- STEP 1: 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.
- STEP 2: Cut the Pockets
Cut a wide pocket in each of the seasoned breasts. Try not to slice all the way through.
- STEP 3: Stuff the Chicken
Stuff each chicken breast with a 1/4 cup of roasted red peppers, 1 slice of provolone cheese, and 1/4 cup of spinach.
- STEP 4: 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.
- STEP 5: Bake the Chicken
Bake Italian stuffed chicken breast at 375°F for 30-40 minutes.
- STEP 6: Serve with Pan Sauce
Drizzle the juices from the pan all over the chicken breasts before serving.
* Percent Daily Values are based on a 2000 calorie
- Calories:519
- Fat:32 g49%
- Saturated Fat:7 g44%
- Cholesterol:158 mg53%
- Sodium:1205 mg52%
- Potassium:955 mg27%
- Carbohydrates:2 g1%
- Fiber :1 g4%
- Sugar:1 g1%
- Protein:53 g106%
- Vitamin A :1120 IU22%
- Vitamin C :21 mg25%
- Calcium :181 mg18%
- Iron:2 mg11%
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 Provolone cheese, and vibrant fresh spinach to evoke the flavors of Tuscany. This pan-seared, Italian stuffed chicken breast is a show-stopping main course that’s packed with flavor.
One Simple 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 from the chicken.
Tuscan Stuffed Chicken Recipe
Tuscan stuffed chicken is filled with a trio of roasted red peppers, melty Provolone cheese, and vibrant fresh spinach! This Italian stuffed chicken breast recipe is a deliciously easy dinner!
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 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.
Storage: Store Tuscan stuffed chicken in an airtight container in the refrigerator for 3 days.
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.
