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.
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!
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.
How to make roasted peppers and asiago stuffed chicken breasts
- 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 for 10 minutes before slicing.
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.
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
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.
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
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Roasted Peppers and Asiago Stuffed Chicken Breasts
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 tsp salt or to taste
- ½ tsp pepper or to taste
- ½ tsp paprika
- 1 tbsp olive oil
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.
Recipe Notes
- 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)
- 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.
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?
I would probably go with 1/4 cup.
Really nice with tender stem broccoli, French beans and tiny new potatoes all from the garden.
Do you think I could roll these tightly enough to use in a slider?
Definitely give it a try!
I wish I could eat these every day! So yummy
Jo what would be a nice healthy side with this? Do you have a recipe for a healthy sweetened slaw?
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.
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
LOL I’m so glad you’re enjoying my blog. 🙂
Sounds great – any reason why these couldn’t be prepared in the afternoon, refrigerated and then baked in the evening?
None at all, that sounds like a great idea actually.
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
Hey Martin,
You’re welcome, glad it came out good.
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
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