Juicy Stuffed Chicken Breasts with Cheesy Potato Bake

Heat a large skillet over medium heat with a light spray of olive oil.
Cook the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through.
Remove from the skillet and set aside.
Prepare the Potatoes:
While the chicken rests, preheat oven to 375°F (190°C).
In a large skillet or Dutch oven, melt butter over medium heat.
Add onion and garlic and cook until softened, about 5 minutes.
Add cubed potatoes, chicken broth, salt, and pepper.
Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.
Assemble and Bake:

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Once potatoes are cooked, stir in the cheddar cheese.
Top with the cooked chicken breasts.
Bake for 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from oven and let stand for a few minutes before serving.
Tips & Variations:

Stuffing Options: Get creative with your stuffing! Try adding chopped spinach, sun-dried tomatoes, or even a touch of Dijon mustard.
Potato Variations: Add a dash of cream or sour cream to the potatoes for extra richness.
Side Dishes: Serve with a side salad or steamed vegetables for a complete meal.