Description
Tuscan stuffed chicken features seasoned chicken breasts filled with roasted red peppers, provolone cheese, and fresh spinach, then seared and baked until golden.
Ingredients
4 large boneless, skinless chicken breasts
4 tablespoons olive oil, divided
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
1 cup jarred roasted red peppers, drained and sliced
4 slices provolone cheese (or mozzarella)
1 cup packed fresh spinach
Instructions
1. Preheat the oven to 375°F (190°C).
2. Rub the chicken breasts with 2 tablespoons of the olive oil and season both sides with the salt, black pepper, and Italian seasoning.
3. Cut a wide pocket into the side of each chicken breast with a sharp knife, being careful not to cut all the way through.
4. Stuff each chicken breast with roasted red peppers, 1 slice of provolone cheese, and fresh spinach, securing with toothpicks if needed to keep the filling inside.
5. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
6. Sear the stuffed chicken breasts for 2–3 minutes per side, until lightly browned but not fully cooked.
7. Transfer the skillet to the preheated oven and bake for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove from the oven, let the chicken rest for 5 minutes, then spoon the pan juices over the top.
9. Remove the toothpicks before serving and enjoy.
Notes
Pat the roasted red peppers dry after draining to remove excess liquid that can make the filling watery.
Don’t pack the spinach too tightly into the pocket, as it releases moisture as the chicken cooks.
Sear the chicken over medium-high heat just until golden to build flavor without overcooking the exterior.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 125 mg