Creamy Sun-Dried Tomato Stuffed Chicken
with Mashed Potatoes & Garlicky Green Beans
- Milk
This giving season, HelloFresh, chef Tini Younger, and No Kid Hungry are teaming up to help fight childhood hunger. For every order of this seasonal recipe—featuring Italian-inspired stuffed chicken cutlets paired with mashed potatoes and green beans—$1 will go to help No Kid Hungry bring kids the food they need to thrive, for a donation of up to $50,000!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
12 ounce
Potatoes
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1.5 ounce
Sun-Dried Tomatoes
12 ounce
Chicken Cutlets
1 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
0.13 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 15-20 minutes.
-
Reserve ½ cup potato cooking liquid, then drain potatoes and return to pot.
-
While potatoes cook, trim green beans if necessary. Roughly chop sun-dried tomatoes. Zest and quarter lemon.
-
Toss green beans on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Top with half the Parmesan (you'll use the rest later) and roast on top rack until green beans are browned and tender, 14-16 minutes.
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In a small bowl, mix together cream cheese, sun-dried tomatoes, basil paste, remaining Parmesan, salt, and pepper.
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Pat chicken* dry with paper towels. Holding your knife parallel to the cutting board, carefully cut a horizontal slit into the center of each cutlet to create a pocket (be careful not to cut all the way through!). Evenly stuff pockets with cheese filling. Season on both sides with salt and pepper.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until golden brown, 2-3 minutes per side.
-
Remove from heat; transfer chicken to a second baking sheet. (Reserve pan for Step 6.) Bake on middle rack until cooked through, 10-13 minutes.
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Return pot with potatoes to low heat. Add half the sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.
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Once pan used for chicken has cooled slightly, wipe out any large burned bits. Return to medium heat; add lemon zest, stock concentrate, half the mustard, remaining sour cream, ¼ cup water, 1 TBSP butter, juice from half the lemon, and a pinch of sugar (all the mustard, ½ cup water, and 2 TBSP butter for 4 servings). Cook, whisking constantly, until everything is combined and sauce has thickened, 2-3 minutes. TIP: Add splashes of plain water if sauce seems too thick.
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Taste and season with salt and pepper.
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Divide mashed potatoes, green beans, and stuffed chicken between plates. Top chicken and potatoes with pan sauce; serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the dish's rich flavors, especially the lemon sauce and stuffing. Some found the sun-dried tomatoes overpowering.
- Ease of prep: Several noted the chicken was too thin to stuff easily. Consider folding thinner cutlets over the filling instead.
- Suggestions: Try reducing lemon in the sauce and sun-dried tomatoes in the stuffing for a more balanced flavor 🍋.
- Portions: Some found the chicken pieces too small; others wanted more green beans.
- Cooking tips: Skip pan-frying; bake chicken and veggies together. Roast green beans plain to avoid burnt cheese.
Reviews from our home cooks
Fantastic flavors! The chicken breasts were large and flat enough that we did not have to slice them horizontally to stuff- we could just fold them over. We want to buy more of this recipe! The sauce was an added surprise flavor- very good. The pesto, sun dried tomato and cream cheese filling was so good.
The sauce was amazing and so savory, as well as light. And the stuffed cheese and sun dried tomato with the basil was also wonderful. I never have any trouble cooking the chicken cutlets and they always turn out juicy.
There needs to be less lemon zest in the sauce; probably about half of the amount. The green beans do not need to be cooked separately. They wound getting very crispy and the Parmesan cheese burnt. You can definitely put the green beans on the same as the chicken and add the cheese after the beans cook. Additionally, the chicken cutlets were too thin to even cut a pocket in. I had to fold the chicken over and use a toothpick to secure it.
If you like sun dried tomatoes, they really stand out in the dish. Yummy and easy to make.
It was all delicious, but it felt like a bit too much flavor with the stuffing, sauce, and the flavoring on the green beans. In the future I would skip adding the extra garlic powder and spices to the green beans and just roast them plain.
So good and creative. Definitely want to make this again and experiment more with this stuffed chicken method. Could use more green beans.
The lemon sauce was excellent; the dish itself could use some improvements. Pan frying the chicken before putting it in the oven was a wasted step; it was much easier to bake the chicken and veggies on the same pan. There was not enough cheese for the filling. The cheese should also be something more melty like mozzarella. Parmesan was not a great choice for the filling.
The stuffed chicken was SO GOOD. And the pan sauce as a finish was very tasty.
I hope this comes back around! Delicious all the way thru! Bright, savory gravy, perfect stuffed chicken, and amazing green beans!
The pan sauce on this one is to die for. Also, skip putting the parmesan on the green beans and save it all for the stuffing.
