Baked Mofongo-Stuffed Chicken Thighs with Garlic Herb Sauce

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Oven-baked chicken thighs stuffed with savory mashed plantains (mofongo) and served with a garlic-herb sauce, blending classic Puerto Rican flavors in a comforting dish. This Puerto Rican-inspired chicken recipe, ready in about 60 minutes, pairs skinless, boneless chicken thighs, green plantains, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces skinless, boneless chicken thighs
• 2 medium green plantains
• 6 minced, divided garlic cloves
• 4 tbsp, divided olive oil
• 1/4 cup chicken broth
• 2 tbsp chopped fresh parsley
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp butter
• 1 tbsp lime juice

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F. Peel 2 medium green plantains and cut into 1-inch chunks. Boil in salted water for 12-15 minutes until tender; drain thoroughly.
2. Step 2: In a mortar and pestle or food processor, mash the cooked plantains with 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until smooth but still slightly chunky; set aside.
3. Step 3: Season 6 skinless, boneless chicken thighs evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
4. Step 4: Using a small knife, carefully make a pocket in each chicken thigh without cutting through.
5. Step 5: Stuff each pocket with about 3 tbsp of the mashed plantain mofongo mixture, pressing gently to fill.
6. Step 6: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add stuffed chicken thighs and sear for 3 minutes per side until golden brown.
7. Step 7: Transfer skillet to the preheated oven and bake for 20 minutes until chicken is cooked through (internal temperature 165°F).
8. Step 8: Meanwhile, in a small saucepan, melt 2 tbsp butter over medium heat. Add remaining 3 minced garlic cloves and sauté for 1 minute until fragrant.
9. Step 9: Stir in 1/4 cup chicken broth, 1 tbsp fresh lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley; simmer for 4-5 minutes until sauce slightly thickens.
10. Step 10: Remove chicken from oven and drizzle with garlic herb sauce before serving. Enjoy warm.