Ingredients:

  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 2 oz cream cheese, softened
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 (6 oz) boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup chicken broth
  • 1 tbsp cold butter
  • 1 tsp fresh lemon juice

Instructions:

  1. Boil the cubed potatoes in salted water until tender (about 12-15 minutes). Drain thoroughly and return to the pot.
  2. While potatoes are hot, mash in the butter, cream cheese, and heavy cream until smooth. Fold in the minced garlic, shredded cheddar, salt, and pepper. Set aside to cool slightly.
  3. Pat the chicken breasts dry with paper towels. Mix the paprika, garlic powder, onion powder, salt, and pepper; rub this mixture evenly over all sides of the meat.
  4. Using a sharp paring knife, cut a pocket into the thickest part of each breast, being careful not to cut all the way through.
  5. Spoon the creamy potato mixture generously into each pocket and secure the opening with two or three toothpicks.
  6. Heat olive oil in an oven-safe cast-iron skillet over medium-high heat. Sear chicken on both sides until golden brown.
  7. Transfer the skillet to the oven and roast until a meat thermometer reaches an internal temperature of 165°F (74°C).
  8. Remove chicken from the pan to rest. Deglaze the skillet with chicken broth, lemon juice, and cold butter, stirring until a glossy glaze forms.