Description
This Spicy Stuffed Chicken Breast with Peppers recipe features tender boneless, skinless chicken breasts stuffed with a flavorful mix of sautéed onions, bell peppers, garlic, and melted provolone cheese. Seasoned with zesty Cajun spices and cooked in a skillet with olive oil, this dish delivers bold flavors and a satisfying texture in just 25 minutes, making it an ideal weeknight dinner option.
Ingredients
Scale
Vegetables & Aromatics
- 1/2 cup onion, finely diced
- 1 cup bell pepper, diced (about 1/4-inch pieces)
- 2 cloves garlic, minced
Chicken & Dairy
- 4 boneless, skinless chicken breasts
- 10 slices provolone cheese, thinly sliced
Seasonings & Oils
- 1.5 tbsp olive oil (California Olive Ranch extra virgin recommended)
- 1.5 tbsp olive oil (for cooking)
- 2 tbsp Cajun seasoning (Tony Chachere’s recommended)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables: Heat 1.5 tablespoons of olive oil in a skillet over medium heat. Add the finely diced onions and diced bell peppers, sautéing until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove from heat and set aside to cool slightly.
- Prepare the Chicken Breast: Using a sharp knife, carefully slice a pocket into the side of each boneless, skinless chicken breast. Be sure not to cut all the way through. Season the outside and the inside of each chicken breast with salt, freshly ground black pepper, and Cajun seasoning evenly on both sides and inside the pocket.
- Stuff the Chicken: Stuff each chicken breast pocket with the sautéed vegetable mixture and layer slices of provolone cheese inside. Press gently to close the pocket as much as possible.
- Cook the Chicken: Heat the remaining 1.5 tablespoons of olive oil in the skillet over medium heat. Carefully place the stuffed chicken breasts in the pan. Cook for about 5 minutes on each side, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted inside. Adjust heat as necessary to avoid burning the spices.
- Serve: Remove the chicken breasts from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
Notes
- You can substitute provolone cheese with mozzarella or Monterrey Jack for a different cheesy flavor.
- Carefully slicing the pocket in the chicken breasts ensures more filling stays inside and cooks evenly.
- Use a meat thermometer to check doneness for the best results and food safety.
- For extra heat, add a pinch of cayenne pepper or use hot paprika in the seasoning mix.
- This dish pairs well with steamed vegetables or a light side salad.
