Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce

There’s something magical about transforming simple ingredients into a dish that feels special, don’t you think? Whenever I make this Herbed Ricotta Stuffed Chicken in White Wine Pan Sauce, I feel like I’m hosting a dinner party, even when it’s just a casual night in. The delightful aroma of chicken and herbs wafting through the kitchen makes it hard not to feel festive. This recipe, which has quickly become a family favorite, combines juicy chicken breasts, creamy ricotta, and a splash of white wine to create an experience that’s both comforting and a little fancy. And trust me, the secret herb filling will have everyone asking, "What’s the secret?"

Why you’ll love this recipe

Why make yet another chicken dish when you can wow your taste buds with this one? It’s not just about eating; it’s about enjoying the whole process. Imagine buttery, herb-infused chicken bursting with a rich, creamy ricotta filling. The white wine pan sauce elevates it to a whole new level—think of it as a luxurious blanket of flavor enveloping your delectable chicken. Plus, cooking with white wine adds a layer of complexity that turns a simple weeknight meal into an elegant affair.

Not only is this dish supremely satisfying, but it also strikes a chord with busy lives. It comes together fairly quickly, delighting both the chef and the guests without demanding hours in the kitchen. It’s perfect for impressing that special someone while ensuring you soak up a bit of self-love through culinary creativity.

Gather these ingredients

Let’s get our shopping list ready! Each ingredient here has a role to play that brings depth and flavor to our dish.

• Chicken Breasts: You’ll need four plump chicken breasts. Look for ones that are evenly sized, so they cook uniformly. Thighs could work too if you prefer a juicier option!

• Ricotta Cheese: A cup of this creamy goodness adds a luscious texture. Use fresh if you can—it’s worth it! Don’t fret if you’re dairy-free; tofu or a nut-based ricotta can be a great substitute.

• Parmesan Cheese: Just a quarter cup of grated Parmesan brings a nutty richness. Freshly grated beats pre-shredded, but if that’s what you have, go ahead—it’s still delightful.

• Fresh Herbs: Grab two tablespoons of your favorites—thyme or basil work beautifully here. They act like a burst of sunshine in each bite! Don’t have fresh? Dried herbs can be used; just remember that a little goes a long way.

• White Wine: A cup of a good quality dry white wine adds acidity and depth to the sauce. Choose something that you’d love to sip on; trust me, the flavor matters.

• Garlic: Two cloves, minced. This is where your dish starts to smell irresistible. If you’re a garlic lover, feel free to amp it up!

• Olive Oil: One tablespoon for searing the chicken. It adds richness right from the start!

• Cauliflower: One head, which we’ll turn into a creamy mash to pair with our chicken. It’s a lighter alternative to potatoes but just as comforting.

• Heavy Cream: A quarter cup mixed into the cauliflower transforms it into a dream-like puree. If you’re in a lighter mood, use coconut cream or skip it altogether!

• Butter: Just a tablespoon adds a silky finish to our cauliflower mash, enhancing that creamy texture.

Preparing Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce

Let’s dive into the magic of creating this dish! Follow these steps closely; you’ll feel like a pro in no time.

1. Preheat the oven to 375°F (190°C). This sets the stage for perfectly cooked chicken that stays juicy inside.

2. In a bowl, combine the ricotta, Parmesan, and fresh herbs. Mix it until it’s a cohesive blend—this will be the star of our chicken bliss!

3. Slice a pocket in each chicken breast (like tucking a gift), and generously stuff them with the delightful ricotta mixture.

4. Season the chicken with salt and pepper. Don’t skimp here—a good seasoning will make your flavors pop like fireworks in your mouth.

5. In an oven-safe skillet, heat olive oil over medium-high heat. Once sizzling, sear the chicken for about 3-4 minutes on each side, until golden brown—this locks in juices and adds a gorgeous crust.

6. Add the minced garlic to the pan and sauté it for about a minute. The smell alone is worth getting excited about!

7. Pour in the white wine, making sure to scrape up any good bits stuck to the bottom of the pan. Bring this to a simmer—it’s like a flavor party happening right there!

8. Now, transfer the skillet to your preheated oven. Let it bake for 20-25 minutes. Your chicken should reach an internal temperature of 165°F (74°C)—golden outside, juicy inside!

9. While that’s happening, steam the cauliflower until tender. Drain it and then blend with heavy cream and butter until smooth. This creamy goodness will be the perfect complement to our chicken.

10. Finally, serve the stuffed chicken with a generous helping of the creamy mashed cauliflower. Voilà! You’ve created an extraordinary meal.

Best way to enjoy it

Now that you’ve got your Herbed Ricotta Stuffed Chicken ready, how do you plate this masterpiece? A beautiful presentation can elevate a dish from everyday comfort food to a culinary experience. Scoop some of that creamy cauliflower onto your plate, and arrange the stuffed chicken beside it. Drizzle some of the luscious white wine pan sauce on top for a gorgeous glistening finish. A sprinkle of freshly chopped herbs will add a pop of color and make your plate truly sing!

Pair this dish with a light salad or some roasted asparagus, keeping it fresh and light. A crisp white wine that mirrors the one you cooked with makes for a perfect pairing. Don’t be shy to add a crusty bread to the table too, it’s perfect for soaking up any leftover sauce.

Storage and reheating tips

Leftovers? Lucky you! These stuffed chicken beauties hold up well in the fridge. Store in an airtight container for up to 3 days. When reheating, avoid the microwave if possible—opt for a skillet over medium-low heat or pop them back in the oven wrapped in foil to keep them moist. If you want to freeze them, do so before baking. Just wrap each piece tightly and store for up to two months. Thaw overnight in the fridge before cooking!

Helpful cooking tips

Here are some pro tips to ensure your stuffed chicken is a smashing success.

• Don’t rush the sear. A good sear means better flavor! Patience here is key—let it develop that beautiful crust.

• For added depth, consider toasting your herbs briefly in the olive oil before adding the chicken. It’s truly magic!

• Remember to check for doneness with a meat thermometer. It’s the most reliable way to avoid overcooking.

Creative Twists

Feel free to play around with this recipe! Maybe swap the ricotta for a herbed goat cheese for a delightfully tangy spin. Or if you’re feeling adventurous, add sun-dried tomatoes or roasted peppers to the cheese filling for a pop of color and flavor.

If you’re a mushroom lover, consider sautéing some finely chopped mushrooms with the garlic for an earthy twist that complements the chicken beautifully. The world is your oyster—or chicken, in this case!

Ingredients

• 4 chicken breasts
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh herbs (such as thyme or basil)
• 1 cup white wine
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 head cauliflower
• 1/4 cup heavy cream
• 1 tablespoon butter

Directions to follow

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine ricotta, Parmesan, and fresh herbs.
3. Slice a pocket in each chicken breast, then stuff with the ricotta mixture.
4. Season chicken with salt and pepper.
5. Heat olive oil in a skillet over medium-high heat; sear chicken for 3-4 minutes on each side until golden.
6. Add minced garlic to the pan and cook for 1 minute.
7. Pour in white wine and bring it to a simmer.
8. Transfer skillet to the preheated oven; bake for 20-25 minutes until chicken is cooked through.
9. Steam the cauliflower until tender, then blend with heavy cream and butter until smooth.
10. Serve the stuffed chicken with the creamy mashed cauliflower.

Your questions answered

• How long is prep time? About 15 minutes. Searing and baking takes another 30-35 minutes.

• What should I serve it with? It pairs well with salads or roasted vegetables. A nice crusty bread can complete the meal!

• Can I make it ahead? Yes! Prep and stuff the chicken, then store it in the fridge until you’re ready to cook.

• What if I want to make it dairy-free? Substitute with a nut-based cheese for the filling and use coconut cream in the cauliflower.

• Is there a way to lighten this recipe? You can use skinless chicken breasts and reduce the amount of cheese.

This recipe is an invitation to embrace the joy of cooking and share delicious moments with your loved ones. I hope you savor every bite and find joy in making this dish uniquely yours. Get in the kitchen, have fun with it, and don’t forget to share your experience with me! Happy cooking!

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Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 375  F Servings: 4 Estimated Cost: $ 15 Calories: 450

Description

Transform simple chicken breasts with a rich ricotta filling and a delightful white wine pan sauce for an elegant meal that’s easy to whip up.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 pieces chicken breasts (Look for evenly sized.)
• 1 cup ricotta cheese (Use fresh if possible.)
• ¹⁄₄ cup grated Parmesan cheese (Freshly grated preferred.)
• 2 tablespoons fresh herbs (Thyme or basil work well.)
• 1 cup white wine (Choose a dry variety.)
• 2 cloves garlic, minced (Feel free to add more if desired.)
• 1 tablespoon olive oil (For searing the chicken.)
• 1 head cauliflower (For creamy mash.)
• ¹⁄₄ cup heavy cream (Can substitute with coconut cream.)
• 1 tablespoon butter (Adds richness to cauliflower mash.)

Instructions

Cooking Steps

1. Preheat the oven to 375°F (190°C).
   Mark as complete
2. In a bowl, combine ricotta, Parmesan, and fresh herbs.
   Mark as complete
3. Slice a pocket in each chicken breast, then stuff with the ricotta mixture.
   Mark as complete
4. Season chicken with salt and pepper.
   Mark as complete
5. Heat olive oil in a skillet over medium-high heat; sear chicken for 3-4 minutes on each side until golden.
   Don't rush the sear.
   Mark as complete
6. Add minced garlic to the pan and cook for 1 minute.
   Mark as complete
7. Pour in white wine and bring it to a simmer.
   Scrape up any bits from the pan.
   Mark as complete
8. Transfer the skillet to the preheated oven; bake for 20-25 minutes until chicken is cooked through.
   Internal temperature should reach 165°F (74°C).
   Mark as complete
9. Steam the cauliflower until tender, then blend with heavy cream and butter until smooth.
   This will be your creamy mash.
   Mark as complete
10. Serve the stuffed chicken with the creamy mashed cauliflower.
    Drizzle with the pan sauce and garnish with herbs.
    Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 10g50%

Cholesterol 120mg40%

Sodium 600mg25%

Potassium 800mg23%

Total Carbohydrate 18g6%

Dietary Fiber 4g16%

Sugars 4g

Protein 34g68%

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Vitamin A 600 IU

Vitamin C 50 mg

Calcium 250 mg

Iron 3 mg

Phosphorus 300 mg

Magnesium 30 mg

Zinc 3 mg

Selenium 40 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container for up to 3 days.

Keywords: stuffed chicken, ricotta, white wine sauce, dinner party, easy elegant meals