Pancetta Stuffed Airline Chicken Breast With Roasted Garlic Potatoes

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

Blacklock Skillet



  • 4 airline chicken breasts
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons thyme
  • 8 ounces prosciutto, 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. In a pot, cover potatoes with salted water and bring to a boil, 10 minutes. While the potatoes are boiling, cut a pocket in each chicken breast horizontally, about 2-3 inches wide.
  2. Preheat a 12 inch skillet over medium high heat for 4-5 minutes.
  3. Drain potatoes and toss with olive oil, garlic, thyme, and season with salt and pepper.
  4. 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.
  5. Squeeze lemon over the chicken and potatoes. Serve.

Review Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)