Why Make This Recipe
Herbed Ricotta Stuffed Chicken in White Wine Pan Sauce with Mashed Cauliflower is a dish that brings comfort and elegance to your dinner table. The combination of savory herbs, creamy ricotta, and a luscious white wine sauce creates a flavorful experience. It’s perfect for a weeknight family dinner or a special occasion. Plus, it pairs well with the creamy mashed cauliflower, making it a complete meal that’s both hearty and satisfying.
How to Make Herbed Ricotta Stuffed Chicken in White Wine 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 breast with your fingertips. Stuff about 2 tablespoons of the ricotta mixture underneath the skin of each breast.
- Rub the chicken skin with olive oil and season with 1 tablespoon thyme, 1 tablespoon sage, salt, and pepper.
- Place the chicken in the prepared skillet. Arrange the shallots, garlic, and mushrooms around the chicken. Drizzle olive oil over the mushrooms and season with salt and pepper.
- Roast for 20 minutes, until the chicken is cooked through.
- Remove from the oven and plate the chicken and mushrooms.
- In the same skillet with shallots and garlic, add butter and cook over medium heat for 1-2 minutes until browned.
- Add the wine and cider to the skillet, boiling for 5 minutes until reduced by half.
- Place the chicken and mushrooms back into the skillet and simmer for 1 minute before removing from heat.
- For the mashed cauliflower, boil a large pot of water and add the cauliflower florets. Cook until tender (about 10 minutes). Drain well.
- In a food processor, combine cauliflower, garlic, cream cheese, and butter. Season to taste with salt and pepper, pulsing until smooth and creamy (about 1 minute).
- To serve, spoon the mashed cauliflower onto plates, add chicken and mushrooms, and top with the pan sauce and fresh thyme. Enjoy!
How to Serve Herbed Ricotta Stuffed Chicken in White Wine Pan Sauce with Mashed Cauliflower
This dish is best served hot. Plate the creamy mashed cauliflower first, then add the stuffed chicken and mushrooms on top. Drizzle the delicious white wine pan sauce over everything and garnish with fresh thyme for a lovely presentation.
How to Store Herbed Ricotta Stuffed Chicken in White Wine Pan Sauce with Mashed Cauliflower
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat in the oven or microwave until warmed through before serving.
Tips to Make Herbed Ricotta Stuffed Chicken in White Wine Pan Sauce with Mashed Cauliflower
- Make sure to loosen the skin of the chicken carefully to prevent tearing.
- Feel free to adjust the herbs according to your preference; rosemary or parsley work well too.
- If you do not have cremini mushrooms, you can use regular button mushrooms instead.
Variation
For a lighter version, you can substitute the cream cheese in the mashed cauliflower with unsweetened Greek yogurt. This will still provide creaminess without as many calories.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great for this recipe and will add a bit more moisture.
Is there a non-alcoholic option for the white wine?
You can replace the white wine with chicken broth for a non-alcoholic version.
How can I make this dish ahead of time?
You can prepare the chicken and stuffing a day in advance and keep it refrigerated. Just cook it fresh on the day you plan to serve it.
Herbed Ricotta Stuffed Chicken
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 breast with your fingertips. Stuff about 2 tablespoons of the ricotta mixture underneath the skin of each breast.
- Rub the chicken skin with olive oil and season with 1 tablespoon thyme, 1 tablespoon sage, salt, and pepper.
- Place the chicken in the prepared skillet. Arrange the shallots, garlic, and mushrooms around the chicken. Drizzle olive oil over the mushrooms and season with salt and pepper.
- Roast for 20 minutes, until the chicken is cooked through.
- Remove from the oven and plate the chicken and mushrooms.
- In the same skillet with shallots and garlic, add butter and cook over medium heat for 1-2 minutes until browned.
- Add the wine and cider to the skillet, boiling for 5 minutes until reduced by half.
- Place the chicken and mushrooms back into the skillet and simmer for 1 minute before removing from heat.
- Boil a large pot of water and add the cauliflower florets. Cook until tender (about 10 minutes). Drain well.
- In a food processor, combine cauliflower, garlic, cream cheese, and butter. Season to taste with salt and pepper, pulsing until smooth and creamy (about 1 minute).
- Spoon the mashed cauliflower onto plates, add chicken and mushrooms, and top with the pan sauce and fresh thyme.