Unstuffed Chicken Recipe
Spinach | goat cheese | mashed potatoes | lemon-butter.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Filling
Mashed Potatoes
Lemon-Butter Sauce
Method
Prepare the Chicken and Filling
- 1
Sauté Spinach and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
- 2
Combine Filling
In a mixing bowl, combine the sautéed spinach and garlic with crumbled goat cheese. Mix well and set aside.
- 3
Cook Chicken
Using a meat mallet, gently pound chicken breasts to an even thickness. Season both sides with salt and pepper. In the same skillet, add a bit more olive oil if necessary and cook the chicken breasts over medium heat for 6-7 minutes on each side, or until fully cooked and golden brown.
- 4
Make the Mashed Potatoes
- 5
- 6
Prepare Lemon-Butter Sauce
- 7
Make the Sauce
In a small saucepan, melt 4 tablespoons of butter over low heat. Add lemon juice, lemon zest, salt, and pepper. Stir until combined and heated through.
Serve
- 8
Plate the Dish
Serve the chicken breasts on a plate alongside a generous scoop of mashed potatoes. Drizzle the lemon-butter sauce over the chicken and potatoes. Enjoy!