Easy Pepper Stuffed Chicken Breast

Coming up with new chicken recipes that won’t put everyone to sleep at the dinner table can feel like a real challenge. Between juggling work deadlines, after-school activities, and trying to keep meals interesting, it’s easy to fall back on the same old chicken dishes week after week.

That’s why this pepper stuffed chicken breast recipe has become such a lifesaver in our house. It’s surprisingly easy to put together, makes chicken feel fresh and exciting again, and works perfectly for both busy weeknights and casual weekend dinners with friends.

What Kind of Chicken Breast Should I Use?

For stuffed chicken recipes, boneless, skinless chicken breasts are your best bet since they’re easier to work with and create a cleaner presentation. Look for breasts that are similar in size – around 6-8 ounces each – so they’ll cook evenly. Fresh chicken is great, but if you’re using frozen breasts, make sure they’re completely thawed and patted dry before starting. The thickness of your chicken matters too – if your breasts are really thick, you might want to butterfly them first or pound them to an even thickness of about 1-inch, which makes them easier to roll and helps them cook more uniformly.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken breasts: While chicken breasts are ideal for stuffing, you can use chicken thighs if you butterfly them carefully. Just keep in mind that cooking time might need to be adjusted slightly.
• Cream cheese: You can swap cream cheese with ricotta or mascarpone cheese. Greek yogurt mixed with a bit of mayo works too, though the filling might be slightly less creamy.
• Feta cheese: If feta isn’t your thing, try using goat cheese or blue cheese for that tangy flavor. For a milder option, go with crumbled queso fresco.
• Roasted peppers: Out of roasted peppers? You can use sun-dried tomatoes, sautéed mushrooms, or even spinach as your filling. If using fresh veggies, just cook them briefly first to remove excess moisture.
• Parsley: Fresh basil, cilantro, or chives work great instead of parsley. If using dried herbs, remember to use just 1 teaspoon since dried herbs are more concentrated.
• Olive oil: Any neutral cooking oil like avocado oil or vegetable oil will work just fine here.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed chicken breast is cutting the pocket too shallow or too deep – aim for a 3-4 inch wide pocket that goes almost to the edges without cutting through, which helps keep the filling from leaking out during cooking. The second common mistake is not patting the chicken dry before seasoning, which prevents the spices from sticking properly and can make the chicken steam instead of getting that nice golden crust. To ensure even cooking, let your cream cheese mixture come to room temperature before stuffing, and secure the opening with toothpicks to keep all that cheesy goodness inside. For the juiciest results, use a meat thermometer and remove the chicken from the oven when it reaches 155°F – the temperature will continue rising to the safe 165°F while resting, giving you perfectly cooked, cheese-stuffed chicken every time.

What to Serve With Stuffed Chicken Breast?

This cheesy, pepper-filled chicken pairs really well with simple sides that let the flavorful stuffing shine through. A bed of fluffy rice or quinoa makes a great base to soak up any cheese that might escape during cooking. For some green goodness, try roasted asparagus, steamed broccoli, or a mixed green salad with a light vinaigrette – these options add nice color to your plate without overwhelming the chicken. If you’re in the mood for something a bit more substantial, roasted baby potatoes seasoned with herbs or a side of buttery pasta would round out the meal perfectly.

Storage Instructions

Keep Fresh: Pop your leftover stuffed chicken breasts in an airtight container and keep them in the fridge for up to 3 days. The cheese and pepper filling helps keep the chicken moist, so you don’t have to worry about it drying out too much!

Freeze: These stuffed chicken breasts are perfect for meal prep! Let them cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. They’ll stay good in the freezer for up to 3 months. Just remember to label the bag with the date!

Reheat: To warm up your chicken, cover it with foil and pop it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave it in 30-second intervals, though the oven method helps maintain the texture better. If reheating from frozen, thaw in the fridge overnight first.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 140-160 g
• Fat: 100-120 g
• Carbohydrates: 20-30 g

Ingredients

• 3 to 4 chicken breasts (about 2 lbs)
• 2 tablespoons olive oil
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon pepper (adjust to taste)
• 1 tablespoon paprika (adjust to taste)
• 4 ounces cream cheese
• 2 ounces crumbled feta cheese
• 2 ounces parmesan cheese (or shredded mozzarella)
• 4 ounces roasted peppers, chopped
• 1 tablespoon chopped parsley

Step 1: Make the Stuffing

In a small bowl, mix all of the stuffing ingredients together until they are well combined.

This will be the flavorful filling for your chicken pockets.

Step 2: Prepare the Chicken

Take each chicken breast and, using a sharp knife, carefully cut a pocket into the side.

Make sure not to cut all the way through; the pocket should be deep enough to hold the stuffing securely.

Step 3: Stuff the Chicken

Divide the prepared stuffing into four (or three, depending on the number of chicken breasts) equal parts.

Spoon the stuffing into the pockets of the chicken breasts.

Once filled, use toothpicks to seal the edges and keep the stuffing inside the chicken during cooking.

Step 4: Season the Chicken

Generously season the outside of each stuffed chicken breast with salt, pepper, and paprika.

For an extra touch of flavor, brush olive oil on both sides of the chicken.

This will help in achieving a nice golden crust.

Step 5: Bake the Chicken

Preheat your oven to 400ºF (200ºC).

Place the prepared stuffed chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.

The cooking time may vary depending on the size of your chicken breasts, so ensure they reach an internal temperature of 165ºF (74ºC).