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–+ servings
tuscan stuffed chicken
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4.53 from 108 votes

Tuscan Stuffed Chicken Recipe

Tuscan stuffed chicken is filled with a trio of roasted red peppers, melty cheese, and vibrant fresh spinach! This Italian stuffed chicken breast recipe is a deliciously easy dinner!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 519kcal
Author: Becky Hardin

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
    seasoned raw chicken breasts on a wooden cutting board.
  • Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
    slicing a pocket into a seasoned raw chicken breast on a wooden cutting board.
  • 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
    placing spinach, roasted red peppers, and provolone cheese slices in the pocket of a raw seasoned chicken breast.
  • Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
    4 tablespoons olive oil
    a swirl of oil in a frying pan.
  • 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.)
    seared tuscan stuffed chicken breasts in a frying pan.
  • 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.
    juicy tuscan stuffed chicken breasts in a frying pan.
  • Spoon the pan juices over the chicken and serve.

Video

Notes

*This recipe works best with large chicken breasts, so there’s plenty of room for stuffing.
**I have also made this dish with oil-packed sundried tomatoes with a similar result.
***I stuffed my chicken with melty Provolone slices, but mozzarella also works well.
Tips:
  • 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.
Storage: Store Tuscan stuffed chicken in an airtight container in the refrigerator for 3 days.

Nutrition

Calories: 519kcal | Carbohydrates: 2g | Protein: 53g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 158mg | Sodium: 1205mg | Potassium: 955mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1120IU | Vitamin C: 21mg | Calcium: 181mg | Iron: 2mg