The classic airline chicken gets a culinary upgrade with savory pancetta stuffed into the chicken breast. Add potatoes for an easy, single-pan meal that makes cleanup a breeze.
Level
Intermediate
Prep Time
10 minutes
Cook Time
45 minutes
Serves
2-4
Cook it With Our
Directions
- Preheat oven to 475 degrees Fahrenheit.
- In a pot, cover potatoes with water and salt, then bring to a boil, 10 minutes.
- While the potatoes are boiling, cut a pocket in each chicken breast horizontally, about 2-3 inches wide.
- Preheat a 12 inch skillet over medium-high heat for 4-5 minutes.
- Add pancetta and brow until crispy, about 3-4 minutes. Remove from skillet and set aside.
- Drain potatoes and toss with olive oil, garlic, thyme, and season with salt and pepper.
- Stuff reserved pancetta equally into chicken breast.
- Add oil to the skillet and sear the chicken, skin-side down, 5-6 minutes.
- Place boiled potatoes under seared chicken in your 12 inch skillet and bake, 20 minutes.
- Flip chicken skin-side up and roast for an additional 6-8 minutes.
- Squeeze lemon over the chicken and potatoes. Serve.
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