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!
