Chorizo Stuffed Chicken Breast
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Chorizo Stuffed Chicken Breast

Chorizo Stuffed Chicken Breast

with roast baby potatoes and caramelised onion gravy

As is seen in a lot of Iberian cooking, chicken and chorizo make a classic combination. For good reason! The chorizo stuffing in this recipe adds a slightly smoky flavour to the succulent chicken breast, with breadcrumbs and Italian style cheese for a bit of added bite!

Total Time35 minutes
Cooking Time40 minutes


Serving amount

320 grams

Chicken Breast

100 grams


(Contains Milk)

400 grams

Baby Potatoes

1 unit(s)


1 sachet(s)

Chicken Stock

150 grams

Green Beans

1 pack(s)


(Contains Wheat)

5 grams


25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)637 kcal
Energy (kJ)2666 kJ
Fat22 g
of which saturates8.8 g
Carbohydrate53.7 g
of which sugars8.7 g
Dietary Fiber0 g
Protein56.8 g
Cholesterol0 mg
Salt2.86 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pan with Lid


Roast the Potatoes
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Halve, peel and thinly slice the onion.
  • Halve the potatoes lengthways. Drizzle with oil and season with salt and pepper.
  • Rub the oil over the potatoes then lay them cut-side down on the baking tray.
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Make the Chorizo Stuffing
  • Place a large pan over medium-high heat with 2 tbsp butter (double for 4p).
  • Once hot, fry the chorizo until it starts to brown, 2-3 mins.
  • Remove the pan from the heat. Stir in the breadcrumbs and cheese.
  • Cut a pocket horizontally in the chicken breast and season the inside with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Spoon the chorizo and cheese mixture into the pocket.
Cook the Chicken
  • Season the outside of the chicken with salt and pepper, drizzle with oil to coat evenly.
  • Place the stuffed chicken breasts onto one side of the baking tray with the potatoes.
  • Roast the chorizo stuffed chicken for 18-20 mins, until cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

TIP: 4P customers may need to use 2 baking trays.

Make the Gravy
  • Place a medium pot over medium heat with a drizzle of oil
  • Once hot, fry the onion until golden, 8-10 mins, stirring occasionally.
  • Add 1 tsp sugar (double for 4p) and cook for 1-2 mins.
  • In a bowl, whisk 1 tbsp flour and 200ml cold water (double both for 4p) together with the chicken stock powder
  • Add the thyme sprig and flour mixture to the pot. Bring to the boil and simmer until thickened, 3-4 mins. Season to taste with salt and pepper.
Fry the Green Beans
  • Meanwhile, give the pan a wipe then return it to medium-high heat with a drizzle of oil.
  • Trim the green beans.
  • Once hot, add the green beans to the pan. Season with salt and pepper.
  • Fry for 2-3 mins then add a splash of water and immediately cover with a lid or some foil.
  • Cook until the green beans are tender, 4-5 mins.
Finish and Serve
  • Remove the thyme sprig from the onion gravy and discard.
  • Divide the roast baby potatoes, chicken and tender green beans between plates.
  • Pour the onion gravy over the cheesy chorizo stuffed chicken.