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Chicken Dinner
4.4 from 39 votes

Roasted Peppers and Asiago Stuffed Chicken Breasts

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By: Joanna Cismaru •10/8/22 20 Comments

This post may contain affiliate links. Please read my disclosure policy.

Roasted Peppers and Asiago Stuffed Chicken Breasts – Elegant, simple, stunning, delicious. These chicken breasts are absolutely divine! Suitable with your favorite side dishes, whatever they may be, this chicken can be featured for any occasion.

side view shot of 3 stuffed chicken breasts with roasted peppers and asiago cheese on a serving platter and garnished with parsley

Are you thinking chicken breasts might be difficult to stuff? Stop right there! It only took me a few minutes to stuff these bad boys. Fear not- you’ll be able to master this recipe no matter your culinary ability. I love to serve these to guests, but they are honestly easy enough to make for a weeknight as well. They’re also a great freezer meal-prep dish!

Now, listen to this: roasted red peppers, melty Asiago, fresh parsley, juicy tomatoes. How can you resist? This is a meal made in heaven. It’s packed with flavor, topped with a simple spice blend, and baked to perfection. Come on, you know you can’t resist!

overhead shot of all the ingredients needed to make stuffed chicken breasts with roasted red peppers and asiago cheese

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Chicken breasts – Skinless and boneless. You can use chicken breasts with skin on too, but I still recommend to use boneless breasts.
  • Tomatoes – Freshly chopped or even sun dried.
  • Asiago cheese – Romano or parmesan will work instead.
  • Parsley – Freshly chopped. Other herbs such as basil or oregano can be used.
  • Roasted red peppers – Homemade or store-bought.
  • Breadcrumbs – Italian, plain, or panko.
  • Salt and pepper – Season to taste.
  • Paprika – Smoked or regular.
  • Olive oil – Other types you can use are avocado, canola, vegetable, safflower, sunflower, or grapeseed.
detailed process shots showing how to prep, make filling and fill stuffed chicken breasts

How to make roasted peppers and asiago stuffed chicken breasts

  1. Prep: Preheat oven to 375 F degrees.
  2. Make Filling: Add all the filling ingredients to a bowl and mix everything well together.
  3. Prepare chicken: Using a sharp knife, cut a pocked in each chicken breast.
  4. Stuff breasts: Spoon a third of the mixture into each breast pocket and secure with toothpicks. Season the breasts on both sides with salt, pepper and paprika.
  5. Cook: Heat 1 tbsp of olive oil in an oven safe skillet. Transfer the chicken breasts in the skillet and cook on both sides until golden brown. Transfer the skillet to the preheated oven and finish cooking the breasts until chicken is cooked through, about 15 minutes. Rest for 10 minutes before slicing.
detailed process shots showing how to cook stuffed chicken breasts

How to tell when stuffed chicken breasts are cooked through

If you’re like me, you probably swear by an instant-read digital thermometer to test the doneness of your meat. It’s the best way to make sure your meat is cooked through perfectly- not underdone, but not dry.

Chicken, in a regular recipe, is safe to eat once it reaches an internal temperature of 165F. For this stuffed chicken breast recipe, you’ll want to look for 170F just to err on the safe side. Insert the thermometer into the thickest part of the breast. If it needs to be cooked longer, make sure to test a different spot when you’re checking the temperature again.

side view shot of 3 stuffed chicken breasts with roasted peppers and asiago cheese in a baking dish fresh out of the oven

How to serve

This is the type of main course I’d serve for a fancy Sunday dinner or a night hosting guests. Check out these side dishes that are not only beautiful, but easy to make!

Salads

  • Tomato Basil Salad
  • Cucumber Tomato Salad
  • Kale and Quinoa Salad with Lemon Vinaigrette
  • Black Bean Corn Avocado Salad

Roasted veggies

  • Garlic and Herb Roasted Carrots
  • The Ultimate Parmesan Roasted Broccoli
  • Roasted Green Beans and Mushrooms
  • Roasted Brussels Sprouts

Homemade bread

  • No Knead Bread
  • Irish Soda Bread
  • No Knead Skillet Bread
  • Artisan Bread
overhead shot of sliced up stuffed chicken breasts on a serving platter garnished with parsley

How to store leftovers

Transfer leftovers to an airtight container once the chicken has fully cooled to room temperature. They will last 3-4 days in the fridge.

To reheat, you can use a microwave or oven. If you use a microwave, I suggest slicing the chicken beforehand to ensure even heating.

To use the oven, preheat to 350F. Place the chicken breasts into a baking dish with about 1/4 cup water or stock. Cover the dish with foil, and reheat for 10-12 minutes or until the breasts reach an internal temperature of 135F.

Freezing

Your chicken to will last up 2-6 months frozen. Make sure the breasts have fully cooled down to room temperature before freezing. You can also freeze the prepped stuffed breasts before baking. If you freeze them raw, they’ll last 9 months in the freezer.

Make sure the chicken is stored in a completely airtight container. Whether raw or cooked, let the breasts thaw fully in the fridge before cooking or reheating.

side view shot of sliced up stuffed chicken breasts on a serving platter garnished with parsley

Looking for more recipes like this?

  • Cheese and Prosciutto Stuffed Chicken Breasts
  • Spinach and Swiss Cheese Stuffed Chicken Thighs
  • Chicken Kiev
  • Chicken Cordon Bleu
  • Bruschetta Chicken
  • Chicken Parmesan
  • Marry Me Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of 3 stuffed chicken breasts with roasted peppers and asiago cheese on a serving platter and garnished with parsley
Print
4.42 from 39 votes

Roasted Peppers and Asiago Stuffed Chicken Breasts

Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Rate Recipe
Roasted Peppers and Asiago Stuffed Chicken Breasts – Elegant, simple, stunning, delicious. These chicken breasts are absolutely divine! Suitable with your favorite side dishes, whatever they may be, this chicken can be featured for any occasion.
3 servings

Ingredients

Filling

  • 2 medium tomatoes (chopped)
  • 1 cup asiago cheese (shredded)
  • ¼ cup parsley (chopped)
  • ¼ cup roasted red peppers (chopped)
  • ½ cup breadcrumbs

Stuffed Chicken Breasts

  • 3 large chicken breasts
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • ½ teaspoon paprika
  • 1 tablespoon olive oil

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep: Preheat oven to 375 F degrees.
  • Make Filling: Add all the filling ingredients to a bowl and mix everything well together.
  • Prepare chicken: Using a sharp knife, cut a pocked in each chicken breast.
  • Stuff breasts: Spoon a third of the mixture into each breast pocket and secure with toothpicks. Season the breasts on both sides with salt, pepper and paprika.
  • Cook: Heat 1 tbsp of olive oil in an oven safe skillet. Transfer the chicken breasts in the skillet and cook on both sides until golden brown. Transfer the skillet to the preheated oven and finish cooking the breasts until chicken is cooked through, about 15 minutes.
  • Rest and serve: Rest for 10 minutes before slicing.

Equipment

  • 12-inch Cast Iron Skillet
  • Instant Read Meat Thermometer

Notes

  1. If you don’t have an oven safe skillet, after browning the chicken, transfer it to a baking dish and bake it for 15 minutes or until the chicken is cooked through. (as seen in pictures)
  2. Leftovers: Transfer leftovers to an airtight container once the chicken has fully cooled to room temperature. They will last 3-4 days in the fridge.

Nutrition Information

Serving: 1breastCalories: 392kcal (20%)Carbohydrates: 18g (6%)Protein: 39g (78%)Fat: 17g (26%)Saturated Fat: 7g (44%)Cholesterol: 95mg (32%)Sodium: 1351mg (59%)Potassium: 723mg (21%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1648IU (33%)Vitamin C: 25mg (30%)Calcium: 453mg (45%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of 3 stuffed chicken breasts with roasted peppers and asiago cheese on a serving platter and garnished with parsley

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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20 Comments
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Alisse
Alisse
Posted: 3 months ago

We love this recipe so much! My husband is usually really picky and requests this all the time!

0
Reply
Jaye
Jaye
Posted: 3 months ago

So this is a freezer friendly meal? Cooked and can freeze?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jaye
Posted: 3 months ago

Yes, you can freeze this. There are freezing instructions under the freezing section in the post.

0
Reply
Andrea
Andrea
Posted: 1 year ago

4 stars
This was good. Though it needed more seasoning. In the filling and on the outside of the chicken. I might like it better without the breadcrumbs because they make the filling taste mushy. I saw someone say they might sun sundries tomatoes and I think that may help with less moisture and more flavor. Will make again will some tweaks.

0
Reply
Anne
Anne
Posted: 2 years ago

I plan to make this recipe over the holiday. What quantity of sun dried tomato should I substitute with since it does have a more distinct flavour?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Anne
Posted: 2 years ago

I would probably go with 1/4 cup.

0
Reply
Lisa
Lisa
Posted: 2 years ago

Really nice with tender stem broccoli, French beans and tiny new potatoes all from the garden.

0
Reply
Gene
Gene
Posted: 4 years ago

Do you think I could roll these tightly enough to use in a slider?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Gene
Posted: 4 years ago

Definitely give it a try!

0
Reply
Rachel
Rachel
Posted: 4 years ago

5 stars
I wish I could eat these every day! So yummy

0
Reply
Omair
Omair
Posted: 6 years ago

Jo what would be a nice healthy side with this? Do you have a recipe for a healthy sweetened slaw?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Omair
Posted: 6 years ago

The only recipe I have here for a slaw is this but it’s not really sweet. A garden salad with be nice and healthy too for this.

0
Reply
Linette Houser
Linette Houser
Posted: 8 years ago

One night not being able to sleep paid off oh my Sweetness started messaging my self with your receipes at 2.00am its now 4.42am lol still coping don’t know how I found you, or why it took so long But so glad I did

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linette Houser
Posted: 8 years ago

LOL I’m so glad you’re enjoying my blog. 🙂

0
Reply
Janine Woodley
Janine Woodley
Posted: 10 years ago

Sounds great – any reason why these couldn’t be prepared in the afternoon, refrigerated and then baked in the evening?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Janine Woodley
Posted: 10 years ago

None at all, that sounds like a great idea actually.

0
Reply
Martin
Martin
Posted: 10 years ago

5 stars
Hey Jo,

Had a hankering for stuffed chicken breasts with asiago, did a google search and your recipe came up. Delish! Added some mushrooms to the mix, simple to make, thanks for the groundwork.

Martin

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Martin
Posted: 10 years ago

Hey Martin,
You’re welcome, glad it came out good.

0
Reply
Jane
Jane
Posted: 11 years ago

Hi Jo,
I don’t usually comment on people’s blogs…however, I feel like I should seeing as how I absolutely LOVE many of your recipes. I have made this stuffed chicken recipe about 5 or 6 times now. It’s a real hit with my family, and is starting to be a staple. All members of my picky family love it! (I do hold the tomatoes)

Just wanted to say thank you for compiling this blog and keeping up to date on it.
Keep cooking and blogging!

Jane

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jane
Posted: 11 years ago

Hi Jane,
I’m so glad you like this chicken breast, there wasn’t much thought put into them, I really used what I had in the fridge. 🙂 Sometimes those are the best dishes.
Thank you for all your kind words.
Jo

0
Reply

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Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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