Roasted red pepper stuffed chicken recipe
Roasted red pepper stuffed chicken is a simple but delicious dish that brings together tender chicken breasts filled with sweet and smoky roasted red peppers. The juicy chicken pairs so…
Tip: save now, cook later.Roasted red pepper stuffed chicken is a simple but delicious dish that brings together tender chicken breasts filled with sweet and smoky roasted red peppers. The juicy chicken pairs so nicely with the soft, flavorful peppers, making every bite taste special without a ton of fuss.
I love making this when I want something a little different but still easy enough for a weeknight dinner. The best part is how the roasted peppers add a bright pop of color and flavor inside the chicken, almost like a little surprise when you cut into it. Sometimes, I like to add a bit of cheese or fresh herbs to the filling for an extra touch, but it’s great just as it is.
One of my favorite ways to serve this is with a simple side of steamed veggies or a fresh salad. It’s also wonderful paired with rice or crusty bread to soak up any tasty juices. This recipe always feels like a nice twist on classic chicken dinners, and I find it’s a strong crowd-pleaser whether I’m cooking for family or friends.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are best for easy stuffing. If you find very thick breasts, pound them slightly for even cooking. You can also use chicken thighs if you prefer darker meat; adjust cooking time accordingly.
Roasted red peppers: These add a sweet, smoky flavor and a lovely color. Use jarred roasted peppers for ease, or roast your own for fresher taste. If unavailable, sun-dried tomatoes can provide a different but tasty twist.
Cream cheese & mozzarella: Cream cheese makes the filling creamy, while mozzarella adds melty texture. For a lighter option, try ricotta or a blend of part-skim cheeses. Goat cheese can add tanginess for a different flavor.
Spinach: Fresh spinach is great for flavor and color. You can substitute with kale or Swiss chard, finely chopped. If using frozen spinach, be sure to thaw and squeeze out excess moisture before adding.
How Do I Make a Perfect Stuffed Chicken Breast Without It Breaking or Drying Out?
Stuffing chicken breasts can be tricky. Here’s how I keep them juicy and neat:
- Create a pocket carefully: Use a sharp knife and slice horizontally, opening just enough space for the filling. Don’t cut all the way through.
- Don’t over-stuff: Overfilling can cause tearing. Use enough filling to be flavorful but not so much it spills out during cooking.
- Sear before baking: Browning the chicken in a hot skillet seals in juices and adds color.
- Bake at moderate heat: 375°F is hot enough to cook chicken evenly without drying it.
- Rest the chicken: Let the meat rest a few minutes after baking to redistribute juices and keep it moist.
Following these steps helps you get tender, juicy chicken packed with tasty filling, just like in the photo.
Equipment You’ll Need
- Sharp chef’s knife – essential for making a clean pocket in the chicken breasts without tearing the meat.
- Cutting board – a sturdy surface to safely slice the chicken and prepare your ingredients.
- Mixing bowl – perfect for combining the cream cheese, spinach, mozzarella, and garlic filling.
- Oven-safe skillet or cast iron pan – great for searing the chicken on the stove and then transferring it to the oven for baking.
- Tongs – helpful for flipping the chicken breasts carefully during searing to keep the filling intact.
- Meat thermometer (optional) – useful for making sure your chicken is cooked to the safe internal temperature of 165°F (74°C).
Flavor Variations & Add-Ins
- Add crumbled feta or goat cheese to the filling for a tangy, creamy twist that pairs well with roasted red peppers.
- Include sun-dried tomatoes instead of roasted peppers for a more intense, slightly chewy texture and sweet flavor.
- Mix in chopped fresh basil or thyme to the filling for a bright, herby note that lifts the dish.
- Swap spinach for kale or Swiss chard if you want a heartier green with a slightly different taste and texture.
Roasted Red Pepper Stuffed Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 4 oz cream cheese, softened
- 1/2 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 25 minutes for cooking, totaling roughly 35 minutes. It’s a quick and easy meal you can have on the table without a long wait.
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix softened cream cheese, chopped spinach, shredded mozzarella, and minced garlic until combined and smooth. This creamy mixture will give your chicken a rich and flavorful filling.
2. Make the Chicken Pockets:
Carefully slice each chicken breast horizontally, creating a pocket but not cutting through all the way. Be gentle to avoid tearing.
3. Stuff the Chicken:
Fill each chicken pocket with the cream cheese mixture and add a few slices of roasted red peppers inside. Press the edges slightly to help seal the filling inside.
4. Season the Chicken:
Sprinkle salt, pepper, smoked paprika, and dried Italian seasoning over the outside of each stuffed chicken breast for a flavorful crust.
5. Sear the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and brown them for 3-4 minutes on each side until golden. This locks in juices and adds a nice color.
6. Bake Until Done:
Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through (an internal temperature of 165°F or 74°C).
7. Prepare the Side:
While the chicken bakes, sauté extra roasted red peppers in olive oil with a bit of garlic, salt, pepper, and Italian seasoning for a delicious side.
8. Rest and Serve:
Remove the chicken from the oven and let it rest for a few minutes. Slice carefully to reveal the creamy filling. Serve with the sautéed peppers, garnish with chopped fresh parsley, and drizzle pan juices over the top for extra flavor.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight. Pat them dry before slicing to prevent excess moisture, which can make stuffing tricky.
Can I Substitute the Cream Cheese?
Absolutely! You can use ricotta, goat cheese, or even a soft feta for a different flavor and texture. Just keep in mind that some cheeses are tangier or creamier, which may slightly change the taste.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and avoid drying out the chicken.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare and stuff the chicken breasts a few hours ahead, then keep them covered in the fridge until ready to cook. This is great for saving time on busy days.
