Colcannon Stuffed Chicken

Colcannon Stuffed Chicken

A delicious twist on the classic Irish dish Colcannon—this chicken breast is stuffed with creamy mashed potatoes, sautéed cabbage, and scallions, then baked to golden perfection. Perfect for a St. Patrick’s Day feast

Ingredients

For the Colcannon Filling:

• 2 medium potatoes (Yukon Gold or Russet), peeled and diced
• 1/2 cup milk
• 2 tbsp butter
• 1/2 cup green cabbage (finely chopped)
• 2 green onions (chopped)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil

For the Coating (Optional, for a Crispy Crust):

• 1/2 cup panko breadcrumbs
• 1/4 cup grated Irish cheddar (optional)
• 1 tbsp melted butter

Instructions

Step 1: Make the Colcannon Filling

1. Boil the diced potatoes in salted water until tender (about 10 minutes). Drain and mash with milk and butter.
2. In a pan, sauté cabbage with a little butter until softened (about 3 minutes). Stir into the mashed potatoes.
3. Add chopped green onions, salt, and pepper, mixing well. Set aside to cool slightly.

Step 2: Prepare the Chicken

4. Preheat your oven to 375°F (190°C).
5. Butterfly each chicken breast (slice horizontally without cutting all the way through) and gently pound to even thickness.
6. Season both sides with salt, pepper, garlic powder, and smoked paprika.

Step 3: Stuff & Secure

7. Spoon 2-3 tbsp of the colcannon filling into each chicken breast.
8. Fold the chicken over the filling and secure with toothpicks or kitchen twine.

Step 4: (Optional) Add a Crispy Topping

9. Mix panko breadcrumbs, grated Irish cheddar, and melted butter.
10. Press onto the top of each stuffed chicken breast for a crispy, cheesy crust.

Step 5: Bake the Chicken

11. Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken on each side for 2 minutes until golden brown.
12. Transfer to the oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).

Step 6: Serve & Enjoy!

13. Let the chicken rest for 5 minutes, then slice and serve hot!
14. Pair with steamed greens, roasted carrots, or a side of Irish soda bread.