Why Make This Recipe
Herbed Ricotta Stuffed Chicken in Cider Pan Sauce with Mashed Cauliflower is a wonderful dish full of flavor and comfort. The juicy chicken, stuffed with creamy ricotta and fresh herbs, pairs perfectly with the sweet and tangy cider pan sauce. The mashed cauliflower is a delicious and healthy side that complements the meal. This recipe is great for family dinners or special occasions, offering a delightful mix of taste and texture.
How to Make Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower
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
- 1 large head cauliflower, cut into florets
- 2 cloves garlic, smashed
- 2-3 ounces cream cheese, at room temperature
- 4 tablespoons salted butter
Directions
- Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.
- In a bowl, mix the ricotta, gouda, 1 tablespoon of thyme, 1 tablespoon of sage, nutmeg, and a pinch of salt and pepper.
- Loosen the skin of the chicken breasts gently with your fingers. Stuff about 2 tablespoons of the ricotta mixture under the skin of each breast.
- Rub the chicken skin with olive oil and season with 1 tablespoon of thyme, 1 tablespoon of sage, salt, and pepper.
- Place the chicken in the greased skillet. Arrange the shallots, garlic, and mushrooms around the chicken. Drizzle olive oil over the mushrooms and season with salt and pepper.
- Roast in the oven for 20 minutes, or until the chicken is cooked through.
- Remove the chicken and mushrooms from the oven and set aside on a plate. Place the skillet with the shallots and garlic back on medium heat.
- Add the butter and cook for 1-2 minutes, until it is nicely browned. Add the wine and cider, then bring to a boil over high heat. Boil for 5 minutes, reducing the liquid by half.
- Put the chicken and mushrooms back into the skillet and let them simmer for 1 minute. Remove from heat.
- Meanwhile, make the mashed cauliflower. In a large pot, bring water to a boil. Add the cauliflower florets and cook until tender, about 10 minutes. Drain well.
- In a food processor, blend the cauliflower, garlic, cream cheese, and butter. Season with salt and pepper to taste. Pulse until smooth and creamy, about 1 minute.
- To serve, scoop the mashed cauliflower onto plates. Add the chicken and mushrooms, then spoon over the pan sauce. Top with fresh thyme. Enjoy!
How to Serve Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower
Serve this dish warm for the best flavor. It’s perfect as a main course at dinner. Pair it with a green salad or your favorite roasted vegetables for a complete meal. Garnish with additional fresh herbs for a pop of color.
How to Store Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. Reheat in the oven or microwave before serving again. You can also freeze the cooked chicken and sauce for up to 3 months.
Tips to Make Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower
- Ensure the chicken is cooked to an internal temperature of 165 degrees F for safety.
- Feel free to substitute other herbs based on your preference or what you have available.
- For a creamier mashed cauliflower, add more cream cheese or butter as desired.
Variation
You can substitute the ricotta with cottage cheese for a lighter option. Adding spinach or sun-dried tomatoes to the stuffing can also enhance the flavor.
FAQs
Q: Can I use other types of cheese besides gouda?
A: Yes, you can swap gouda for mozzarella, cheddar, or any cheese that melts well.
Q: Is there a way to make this dish gluten-free?
A: Yes, this recipe is gluten-free as it doesn’t contain flour or bread products. Just ensure any added ingredients are gluten-free.
Q: Can I make the mashed cauliflower in advance?
A: Yes, you can make the mashed cauliflower ahead of time. Store it in the fridge and reheat it before serving.
Herbed Ricotta Stuffed Chicken in Cider Pan Sauce with Mashed Cauliflower
Ingredients
Method
- Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.
- In a bowl, mix the ricotta, gouda, 1 tablespoon of thyme, 1 tablespoon of sage, nutmeg, and a pinch of salt and pepper.
- Loosen the skin of the chicken breasts gently with your fingers. Stuff about 2 tablespoons of the ricotta mixture under the skin of each breast.
- Rub the chicken skin with olive oil and season with 1 tablespoon of thyme, 1 tablespoon of sage, salt, and pepper.
- Place the chicken in the greased skillet. Arrange the shallots, garlic, and mushrooms around the chicken. Drizzle olive oil over the mushrooms and season with salt and pepper.
- Roast in the oven for 20 minutes, or until the chicken is cooked through.
- Remove the chicken and mushrooms from the oven and set aside on a plate. Place the skillet with the shallots and garlic back on medium heat.
- Add the butter and cook for 1-2 minutes, until it is nicely browned. Add the wine and cider, then bring to a boil over high heat. Boil for 5 minutes, reducing the liquid by half.
- Put the chicken and mushrooms back into the skillet and let them simmer for 1 minute. Remove from heat.
- In a large pot, bring water to a boil. Add the cauliflower florets and cook until tender, about 10 minutes. Drain well.
- In a food processor, blend the cauliflower, garlic, cream cheese, and butter. Season with salt and pepper to taste. Pulse until smooth and creamy, about 1 minute.
- To serve, scoop the mashed cauliflower onto plates. Add the chicken and mushrooms, then spoon over the pan sauce. Top with fresh thyme.