Tuscan stuffed chicken is a stunning entree that’s easier to make than you may think! I stuffed large chicken breasts with a trio of roasted red peppers, melty Provolone cheese, and vibrant fresh spinach to evoke the flavors of Tuscany! This pan-seared, juicy chicken is a showstopping main course that’s packed with Italian flavor.
I love traditional Tuscan chicken, but a stuffed version is even better when I’m planning a dinner party. It looks gorgeous with very little effort, and I always get compliments on how pretty and delicious it is. Stuffing chicken breasts doesn’t have to be scary– I’ll show you how!
What’s in This Tuscan Stuffed Chicken Recipe?
- Chicken: You’ll need large boneless, skinless chicken breasts in order to create a large pocket for stuffing.
- Italian Seasoning: Adds classic Italian flavor to the chicken.
- Roasted Red Peppers: Add a smoky, umami flavor to the dish. I have also made this dish with oil-packed sundried tomatoes with a similar result.
- Cheese: I stuffed my chicken with melty Provolone slices, but mozzarella also works well.
- Spinach: Adds a savory, earthy flavor.
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How to Store and Reheat
Once cooled to room temperature, store Tuscan stuffed chicken breasts in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with foil in a 350°F oven for 15-20 minutes, or until warmed through and melty.
Top Tip
I have found it helpful to use toothpicks to secure the stuffed chicken pockets. That way all of the delicious ingredients (especially the cheese) don’t escape the chicken.
Top Reader Review
“This is simple but delicious dish that my family loves. I’ve made it several times and didn’t change a thing other than a little bit of garlic powder with the Italian seasoning.” – Nick B.
Tuscan Stuffed Chicken Breast Recipe
Ingredients
- 4 large boneless, skinless chicken breasts
- 4 tablespoons olive oil divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- 1 cup jarred roasted red peppers
- 4 slices provolone cheese
- 1 cup packed fresh spinach
Instructions
- Preheat the oven to 375℉.
- Rub chicken breasts with 2 tablespoons olive oil, and salt, pepper, and Italian seasoning.4 large boneless, skinless chicken breasts, 4 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon Italian seasoning
- Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with roasted red peppers, 1 slice of cheese, and spinach.1 cup jarred roasted red peppers, 4 slices provolone cheese, 1 cup packed fresh spinach
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.4 tablespoons olive oil
- Once heated, sear the stuffed chicken breasts on each side, but don’t cook through. (You may need to do this in two batches depending on the size of your chicken breasts.)
- Place all 4 breasts in the skillet and transfer the skillet to the oven.
- Cook for 30-40 minutes, until the chicken breasts are cooked through.
- Spoon the pan juices over the chicken and serve.
Notes
How to make Tuscan Stuffed Chicken Breasts Step by Step
Season the Chicken: Rub the chicken breasts with 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of Italian seasoning.
Cut the pockets: Cut a wide pocket in each of the seasoned breasts. Try not to slice all the way through.
Stuff the chicken: Stuff each chicken breast with an equal amount of roasted red peppers (1 cup), provolone cheese (4 slices), and spinach (1 cup packed).
Sear the chicken: Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear the chicken on each side, but don’t cook all the way through.
Bake the stuffed chicken: Bake at 375°F for 30-40 minutes.
Serve with pan sauce: Drizzle the juices from the pan all over the chicken breasts before serving.
A terrific recipe!, but for us I’ll eliminate the additional salt, since Provolone Cheese already has more than enough sodium. I will add some garlic for more flavor, as most of we Italian folks usually do.
Great ideas! I’m so glad you guys loved this one!
I made this the other night, warning my hubby that I was ‘experimenting’ (aka not cooking the usual). Now, my hubby doesn’t care for white meat chicken and doesn’t like spinach at all – so I didn’t tell him about either. When we sat down to eat his first comment was “I would have preferred dark meat.” Then he started to eat – and he ate, and ate, and ate. His final comment was “This is a keeper” at which time I told him that he was eating spinach. The only differences I made were 1) I pounded the chicken to between 1/4 and 1/2 inch, stuffed, rolled tightly and secured with toothpicks and 2) I made the night before and refrigerated them. Next time I make them I’m going to try cutting the pocket in the top of the chicken so the good stuff stays in the chicken. Terrific recipe. I’m also eager to try your broccoli/cheese stuffed chicken. Well done, Becky!
Thank you so much, Jill!! I’m so happy you loved it so much!
I loved this recipe so much! I didn’t have provolone cheese so I used pepperjack. I have even substituted herbed cream cheese, and topped with garlic butter. Yummmmmm!!!
Yum!! That all sounds super delicious!
My family loved the recipe! Very easy to make loved every bite!
So glad it was a hit!
This was wonderful! I used asparagus instead of spinach. I am making again for sister and her family tonight. Bon Appetit!
I’m so happy to hear that! Enjoy!
Great recipe but questioning cooking for 35-40 min in the oven. Plan to make for Christmas party this weekend.
It takes a bit longer to cook since they are stuffed. You can always start checking the breasts for doneness earlier, though!
Do you cover the chicken while cooking in oven?
Hi Jenny, we did not cover them in the oven!
This is simple but delicious dish that my family loves. I’ve made it several times and didn’t change a thing other than a little bit of garlic powder with the Italian seasoning.
I’m so glad you enjoyed it, Nick!
Loved it!! Was difficult to get brown with toothpicks but you definitely need them
Thanks so much for sharing your experience, Judi!