This easy stuffed chicken breast is a crowd-pleaser! Juicy chicken is filled with creamy cheese and sweet roasted peppers, making every bite yummy.
If you’re looking to impress without a lot of effort, this dish is perfect. I love serving it with a side of veggies—feels gourmet without breaking a sweat!
Key Ingredients & Substitutions
Chicken Breasts: Go for boneless, skinless chicken breasts since they cook evenly and are easy to stuff. If you prefer, you can use chicken thighs for more juiciness and flavor.
Roasted Red Peppers: You can use jarred roasted peppers, which are super convenient. If you want a fresh alternative, roast your own by charring them over an open flame until the skin blisters, then peel them off.
Cream Cheese: This gives a lovely creamy texture to the filling. For a lighter option, use Greek yogurt or cottage cheese. Vegan cream cheese works too if you’re avoiding dairy!
Shredded Mozzarella: While mozzarella adds a mild flavor, you can swap it for feta for a tangy kick or cheddar for extra richness.
Garlic: Fresh garlic is best for flavor, but you can use garlic powder in a pinch. I sometimes add a bit of minced shallots for extra depth!
How Do I Stuff Chicken Breasts Without Making a Mess?
Stuffing chicken breasts can be tricky if you’re not careful. Here’s how to do it right:
- Use a sharp knife to create a pocket by slicing horizontally into the chicken. Make sure not to cut all the way through. Aim for a pocket about three-quarters of the way through.
- Once stuffed, secure the opening with toothpicks. This keeps the filling from spilling out during cooking.
- Don’t overstuff; you want the filling to fit snugly without bursting. A generous scoop will do!
Cooking the stuffed chicken in a hot skillet before transferring to the oven helps seal the filling inside. Enjoy the deliciousness!
How to Make Easy Stuffed Chicken Breast with Roasted Peppers
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
For the Filling:
- 1 cup roasted red peppers, sliced (jarred or homemade)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For Cooking:
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
Total time for this recipe is about 40 minutes. You’ll spend around 10 minutes preparing the chicken and the filling, then about 25 minutes baking. Let’s not forget a 5-minute resting time before serving—that’s when the magic happens!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This gives it a chance to warm up while you prepare the chicken. Easy peasy!
2. Prepare the Chicken Breasts:
Using a sharp knife, carefully slice a pocket into each chicken breast. Be gentle and avoid cutting all the way through. You’re creating a nice little pocket to stuff with deliciousness!
3. Make the Filling:
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, minced garlic, and dried Italian seasoning. Stir everything together until it’s well mixed and looks creamy!
4. Stuff the Chicken:
Now it’s time to fill each chicken breast pocket with a generous spoonful of your tasty cheese mixture, followed by some of the sliced roasted red peppers. If you need to, you can secure the opening with toothpicks to keep it all inside.
5. Season the Chicken:
Sprinkle salt and pepper on the outside of the stuffed chicken breasts for extra flavor. Make sure you season evenly so every bite is yummy!
6. Sear the Chicken:
In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, gently place the chicken breasts in the skillet. Sear for about 3-4 minutes on each side until they become a lovely golden brown color.
7. Bake the Chicken:
Carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). This will keep your chicken juicy!
8. Let it Rest:
Once done, take the skillet out of the oven and let the chicken rest for about 5 minutes. This helps keep everything juicy and makes serving easier. Remove any toothpicks if you used them.
9. Garnish and Serve:
For a finishing touch, sprinkle fresh parsley over the stuffed chicken breasts if you like. Then, serve warm and enjoy your delicious creation!
FAQ for Easy Stuffed Chicken Breast with Roasted Peppers
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to thaw them completely before cooking! Thaw frozen chicken in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quick thaw. Pat the chicken dry before slicing.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the stuffed chicken breasts a day in advance. Just cover and refrigerate them until you’re ready to cook. Remember to add a few extra minutes to the baking time if they’re going in cold from the fridge.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter alternative, you can use Greek yogurt or ricotta cheese. For a dairy-free option, try using vegan cream cheese or a mixture of blended silken tofu and nutritional yeast for added flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For reheating, warm gently in the microwave or on the stovetop, adding a splash of chicken broth to keep it moist.
