Creamy Sun-Dried Tomato Stuffed Chicken with Mashed Potatoes and Garlic Green Beans

This stuffed chicken recipe brings together tender chicken cutlets filled with a rich, creamy mixture of sun-dried tomatoes, basil and Parmesan. Paired with velvety mashed potatoes and crisp-tender green beans roasted with garlic, it’s a complete meal that feels special enough for a holiday but easy enough for a weeknight.

The finishing touch is a quick pan sauce made with lemon, mustard and sour cream that ties everything together. Each bite is packed with flavor and the whole dish comes together in under an hour.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 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

1.5 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Peel and dice potatoes into ½-inch pieces. Place in a large pot and cover with salted water by 2 inches. Bring to a boil and cook until fork-tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
2. Meanwhile, trim green beans if needed. Roughly chop sun-dried tomatoes. Zest and quarter the lemon. On a baking sheet, toss green beans with a drizzle of oil, garlic powder, salt and pepper. Sprinkle with half the Parmesan. Roast on 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 dry with paper towels. Using a sharp knife parallel to the cutting board, cut a horizontal slit into each cutlet to form a pocket (do not cut through). Evenly stuff each pocket with the cheese mixture. Season chicken on both sides with salt and pepper.
4. Heat a drizzle of oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown, 2-3 minutes per side. Transfer chicken to a baking sheet (reserve skillet). Bake on middle rack until cooked through, 10-13 minutes.
5. Return pot with potatoes to low heat. Add half the sour cream and 1 tablespoon butter. Mash until smooth, adding reserved potato cooking liquid as needed for creaminess. Season with salt and pepper.
6. Once skillet has cooled slightly, wipe out any 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. Whisk constantly until combined and thickened, 2-3 minutes. Add water if too thick. Season with salt and pepper.
7. Divide mashed potatoes, green beans and stuffed chicken among plates. Spoon pan sauce over chicken and potatoes. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Butterfly them or pound to even thickness, then stuff and cook as directed, adjusting cooking time as needed.

What can I substitute for basil paste?

You can use 2 tablespoons of fresh chopped basil or 1 teaspoon dried basil mixed with a little olive oil.

How do I store leftovers?

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