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Stuffed Chicken Breast

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!
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 - 3 people
Calories 320kcal
Author Imma


  • 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)


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.


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


Calories: 320kcal | Carbohydrates: 13g | Protein: 28g | Fat: 18g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 1089mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5550IU | Vitamin C: 61mg | Calcium: 59mg | Iron: 2.6mg