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Herbed Ricotta Stuffed Chicken in Cider Pan Sauce with Mashed Cauliflower Recipe

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★★★★★

4.9 from 71 reviews

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 herbed ricotta and gouda mixture. Roasted alongside aromatic shallots, garlic, and mushrooms, the chicken is finished with a rich apple cider and white wine pan sauce. Paired with smooth and cheesy mashed cauliflower, this recipe offers a comforting yet sophisticated meal perfect for any occasion.

Ingredients

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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
  • 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

  1. Preheat and Prepare the Stuffing: Preheat your oven to 425°F (220°C). Lightly grease an oven-safe skillet with extra virgin olive oil to prevent sticking during roasting.
  2. Make the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, shredded gouda, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh sage, ground nutmeg, and a pinch of kosher salt and black pepper. Mix well until all ingredients are evenly incorporated.
  3. Stuff the Chicken: Using your fingertips, gently loosen the skin of each chicken breast without detaching it completely. Spoon approximately 2 tablespoons of the ricotta-herb mixture underneath the skin of each breast. Then, rub the chicken skin with olive oil and season with the remaining 1 tablespoon of thyme, 1 tablespoon of sage, salt, and pepper. Place the stuffed chicken breasts in the prepared skillet. Arrange the shallots, smashed garlic cloves, and cremini mushrooms around the chicken. Drizzle a little olive oil over the mushrooms and season with salt and pepper.
  4. Roast the Chicken: Transfer the skillet to the preheated oven and roast for approximately 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The skin should be golden and the mushrooms tender.
  5. 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. Place the skillet back on the stove over medium heat. Add the salted butter to the skillet and cook for 1-2 minutes, allowing the butter to brown slightly and develop a nutty aroma.
  6. Deglaze and Reduce Sauce: Pour in the dry white wine and apple cider, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a boil over high heat, then continue boiling gently for about 5 minutes until the liquid is reduced by half, creating a flavorful pan sauce.
  7. Simmer Chicken in Sauce: Slide the reserved chicken breasts and mushrooms back into the skillet with the reduced sauce. Let them simmer together for 1 minute to meld the flavors, then remove from heat.
  8. Cook Cauliflower for Mash: While the chicken is cooking, bring a large pot of salted water to a boil. Add the cauliflower florets and smashed garlic cloves. Cook until the cauliflower is tender, about 10 minutes. Drain thoroughly to remove excess water.
  9. Make Mashed Cauliflower: In a food processor, combine the drained cauliflower, garlic, cream cheese, and salted butter. Season with salt and pepper to taste. Pulse the mixture for about 1 minute until smooth, creamy, and well blended.
  10. Serve: Spoon the mashed cauliflower onto individual plates. Arrange the herbed ricotta stuffed chicken breasts and mushrooms beside or atop the mash. Spoon the cider pan sauce generously over the chicken. Garnish with fresh thyme leaves and serve immediately. Enjoy your comforting and savory meal!

Notes

  • Ensure the chicken is fully cooked by checking for an internal temperature of 165°F (74°C).
  • You can substitute gouda with mozzarella or fontina if unavailable.
  • For a richer sauce, finish with an extra pat of butter off the heat before serving.
  • Use fresh herbs for the best flavor impact; dried herbs can be used in a pinch but reduce quantity by half.
  • Be careful not to overfill the chicken skin to prevent tearing during roasting.
  • Mashed cauliflower can be made smoother by adding a splash of cream or milk if desired.
  • Leftover sauce can be refrigerated and used as a flavorful gravy for other dishes.

Keywords: herbed ricotta stuffed chicken, apple cider pan sauce, mashed cauliflower, roasted chicken breast, creamy mashed cauliflower, white wine sauce, healthy low carb dinner

Find it online: https://mjrecipe.com/herbed-ricotta-stuffed-chicken-in-cider-pan-sauce-with-mashed-cauliflower-recipe/