Cheesy Stuffed Chicken Thigh and Sweet Potato Mash
with Crunchy Spring Salad- Milk
- Sulphites
- Wheat
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
Stuffing chicken breast with anything adds a special je-ne-sais-quoi to meals on any night of the week. This cheese-stuffed chicken is just that! Paired with a bright salad and creamy sweet potato mash, it's a winner!
Ingredients
280 g
Chicken Thighs
2 unit(s)
Sweet Potato
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
56 g
Spring Mix
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
28 g
Crispy Shallots
(Contains: Wheat)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Pepper*
½ tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return sweet potatoes to the same pot, off heat.
- Meanwhile, mix together cheddar cheese, half the cream cheese and half the crispy shallots in a small bowl.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Lay chicken thighs out flat, smooth side facing downwards, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Divide cheese filling on one side of each thigh, then fold closed.
- Season outside of chicken with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven until cooked through, 14-16 min.**
- Meanwhile, whisk together vinegar, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl.
- Season with salt and pepper, then set side.
- Mash 2 tbsp (4 tbsp) butter and remaining cream cheese into sweet potatoes until smooth.
- Season with salt and pepper, to taste.
- When chicken is done, transfer to a plate to rest, 3-5 min.
- Add spring mix to the bowl with dressing.
- Toss to combine.
- Divide sweet potato mash, chicken and salad between plates.
- Drizzle any juices left on the baking sheet over chicken.
- Sprinkle remaining crispy shallots over salad.
If you've opted to get chicken thighs, lay chicken thighs out flat, smooth side facing downwards, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Divide cheese filling over one side of each thigh, then fold to enclose filling. Follow the rest of the recipe as written.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The sweet potato mash was a standout, with many enjoying its creamy texture and taste.
- Ease of prep: Stuffing chicken thighs proved challenging for many, with some finding them too small to roll properly.
- Suggestions: Consider using chicken breasts instead of thighs for easier stuffing and better portion sizes.
- Portions: Several customers felt the chicken and sweet potato portions were too small for a satisfying meal.
- Texture: Some found the chicken rubbery; ensure proper cooking time and temperature for juicy results.
