Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce.
Keeping things cozy yet healthy with this oven roasted Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce. All served with the creamiest mashed cauliflower. Herb ricotta cheese stuffed chicken, roasted alongside sweet shallots, garlic, and in-season mushrooms. The chicken is finished in a simple white wine and apple cider pan sauce. It’s simple-ish but still mouthwatering. Especially when served over creamy mashed cauliflower hinted with garlic. It’s the autumn dinner everyone will love!
It’s not even October yet and I’m already breaking out some of the coziest fall recipes. I’d say sorry, but then I feel like we’re all ready for some slow-roasted chicken dinners that scream fall. We are, aren’t we?
At least that’s my hope, because, as I’ve now said, I’m in full-on fall mode. I apologize for talking about my love of fall so much…I’m sure it’s getting old. So I’ll spare you that today and instead jump right into talking about this simple, but oh so delicious chicken dinner, complete with a side of creamy butter mashed cauliflower.
The photos don’t really do this meal justice, but you guys, this chicken is so good.
I’ve wanted to make a ricotta-stuffed chicken for a while now. But for some reason, I could never put my finger on exactly how I wanted to make it. There are obviously many ways you can roast chicken, but I wanted to do something that felt new and special.
I had a lot of ideas, but in the end, I actually kept things a little more classic…but with a twist, of course.
Start with the chicken.
It all starts with an oven-safe skillet or roasting pan. I highly recommend my go-to Staub 12-inch cast-iron skillet. It’s the perfect pan for this recipe…and it’s extra pretty too.
Just be sure to use a pan that can go from the oven to the stove. You’ll roast the chicken in the oven, but then finish the pan sauce on the stove. This is why cast iron is ideal. But again, any roasting pan or stainless steel pan will also work.
For this dish, I used skin-on, boneless chicken breasts. You need skin-on chicken for this recipe, as you will stuff all that ricotta cheese under the chicken skin.
The cheese is mixed with fresh thyme, sage, and a pinch of nutmeg. It too is then stuffed underneath the chicken skin. It’s savory, cheesy, and very herby. As the chicken roasts, the cheese warms and the skin turns golden and crisp. Since ricotta doesn’t melt very much, it stays pretty secured under the chicken’s skin.
I like to roast the chicken alongside shallots, garlic, thyme, and cremini mushrooms.
While the chicken is cooking, make the mashed cauliflower.
This is SO EASY. Simply, boil some cauliflower florets, drain, and mash with a little cream cheese (mostly for extra creaminess), butter, and salt. I know it seems so simple, but don’t knock the mashed cauliflower until you try it. It’s so creamy and really does taste similar to mashed potatoes, just a smidge lighter.
It’s the perfect healthy side dish to serve with this.
Next, that pan sauce…it’s key.
Once the chicken has roasted and is cooked through, remove everything from the oven. Then transfer the chicken and mushrooms to a plate. It’s time to make that pan sauce.
Browned butter. White wine. Fresh apple cider.
I mean, SO GOOD. Dramatic, yes, but you really do need this pan sauce.
The sauce cooks down with the roasted garlic and shallots and turns into a flavorful, butter, herb-infused sauce with hints of wine and sweet autumn cider. It’s perfect when drizzled over the ricotta-stuffed chicken and roasted mushrooms.
Serve the chicken and mushrooms over plates of mashed cauliflower, then spoon the sauce overtop.
Add crusty bread and a simple autumn salad. Best any night of the week dinner that would be just as perfect for a fancy dinner party with friends.
Also, if you’re looking for other sides to serve with this chicken, creamy mashed potatoes would be equally delicious. Especially once things get really cold come November.
Looking for other easy autumn chicken recipes? Here are a few ideas:
One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf
30 Minute Coq au Vin Chicken Meatballs with Browned Butter Mashed Potatoes
Homemade Chicken Noodle Casserole
Lastly, if you make this, Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce with Mashed Cauliflower be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower
Cozy, but healthy, oven roasted chicken in a white wine pan sauce...all served with the creamiest 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
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 the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.
2. In a bowl, combine the ricotta, gouda, 1 tablespoon thyme, 1 tablespoon sage, nutmeg, and a pinch each of salt and pepper.
3. 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, 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.
4. Remove from the oven and place the chicken and mushrooms on a plate.
5. 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.
6. 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.
6. 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.
7. 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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Hello! This looks amazing as always😍 Can we get recipes with Pattypan squash also known as Patisson from you in the near future? Please please please!
Ooo I will look into it! Thank you for the suggestion, Leon! xTieghan
the kind of food that makes me happy!!
Thank you so much Ruth! I am so happy to hear that! xTieghan
Can you use a hand mixer to mash the cauliflower?
Hey Maureen,
Yes, a hand mixer will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks fabulous…. I am assuming that cider in the recipe is the alcoholic cider (UK) such as Aspall and does not mean apple cider vinegar? Many thanks.
Hi Nina! It is just apple cider, not vinegar and not alcoholic! Please let me know if there is anything I can do to help! xTieghan
Are you using bone-in, skin-on chicken breast? I can’t find boneless chicken breasts with the skin still on. Can’t wait to make this! Thanks!
Hey Kati,
I used skin on, boneless chicken breast, but you can use bone in as well:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make this substituting the butter with olive oil?
Hey,
Yes that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! Girl, you are so talented!
You are too sweet! Thank you Jodi! xTieghan
Looks amazing as always! Can’t wait to try it! Can we expect more pear recipes from you? I love to cook with pears in early autumn days!!
Hey Taylor,
Thanks so much for your kind message! I will try to do some more pear recipes, here are a few for now!
https://dev.halfbakedharvest.com/caramelized-pear-and-hazelnut-crumble-tart/
https://dev.halfbakedharvest.com/crispy-prosciutto-baked-brie-bites-with-honey-pears-walnuts/
https://dev.halfbakedharvest.com/holiday-pear-sangria/
Please let me know if you have any other questions! xTieghan
This was AMAZING! Exactly what I was looking to make on this chilly New England fall day. I made a few tweaks based on what I had on hand and hope it’s helpful to others – I used bone-in, skin-on thighs and cooked about 40 minutes. I noticed the skin didn’t get too brown so I threw under the boiler about 3-4 minutes before making the pan sauce – perfect! I also substituted chicken broth for apple cider and it was delicious.
I am so happy this turned out so well for you, Julie! Thank you so much for trying this! xTieghan
Making this now! Is this apple cider vinegar?
Thank you!
Hi Bree! This recipe calls for regular apple cider, not apple cider vinegar. I hope you love this recipe! xTieghan
This was so delightful! Made this tonight after a long day at work. It was so rich and rewarding! Thanks for another yummy recipe, Tieghan! ❤️
Amazing! Thank you so much for trying this one, Kate!! xTieghan
I need to make this immediately. It looks so cozy..looks like the perfect thing to make to welcome in fall.
Thank you Michele! I hope you love this recipe.. It is SO cozy! xTieghan
Yum! I can’t wait to try this! Do you have a suggestion for a substitute for ricotta? Thanks!
Hey Claire,
You can use another cheese that you enjoy! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Are there any substitutions for the white wine?
Hey Jennifer,
You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! Are you using bone-in chicken breasts? I’m making it tonight😀
Hey Kim,
I used boneless, but bone in will work as well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Are all these recipes in your cookbook?
Hi Cindy! All of the recipes on my blog are separate from the recipes in my cookbooks! I saved my favorites for the books 😊 Please let me know if there is anything else I can help with! xTieghan
This is a delicious recipe! The combination of flavours as well as the cauliflower purée was excellent!
Thank you so much Judy!! I am so happy this recipe turned out so well for you! xTieghan
do you think this would be good with salmon as a sub instead of chicken?
Hey,
Sure I think salmon would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was fantastic!! My favourite recipe from you lately. I appreciate how a lot of your recipes lately are using similar ingredients like apple cider, so that it doesn’t go to waste in my fridge. The cauliflower was soo good! Putting it in the foot processor/blender is definitely a good touch so it gets super creamy. The ricotta mixture is delicious.
Thank you so much Sarah!! I am so happy this recipe turned out so well for you! xTieghan
If you use bone in chicken how much longer is the cooking time?
Hey Candy,
I would add about 10 minutes to your cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
over the top in the best way, this is a really thoughtful, creative recipe, for instance, ricotta and gouda and even mashed cauliflower with cream cheese, and then all of the other flavors, wonderful, thank you!
That is so amazing to hear! Thank you Sabrina! xTieghan
So good! Followed a previous comment’s directions for the chicken thighs (bone in) and baked for 40 minutes. Turned out perfectly! Definitely will be making again.
Amazing! Thank you for trying this Maggie!! xTieghan
You have the best recepies. This chicken dinner looks amazing.
Thank you so much Rina! I am so happy to hear that!! xTieghan
Tieghan!!! I don’t even eat meat and haven’t for years but I wanted to comment to tell you just how delicious this recipe looks. Like…. might-have-to-cheat delicious. As always, your recipes are absolutely wonderful and fill my house with joy and the most wonderful scents and flavors. I have your sage pull apart rolls in the oven right now. WOW! Anyway, keep up the good work!
haha aw you are too sweet! I am so happy you like this! Also, I hope the rolls turn out amazing for you!! Thank you so much Erin! xTieghan
I made this tonight with skinless/boneless thighs. I just butterflied a bit and put the ricotta filling in and folded in half. Worked great. Everything was delicious. My family loved and it was easy to make.
Thank you for sharing this great recipe.
I am really glad this turned out so well for you, Cindia! Thank you! xTieghan
hey there! any ideas for substituting the mushrooms? this is on my meal plan for next week 🙂
Hey Stephanie,
I think carrots would be great! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
This was so good! My husband loved it. I had to bake it a little longer and used oregano instead of sage.
Love to hear that! Thank you so much Amal! xTieghan
Quite delicious! The herbed ricotta is delicious. The mashed cauliflower was the perfect side dish.
Yes!! So glad this turned out so well for you, Judith! xTieghan
I already have everything, but I don’t know what to do. Most of ingredients are ready in the kitchen 😀 Thank you so much for this recipe!
Thank you! I hope you love this one! xTieghan
This was just perfection on a plate !!! Almost made me happy that summer is over (well almost !!)
Thanks so much
Thank you so much Judi! xTieghan
Made this for our family bubble last night. It was a huge hit! We didn’t have skin-on chicken beasts so just used boneless skinless breasts and cut a little pocket to stuff the cheese in. It was delightful and an easy dish to make for a group. Highly recommend it!
Thank you so much Katie! I am really glad this turned out so well for you! xTieghan
This was so good! Tieghan you were right, but your recipes are always incredible. Here are a few tips. It is hard to find boneless skin on chicken breasts. I called the local grocery store and they deboned their breasts for me. I did not have apple cider so I used a good farm house hard cider. It worked well. I would double up the mushrooms next time. Oh and the Cauliflower was incredible! So easy and creamy.
Thank you so much Marissa! I am really happy this recipe turned out so well for you!! xTieghan
Made this for dinner last night. Our son and his girlfriend were visiting. It was absolutely delicious and also easy to prepare. Not a morsel was left! Thank you! I will certainly have this in my ‘handy dandy and delicious’ file!!!
Thank you Nikki! I am so happy this recipe turned out so well for you! xTieghan
Can I do this with regular chicken breasts and stuff the center? I couldn’t find skin-on? Would you alter cooking time at all?
Hey Amy,
Yes that will work. Keep everything the same:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi. When you place the chicken, shallots, garlic and mushrooms in the oven, it should be uncovered, yes?? I’m using a Staub Oval Cocotte. However you’re a good commercial for the cast iron skillet!
Thanks! Hoping this turns out delicious even though I’m using a different pan
Hey Kris,
I do this recipe uncovered. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Great recipe as always! I’m trying to stay keto so I didn’t use the Apple cider. I was wondering if there was a substitute for it, but honestly it turned out great! Xoxo
I am so glad this turned out so well for you, Samantha! Thank you! xTieghan
So so good!
Love to hear that! Thank you Katie! xTieghan
I can’t find any chicken breasts with the skin on, is there any way to stuff the chicken breasts without the skin on?
Hey Olivia,
Sure you could just slice the chicken down the middle and stuff them that way. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight-delicious! Nice blend of flavors. Served with roasted brussels sprouts. Will definitely add to my rotation. Thank you.
Thank you so much Lindsay! xTieghan
Just made slightly different variation. I didn’t buy skin-on. Wrapped it in bacon. Delish.
Yum!! Thank you for trying this Robin! xTieghan
This dish is divine and is even better the next day!
Love to hear that! Thank you!! xTieghan
Was very good Only thing I would change is the amount of garlic Not sure if your using small ones But numbest were good size. And with both dishes 6 cloves I would cut the main dish to 2 and the cauliflower to 1.And I’m Italian so we do garlic but it definitely overpowered this dish. Otherwise it was delicious. Good thing we are wearing mask right now
Hi Marie! I am really glad this turned out well for you! I hope you enjoy it more with less garlic next time! xTieghan
OMG! This recipe was Amazing! I didn’t have Apple cider, so I substituted with chicken broth and a squeeze of lemon! So delicious! My 2 year old ate more than I did! Thank you for the recipe!!!
Thank you Anne! I am really glad this turned out so well for you! xTieghan
We made this last night and it is by far my favorite skillet chicken dish. My grocery store was happy to debone the breasts for me, and I was able to buy fresh Apple Cider (in Florida). It was the perfect meal to get you in the Fall Spirit! That sauce/broth! I was drinking it with a spoon it was so delicious. This dish will highly impress for a dinner party.
Wow amazing! I am really glad this recipe turned out so well for you, Angela! Thank you for trying it! xTieghan
This was AMAZING
I am so happy you liked it! Thank you Jesse! xTieghan
This was so good and pretty easy! Boyfriend approved. Will definitely make this one again.
Thank you Mallory! I am so happy to hear that! xTieghan
Just made this – chicken and sauce were amazing but something about the raw garlic in the cauli mash made it so spicy it was unedible (coming from someone with high spice tolerance) – were the cloves supposed to be steamed or roasted in advance?
Hey Neil,
So sorry you did not enjoy the garlic. Next time you could roast it or simply omit it from the recipe. Please let me know if you have any other questions! xTieghan
I read through most of the reviews but didn’t see that anyone else had this question. When browning the butter, do you add it to the pan with the juices from the chicken? Cannot wait to enjoy the dish.
Hey Alura,
Yes that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good! Felt fancy, and yet wasn’t all that hard. I used skinless chicken and just made a slit in the thickest part of each breast, and stuffed the ricotta in there. Worked perfectly. I also used apple juice instead of cider, and the sauce was great. It was also my first time making the mashed cauliflower, and I loved it. Best part was the kids ate the chicken with no complaints (the cauliflower got mixed reviews, but I expected that from my picky little foodies). Can’t wait to make it again, and excited to try some of your other chicken dishes! Next up, either the french wine and mustard chicken, or the proscuitto apple and sage butter chicken!
Hi Paulina! I am so happy this recipe turned out so well for you all! Thank you so much for trying it! xTieghan
Made this tonight! I’m usually not a recipe person – but this looked amazing and I had to give it a try! I made a couple adjustments – I replaced the mushrooms with cauliflower and then served it with mashed potato instead of mashed cauliflower. (I had some potatoes I needed to use and figured we were still getting our cauliflower in by swapping for the shrooms!) 😊 It was very yummy! Thank you for sharing.
I am so happy this turned out so well for you, Carrie Jean! Thank you for trying it! xTieghan
Just made this tonight. It was so delicious. My husband was obsessing over the pan sauce. Another favorite for fall!
Thank you so much Nicole! xTieghan
I will be *that person* by saying I had to substitute a LOT based on what I had on hand. But – the fact that a fancy (yet relatively easy) recipe like this can be made and still taste delicious without a trip to the grocery store? That’s a win in my book! I used boneless, skinless chicken breasts, and to get them “cripsy” without skin I seared them for a few minutes before throwing the whole skillet in the oven. I also used reduced fat ricotta and reduced fat mozzarella (instead of gouda) because they were all I had on hand. I can only imagine out decadent and delicious this would be with the skin-on chicken, regular ricotta and gouda! Oh well, I can attest that some unintentional healthy subs still made for a really great dish! The Apple Cider made this taste so “fallish” and absolutely perfect for an October Sunday night dinner.
Hi Whitney! I am so happy you were able to make this with what you had on hand! Thank you so much for giving this a try! xTieghan
Made this tonight and my boyfriend was practically licking his plate. Thank you for an amazing fall dinner! Your site is incredible and I can’t wait to try many more of your recipes!
Thank you so much Rachel!! I am really glad you enjoyed this one! xTieghan
The flavors were amazing and there wasn’t a mess on my stove. My sauce wasn’t perfect but I may have had too many breasts in the pan. The boneless breasts with skin on weren’t available at my regular grocery store. Although I didn’t ask about it at the butcher counter. I easily found them at a smaller grocery store that I prefer to buy my meat/chicken at.
I am really glad this turned out so well for you, Cathy! Thank you for trying it!! xTieghan
I cannot get over how amazing this dish was!! I made everything the same except I used pecorino romano instead of the gouda and let me tell you, I didn’t want the meal to end!
Wow I am so happy this turned out so well for you, Alexa! Thank you so much! xTieghan
Do you think I could pound out chicken breast and stuff them or do you think it would be better to use bone in skin on chicken breast? I don’t have skin on boneless chicken breast?
Hey Kate,
You could just slice the chicken breasts and stuff them:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I searched high and low for skin on breasts but couldn’t find any in San Francisco. I settled on bone in, skin on thighs. Needless to say they were very raw in the middle underneath the thick layer of ricotta. I believe I cooked for 35 mins at 425-450, and even broiled for 2-3 mins. This was literally half baked (harvest)😂. Big fail…and now ordering Chipotle for dinner
Hey Jessica,
So sorry you had issues with the recipe, but using bone in chicken thighs will require a much longer cooking time than the boneless breasts that the recipe called for. I would recommend using chicken breasts next time:) Please let me know if you have any other questions! xTieghan
Any suggestions for how to still make this “stuffed” if i couldnt find any chicken with skin? Just regular chicken breast….
Hey Carol,
Yes I would use boneless chicken breasts and just stuff those with the mixture. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any suggestions for how to make this stuffed if I only have boneless skinless chicken breast? 🙂
Hi Carol,
Yes just slice and stuff the actual chicken breast. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looking forward to making this for company soon. Any tips on how to make it ahead of time? Thanks!
Hey Lisa,
I would recommend assembling everything ahead of time and then cooking when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made a lot of your amazing recipes, have both of your cookbooks, IG follower…so am obviously a big fan…but this recipe is an all time favorite. I made it exactly according to the recipe, and with the mashed cauliflower (I would advise not to sub out with mashed potatoes should anyone be thinking they might.) My family raved. Thank you for once again making me look so good!
I am so happy you have been loving this one, Denise! Thank you so much! xTieghan
Hi! I love all of your recipes and can’t wait to try this one this weekend!
I have a question- in your pic the skin looks so crispy but I don’t think I read that you should put it in the pan skin down… how did you get yours so crispy??
Hey Meg,
The oven crisped my skin:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t drink alcohol , is there anything I can substitute for the white wine ?
Thanks,
Nat
Hey Nat,
You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! Do you have any suggestions to make this with boneless skinless chicken breast? I can’t wait to make this this week!
Thanks!
Hey Haley,
I would just slice the chicken breast and stuff that:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any thoughts on subbing the cream cheese in the cauli mash for ricotta? Just wanting to reduce items to buy 🙂
Hey Sarah,
Sure ricotta would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious!! I have used many of your recipes and they have all been excellent. My daughter found your blog and it has become one of my favorite sites for recipes. Thank-you for all of your hard work!!
Love to hear that! Thank you so much Becky! xTieghan
Flavor is great but I would highly recommend searing the chicken skin side down in a pan first and then flip and finish in the oven. I cooked this recipe for a party of 13 and had to batch cook the chicken, transfer them to a roasting tray, and made the pan sauce with the pan used to sear the chicken. Other than that, it’s a fantastic recipe and pairs very nicely with the sage brown butter mashed potatoes!
Amazing! Thank you so much for trying this one, Liam! xTieghan
Any tips for if you are using skinless chicken breast? How can I still use the ricotta mixture?
Hey,
I would just slice the chicken and stuff the chicken breast. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow, this was so so good. My husband is the hardest critic and he kept making “MmmMm” sounds while devouring it. Thank you for this fantastic recipe!! Love all of your creations. <3
Thank you so much Thuy! I am really glad this recipe turned out so amazing for you! xTieghan
Hi Tieghan!
Read through all the comments first, but didn’t see it answered specifically.
I did notice that a LOT of people had the same question that I have which is :
*Where exactly did you find Boneless but skin-ON chicken breasts? Did you order specifically from a grocery store? An online source? Or ask them to debone for you? Or did you debone them yourself?
I know you have SO many comments to answer, but the specific guidance would be so helpful!!
We are so lucky to have so many butchered options in our groceries, however that certainly does leave most of us without the deboning/butchering knowledge.
Thank you in advance for your help and attention!
🙂
Hey Melissa,
I was able to find some at my local Whole Foods. If you aren’t able to find any at your local grocery store, I would just ask the butcher, they are super helpful and willing to debone the chicken for you if needed. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks awesome! I am making this for my Fall Harvest Dinner party I am having! I am not a huge fan of sage. Can you suggest another herb or should I just leave it out?
Hey Laura,
You can omit the sage or use another herb you do enjoy like rosemary or thyme. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The flavors in this are amazing! Easy to make, chicken may just take longer in the oven pending on the size but the crispy flavorful skin is worth it!!
Thank you so much Brooke!! xTieghan
Yum!!
Would we be able to use frozen cauliflower?
Or do you have tricks with working with cauliflower?
Always find it to be difficult!
Hey Annie,
You can use frozen cauliflower, you will just want to thaw and drain first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
While you might not think this dish looks great for a photo, it is your photo that brought me here. Happy to have discovered you and this delicious recipe…I’ve pinned.
Thank you Karen! I hope you love this recipe if you get a chance to try it! xTieghan
This looks wonderful. I’m trying it tonight. I’ve also got some fresh spinach to use up. Would you recommend adding it to the pan toward the end?
Hey Janne,
Yes that would be a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have to work tomorrow but want to make this for guests tomorrow night. Do you think I could stuff the chicken the night before?
Hey JoAnn,
Yes that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hubby loved it.
Thank you Victoria! xTieghan
Omg this is my new favourite recipe by you! I didn’t have any cauliflower in the house so I paired it with asparagus and I’m so happy that it I did; it paired so well together and left room for an extra piece of chicken BECAUSE IT WAS SO GOOD!! 10/10 this recipe is a must-make. Yummmmmm.
I am so happy this turned out so amazing for you! Thank you Lindsay! xTieghan
Run don’t walk and make this. It is delicious.
I am so happy you enjoyed this, Christine! Thank you! xTieghan
So good and super easy. This was a lot easier than I thought it was going to be and has such good flavor. Since it was just my fiancé and I at our house this year for Thanksgiving I made this meal in lieu of a traditional Thanksgiving meal and it was just so good. Definitely adding it into frequent rotation.
I am really glad this recipe turned out so well for you, Samantha! Thank you! xTieghan
I made this last night. Super flavorful and yummy! I added salt and pepper to the wine/apple cider mixture as well as more mushrooms(I always want a ton!). Everything was perfect. Would absolutely make again, and soon!
I am so happy you loved this one, Jessica! Thank you for trying it! xTieghan
This recipe is AMAZING! I can never find skin-on chicken breasts at my grocery store, so I just bought thin-sliced boneless and spread the cheese on top. The pan sauce and the cauliflower mash were incredible and made me feel really cheffy. Thanks for a great recipe. I will be making this on repeat.
Thank you so much Lindsay! I am really glad this recipe turned out so amazing for you! xTieghan
Da Bomb!
Really great and rave reviews. One of my kids didn’t know he was eating cauliflower lol, Ate everything. The store was out of skin on chicken breasts (I usually get the bone in variety ) so used bone in skin on chicken thighs. Turned out great just adjust timing to cook longer. Served with crusty sliced artisan bread.
Awesome recipe.
Thank you.
Thank you so much Karen! I am really glad this turned out well for you! xTieghan
Omg!! This was beyond terrific! For one, I never had mashed cauliflower but I would definitely make going forward and I really couldn’t tell it wasn’t actually potatoes. I had to make a few substitutions based on what I had available…I used skinless chicken breasts and just cut a pocket, half of a small onion instead of shallots, dried thyme, baby bella mushrooms, chicken broth instead of wine and left out the nutmeg. I also used an immersion blender for the cauliflower. This would certainly be great when entertaining as it makes a beautiful presentation! Thanks so much for posting and can’t wait to try more of your recipes!
Hey Jen,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Made this tonight for my mom, and we loved it! The chicken took a little longer than the recipe called for, but it must have been a thicker chicken breast than you used. Everything tasted DELICIOUS!
Hey Amy,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
Oh, SO good!!! I was in a hurry the first time I made this recipe and my eyes saw Apple Cider Vinegar, not just Apple Cider…..well…. it was a wonderful mistake. The vinegar worked well. I’ve made this recipe a few more times, with vinegar and I’m happy I messed up the first time. I discovered your IG page during the spring lockdown and my family has tried, and loved, SO MANY of your recipes. Thank you, we have really enjoyed all of the new flavors and tasty meals (and treats) you have inspired.
Hey Sarah,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
Hi! Do you think this could be adapted to skinless boneless breasts? Not a huge skin fan…thanks! It sounds amazing!
Hey Lynda,
Yes, that would work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My family LOVED this meal. As others have noted, finding boneless, skin-on chicken breasts at your run of the mill grocery store isn’t easy. I bought split chicken breasts and through the magic of YouTube learned to debone them myself. Y’all, it was so easy I may never spend the extra on the skinless, boneless kind again. I used chicken broth instead of apple cider. I made mashed potatoes instead of cauliflower (I can’t get my husband on board with the cauliflower yet). I used my cast iron skillet. It was perfect. Pretty sure the pan was licked clean.
Hey Courtney,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Excellent! My husband compared it to the local bistro’s offerings. I used boneless, skinless chicken thighs and cut a pocket in them for the ricotta mix. Also subbed chic broth for the apple cider. Served over mashed potatoes with a side of sautéed spinach. So good!
Hey Elizabeth,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
👍🏼👍🏼
Thanks Jessica!
Awesome recipe!! I didn’t have skin on chicken so I butterflied skinless chicken breast and stuffed it with the ricotta mixture .. delicious!!! Also omg the mashed cauliflower!!!!!! To die for . Thank you!!!
Hey Stephanie,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Hi!!!! I loved this recipe! But I was wondering what you would suggest to make the sauce a little thicker to help it stick on the chicken…It was so delicious!!! Thanks!!!
Hey Carol,
I am so so glad that you liked the recipe, thanks a lot for making it! Try adding some cornstarch to help thicken the sauce. Happy Friday:) xTieghan
Made this. Delicious! I used chicken thighs. It took about 40 minutes to have them brown nicely. I used a hand held mixer to make the mashed cauliflower. My food processor was too small to whip them up. Sauce was so delicious! Love all the recipes on this site! My favorite online chef.
Hey Abby,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
This is the BEST chicken I’ve ever made. Even my picky 11 year old daughter begged for more. So good I felt compelled to text the link to all of my close friends and family. Thanks so much for sharing.
Hey Kelley,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Can this be made with chicken breasts?
Hey Stacey,
Yes, this recipe calls for chicken breasts:) I hope you love the dish, let me know how it turns out! xTieghan
Love this recipe soo much! I made mine using chicken thighs but it was amazing! I also loved the cauliflower mash with it.
Hey Samantha,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
I’ve had this pinned for a while now, and finally got around to making it. It is rich and satisfying while still pretty simple and healthy. This is going to be my new “go to” when I have extra ricotta in the fridge.
Hey Natalie,
Thanks for making this recipe! I am so glad it was a hit! xTieghan