This Italian Stuffed Chicken Breast recipe is one to file in favourites! Chicken breasts stuffed with peppers, onions, mozzarella cheese and lots of herbs. It brings so much flavour to the dinner table and a dish you’re going to want to add to your dinner rotation.
If you think chicken breast are boring, you really need to check out this Italian Stuffed Chicken Breast. It is, honestly, anything but boring. If is so tender, juicy and full flavour with all the Italian herbs, tomatoes and mozzarella cheese. An absolute fantastic dinner the while family will love. Serve it alongside some Old Fashioned Scalloped Potatoes or even the comforting Easy Macaroni & Cheese for a fantastic family dinner.
So why not keep this Chicken Dish in mind the next time you are trying to figure out what to make for dinner. A great make ahead and bake before serving kind of dinner.
Ingredients
- 1 1/2 lbs chicken breasts 3 – 4 breasts (depending on the size)
- 5 tomatoes diced
- 1 green pepper diced
- 1 onion diced
- 1/2 Teaspoon dried basil
- 1/2 Teaspoon dried oregano
- 1/2 Teaspoon dried rosemary
- Small bunch of fresh chopped parsley
- 5 oz mozzarella grated
- 3 cloves garlic minced
- 2 Tablespoons olive oil divided
- 1/2 tsp Sea salt
- 1/2 tsp black pepper
REMEMBER, The full recipe and instructions can always be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat your oven to 350 degrees F.
- Cook peppers and onions – In a medium skillet set over a medium heat, add 1 tablespoon of the olive oil and garlic. Stir for a minute and add the peppers and onions. Cook for about 8-10 minutes until they are soft and lightly browned.
- Cook tomatoes – Add the diced tomatoes and give a really good stir. Cook down for a further 10 minutes until you have a chunky sauce filling. Add the basil, rosemary, oregano, salt and pepper. Stir really well and remove from heat.
- Stuff the chicken – With a sharp knife make a large slit in the side of your chicken breast. With a tablespoon, spoon in the mixture into each chicken breast. Top the filling with the mozzarella cheese. Fold over the chicken breast and gently press them down with your hands. Spoon remaining filling around chicken breast in the baking dish. Flatten down the chicken breast with your hands. Drizzle over the remaining tablespoon and add fresh chopped parsley.
- Bake the chicken – Bake for about 25-30 minutes or until the chicken is cooked through. Remove from oven and let sit for about 5 minutes before serving. Serve stuffed chicken with extra filling in the baking dish.
Recipe notes
- Chicken size – I used medium sized chicken breasts for this recipe, and honestly it really made more than four servings. It all depends on how much one person is going to eat. In the recipe card, I state three servings because this recipe uses three chicken breasts. But in reality, the servings are more than that.
- Type of cheese – I used a fresh ball of Mozzarella cheese, but you can just as easily used the shredded mozzarella cheese that comes in a bag.
- The vegetable filling – this recipe makes quite a lot of filling, more than you will need to stuff the chicken. But I feel the extra filling is great put around the chicken and cooked in the pan. It makes the chicken juicier and more flavorful.
- Prep in advance – this stuffed chicken recipe can be prepped in advance, kept in the fridge and cooked later in the day.
Frequently Asked Questions
There are several ways to tell if chicken is fully cooked. You can check it with a knife to ensure it no longer has any pink areas. If it does, it means the chicken needs to be cooked longer. As well, the juices should run clear. Alternatively, you can use a meat thermometer. A reading of 165 degrees f will indicate the chicken is fully cooked.
Yes, it’s pretty straightforward and easy. Quite often the filling will want to spill out when you close it over and press it down. Just push it back in as much as you can with you hands. As well, it’s quite normal for some of the filling to spill out during the cooking process.
Italian Stuffed Chicken Breast
Ingredients
- 1 1/2 lbs chicken breasts 3 – 4 breasts (depending on the size)
- 5 tomatoes diced
- 1 green pepper diced
- 1 onion diced
- 1/2 Teaspoon dried basil
- 1/2 Teaspoon dried oregano
- 1/2 Teaspoon dried rosemary
- Small bunch of fresh chopped parsley
- 5 oz mozzarella grated
- 3 cloves garlic minced
- 2 Tablespoons olive oil divided
- 1/2 tsp Sea salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 350 degrees F.
- In a medium skillet set over a medium heat, add 1 tablespoon of the olive oil and garlic. Stir for a minute and add the peppers and onions. Cook for about 8-10 minutes until they are soft and lightly browned.
- Add the diced tomatoes and give a really good stir. Cook down for a further 10 minutes until you have a chunky sauce filling. Add the basil, rosemary, oregano, salt and pepper. Stir really well and remove from heat.
- With a sharp knife make a large slit in the side of your chicken breast. With a tablespoon, spoon in the mixture into each chicken breast. Top the filling with the mozzarella cheese. Fold over the chicken breast and gently press them down with your hands. Spoon remaining filling around chicken breast in the baking dish. Flatten down the chicken breast with your hands. Drizzle over the remaining tablespoon and add fresh chopped parsley.
- Bake for about 25-30 minutes or until the chicken is cooked through. Remove from oven and let sit for about 5 minutes before serving. Serve stuffed chicken with extra filling in the baking dish.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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