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Juicy Chicken Breasts Stuffed with Roasted Red Peppers

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A weeknight dinner that combines tender chicken breasts stuffed with flavorful roasted red peppers and melted cheese, creating a comforting and colorful meal.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (about 1 to 1.25 lb total)
  • 1 cup roasted red peppers, drained and sliced
  • 1 cup shredded mozzarella or provolone
  • 2 tbsp cream cheese or ricotta
  • 1 garlic clove, minced
  • 1 tsp dried Italian seasoning or 1 tbsp chopped fresh parsley and basil
  • Salt and pepper to taste
  • 2 tbsp olive oil for searing
  • Optional: 1/4 cup baby spinach for extra greens

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the filling: combine shredded mozzarella, cream cheese or ricotta, minced garlic, herbs, and sliced roasted red peppers. Mix until even.
  3. Trim the chicken breasts. Slice a pocket into the side of each breast, being careful not to cut through. Season inside and out with salt and pepper.
  4. Stuff each pocket with about 1/4 of the filling. Use toothpicks to close if needed.
  5. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the breasts 2–3 minutes per side until golden.
  6. Transfer skillet to the oven and roast 15–20 minutes, or until internal temperature reaches 165°F (74°C). Rest for 5 minutes before serving.

Notes

This recipe can be made ahead. Keep uncooked stuffed breasts in the fridge for up to 24 hours before cooking. Leftovers can be refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://recipesunfolded.com/juicy-chicken-breasts-stuffed/

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