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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!
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Thanks Jessica!
Excellent! My husband compared it to the local bistro’s offerings. I used boneless, skinless chicken thighs and cut a pocket in them for the ricotta mix. Also subbed chic broth for the apple cider. Served over mashed potatoes with a side of sautéed spinach. So good!
Hey Elizabeth,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
My family LOVED this meal. As others have noted, finding boneless, skin-on chicken breasts at your run of the mill grocery store isn’t easy. I bought split chicken breasts and through the magic of YouTube learned to debone them myself. Y’all, it was so easy I may never spend the extra on the skinless, boneless kind again. I used chicken broth instead of apple cider. I made mashed potatoes instead of cauliflower (I can’t get my husband on board with the cauliflower yet). I used my cast iron skillet. It was perfect. Pretty sure the pan was licked clean.
Hey Courtney,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Hi! Do you think this could be adapted to skinless boneless breasts? Not a huge skin fan…thanks! It sounds amazing!
Hey Lynda,
Yes, that would work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh, SO good!!! I was in a hurry the first time I made this recipe and my eyes saw Apple Cider Vinegar, not just Apple Cider…..well…. it was a wonderful mistake. The vinegar worked well. I’ve made this recipe a few more times, with vinegar and I’m happy I messed up the first time. I discovered your IG page during the spring lockdown and my family has tried, and loved, SO MANY of your recipes. Thank you, we have really enjoyed all of the new flavors and tasty meals (and treats) you have inspired.
Hey Sarah,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
Made this tonight for my mom, and we loved it! The chicken took a little longer than the recipe called for, but it must have been a thicker chicken breast than you used. Everything tasted DELICIOUS!
Hey Amy,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
Omg!! This was beyond terrific! For one, I never had mashed cauliflower but I would definitely make going forward and I really couldn’t tell it wasn’t actually potatoes. I had to make a few substitutions based on what I had available…I used skinless chicken breasts and just cut a pocket, half of a small onion instead of shallots, dried thyme, baby bella mushrooms, chicken broth instead of wine and left out the nutmeg. I also used an immersion blender for the cauliflower. This would certainly be great when entertaining as it makes a beautiful presentation! Thanks so much for posting and can’t wait to try more of your recipes!
Hey Jen,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Da Bomb!
Really great and rave reviews. One of my kids didn’t know he was eating cauliflower lol, Ate everything. The store was out of skin on chicken breasts (I usually get the bone in variety ) so used bone in skin on chicken thighs. Turned out great just adjust timing to cook longer. Served with crusty sliced artisan bread.
Awesome recipe.
Thank you.
Thank you so much Karen! I am really glad this turned out well for you! xTieghan
This recipe is AMAZING! I can never find skin-on chicken breasts at my grocery store, so I just bought thin-sliced boneless and spread the cheese on top. The pan sauce and the cauliflower mash were incredible and made me feel really cheffy. Thanks for a great recipe. I will be making this on repeat.
Thank you so much Lindsay! I am really glad this recipe turned out so amazing for you! xTieghan
I made this last night. Super flavorful and yummy! I added salt and pepper to the wine/apple cider mixture as well as more mushrooms(I always want a ton!). Everything was perfect. Would absolutely make again, and soon!
I am so happy you loved this one, Jessica! Thank you for trying it! xTieghan
So good and super easy. This was a lot easier than I thought it was going to be and has such good flavor. Since it was just my fiancé and I at our house this year for Thanksgiving I made this meal in lieu of a traditional Thanksgiving meal and it was just so good. Definitely adding it into frequent rotation.
I am really glad this recipe turned out so well for you, Samantha! Thank you! xTieghan
Run don’t walk and make this. It is delicious.
I am so happy you enjoyed this, Christine! Thank you! xTieghan
Omg this is my new favourite recipe by you! I didn’t have any cauliflower in the house so I paired it with asparagus and I’m so happy that it I did; it paired so well together and left room for an extra piece of chicken BECAUSE IT WAS SO GOOD!! 10/10 this recipe is a must-make. Yummmmmm.
I am so happy this turned out so amazing for you! Thank you Lindsay! xTieghan
Hubby loved it.
Thank you Victoria! xTieghan
I have to work tomorrow but want to make this for guests tomorrow night. Do you think I could stuff the chicken the night before?
Hey JoAnn,
Yes that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan