Description
This Herbed Ricotta Stuffed Chicken in Cider Pan Sauce with Mashed Cauliflower is a flavorful and elegant dish featuring tender chicken breasts stuffed with a creamy blend of ricotta, gouda, and fresh herbs. Roasted to perfection and served with a savory apple cider and white wine pan sauce alongside smooth, garlicky mashed cauliflower, this recipe offers a delightful combination of comfort and sophistication, perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Stuffing
- 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, to taste
- 4–6 skin-on chicken breasts (about 2 pounds)
- 2 tablespoons extra virgin olive oil, plus more for greasing skillet and drizzling
- 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
- Salt and pepper, to taste
Instructions
- Preheat and prepare skillet: Preheat your oven to 425°F. Grease an oven-safe skillet with olive oil to prevent sticking and help with even cooking.
- Make the ricotta stuffing: In a bowl, combine the ricotta cheese, shredded gouda, 1 tablespoon chopped thyme, 1 tablespoon chopped sage, ground nutmeg, and a pinch of kosher salt and freshly ground black pepper. Stir until the mixture is well blended.
- Stuff the chicken: Gently loosen the skin of each chicken breast using your fingertips to create a pocket. Carefully spoon about 2 tablespoons of the ricotta mixture under the skin of each chicken breast, distributing evenly. Rub the chicken skin with olive oil and season generously with the remaining 1 tablespoon thyme, 1 tablespoon sage, kosher salt, and pepper.
- Arrange chicken and vegetables: Place the stuffed chicken breasts skin-side up in the prepared skillet. Scatter the halved shallots, smashed garlic cloves, and cremini mushrooms around the chicken. Drizzle the vegetables with a little olive oil and season with salt and pepper.
- Roast the chicken: Transfer the skillet to the preheated oven and roast for approximately 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. The skin should be golden and the vegetables tender.
- Remove chicken and prepare pan sauce: Carefully remove the skillet from the oven. Transfer the chicken breasts and mushrooms to a plate and set aside, leaving the shallots and garlic in the skillet.
- Brown the butter and reduce sauce: Place the skillet with shallots and garlic over medium heat on the stovetop. Add the salted butter and cook for 1-2 minutes until the butter is browned and fragrant. Pour in the white wine and apple cider, bringing the mixture to a boil over high heat. Boil for about 5 minutes until the liquid reduces by half and is slightly thickened.
- Simmer chicken in pan sauce: Return the chicken breasts and mushrooms to the skillet with the reduced sauce. Let them simmer together for 1 minute to meld flavors. Remove from heat.
- Cook cauliflower: Meanwhile, bring a large pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 10 minutes. Drain well to remove excess moisture.
- Make mashed cauliflower: Transfer the cooked cauliflower to a food processor. Add the smashed garlic, cream cheese, salted butter, and season with salt and pepper. Pulse until smooth and creamy, about 1 minute.
- Plate and serve: Spoon a generous portion of mashed cauliflower onto each plate. Top with a stuffed chicken breast and arrange mushrooms and shallots around it. Spoon the cider pan sauce over the chicken and vegetables. Garnish with fresh thyme leaves. Serve immediately and enjoy!
Notes
- You can substitute gouda with mozzarella or fontina for a different flavor profile.
- If fresh herbs are unavailable, use 1 teaspoon dried thyme and 1 teaspoon dried sage instead.
- To ensure even cooking, use a meat thermometer and check chicken internal temperature reaches 165°F.
- For a dairy-free version, omit cheeses and use a plant-based alternative.
- The mashed cauliflower can be made ahead and reheated gently before serving.
- Use dry white wine that you enjoy drinking, as it impacts the sauce flavor significantly.
Keywords: herbed ricotta stuffed chicken, chicken breast recipe, cider pan sauce, mashed cauliflower, roasted chicken, dinner recipe, creamy chicken, comfort food