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Tuscan Stuffed Chicken

Tuscan stuffed chicken seared in a cast-iron skillet with roasted red peppers and provolone
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Tuscan stuffed chicken filled with roasted red peppers, melty provolone cheese, and fresh spinach. Seared in a cast-iron skillet and finished in the oven for a juicy, high-protein, low-carb Italian dinner.

Ingredients

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  • 4 large boneless, skinless chicken breasts
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 cup jarred roasted red peppers, drained and patted dry
  • 4 slices provolone cheese
  • 1 cup packed fresh spinach

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Rub the chicken breasts evenly with 2 tablespoons of olive oil, then season all over with the kosher salt, black pepper, and Italian seasoning.
  3. Using a paring knife, cut a wide horizontal pocket into the thick side of each chicken breast, being careful not to cut all the way through to the other side.
  4. Stuff each pocket with an equal amount of the drained roasted red peppers, 1 slice of provolone cheese, and a small handful of fresh spinach. Do not overstuff. Gently press the opening closed.
  5. Heat the remaining 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering hot, add the stuffed chicken breasts. Sear for 3 to 4 minutes per side until deeply golden brown. Do not cook through. Work in two batches if needed.
  6. Place all 4 seared chicken breasts back in the cast-iron skillet and transfer directly to the preheated oven. Bake for 30 to 40 minutes until fully cooked through. Tent loosely with aluminum foil if the tops begin to brown too quickly.
  7. Remove from the oven and verify the thickest part of each breast reads 165 degrees F on an instant-read thermometer.
  8. Let the chicken rest for 5 minutes, then spoon the pan juices over the top before serving.

Notes

  • Cut a pocket, not a butterfly – slice into the side of the breast without cutting all the way through or the filling will fall out during cooking.
  • Use large chicken breasts to ensure enough room for the filling without bursting open.
  • Drain and pat dry the roasted red peppers before stuffing to prevent a watery filling.
  • Make-ahead tip – stuff the raw breasts up to 24 hours ahead, wrap tightly in plastic wrap, and refrigerate. Add 5 extra minutes to bake time if cooking straight from the refrigerator.
  • Swap provolone for mozzarella, or use oil-packed sun-dried tomatoes in place of roasted red peppers for a sweeter, more intense variation.

Nutrition

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