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roasted red pepper and goat cheese stuffed chicken - featured image

Roasted Red Pepper and Goat Cheese Stuffed Chicken

  • Author: James
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Juicy chicken breasts are stuffed with creamy goat cheese, sweet roasted red peppers, and fresh herbs, then baked to golden perfection. This easy, elegant dinner comes together in under 45 minutes and is naturally gluten-free.

Ingredients

Scale
  • 4 large boneless, skinless chicken breasts (about 2 lbs)
  • 6 oz soft goat cheese (plain or herbed)
  • 1 cup roasted red peppers, chopped (jarred or homemade, patted dry)
  • 2 cloves fresh garlic, minced
  • 1 cup fresh spinach, roughly chopped (optional)
  • 2 tbsp olive oil, divided
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp dried Italian herbs (oregano, basil, or blend)
  • Toothpicks or kitchen twine (for securing)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place chicken breasts on a cutting board. With a sharp knife, slice each breast horizontally to create a pocket, stopping about 1/2 inch from the edge. Do not cut all the way through.
  3. Pat chicken dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
  4. In a mixing bowl, combine goat cheese, chopped roasted red peppers, spinach (if using), garlic, and Italian herbs. Mix until creamy and well blended. Adjust seasoning if needed.
  5. Stuff each chicken breast pocket with 1/4 of the goat cheese mixture (about 2-3 tablespoons per breast). Press filling in and close the chicken. Secure edges with toothpicks or kitchen twine.
  6. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2-3 minutes per side until golden brown. (If you don’t have an oven-safe skillet, transfer seared chicken to a greased baking dish.)
  7. Transfer skillet or baking dish to the oven. Bake, uncovered, for 20-25 minutes, or until internal temperature reaches 165°F (74°C). Baste tops with remaining olive oil halfway through for extra juiciness.
  8. Remove from oven and let rest for 5 minutes before slicing. Remove toothpicks or twine. Serve hot, spooning any pan juices over the top.

Notes

Don’t overstuff the chicken to prevent filling from leaking. Searing before baking adds flavor and helps the chicken hold its shape. Let the chicken rest before slicing for maximum juiciness. You can prep the filling and stuff the chicken ahead of time for easy weeknight dinners. For a dairy-free version, use vegan cream cheese. Leftovers keep well and can be reheated in the oven or microwave.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed chicken breast
  • Calories: 340
  • Sugar: 2
  • Sodium: 600
  • Fat: 15
  • Saturated Fat: 6
  • Carbohydrates: 5
  • Fiber: 1
  • Protein: 38

Keywords: stuffed chicken, goat cheese, roasted red pepper, easy dinner, gluten-free, chicken breast, weeknight meal, healthy, low carb, baked chicken

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Find it online: https://cooknado.com/roasted-red-pepper-and-goat-cheese-stuffed-chicken-easy-dinner-recipe/