Creamy Sun-Dried Tomato Stuffed Chicken with Mashed Potatoes and Garlicky Broccoli

This stuffed chicken recipe brings together tender chicken cutlets filled with a rich, tangy sun-dried tomato and cream cheese mixture. Paired with smooth, buttery mashed potatoes and roasted broccoli with garlic and Parmesan, it’s a complete meal that feels special enough for company but simple enough for a weeknight.

The pan sauce, made with lemon zest, mustard and sour cream, ties everything together with a bright, creamy finish. Each bite is packed with flavor, from the savory stuffing to the crisp-tender broccoli.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced with a fork, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain potatoes and return to pot.
2. While potatoes cook, trim green beans if needed. Roughly chop sun-dried tomatoes. Zest and quarter the lemon. Toss green beans on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Top with half the Parmesan (reserve the rest for later). Roast on the top rack until browned and tender, 14-16 minutes.
3. In a small bowl, mix cream cheese, sun-dried tomatoes, basil paste, remaining Parmesan, salt and pepper. Pat chicken cutlets dry with paper towels. Holding a knife parallel to the cutting board, carefully cut a horizontal slit into the center of each cutlet to create a pocket (do not cut all the way through). Evenly stuff pockets with the cheese filling. Season both sides with salt and pepper.
4. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until golden brown, 2-3 minutes per side. Remove from heat and transfer chicken to a second baking sheet. Reserve the pan for Step 6. Bake chicken on the middle rack until cooked through, 10-13 minutes.
5. Return the pot with potatoes to low heat. Add half the sour cream and 1 tablespoon butter. Mash with a potato masher or fork, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.
6. Once the pan used for chicken has cooled slightly, wipe out any large burned bits. Return to medium heat. Add lemon zest, stock concentrate, half the mustard, remaining sour cream, ¼ cup water, 1 tablespoon butter, juice from half the lemon and a pinch of sugar. Cook, whisking constantly, until combined and thickened, 2-3 minutes. Add splashes of water if too thick. Taste and season with salt and pepper.
7. Divide mashed potatoes, green beans and stuffed chicken between plates. Top chicken and potatoes with pan sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets, then proceed with stuffing.

Can I substitute the broccoli with another vegetable?

Absolutely. Green beans, asparagus or zucchini would work well. Adjust roasting time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.