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Pancetta Stuffed Airline Chicken Breast With Roasted Garlic Potatoes

Lodge Cast Iron | October 17, 2019

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.

Prep Time
10 minutes
Cook Time
45 minutes
Cook it With Our
Chicken Pancetta


  • 4 airline chicken breasts
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons thyme
  • 8 ounces pancetta, diced
  • Lemon
  • Salt and pepper to taste
  • 1 ½ pounds rainbow potatoes
  • ¼ cup salt
  • 2 tablespoons garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper


  1. Preheat oven to 475 degrees Fahrenheit.
  2. In a pot, cover potatoes with water and salt, then bring to a boil, 10 minutes.
  3. While the potatoes are boiling, cut a pocket in each chicken breast horizontally, about 2-3 inches wide.
  4. Preheat a 12 inch skillet over medium-high heat for 4-5 minutes.
  5. Add pancetta and brow until crispy, about 3-4 minutes. Remove from skillet and set aside. 
  6. Drain potatoes and toss with olive oil, garlic, thyme, and season with salt and pepper.
  7. Stuff reserved pancetta equally into chicken breast. 
  8. Add oil to the skillet and sear the chicken, skin-side down, 5-6 minutes.
  9. Place boiled potatoes under seared chicken in your 12 inch skillet and bake, 20 minutes.
  10. Flip chicken skin-side up and roast for an additional 6-8 minutes.
  11. Squeeze lemon over the chicken and potatoes. Serve.

Chicken Pancetta

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Contributed By: Lodge Cast Iron

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