Tuscan stuffed chicken is a stunning entree that’s easier to make than you may think! I season chicken breasts with Italian seasoning, then stuff them with a trio of roasted red peppers, melty cheese, and vibrant fresh spinach to evoke the flavors of Tuscany. This Italian stuffed chicken breast is a show-stopping weeknight dinner that’s packed with flavor!
Top Reader Reviews
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.
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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!!!
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Italian Stuffed Chicken Breast with Red Peppers, Cheese, and Spinach
One of my go-to fancy but totally easy dinner ideas is stuffed chicken breast, and this Italian-inspired version is a total hit! I stuffed these juicy chicken breasts with a mix of red peppers, spinach, and provolone cheese (mozzarella works too), then pan sear on the stovetop and bake in the oven. It’s inspired by my favorite Tuscan chicken, and it’s totally simple to make with just a few ingredients.
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One Simple Tip!
I have found it helpful to use toothpicks to secure the stuffed chicken while cooking. That way, all of the delicious ingredients (especially the cheese) can’t escape from the chicken.
Tuscan Stuffed Chicken Recipe
Equipment
- Cast Iron Skillet
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
- I recommend using a cast iron skillet for easy transfer from the stovetop to the oven, but another oven-safe skillet works too.
- When stuffing chicken breast, cut horizontally into the side of each one with a paring knife. Remember, we are creating a pocket, not cutting it in half.
- Be careful not to overstuff the chicken. Not only will this cause a mess, but it could interfere with even cooking.
- To check for doneness, insert an instant-read meat thermometer into the thickest part of the chicken. It should reach an internal temperature of 165°F before consuming.
- If your chicken is starting to brown too quickly in the oven, loosely cover the pan with foil to prevent burning.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Tuscan Stuffed Chicken Breast Step by Step
Season the Chicken: Preheat your oven to 375°F. Rub 4 boneless, skinless chicken breasts evenly 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 into the side of each seasoned breast. Do not cut all the way through–there should be enough attached on one side to create a “hinge”.
Stuff the Chicken: Stuff each chicken breast with ¼ cup of roasted red peppers, 1 halved slice of mozzarella or provolone cheese, and ¼ cup of spinach. I like to start with the spinach, then weigh it down with the peppers, and finish it off with the cheese. You could also sandwich the veggies between the halved cheese to help it all stick better.
Secure the Chicken: Secure the breasts closed with toothpicks if needed to keep the filling from spilling out. But be sure to remove them before eating.
Sear the Chicken: Heat 2 tablespoons of oil in an oven-safe skillet set over medium-high heat. Sear the chicken for just a couple of minutes on each side. This helps to seal in moisture and create a better texture, but they will finish cooking through fully in the oven.
Bake the Chicken: Transfer Italian stuffed chicken breasts to the preheated oven to bake for 30-40 minutes, or until 165°F internally. Check the temp at the thickest point of the breast. Drizzle the juices from the pan all over the chicken breasts before serving.
How to Store, Freeze, and Reheat
Once cooled to room temperature, store Tuscan stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat chicken in the oven for best results. Cover with foil, and heat in a 350°F oven for 15-20 minutes, or until warmed through and melty.
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