This easy stuffed chicken breast is filled with tasty roasted peppers and cheesy goodness! It’s not just yummy; it looks great on your plate too!
Honestly, I love how simple it is to prepare. Just stuff, season, and bake! Plus, it feels fancy without all the fuss. Perfect for impressing friends or a cozy dinner at home! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: I always go for boneless, skinless chicken breasts. They’re easy to stuff and cook evenly. If you’re looking for a lower-fat alternative, chicken thighs can work too but may be a bit juicier.
Roasted Red Peppers: These add great flavor! You can use jarred ones for convenience, but if you have fresh bell peppers, roasting them yourself adds a lovely smokiness. Just slice, toss with a bit of oil, and roast until tender.
Cream Cheese: I find that cream cheese gives a nice creamy texture. If you’re dairy-free, a vegan cream cheese works well! Greek yogurt can also substitute for a healthier twist, though it will be lighter.
Cheese: I like mozzarella for its meltiness. You can use provolone or even a vegan cheese if you’re avoiding dairy. Just keep in mind the flavor might vary slightly.
Seasonings: Italian seasoning is fantastic, but feel free to add a little extra garlic or red pepper flakes if you enjoy some spice. Fresh herbs like basil or thyme are also excellent options!
How Do I Ensure My Chicken Stays Juicy and Tender?
The key to juicy chicken is in how you cook it. Here are my tips:
- Use medium-high heat to sear the chicken for just a few minutes. This creates a nice golden crust that helps lock in moisture.
- Cooking it in the oven afterward allows it to cook through without drying out. Keep an eye on the time and check for doneness.
- Letting the chicken rest for a few minutes after baking helps redistribute the juices, resulting in tender meat.
By following these tips, you’ll have perfectly stuffed chicken breasts that are juicy and flavorful every time!
Easy Stuffed Chicken Breast with Roasted Peppers
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This tasty dish takes about 10 minutes to prep and around 25-30 minutes to cook. Total time is about 40 minutes, perfect for a weeknight dinner or livening up your weekend meals!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready for the chicken once you’ve stuffed it!
2. Prepare the Chicken:
Take your sharp knife and carefully cut a pocket in each chicken breast. Slice horizontally through the thickest part of the breast, but be careful not to cut all the way through—just enough to make a nice pocket for your stuffing!
3. Make the Filling:
In a small bowl, mix together the softened cream cheese, shredded mozzarella, minced garlic, and dried Italian seasoning. Stir until it’s all blended together. This cheesy mix will add fantastic flavor!
4. Stuff the Chicken:
Time to fill those chicken pockets! Take each chicken breast and pack it with slices of roasted red peppers and a good scoop of the cheesy filling. If the filling looks like it might spill out, you can secure the pocket with toothpicks.
5. Season the Chicken:
Don’t forget to season the outside of your chicken breasts! Sprinkle salt and pepper on both sides to enhance the flavors as they cook.
6. Sear the Chicken:
Heat olive oil in an ovenproof skillet over medium-high heat. Once hot, carefully place the chicken breasts in the skillet and sear them for about 2-3 minutes on each side until they are golden brown. This step adds a beautiful color and some yummy flavor!
7. Bake the Chicken:
After searing, transfer the entire skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through. You can check the internal temperature; it should reach 165°F (74°C) to ensure it’s safe to eat.
8. Garnish and Serve:
Before serving, carefully remove any toothpicks from the chicken. Garnish with fresh parsley for a pop of color! Serve warm and enjoy your delicious stuffed chicken alongside your favorite sides like roasted veggies or a fresh salad.
Enjoy your delightful Easy Stuffed Chicken Breast with Roasted Peppers! It’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Fresh Peppers Instead of Roasted Peppers?
Absolutely! If you prefer fresh peppers, just slice them and sauté them in a little olive oil until they’re tender before stuffing them into the chicken. This way, they’ll still add flavor without requiring roasting beforehand!
What Should I Do If I Don’t Have Cream Cheese?
No problem! You can substitute cream cheese with ricotta cheese or even Greek yogurt for a lighter option. Just keep in mind that the flavor and texture may vary a little!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffed chicken breasts in advance and store them in the fridge for up to 24 hours before baking. Just remember to bring them to room temperature for about 30 minutes before cooking to ensure even cooking.
How Do I Store Leftovers?
Leftover stuffed chicken can be stored in an airtight container in the fridge for 3-4 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or gently heat it in the microwave.
This FAQ section should help clarify any common questions you might have while preparing the Easy Stuffed Chicken Breast with Roasted Peppers!
