Description
A flavorful Tuscan stuffed chicken recipe featuring juicy boneless chicken breasts filled with roasted red peppers, provolone cheese, and fresh spinach, seared to perfection and baked to a tender finish. This elegant yet easy dish is perfect for a comforting dinner.
Ingredients
Chicken
- 4 large boneless, skinless chicken breasts
- 4 tablespoons olive oil (divided)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
Stuffing
- 1 cup jarred roasted red peppers, drained and sliced
- 4 slices provolone cheese
- 1 cup packed fresh spinach
Instructions
- Preheat the Oven: Preheat your oven to 375°F to prepare for baking the chicken after searing.
- Season the Chicken: Rub each chicken breast with 2 tablespoons of olive oil. Sprinkle evenly with kosher salt, ground black pepper, and Italian seasoning to enhance flavor.
- Prepare the Pocket: Carefully cut a wide pocket into each chicken breast, making sure not to slice all the way through so the stuffing stays inside during cooking.
- Stuff the Chicken: Fill each chicken breast pocket with roasted red peppers, one slice of provolone cheese, and a handful of fresh spinach, evenly distributing the filling.
- Sear the Chicken: Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear each stuffed chicken breast on both sides until golden brown but not fully cooked through. This may require two batches depending on pan size.
- Transfer to Oven: Arrange all seared chicken breasts back in the skillet and place it in the preheated oven.
- Bake: Bake the chicken for 30 to 40 minutes, or until fully cooked through and the internal temperature reaches 165°F, ensuring the stuffing is hot and melted.
- Serve: Remove the skillet from the oven, spoon the flavorful pan juices over the chicken breasts, and serve immediately for a delicious, comforting meal.
Notes
- Ensure you do not cut through the chicken breasts completely when making pockets to keep the stuffing inside.
- Searing the chicken first helps to lock in juices and adds a beautiful golden crust before baking.
- The pan juices can be spooned over the chicken for added flavor and moisture.
- If you don’t have provolone cheese, mozzarella or fontina can be good substitutes.
- This dish pairs well with a side of roasted vegetables or a crisp green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tuscan, Italian
