This stuffed chicken breast is a tasty treat filled with colorful roasted peppers and gooey cheese. It’s juicy, flavorful, and looks impressive on your plate!
I love how easy it is to make; just stuff, bake, and enjoy! Perfect for a dinner that feels fancy without all the fuss. Plus, your friends will be asking for the recipe! 😉
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the best choice for this recipe. They cook evenly and are easy to stuff. If you’d like, you can use chicken thighs for extra juiciness, but adjust cooking time since they may take a bit longer.
Roasted Peppers: Roasted red and yellow bell peppers add a sweet flavor. If you can’t find them, you can roast your own or use jarred roasted peppers. Fresh bell peppers can work too, but they’ll need a longer cooking time to soften.
Cheese: I love using mozzarella for its meltiness, but provolone is also a great choice! If you’re looking for a low-fat alternative, try part-skim mozzarella or a dairy-free cheese made from nuts.
Garlic: Fresh garlic delivers a stronger flavor. If you’re in a pinch, garlic powder can be a substitute, but use about 1/4 teaspoon instead of cloves.
How Do You Cut Chicken Breasts for Stuffing?
Cutting pockets in chicken breasts can be tricky, but with a little care, you’ll master it. Here’s how to do it safely and effectively:
- Use a sharp chef’s knife to make cutting easier. Place the chicken breast on a cutting board for stability.
- Hold the chicken firmly. Insert the knife into the thickest side of the breast.
- Gently slice horizontally through the chicken, leaving about half an inch intact on the opposite side to create a pocket.
- Keep your hand out of the knife’s path, and adjust your grip if necessary while cutting.
Practice makes perfect, so don’t worry if the first few aren’t perfect!
Easy Stuffed Chicken Breast with Roasted Peppers
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup roasted red and yellow bell peppers, sliced
- 1 cup shredded mozzarella cheese (or provolone)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This easy stuffed chicken breast recipe will take about 10-15 minutes to prepare and around 30-35 minutes to cook, including baking time. So, you can have a delicious meal ready in about 50 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—preheat your oven to 375°F (190°C). This ensures that the chicken will cook evenly when we put it in.
2. Prepare the Chicken:
Carefully take a sharp knife and cut a pocket into each chicken breast. Be sure not to cut all the way through—just create a nice space to fill with our yummy stuffing.
3. Make the Stuffing:
In a medium bowl, mix together the roasted peppers, shredded cheese, minced garlic, Italian seasoning, and a pinch of salt and pepper. This colorful mixture will bring a lot of flavor to the dish!
4. Stuff the Chicken:
Now, it’s time to fill those chicken pockets! Spoon the pepper and cheese mixture into each chicken breast. If you find the stuffing is falling out, you can use toothpicks to secure the openings so the filling stays inside while cooking.
5. Sear the Chicken:
Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear them for about 3-4 minutes on each side until they become a lovely golden brown.
6. Bake the Stuffed Chicken:
Transfer the skillet straight to your preheated oven. Bake for about 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s safely cooked through.
7. Serve and Enjoy:
Once done, take the skillet out of the oven and let the chicken rest for about 5 minutes. Carefully remove any toothpicks, and if you like, garnish with fresh basil or parsley before serving warm. Enjoy your delicious stuffed chicken breast!
Delicious and simple, this meal is perfect for any occasion. Bon appétit!
FAQ for Easy Stuffed Chicken Breast with Roasted Peppers
Can I Use Fresh Bell Peppers Instead of Roasted?
Yes, you can use fresh bell peppers, but they will need to be sautéed first to soften them. Cook them in a skillet with a bit of olive oil for about 5-7 minutes before mixing them with the cheese and stuffing the chicken.
Can I Make This Recipe with Turkey Instead of Chicken?
Absolutely! Ground turkey works well for stuffing, but you should adjust the cooking time as turkey may require longer to cook through. Ensure the internal temperature reaches 165°F (74°C).
Can I Freeze Leftover Stuffed Chicken?
Yes, you can freeze leftover stuffed chicken. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What’s the Best Way to Reheat Leftovers?
The best way to reheat stuffed chicken is in the oven. Preheat your oven to 350°F (175°C) and bake for about 15-20 minutes or until heated through. You can cover it with foil to prevent it from drying out.
