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Mashed-Potato Stuffed Chicken Breast Recipe
by Robyn Savoie

Mashed-Potato Stuffed Chicken Breast

Turn your chicken breasts into a meal with a mashed potato stuffing. Serve with steamed broccoli or green beans and your done.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4


  • 2 Medium Baking Potatoes, Peeled & Cubed
  • 1/4 Cup Milk
  • 4 Tbsp. Butter
  • 1 Medium Lemon, Zested & Juiced
  • 1/4 Tsp. Salt
  • 1/8 Tsp. Ground Black Pepper
  • 4 Each Bone-In Chicken Breast Halves
  • 1 Tbsp. Extra-Virgin Olive Oil
  • 2 Tbsp. Fresh Parsley, Chopped or 2 Tsp. Dried


  1. Preheat oven to 400 degrees F.
  2. In medium saucepan, bring the potatoes and enough water to cover to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, 2 tablespoons butter and lemon peel and mash until smooth.
  3. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round an cut into quarters.
  4. Run your fingers under the skin of each chicken breast to separate it form the meat. Place one-quarter of the potato mixture under the skin of each chicken breast; gently pressing to evenly distribute.
  5. Place the stuffed chicken in a roasting pan. Drizzle with olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes.
  6. Transfer chicken to a serving platter. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juice, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.