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 savory herbed ricotta and gouda mixture. Roasted alongside mushrooms and shallots, the chicken is complemented by a tangy apple cider and white wine pan sauce. Served with creamy mashed cauliflower infused with garlic and cream cheese, this well-rounded meal offers a delicious balance of textures and flavors perfect for a comforting yet sophisticated dinner.
Ingredients
Scale
Stuffed Chicken and Pan Sauce
- 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 total)
- 2 tablespoons extra virgin olive oil, plus more for greasing skillet
- 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
- Preheat and Prepare Ricotta Filling: Preheat your oven to 425°F (220°C) and grease an oven-safe skillet with olive oil. In a mixing bowl, combine the ricotta cheese, shredded gouda, 1 tablespoon of chopped fresh thyme, 1 tablespoon of chopped fresh sage, ground nutmeg, and a pinch each of kosher salt and freshly ground black pepper. Mix until well incorporated.
- Stuff the Chicken Breasts: Gently loosen the skin of each chicken breast using your fingertips, creating a pocket without detaching the skin completely. Stuff approximately 2 tablespoons of the herbed ricotta mixture underneath the skin of each chicken breast. Rub the outside of the chicken skin with olive oil, then season with the remaining 1 tablespoon thyme, 1 tablespoon sage, salt, and pepper evenly.
- Arrange and Roast Chicken: Transfer the stuffed chicken breasts to the prepared skillet. Surround the chicken with halved shallots, smashed garlic cloves, and cremini mushrooms. Drizzle olive oil over the vegetables and season them with salt and pepper. Place the skillet in the preheated oven and roast for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove Chicken and Prepare Pan Sauce: Carefully remove the skillet from the oven. Transfer the chicken breasts and mushrooms to a separate plate, leaving the shallots and garlic in the skillet. Place the skillet over medium heat, add the salted butter, and cook for 1-2 minutes until the butter is browned and fragrant.
- Deglaze and Reduce Sauce: Pour in the dry white wine and apple cider. Increase the heat to high and bring the mixture to a boil. Let it boil uncovered for about 5 minutes, allowing the sauce to reduce by half, intensifying its flavor.
- Simmer Chicken in Sauce: Slide the chicken breasts and mushrooms back into the skillet with the reduced sauce. Simmer gently for 1 minute to marry the flavors, then remove the skillet from heat.
- Cook Cauliflower: While the sauce is reducing, bring a large pot of salted water to a boil. Add the cauliflower florets and smashed garlic cloves to the boiling water and cook until the cauliflower is tender, approximately 10 minutes. Drain thoroughly to remove excess moisture.
- Make Mashed Cauliflower: Transfer the drained cauliflower and garlic to a food processor. Add the cream cheese and salted butter. Blend until the mixture is smooth and creamy, about 1 minute. Season to taste with salt and pepper.
- Plate and Serve: Spoon generous portions of the mashed cauliflower onto serving plates. Arrange the stuffed chicken breasts and mushrooms on top. Spoon the warm cider pan sauce over the chicken and vegetables. Garnish with additional fresh thyme before serving. Enjoy this elegant dish while warm.
Notes
- You can substitute gouda with mozzarella or fontina cheese if unavailable.
- Adjust herbs to your preference or use dried herbs if fresh is not available, using about a third of the fresh quantity.
- Make sure not to overfill the chicken breasts to avoid tearing the skin.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- The mashed cauliflower can be made ahead and reheated gently if needed.
- For a richer sauce, finish with a small knob of butter off the heat before serving.
Keywords: herbed ricotta stuffed chicken, cider pan sauce, mashed cauliflower, roasted chicken breast, savory chicken recipes, low carb side, homemade pan sauce