan first and then flip and finish in the oven. I cooked this recipe for a party of 13 and had to batch cook the chicken, transfer them to a roasting tray, and made the pan sauce with the pan used to sear the chicken. Other than that, it’s a fantastic recipe and pairs very nicely with the sage brown butter mashed potatoes!
Amazing! Thank you so much for trying this one, Liam! xTieghan
Absolutely delicious!! I have used many of your recipes and they have all been excellent. My daughter found your blog and it has become one of my favorite sites for recipes. Thank-you for all of your hard work!!
Love to hear that! Thank you so much Becky! xTieghan
Any thoughts on subbing the cream cheese in the cauli mash for ricotta? Just wanting to reduce items to buy 🙂
Hey Sarah,
Sure ricotta would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! Do you have any suggestions to make this with boneless skinless chicken breast? I can’t wait to make this this week!
Thanks!
Hey Haley,
I would just slice the chicken breast and stuff that:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t drink alcohol , is there anything I can substitute for the white wine ?
Thanks,
Nat
Hey Nat,
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
Hi! I love all of your recipes and can’t wait to try this one this weekend!
I have a question- in your pic the skin looks so crispy but I don’t think I read that you should put it in the pan skin down… how did you get yours so crispy??
Hey Meg,
The oven crisped my skin:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made a lot of your amazing recipes, have both of your cookbooks, IG follower…so am obviously a big fan…but this recipe is an all time favorite. I made it exactly according to the recipe, and with the mashed cauliflower (I would advise not to sub out with mashed potatoes should anyone be thinking they might.) My family raved. Thank you for once again making me look so good!
I am so happy you have been loving this one, Denise! Thank you so much! xTieghan