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.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and dice the potatoes into small, even-sized cubes. Boil them in salted water for about 12-15 minutes, or until tender.

Step 3

While the potatoes cook, finely chop the garlic and olives, and set aside.

Step 4

Drain the cooked potatoes and transfer them to a mixing bowl. Mash thoroughly until smooth.

Step 5

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.

Step 6

Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.

Step 7

Stuff each chicken breast with the potato mixture, securing the opening with a toothpick if necessary.

Step 8

Season the outside of the chicken breasts with paprika, oregano, remaining garlic, salt, and black pepper.

Step 9

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.

Step 10

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).

Step 11

Once cooked, remove the chicken from the oven and let it rest for 5 minutes.

Step 12

Garnish with freshly chopped parsley and serve warm. Optionally, drizzle with the pan juices for extra flavor.

Nutrition Facts

Serving size	(1652.2g)

Amount per serving	% Daily Value*
Calories	2209.7

Total Fat 85.0g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 3.6g
Cholesterol 643.2mg	0%
Sodium 3971.3mg	0%
Total Carbohydrate 116.1g	0%
Dietary Fiber 12.1g	0%
Total Sugars 7.2g
Protein 237.1g	0%

Vitamin D 0IU	0%
Calcium 257.2mg	0%
Iron 11.9mg	0%
Potassium 2756.2mg	0%

*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.

Source of Calories

Fat: 35.1%

Protein: 43.5%

Carbs: 21.3%