Why You’ll Love This Recipe
Savory Stuffed Chicken with Roasted Red Peppers brings together a perfect balance of savory, creamy, and fresh flavors. The combination of roasted red peppers, spinach, and feta cheese creates a vibrant, flavorful stuffing that perfectly complements the tender chicken. It’s a simple yet impressive dish that doesn’t require a lot of prep time, making it ideal for both casual dinners and festive gatherings. Plus, it’s packed with nutrients and flavor, making it an all-around crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, chopped
- 1 cup fresh spinach, roughly chopped
- 1 cup cream cheese, softened
- 1/2 cup feta cheese, crumbled
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Directions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped roasted red peppers, fresh spinach, cream cheese, feta cheese, garlic powder, oregano, paprika, salt, and pepper. Mix well until the filling is smooth and evenly combined.
- Place the chicken breasts on a cutting board and carefully slice each breast horizontally to create a pocket, being careful not to cut all the way through.
- Generously stuff each chicken breast with the roasted red pepper and cheese mixture. If necessary, secure the openings with toothpicks to hold the filling in place.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and sear them for 3-4 minutes per side, or until they are golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Discard any toothpicks.
- Garnish the stuffed chicken with freshly chopped parsley before serving.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Total time: 45 minutes
Storage/Reheating
To store leftovers, allow the stuffed chicken to cool to room temperature and then transfer it to an airtight container. Refrigerate for up to 3 days. When reheating, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat it in a skillet over low heat, covering it to retain moisture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used in place of chicken breasts. They will be slightly juicier and have a richer flavor, but the cooking time may vary depending on the thickness of the thighs.
Can I make this dish ahead of time?
Yes, you can prepare the stuffed chicken and refrigerate it before cooking. Just make sure to bake it within 24 hours for the best results.
Can I use a different cheese instead of feta?
If you’re not a fan of feta, you can substitute it with goat cheese, ricotta, or mozzarella for a different flavor profile.
Is it necessary to sear the chicken before baking?
While searing adds a nice golden-brown crust, you can skip this step and bake the chicken directly in the oven. However, searing enhances the flavor and texture.
Can I make this recipe dairy-free?
To make this dish dairy-free, you can substitute the cream cheese with a dairy-free cream cheese alternative and use a dairy-free cheese like vegan feta.
Can I add other vegetables to the stuffing?
Absolutely! You can add mushrooms, onions, or zucchini to the stuffing for extra flavor and texture.
Can I grill the chicken instead of baking it?
Yes, grilling the stuffed chicken is an excellent option. Just be sure to use indirect heat to ensure the chicken cooks through without burning the stuffing.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C) to ensure it’s safe to eat. Use a meat thermometer to check the temperature at the thickest part of the chicken.
Can I freeze the stuffed chicken?
Yes, you can freeze the stuffed chicken before cooking. Wrap it tightly in plastic wrap or foil and store it in an airtight container. When ready to cook, bake from frozen, adding a few extra minutes to the cooking time.
What should I serve with stuffed chicken?
This stuffed chicken pairs beautifully with roasted vegetables, mashed potatoes, or a simple side salad for a balanced meal.
Conclusion
Savory Stuffed Chicken with Roasted Red Peppers is a flavorful and satisfying dish that’s sure to impress. The creamy and savory filling, combined with the tenderness of the chicken, creates a meal that’s both hearty and delicious. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is sure to become a go-to favorite. With minimal prep time and easy-to-find ingredients, you can enjoy a gourmet meal without the hassle. Try it today and elevate your dinner to a new level!
Savory Stuffed Chicken with Roasted Red Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A flavorful Savory Stuffed Chicken with Roasted Red Peppers, featuring chicken breasts stuffed with a creamy mixture of roasted red peppers, spinach, and feta cheese.
Ingredients
4 boneless, skinless chicken breasts
1 cup roasted red peppers, chopped
1 cup fresh spinach, roughly chopped
1 cup cream cheese, softened
1/2 cup feta cheese, crumbled
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped roasted red peppers, fresh spinach, cream cheese, feta cheese, garlic powder, oregano, paprika, salt, and pepper. Mix well until the filling is smooth and evenly combined.
- Place the chicken breasts on a cutting board and carefully slice each breast horizontally to create a pocket, being careful not to cut all the way through.
- Generously stuff each chicken breast with the roasted red pepper and cheese mixture. If necessary, secure the openings with toothpicks to hold the filling in place.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and sear them for 3-4 minutes per side, or until they are golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Discard any toothpicks.
- Garnish the stuffed chicken with freshly chopped parsley before serving.
Notes
If using chicken thighs, the cooking time may vary depending on thickness, but thighs will be juicier and have a richer flavor.
If you prefer to make this dish ahead of time, you can refrigerate the stuffed chicken before cooking, but bake within 24 hours for best results.
You can substitute feta cheese with goat cheese, ricotta, or mozzarella for different flavor profiles.
For a dairy-free option, use dairy-free cream cheese and vegan feta.
Grilling is also an excellent option for this dish. Use indirect heat to cook the chicken through without burning the stuffing.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
