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Home / Baking

Stuffed Chicken Breast

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Author: Imma Published:1/28/2018Updated:5/13/2021
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Stuffed Chicken Breast – juicy boneless chicken breast stuffed with red bell peppers, fresh baby spinach and cheese. A savory blend of cheese and vegetables; best way to spiced up your usual chicken dinner night. Incredibly easy, cheesy and delicious. Great for entertaining, too!

Stuffed Chicken Breast

This is one of those recipes that you”ll love for years to come. It’s pretty easy to make and veeerrry versatile. And trust me when I say it’s very versatile. You don’t actually need a recipe to whip this up. 

The variation is endless and pretty much you can stuff it with whatever you want, in case you don’t have the exact ingredients listed on this recipe. As long as you have boneless chicken breasts, oil, cheese and veggies of your choice – you’re good to go!

Stuffed Chicken Breast

If you’ve been cooking chicken breast the same way over and over again, you seriously got to add this Stuffed Chicken Breast on your dinner repertoire. It’s pretty customizable to your liking and so easy to whip up – very straightforward.

Since I have leftover mushrooms from my last recipe – Crab Stuffed Mushrooms – I decided to saute this bell peppers and baby spinach as a healthy stuffing for my lean boneless chicken breast. You see the pattern here? I’ve been doing a couple of stuffing recipes lately.

Stuffed Chicken Breast

What can I use other spinach?

But if you don’t have spinach, you can swap it out for finely chopped broccoli florets, olives, fresh herbs, dried tomatoes, pickled vegetables to bacon and sausage – endless possibilities. Your call!

The stuffing of this chicken makes this dish bursting with flavors. It’s an absolute symphony of flavors and a full balance of protein and vegetables.

Got a picky eater? This is a great way to hide all those veggies and make him eat it. They’ll going to love the presence of cheese inside and the well-seasoned chicken. 

Stuffed Chicken Breast

And if you’re on a low-carb diet, this one’s for you. I mean, could there be anything better than a lean chicken meat and some veggies? It comes ready in under an hour. 

Stuffed Chicken Breast

This makes a delicious weeknight family dinner OR even a fancy fine-dining experience , just in time for Valentine’s Day .It sure will impress your boo! Moist, rich, flavorful, easy and surprisingly healthy. What more could you ask for?

Pair with your favorite fried rice or salad, and you’re all set for a lovely guilt-free meal! Stuff more! Enjoy!

Stuffed Chicken Breast

Tips and Notes:

  1. In choosing the chicken, go for a relatively thick cut meat. Avoid buying those packs with labels such as fillets, thin-cut or tenders.
  2. If you only have frozen spinach, make sure you thaw it first and squeeze out any excess water.
  3. You may substitute provolone cheese for mozzarella or any dry-semi soft cheese like cheddar and even Gouda, too.
  4. To best test for doneness of the meat, insert an instant read meat thermometer. Insert the thermometer into the thickest part of the chicken breast and it should read at 165 F or 74 C. If you don’t have one, just pierce the chicken with a knife and if the juices run clear, that’d mean it’s done.

Watch How To Make It

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Stuffed Chicken Breast
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Stuffed Chicken Breast

Stuffed Chicken Breast – juicy boneless chicken breast stuffed with red bell peppers, fresh baby spinach and cheese. A savory blend of cheese and vegetables; best way to spiced up your usual chicken dinner night. Incredibly easy, cheesy and delicious. Great for entertaining, too!
5 from 11 votes
Prep: 20 minutes mins
Cook: 25 minutes mins
Total: 45 minutes mins
American
Servings 2 - 3 people

Ingredients

  • 2 skinless, boneless chicken breasts
  • 2 teaspoon creole seasoning
  • 1 teaspoon Italian seasoning
  • 2 tablespoon cooking oil, or more
  • 1 teaspoon minced garlic
  • 1 cup mushroom , sliced
  • ½ cup sliced red bell peppers
  • 1- 1 ½ cup fresh baby spinach leaves
  • 2 -4 slices of Provolone cheese
  • 4-6 toothpicks (for securing or locking each cut)

Instructions

Stuffing the Chicken

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Salt chicken inside and outside . then season both sides of each breast with the Italian and creole seasoning.
  • Place chicken on a board or flat surface . Cut a slit or pocket about ¾ quarter of the way through each breast, try not to cut all the way through . Season inside of chicken.
  • In large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute, add mushrooms, bell pepper and continue stirring for about 2-3 minutes. Finally add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set Aside.
  • Stuff chicken breast with mushroom, spinach and bell pepper mixture. Add cheese, 1-2 slices per chicken.
  • Use toothpicks to thread chicken breasts near the openings to help secure them. If some of the filling has comes out, just tuck it back in.

Baking the Chicken

  • Heat an oven proof skillet over medium heat with a tablespoon of oil. Sear and cook chicken on both sides for 3-4 minutes each, until golden. You may use a pair of tongs, and carefully flip the chicken breasts over. 
  • Place skillet in the oven and cook for about 16-18 minutes, depending on the size of the breast or until chicken is cooked through.
  • Transfer the chicken breasts to serving plates. Carefully remove and discard the toothpicks. Serve immediately., drizzled with the juices in the skillet.

Tips & Notes:

Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 320kcal (16%)| Carbohydrates: 13g (4%)| Protein: 28g (56%)| Fat: 18g (28%)| Saturated Fat: 1g (6%)| Cholesterol: 72mg (24%)| Sodium: 173mg (8%)| Potassium: 1089mg (31%)| Fiber: 5g (21%)| Sugar: 4g (4%)| Vitamin A: 5550IU (111%)| Vitamin C: 61mg (74%)| Calcium: 59mg (6%)| Iron: 2.6mg (14%)
Author: Imma
Course: Main
Cuisine: American
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Nutrition Facts
Stuffed Chicken Breast
Amount Per Serving
Calories 320 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 173mg8%
Potassium 1089mg31%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 4g4%
Protein 28g56%
Vitamin A 5550IU111%
Vitamin C 61mg74%
Calcium 59mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

How to Make Stuffed Chicken Breast

Stuffed Chicken BreastPreheat the oven to 375 degrees F (190 degrees C). Salt chicken inside and outside. Then season both sides of each breast with the Italian and creole seasoning. Place chicken on a board or flat surface . Cut a slit or pocket about ¾ quarter of the way through each breast, try not to cut all the way through. Season inside of chicken.

Stuffed Chicken BreastIn large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute, add mushrooms, bell pepper and continue stirring for about 2-3 minutes. Finally add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set Aside.

Stuffed Chicken BreastStuff chicken breast with mushroom, spinach and bell pepper mixture. Add cheese, 1-2 slices per chicken. Use toothpicks to thread chicken breasts near the openings to help secure them. If some of the filling has comes out, just tuck it back in.

Stuffed Chicken Breast

Heat an oven proof skillet over medium heat with a tablespoon of oil. Sear and cook chicken on both sides for 3-4 minutes each, until golden. You may use a pair of tongs, and carefully flip the chicken breasts over. Place skillet in the oven and cook for about 16-18 minutes, depending on the size of the breast or until chicken is cooked through.

Transfer the chicken breasts to serving plates. Carefully remove and discard the toothpicks. Serve immediately and drizzled with the juices in the skillet.

Stuffed Chicken Breast
Stuffed Chicken Breast
Stuffed Chicken Breast

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Comments & Reviews
  1. Denise says

    Posted on 5/20 at 4:10PM

    Can this be made ahead.

    Reply
    • Amina says

      Posted on 5/23 at 7:17AM

      Yes, you can. You can freeze it for two months or refrigerate it for 2 days before baking.

      Reply
  2. Dee T Brown says

    Posted on 7/15 at 11:15AM

    5 stars
    OMG definitely a repeater!

    Reply
    • Immaculate Bites says

      Posted on 7/15 at 11:25PM

      Thank you, Dee! 🙂

      Reply
  3. Muna says

    Posted on 3/25 at 9:40PM

    5 stars
    I will definitely try the broccoli version of this recipe. It’s absolutely amazing.

    Reply
    • Immaculate Bites says

      Posted on 3/26 at 3:51AM

      Thank you, Muna!

      Reply
  4. Wendy says

    Posted on 3/13 at 1:54PM

    I’m trying this tonight! Can’t wait!

    Reply
    • imma africanbites says

      Posted on 3/13 at 6:59PM

      Enjoy, Wendy! Please do let me know how it turned out for you.

      Reply
  5. Heather Roberson says

    Posted on 3/12 at 6:21PM

    5 stars
    Fantastic! Came out better than expected. This recipe will be a regular at my house!

    Reply
    • imma africanbites says

      Posted on 3/13 at 6:59PM

      Yaaay! Thanks for letting me know.

      Reply
  6. Dawn says

    Posted on 11/3 at 6:57AM

    Hello…looking to try this.

    What can I use besides an oven proof pan?

    Thanks

    Reply
    • ImmaculateBites says

      Posted on 11/4 at 5:18AM

      Hello Dawn,

      Baking sheet, cast iron, casserole.

      Happy Cooking !

      Reply
    • Dawn says

      Posted on 11/4 at 12:43PM

      Many thanks!!

      How much garlic do I need for 6 breasts? I see in the directions add garlic, but I don’t see it in the ingredients. Thanks

      Reply
      • ImmaculateBites says

        Posted on 11/4 at 7:13PM

        2-3 teaspoons minced garlic would work. Thanks for bringing this to my attention , recipe updated.

  7. Mona Jones McCammon says

    Posted on 7/5 at 6:05PM

    5 stars
    Excellent! Made my own creole seasoning and used oregano and basil for italian seasoning. Did not have provolone cheese on hand so used muenster. Very moist with savory flavor.

    Reply
    • imma africanbites says

      Posted on 7/7 at 7:37PM

      Thanks for sharing those tips, Mona. That sure sounds lovely. Thanks for stopping by!

      Reply
  8. Karina says

    Posted on 3/27 at 6:07PM

    5 stars
    You are my to go girl for innovative cooking. So simple yet so savory!
    Thank you

    Reply
  9. Annette says

    Posted on 3/23 at 7:43PM

    Haven’t tried it yet but this chicken breast looks yummy can’t wait and the nutrition guide is right in range Good Job! you deserve 2 thumbs up!

    Reply
    • ImmaculateBites says

      Posted on 3/24 at 7:27AM

      Thanks Girl!

      Reply
  10. Albert Bevia says

    Posted on 3/10 at 10:34AM

    5 stars
    This looks amazing! I love that you used provolone cheese, one of my favorite cheeses! this is one of the best chicken breast recipes I have ever seen

    Reply
  11. Veronica Austin says

    Posted on 2/9 at 11:12AM

    5 stars
    OMGGGG.. I tried this with my own seasonings, but was still so juicy and delicious. Thanks a bunch. Muah!!!

    Reply
    • ImmaculateBites says

      Posted on 2/13 at 6:19AM

      YESS! Thanks for the feedback!

      Reply
    • janelle says

      Posted on 3/1 at 12:47PM

      5 stars
      Tried this the other and my picky eater hubby enjoyed it and so did I — yummy I will be making this again— thank you!

      Reply
    • Veronica Austin says

      Posted on 4/12 at 5:42PM

      5 stars
      I am cooking this for the second time. I sooo love this recipe, best ever. I’m going to have oven baked potatoes and asparagus this time…

      Reply
  12. Prosperity says

    Posted on 2/3 at 10:46PM

    I will be trying this tomorrow. I really don’t like to cook with chicken breast that much because it can be dry but this looks juicy!!!!

    Reply
    • ImmaculateBites says

      Posted on 2/5 at 6:20AM

      It sure is. Comes out perfect every time!

      Reply
  13. Kimberly says

    Posted on 2/1 at 8:16AM

    5 stars
    Simply amazing, thank you!

    Reply
    • ImmaculateBites says

      Posted on 2/1 at 5:51PM

      Awesome! Thanks Kimberly!

      Reply

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