Stuffed Chicken Breasts

Juicy, boneless chicken breast stuffed with red bell peppers, fresh baby spinach, and cheese delivers a jazzed-up chicken dinner. This incredibly easy, cheesy, and delicious recipe is great for entertaining, too!

Course Main

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 320kcal

Author Imma

Ingredients

2 skinless, boneless chicken breasts
2 teaspoons Creole seasoning
1 teaspoon Italian seasoning
2 tablespoons cooking oil or more as needed
1 teaspoon minced garlic
1 cup mushrooms, sliced
½ cup sliced red bell peppers
1- 1½ cup baby spinach leaves
2 -4 slices Provolone cheese
4-6 toothpicks (for keeping the cut closed)

Instructions

Stuffing the Chicken

Preheat the oven to 375℉ (190℃).
Salt chicken inside and outside. Then season both sides of each breast with the Italian and Creole seasonings.
Place the chicken on a 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 the inside of the chicken.
In a large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute. Add mushrooms and bell pepper, and continue stirring for 2-3 minutes. Finally, add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set aside.
Stuff the chicken breasts with the mushroom, spinach, and bell pepper mixture. Add 1-2 slices of cheese per breast.
Use toothpicks to thread the openings closed to secure them. If some of the filling comes out, just tuck it back in.

Baking the Stuffed Chicken

Heat an oven-proof skillet over medium heat with a tablespoon of oil. Sear the chicken on both sides for 3-4 minutes each or until golden. Carefully flip the chicken breasts with tongs so the filling doesn't fall out.
Place the skillet in the oven and bake for 16-18 minutes, depending on the size of the breast. A meat thermometer (165℉/75℃) will let you know when the chicken is cooked through.
Let the chicken breasts rest for about 10 minutes, then transfer them to serving plates. Carefully remove and discard the toothpicks. Drizzle with the pan drippings and serve.

Notes

When choosing your chicken, go for relatively thick breasts. Avoid buying packs with labels that say filets, thin-cut, or tenders.
If you only have frozen spinach, thaw it first and squeeze out excess moisture before sauteing it.
The most accurate way to know chicken is done is to insert an instant-read meat thermometer into the thickest part of the breast. It should read 165℉ (75℃). If you don't have one, pierce the chicken with a knife, and if the juices run clear, it's done.
Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on the products used.

Nutrition