Colcannon-Stuffed Chicken: A Creamy, Comforting Irish Delight
St. Patrick’s Day is all about celebrating Irish tradition with heartwarming, flavorful food. While Colcannon—a creamy mix of mashed potatoes, cabbage, and butter—is a classic side dish, why not take it to the next level? This Colcannon-Stuffed Chicken combines the rich, buttery goodness of colcannon with juicy, oven-baked chicken breasts for a dish that’s both comforting and packed with Irish flair.
This recipe is perfect for a festive dinner, whether you’re cooking for family, friends, or just indulging in a little Irish-inspired comfort food.
What Makes This Dish Special?
By stuffing chicken breasts with colcannon, you get the best of both worlds—tender, juicy chicken paired with creamy mashed potatoes and sautéed cabbage. It’s a delicious twist on an Irish classic, bringing warmth and flavor to your table.
Ingredients (Serves 4)
For the Colcannon Filling:
- 2 medium russet potatoes, peeled and cubed
- 3 tbsp butter
- ¼ cup milk
- ½ cup green cabbage, finely chopped
- 2 green onions, thinly sliced
- Salt and pepper, to taste
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ cup grated Irish cheddar cheese (optional)
For the Creamy Sauce (Optional but Delicious!):
- 1 tbsp butter
- 1 tbsp flour
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
1. Make the Colcannon Filling
- Boil the cubed potatoes in salted water until fork-tender (about 15 minutes). Drain and mash with butter and milk until smooth.
- In a skillet over medium heat, sauté the cabbage with a small pat of butter for 3-4 minutes until softened.
- Stir the cooked cabbage and green onions into the mashed potatoes. Season with salt and pepper to taste. Set aside.
2. Prep the Chicken
- Preheat oven to 375°F (190°C).
- Using a sharp knife, carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
- Season both sides of the chicken with garlic powder, salt, pepper, and paprika.
3. Stuff and Sear the Chicken
- Spoon about 2-3 tbsp of colcannon filling into each chicken breast. If using, sprinkle a little grated Irish cheddar inside for extra flavor.
- Secure the openings with toothpicks or kitchen twine.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken for 2-3 minutes per side until golden brown.
4. Bake to Perfection
- Transfer the skillet to the oven and bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
5. Make the Creamy Sauce (Optional but Worth It!)
- In the same skillet, melt 1 tbsp butter over medium heat. Stir in flour and cook for 1 minute to remove the raw taste.
- Slowly whisk in chicken broth and heavy cream, stirring continuously until thickened (about 3 minutes).
- Add Dijon mustard and season with salt and pepper.
- Drizzle over the baked chicken for an extra luxurious touch.
6. Serve and Enjoy!
- Remove toothpicks, plate the chicken, and drizzle with sauce if using.
- Garnish with extra green onions or fresh parsley for a vibrant finish.
- Serve with extra colcannon on the side for a complete Irish feast!
Tips for the Best Colcannon-Stuffed Chicken
✅ Don’t Overstuff: Leave enough room to fully seal the chicken so the filling doesn’t spill out.
✅ Sear for Flavor: Searing the chicken first locks in moisture and creates a golden, crispy crust.
✅ Go the Extra Mile: The mustard cream sauce takes this dish to another level—highly recommended!
Final Thoughts
This Colcannon-Stuffed Chicken is the perfect blend of Irish comfort food and restaurant-quality elegance. Whether it’s St. Patrick’s Day or just a cozy night in, this dish brings warmth, richness, and a taste of Ireland to your table.
So, fire up your oven, grab your potatoes, and let’s celebrate Irish cuisine in the most delicious way possible.
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