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The main dish, Chic bistro

Chicken breast stuffed with porcini and truffle mashed potatoes

This porcini stuffed chicken breast with truffle mashed potatoes serves 6 and takes 50 minutes of active work. The porcini stuffing and the stuffed chicken breasts come together in the morning, leaving only the cooking and plating for right before your guests arrive. It's a medium difficulty dish at €6.80 per person, and success comes down to a dry stuffing and truffle oil added off the heat.

Chicken breasts stuffed with porcini, mashed potatoes that smell of truffle, and your guests will think you hired a chef.

Chicken breast stuffed with porcini and truffle mashed potatoes
For
6 people
Work
50 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€6.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach

The chicken keeps its skin golden and crisp, hiding a porcini stuffing that gets its concentrated flavor from a cream reduction. The mashed potatoes rely on a smooth texture and a few drops of truffle oil added at the last moment, just enough to scent the plate without overpowering it.

This is a fall and winter dish, built for a dinner with friends or a family gathering when you want something more interesting than roast chicken without spending the whole evening in the kitchen. Serve it as a main course after a simple starter, the kind of recipe that feels like a polished bistro menu while the real work only takes two steps in the morning.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 15 min
  3. Before the guests arrive 2 steps, 50 min
  4. When it's time to serve 1 step

In the morning, make the porcini stuffing, fill and tie the chicken breasts, then keep everything in the fridge. Right before your guests arrive, cook the mashed potatoes, sear and bake the chicken breasts, leaving only the plating to finish. At serving time, remove the string, spoon over the pan juices, and stir the truffle oil into the mash at the very last moment.

The ingredients

6 people

Butcher

  • Chicken breasts with skin 6

Frozen foods

  • Frozen porcini mushrooms 300 g

Fruits and vegetables

  • Shallots 3
  • Flat leaf parsley 0.5 bunch
  • Bintje potatoes 1.2 kg

Dairy

  • Heavy cream 15 cl
  • Milk 20 cl
  • Butter 80 g

Pantry

  • Truffle oil 1 tbsp
  • Chicken stock 30 cl
  • Kitchen twineoften in the pantry 1
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sauté the porcini with the diced shallots, add the cream and parsley, let it reduce until you get a thick stuffing, then let it cool. 15 min

    Evaporate all the water from the porcini, a wet stuffing will make the chicken soggy.

  2. Slit each chicken breast to form a pocket without cutting all the way through, fill with stuffing, close it up and tie with twine without pulling too tight.

    Smooth the skin back over the pocket, it will stick and hold the stuffing in place during cooking.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cook the peeled potatoes in salted water, mash with the hot milk and butter, then keep the mash warm. 25 min

    Use a potato ricer rather than a blender, the mash stays light and never turns gluey.

  2. Brown the chicken breasts skin side down in an oiled pan, then bake them at 180°C with the chicken stock. 25 min

    Don't flip the chicken too early, the skin should release on its own from the pan.

When it's time to serveThe final touches, right in front of your guests.

  1. Remove the twine, spoon over the reduced pan juices, stir the truffle oil into the mash right before serving, and plate.

    Drizzle the truffle oil in and barely stir, the aroma should hit as soon as the plate is set down.

Our tips to get it right

  • Pick thick chicken breasts, they're easier to slit into a pocket and hold the stuffing without tearing during cooking.
  • Let the stuffed breasts rest a few minutes in the fridge before browning them, cold stuffing stays put better inside the pocket.
  • Reduce the pan juices over high heat right before serving, a thin sauce drowns the crispness of the skin.

The variations

  • Swap the frozen porcini for button mushrooms if you can't find any, the flavor will be milder but the stuffing's texture stays the same.
  • For a truffle free version, skip the truffle oil and finish the mash with a bit more butter, it still tastes rich thanks to the porcini.
  • For kids, serve a plain pan seared chicken breast on the side, without the stuffing or truffle oil, with the same mashed potatoes.

What to serve it with

  • A pan of sautéed chanterelles or mushrooms
  • A glass of dry white wine
  • A lamb's lettuce salad with walnuts

Storage

Raw stuffed chicken breasts keep for 1 day in the fridge in a sealed container before cooking. Once cooked, they keep for 2 days in the fridge, reheat gently in the oven to keep the skin from drying out. Freezing isn't recommended, it would ruin the texture of both the stuffing and the mash.

Questions about this recipe

Can I make the stuffing the night before instead of in the morning?

Yes, the porcini stuffing keeps very well overnight in the fridge in a sealed container. It even gains flavor, just let it come back to room temperature before filling the chicken breasts.

How do I keep the stuffing from leaking out during cooking?

Don't tie the string too tight and don't overfill the pocket, the skin needs to close naturally over the top. A thick, cold stuffing also holds together much better than a warm or wet one.

What kind of truffle oil should I use for this dish?

A black truffle oil is more than enough for this dish, no need to spring for white truffle which costs much more. The key is adding it off the heat to keep its aroma.

Can I use chicken thighs instead of chicken breasts?

It's possible but trickier, thighs have bones that make it harder to cut a pocket for stuffing. Chicken breasts remain the simplest choice for an even stuffing and controlled cooking.

Can a chicken breast stuffed with porcini and truffle mashed potatoes be made ahead?

Yes, during the day. The recipe needs 50 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a chicken breast stuffed with porcini and truffle mashed potatoes?

Allow 1 h 30 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a chicken breast stuffed with porcini and truffle mashed potatoes?

About 690 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken breast stuffed with porcini and truffle mashed potatoes cost?

About €6.80 per person, that's €40.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Tomato and mustard tart The starter

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Tomato and mustard tart

  • 20 min of work
  • Finished at the last minute
  • Very easy, €1.50 per person

310 kcalcalculated by Kiloach

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