This easy stuffed chicken breast is filled with tasty roasted peppers and cheese. It’s juicy, colorful, and so simple to make—perfect for a weeknight dinner!
I love how it looks fancy but is really just a matter of rolling up the chicken and popping it in the oven. Serve it with a side salad, and you’ll impress anyone at the table!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to stuff and cook evenly. If you’re looking for a alternative, boneless thighs can add a richer flavor and moister texture.
Roasted Red Peppers: These can be jarred or made at home. For a twist, try using roasted yellow or orange peppers for a different sweetness. Fresh bell peppers can also work; just roast them yourself until tender.
Cream Cheese: This helps bind the filling and adds creaminess. If you’re lactose intolerant, a dairy-free cream cheese makes a good substitute. Neufchâtel cheese is also a lighter option.
Cheeses: Mozzarella and Parmesan add great flavor. If you want to change it up, try gouda or cheddar. For a non-dairy option, you can use nutritional yeast for a cheesy flavor without the dairy.
How Do I Butterfly Chicken Breasts Properly?
Butterflying the chicken breast makes it easier to stuff and cooks more evenly. Here’s how to do it:
- Place one chicken breast on a cutting board; keep it flat and steady.
- Using a sharp knife, carefully slice horizontally into the chicken breast, starting at the thicker side.
- Stop about 1/2 inch from the edge, so it opens like a book—don’t cut all the way through!
- Use your hands to gently open it up, creating a pocket for the stuffing.
Take your time with this step to ensure even cooking and avoid tearing the chicken. Practice makes perfect!
Easy Stuffed Chicken Breast with Roasted Peppers
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup roasted red bell peppers, sliced (jarred or homemade)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs (or a mix of oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious stuffed chicken breast takes about 15 minutes to prepare and 25-30 minutes to cook, so you can have it on your table in about an hour. Perfect for a family dinner or a gathering with friends!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures your chicken cooks evenly and comes out perfectly browned.
2. Butterfly the Chicken:
Take each chicken breast and carefully butterfly it. To do this, hold the chicken breast flat on a cutting board and slice horizontally almost through the middle, stopping before you cut all the way through. Open it like a book; this creates a nice pocket for stuffing.
3. Make the Cheese Mixture:
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, dried Italian herbs, salt, and pepper. Mix everything together until it’s smooth and creamy. This will be the yummy filling!
4. Stuff the Chicken:
Spread an even layer of the cheese mixture inside each butterflied chicken breast. Don’t be shy; make sure you cover it nicely! Then, take some slices of roasted red peppers and place them over the cheese mixture for added flavor.
5. Roll It Up:
Now, fold or roll the chicken breast over the filling. If needed, use toothpicks to secure the edges to keep the stuffing inside while it cooks.
6. Sear the Chicken:
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, carefully add the stuffed chicken breasts. Sear them for about 2-3 minutes on each side until they are golden brown. This step adds nice color and flavor!
7. Bake the Chicken:
Transfer the skillet to your preheated oven. Bake the chicken for 20-25 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
8. Final Touches:
Once cooked, carefully remove the toothpicks from the chicken. Let the stuffed chicken rest for about 5 minutes; this helps keep it juicy. Before serving, you can garnish it with some fresh parsley or basil if you like!
Enjoy your Easy Stuffed Chicken Breast with Roasted Peppers—healthy, flavorful, and oh-so satisfying!
FAQ for Easy Stuffed Chicken Breast with Roasted Peppers
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just make sure to thaw them completely before starting. It’s best to thaw in the fridge overnight or use the cold water method: seal the chicken in a plastic bag and submerge it in cold water for quicker thawing.
What Can I Substitute for Cream Cheese?
If you prefer a lighter option or need a dairy-free substitute, you can use Neufchâtel cheese or dairy-free cream cheese. Greek yogurt can also work if you’re looking for a tangy flavor—just make sure it’s thick enough to hold the filling together.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the stuffed chicken in a microwave-safe dish and heat in the microwave for a few minutes, or reheat in the oven at 350°F (175°C) until warmed through.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can stuff and sear the chicken ahead of time, then cover and refrigerate it for up to 24 hours before baking. Just remember to allow it to come to room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
