Stuffed Chicken Breast with Vegetables and Cheese

Stuffed Chicken Breast with Vegetables and Cheese is a wholesome, flavorful main dish that combines tender, juicy chicken with a savory filling of sautéed spinach, red bell peppers, and melted mozzarella. It’s a beautiful and nutritious option for weeknight dinners or when entertaining guests. This dish offers a perfect balance of lean protein, vegetables, and gooey cheese, all wrapped into a delicious, oven-baked entrée.

Why You’ll Love This Recipe

• Packed with flavor and nutrition

• Elegant enough for dinner parties, yet simple for weeknights

• Combines lean protein, vegetables, and cheese in one dish

• Melty, cheesy center with a crisp, seared exterior

• Oven-finished for juicy, tender chicken

• Customizable with different fillings

• Low-carb and gluten-free

• Balanced and satisfying

• Minimal prep and cleanup

• Pairs well with salads, grains, or roasted vegetables

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 large chicken breasts
1 cup fresh spinach leaves
1/2 cup diced red bell peppers
1/2 cup shredded mozzarella cheese
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
Salt and black pepper to taste

Directions

1. Preheat your oven to 375°F (190°C).

2. Using a sharp knife, slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.

3. Season the inside and outside of the chicken breasts with garlic powder, oregano, salt, and black pepper.

4. In a skillet, heat olive oil over medium heat. Add the spinach and diced red bell peppers. Sauté until the spinach is wilted and the peppers are slightly softened.

5. Remove the pan from heat and mix in the shredded mozzarella cheese.

6. Spoon the vegetable-cheese mixture into the chicken pockets. Secure the edges with toothpicks if necessary to keep the filling inside.

7. Return the skillet to the heat and sear each stuffed chicken breast for 3–4 minutes per side, until golden brown.

8. Transfer the seared chicken breasts to a baking dish and bake in the oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

9. Let rest briefly before serving. Serve warm with your favorite side dish.

Servings and Timing

Servings: 2–4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Swap mozzarella with feta, goat cheese, or cream cheese for different flavor profiles

• Add sun-dried tomatoes or mushrooms to the filling

• Use kale or arugula instead of spinach

• Add a sprinkle of crushed red pepper flakes for heat

• Wrap chicken in prosciutto or bacon before baking for extra flavor

Storage/Reheating

Storage: Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 325°F (160°C) until warmed through or in the microwave in short bursts. To maintain juiciness, cover with foil or a damp paper towel during reheating.

FAQs

Can I make the stuffed chicken ahead of time?

Yes, assemble and sear the chicken ahead of time. Store in the fridge and bake when ready to serve.

What other vegetables can I use in the stuffing?

Mushrooms, zucchini, sun-dried tomatoes, or onions are great alternatives.

How do I keep the filling from spilling out?

Use toothpicks to secure the pocket or tie with kitchen twine.

Can I grill the stuffed chicken instead of baking?

Yes, but grill over indirect heat and ensure the chicken cooks through evenly.

Is this recipe gluten-free?

Yes, it contains no gluten. Just confirm that your seasonings and cheese are gluten-free.

Can I use chicken thighs instead?

Boneless, skinless chicken thighs can be used, but they are smaller and may be harder to stuff.

How do I know when the chicken is done?

Use a meat thermometer to ensure an internal temperature of 165°F (74°C).

Can I freeze the stuffed chicken?

Yes. Freeze after searing but before baking. Thaw in the fridge overnight and bake as directed.

What cheese works best for stuffing?

Mozzarella is mild and melty, but feta or goat cheese offers a tangier flavor.

What sides pair well with this dish?

A fresh green salad, roasted vegetables, mashed potatoes, or rice all make excellent sides.

Conclusion

Stuffed Chicken Breast with Vegetables and Cheese is a versatile, impressive meal that delivers both on nutrition and taste. It’s perfect for anyone seeking a flavorful, satisfying dinner without a lot of fuss. With tender chicken, a cheesy veggie filling, and a crisp sear, this dish brings elegance and comfort to your table in under an hour.

Stuffed Chicken Breast with Vegetables and Cheese

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• Author: Olivia
• Total Time: 40 minutes
• Yield: 2 servings
• Diet: Gluten Free

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Description

This Stuffed Chicken Breast with Vegetables and Cheese is a healthy and flavorful meal loaded with sautéed spinach, red bell peppers, and gooey mozzarella. Oven-baked to juicy perfection, it’s an easy chicken dinner that feels fancy but comes together quickly!

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Ingredients

• 2 large chicken breasts

• 1 cup fresh spinach leaves

• 1/2 cup diced red bell peppers

• 1/2 cup shredded mozzarella cheese

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried oregano

• Salt and black pepper, to taste

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Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).

2. Prepare Chicken:
   Slice each chicken breast horizontally to create a pocket, without cutting all the way through. Season the chicken inside and out with garlic powder, oregano, salt, and pepper.

3. Make the Filling:
   In a skillet, heat olive oil over medium heat. Add spinach and bell peppers and sauté until wilted. Remove from heat and stir in mozzarella cheese.

4. Stuff the Chicken:
   Divide the veggie-cheese mixture between the chicken breasts, stuffing each pocket. Secure with toothpicks if necessary.

5. Sear the Chicken:
   In the same skillet, sear the stuffed chicken for 3–4 minutes on each side until golden brown.

6. Bake:
   Transfer seared chicken to a baking dish and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

7. Serve:
   Let rest for a few minutes. Serve hot with salad, roasted veggies, or your favorite sides.

Notes

• Try adding sun-dried tomatoes or mushrooms for extra flavor.

• Use provolone, feta, or goat cheese instead of mozzarella for a twist.

• Secure edges well to keep the stuffing from spilling during baking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan-Sear and Bake