Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower

Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower

Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower

Featuring: Sweet Basil Extra Virgin Olive Oil & Pomegranate Balsamic Vinegar


  • 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 sweet basil extra virgin olive oil
  • 2 tablespoons Pomegranate Balsamic Vinegar
  • 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


Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.

In a bowl, combine the ricotta, gouda, 1 tablespoon thyme, 1 tablespoon sage, nutmeg, and a pinch each of salt and pepper.
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, pomegranate balsamic vinegar, 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.

Remove from the oven and place the chicken and mushrooms on a plate.

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.

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.
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.
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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