This Easy Stuffed Chicken Breast is a winner! Tender chicken is filled with sweet roasted peppers and creamy cheese, making it both colorful and tasty.
Who can resist a cheesy surprise inside their chicken? I love to serve it with a side of simple veggies. It feels fancy, but it’s super easy to make! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they cook quickly and stay juicy. If you’re looking for a leaner option, turkey breasts work well, too!
Roasted Peppers: The sweet flavor of roasted red and yellow bell peppers complements the dish wonderfully. You can use fresh peppers and roast them yourself, or store-bought jarred ones if you’re short on time.
Cream Cheese: This adds creaminess to the stuffing. For a lighter option, consider using Greek yogurt or ricotta cheese. They will still give a nice texture without being too heavy.
Mozzarella Cheese: Shredded mozzarella melts beautifully. If you prefer something sharper, feel free to swap it for provolone or cheddar cheese.
Garlic: Fresh garlic adds great flavor. If you don’t have fresh, garlic powder works, but reduce the amount since it’s stronger.
How Do I Properly Stuff Chicken Breasts Without Making a Mess?
Stuffing chicken breasts might seem tricky, but it’s pretty simple! The key is having that pocket ready for the tasty filling. Here’s how to do it right:
- Carefully use a sharp knife to cut a pocket into the side of each chicken breast. Aim for the thickest part of the chicken.
- Don’t cut all the way through; leave a small edge to hold the filling in.
- When stuffing, use a spoon or your fingers to gently push the filling into the pocket without forcing it too much, which could rip the chicken.
- Secure with toothpicks if necessary to hold everything together during cooking.
With these tips, you’ll have perfectly stuffed chicken breasts ready to enjoy!
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
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley or basil, for garnish (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 25-30 minutes to cook, resulting in a total time of about 45-50 minutes. It’s quick enough to enjoy on any night of the week!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you get your chicken ready!
2. Prepare the Chicken:
Carefully take a sharp knife and cut a pocket into the side of each chicken breast. Make sure you don’t cut all the way through—it should stay intact on one side. This is where you’ll stuff your delicious filling!
3. Make the Filling:
In a medium bowl, combine softened cream cheese, shredded mozzarella cheese, minced garlic, and dried Italian herbs. Mix everything together until it’s well combined and creamy.
4. Stuff the Chicken:
Now, it’s time to stuff those chicken breasts! Take a spoonful of the roasted bell peppers and put them into the pocket of each chicken breast. Then, add some of the creamy cheese mixture on top of the peppers, making sure to fill them evenly without overstuffing.
5. Season the Chicken:
Sprinkle salt and pepper generously on the outside of each stuffed chicken breast. This will add flavor to the outside as it cooks!
6. Sear the Chicken:
Next, heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully add the stuffed chicken breasts. Sear them for about 3-4 minutes on each side, or until they turn golden brown. This step adds flavor and helps keep the juices in!
7. Bake in the Oven:
Transfer the skillet to your preheated oven. Bake for about 20-25 minutes, or until the chicken is cooked through (it should reach an internal temperature of 165°F/75°C) and the cheese is melty.
8. Let It Rest:
Once done, carefully remove the skillet from the oven. Let the chicken rest for about 5 minutes. This helps the juices redistribute, making every bite tender and juicy.
9. Serve and Garnish:
Finally, if you’d like, garnish the stuffed chicken breasts with some chopped fresh parsley or basil for a burst of color and flavor. Serve it warm and enjoy!
Enjoy your delicious, easy stuffed chicken breast with roasted peppers!
FAQ for Easy Stuffed Chicken Breast with Roasted Peppers
Can I Use Fresh Bell Peppers Instead of Roasted?
Yes, you can definitely use fresh bell peppers! Just slice them thinly and sauté them in a bit of olive oil for 5-7 minutes until they’re softened, then use them to stuff the chicken. They’ll add a nice crunch!
What Can I Use Instead of Cream Cheese?
If you’re looking for a lighter option, you can substitute cream cheese with Greek yogurt or ricotta cheese. They both provide a creamy texture and a slightly different flavor, but are still delicious in this dish!
How Do I Know When the Chicken is Done Cooking?
The best way to check is by using a meat thermometer. The internal temperature should reach 165°F (75°C) to ensure it’s fully cooked. Alternatively, you can cut into the thickest part of the chicken; the juices should run clear, and there should be no pink inside.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the stuffed chicken breasts and store them in the refrigerator for up to 24 hours before cooking. Just ensure they are covered tightly. You may need to adjust the cooking time slightly since they will be cold when you put them in the oven.
