Herb-Stuffed Chicken with Creamy Mashed Potatoes and Savory Pan Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Stuffed Chicken with Creamy Mashed Potatoes and Savory Pan Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Stuffed Chicken with Creamy Mashed Potatoes and Savory Pan Sauce

Savor a beautifully presented plate featuring a tender, herb-stuffed chicken breast paired with velvety creamy mashed potatoes and a savory pan sauce. The dish harmonizes fresh garden herbs with perfectly cooked chicken and a light, flavorful sauce that ties everything together for a satisfying meal.

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NUTRITION

383kcal
Protein
41.9g
Fat
9.6g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast (Skinless)

1 cup loosely packed Fresh Spinach

1 tbsp Fresh Basil, chopped

1 tbsp Fresh Thyme, chopped

1 small White Potato

1/4 cup Lowfat Milk

1/4 cup Low Sodium Chicken Broth

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, carefully create a pocket in the chicken breast.

  • 3

    Mix the fresh spinach, chopped basil, and chopped thyme in a small bowl. Season lightly with a pinch of salt and pepper.

  • 4

    Stuff the herb mixture into the pocket of the chicken breast and secure it with toothpicks if needed.

  • 5

    Season the outside of the chicken with a pinch of salt and black pepper.

  • 6

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes on each side until golden brown.

  • 7

    Transfer the skillet to the preheated oven and bake the chicken for 15-18 minutes until cooked through.

  • 8

    Meanwhile, peel and chop the white potato into chunks. Boil in lightly salted water until tender, about 10-12 minutes.

  • 9

    Drain the potatoes and return them to the pot. Add lowfat milk and mash until smooth and creamy. Adjust seasoning with a pinch of salt and pepper.

  • 10

    Remove the chicken from the oven and transfer it to a plate. Place the skillet with the pan drippings back on the stove over low heat.

  • 11

    Add the low sodium chicken broth to the skillet, scraping up any browned bits, and simmer for 2-3 minutes to create a light pan sauce.

  • 12

    Slice the herb-stuffed chicken and serve alongside the creamy mashed potatoes, drizzling the savory pan sauce on top. Enjoy!

Herb-Stuffed Chicken with Creamy Mashed Potatoes and Savory Pan Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Stuffed Chicken with Creamy Mashed Potatoes and Savory Pan Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Stuffed Chicken with Creamy Mashed Potatoes and Savory Pan Sauce

Savor a beautifully presented plate featuring a tender, herb-stuffed chicken breast paired with velvety creamy mashed potatoes and a savory pan sauce. The dish harmonizes fresh garden herbs with perfectly cooked chicken and a light, flavorful sauce that ties everything together for a satisfying meal.

NUTRITION

383kcal
Protein
41.9g
Fat
9.6g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast (Skinless)

1 cup loosely packed Fresh Spinach

1 tbsp Fresh Basil, chopped

1 tbsp Fresh Thyme, chopped

1 small White Potato

1/4 cup Lowfat Milk

1/4 cup Low Sodium Chicken Broth

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, carefully create a pocket in the chicken breast.

  • 3

    Mix the fresh spinach, chopped basil, and chopped thyme in a small bowl. Season lightly with a pinch of salt and pepper.

  • 4

    Stuff the herb mixture into the pocket of the chicken breast and secure it with toothpicks if needed.

  • 5

    Season the outside of the chicken with a pinch of salt and black pepper.

  • 6

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes on each side until golden brown.

  • 7

    Transfer the skillet to the preheated oven and bake the chicken for 15-18 minutes until cooked through.

  • 8

    Meanwhile, peel and chop the white potato into chunks. Boil in lightly salted water until tender, about 10-12 minutes.

  • 9

    Drain the potatoes and return them to the pot. Add lowfat milk and mash until smooth and creamy. Adjust seasoning with a pinch of salt and pepper.

  • 10

    Remove the chicken from the oven and transfer it to a plate. Place the skillet with the pan drippings back on the stove over low heat.

  • 11

    Add the low sodium chicken broth to the skillet, scraping up any browned bits, and simmer for 2-3 minutes to create a light pan sauce.

  • 12

    Slice the herb-stuffed chicken and serve alongside the creamy mashed potatoes, drizzling the savory pan sauce on top. Enjoy!