Chicken Stuffed with Potatoes and Olives
Elevate dinner with this irresistible Chicken Stuffed with Potatoes and Olives recipe, a show-stopping dish that’s bursting with Mediterranean-inspired flavors. Tender chicken breasts are filled with a creamy, garlicky mash of Yukon Gold potatoes, tangy green olives, and cream cheese, creating a rich and flavorful centerpiece for your meal. The chicken is seasoned with aromatic paprika and oregano, seared to golden perfection, and then baked in a savory chicken stock to keep it moist and juicy. Topped with a sprinkle of fresh parsley and served with the pan juices, this hearty yet elegant recipe is perfect for family meals or entertaining guests. With a 30-minute prep time and vibrant ingredients, this easy stuffed chicken recipe strikes the perfect balance between comforting and sophisticated.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 medium Yukon Gold potatoes
- 0.5 cup Pitted green olives
- 4 tablespoons Cream cheese
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potatoes into small, even-sized cubes. Boil them in salted water for about 12-15 minutes, or until tender.
While the potatoes cook, finely chop the garlic and olives, and set aside.
Drain the cooked potatoes and transfer them to a mixing bowl. Mash thoroughly until smooth.
Add the chopped olives, cream cheese, half the garlic, and a pinch of salt and pepper to the mashed potatoes. Mix well to create the stuffing.
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with the potato mixture, securing the opening with a toothpick if necessary.
Season the outside of the chicken breasts with paprika, oregano, remaining garlic, salt, and black pepper.
Heat the olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Pour the chicken stock into the skillet and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley and serve warm. Optionally, drizzle with the pan juices for extra flavor.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
