This easy stuffed chicken breast is a tasty treat! Each juicy piece is filled with colorful roasted peppers, adding a wonderful flavor and pop of color.
But let’s be real, these chicken breasts look fancy but are super simple to make! I love serving them with a side salad for a quick dinner that feels special.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for stuffing. You can also use thighs if you prefer dark meat. They stay moist during cooking.
Roasted Peppers: Jarred roasted peppers are convenient, but you can roast fresh peppers at home. Simply roast them until blackened, then let them steam in a bowl covered with plastic wrap to peel easily.
Cheese: Mozzarella is my go-to for its creamy melt. If you want a sharper flavor, provolone works great too. Feel free to try goat cheese for a tangy twist!
Herbs: Dried oregano and basil give flavor, but fresh herbs can brighten the dish. Use fresh when available, or switch to Italian seasoning for simplicity.
How Do I Get a Perfectly Stuffed Chicken Breast?
Stuffing chicken can be tricky, but it’s all about technique. Start by carefully slicing a pocket into the side of each breast. Aim for the middle but don’t cut through!
- Mix the filling ingredients in a bowl—make sure everything is evenly combined.
- Gently push the filling into each pocket. Don’t overstuff, or it may ooze out while cooking.
- Secure with toothpicks or twine so the filling stays put while cooking.
Golden-brown searing is key. Use a hot skillet and keep an eye on them to avoid burning. This method helps keep the chicken juicy and flavorful!
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 (jarred or homemade)
- 1 cup shredded mozzarella cheese (or provolone)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Toothpicks or kitchen twine for securing
- Optional garnish: fresh basil leaves
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 30-35 minutes for cooking. You’ll have a delicious dinner ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, when you’re ready to bake, the oven will be hot and ready to go!
2. Create the Chicken Pockets:
Take a sharp knife and carefully cut a pocket into the side of each chicken breast. Be sure to avoid cutting all the way through—just enough to make a place to hold the tasty filling.
3. Make the Stuffing Mixture:
In a small bowl, combine the sliced roasted peppers, shredded cheese, minced garlic, dried oregano, and dried basil. Mix it well so that all the flavors blend together nicely! This will be the tastiest part of your chicken.
4. Stuff the Chicken Breasts:
Take the filling mixture and stuff each chicken breast pocket generously. Don’t overstuff, or it might spill out while cooking. Once stuffed, secure the opening with toothpicks or tie it with kitchen twine to keep the goodies inside.
5. Season the Chicken:
Sprinkle salt and black pepper over the outside of each stuffed chicken breast. This will add nice flavor to the outside as it cooks!
6. Sear the Chicken:
In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, carefully place each chicken breast in the skillet and sear for 3-4 minutes on each side until they are golden brown. This will create a lovely crust.
7. Bake the Chicken:
After searing, transfer the skillet to the preheated oven. Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C). This ensures the chicken is cooked through and safe to eat.
8. Let It Rest:
Once baked, carefully remove the skillet from the oven (it will be hot!). Let the chicken rest for a few minutes so the juices settle. Then, remove the toothpicks or twine before serving.
9. Serve and Enjoy:
If you want, garnish with fresh basil leaves for a beautiful touch. Serve the stuffed chicken hot and enjoy the delicious flavors!
This simple recipe highlights tender chicken with the sweet, smoky flavor of roasted peppers melted with cheese—great for an easy yet impressive dinner!
FAQ about Easy Stuffed Chicken Breast With Roasted Peppers
Can I Use Fresh Bell Peppers Instead of Roasted?
Absolutely! If you prefer fresh bell peppers, slice them up and sauté them in a bit of olive oil until they’re tender before mixing them with the cheese and seasonings. This adds a fresh crunch to the filling!
What Can I Substitute for Mozzarella Cheese?
If you don’t have mozzarella, provolone is a great alternative. For a tangy flavor, try goat cheese or feta. Just keep in mind that softer cheeses may change the texture of the filling slightly.
How Do I Store Leftover Stuffed Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm gently in a skillet until heated through.
Can I Freeze Stuffed Chicken Breasts Before Cooking?
Yes! After stuffing and securing the chicken breasts, you can wrap them tightly in plastic wrap and freeze. When ready to cook, thaw them in the fridge overnight and then follow the cooking instructions. Adjust cooking times if they are still slightly frozen.
