Blog Recipe

How To Bake a Stuffed Chicken Breast

Do you love stuffed chicken breasts but don’t know how to make them? This blog post is for you! I’ll show you how to bake a stuffed chicken breast that is delicious and healthy. Plus, it’s effortless to make – you’ll be able to prepare this meal in no time at all. So read on to learn how to bake a stuffed chicken breast!

How to bake a stuffed chicken breast

Chicken breasts: 500 gr

How to bake a stuffed chicken breast

Ingredients

  • 4 tbsp olive oil
  • 1 red bell pepper, seeded and cut into cubes (about 150 grams)
  • 2 cups canned chopped tomatoes (liquid included) or 3 fresh tomatoes, chopped
  • salt and black pepper to taste (I used about 1 tsp salt and 1/2 tsp of pepper)
  • 2 cloves garlic, finely chopped 1/8 tsp dried thyme
  • 1 onion, cut in half, and sliced crosswise (about 150 grams)
  • 8-10 mushrooms, quartered (I used cremini mushrooms) (about 250 grams)
  • Fresh basil or parsley for serving (optional).

In a huge pan, heat the olive oil over medium-high heat. Add the bell pepper and cook unless softened. For canned chopped tomatoes: Add them to the pan with the juice.

If you’re using fresh chopped tomatoes, add them 5 minutes after adding the canned ones to give more time for evaporation of the juice. Mix in the garlic and thyme and cook rotisserie chicken for another minute. Reduce warmth to low, cover, and simmer while you make the stuffing:

In a bowl, mix the ricotta cheese with one beaten egg (you will use the remaining egg later during the coating process of baked chicken breasts). Add salt and pepper to taste (I used about 1/2 tsp of salt and 1/4 tsp of pepper).

Preheat the oven to 180 degrees Celsius. In a separate bowl, combine grated Parmesan cheese with dried bread crumbs (I used panko type of dried bread crumbs). Add dried parsley (optional) and season with more salt and pepper. Mix unless well blended.

Using a teaspoon, fill the chicken breasts with the ricotta cheese mixture (one chicken breast for one spoon). Once filled, flatten the stuffed chicken breast with your hand. Coat it on all sides with bread crumbs and transfer it to a plate or baking tray covered with aluminum foil. Repeat this process for all chicken breasts.

Place baked chicken breasts in the large pan you previously used over the bell peppers. The top side of the stuffed chicken breasts should be facing up. If there are empty spaces in your large pan, you can add sliced onions and mushrooms to fill them quickly.

Add 1 cup water (250 ml) to the pan and cook on medium-high heat for 5 minutes. Reduce warmth to down, cover, and simmer for 15 minutes while occasionally turning the chicken breasts (so that they are cooked evenly).

Extract from heat and add chopped fresh basil or parsley into the pan. Eat hot with a side of mashed potatoes or polenta. Bon appetite!

I served this stuffed chicken breast with mashed potatoes. I made the mashed potatoes by boiling peeled and cubed potatoes in salted water until tender, then draining them well before mashing them together with 1/4 cup of hot milk, 1 tsp Dijon mustard, salt, and black pepper.

Pour the sauce over the chicken and add some freshly grated Parmesan cheese.

The stuffed baked chicken breasts were delicious! The ricotta cheese mixture was very creamy and melted in my mouth when I chewed the piece of meat.

I also loved how tender these baked stuffed chicken breasts were when cooked together with bell peppers and tomatoes – they fell apart when I tried to pick them up with a fork! A new type of baked chicken recipe discovered – I am going to bake more chicken this way.

I am pleased that my first home-cooked dish was such a success! I’m thinking of more methods to twist this recipe. Maybe by adding onion soup mix to the ricotta cheese mixture? Or maybe by adding chopped sun-dried tomatoes or Parmesan cubes inside the mixture? I look forward to trying this idea)

Stuffed baked chicken breasts recipe

Stuffed baked chicken breasts recipe

Ingredients

  • olive oil for cooking bell pepper and onion 2 lbs (about 900g) chicken breast
  • 1 tsp dried thyme 3 cloves garlic
  • 1 can (28 oz/ 800g) canned chopped tomatoes,
  • Drained 400 g ricotta cheese 100 g Parmesan cheese,
  • Grated 2 eggs bread crumbs fresh basil or parsley leaves for serving salt and pepper to taste

Technique

Heat olive oil in a large pan (it should be wide enough to accommodate all chicken breasts) over medium-high heat. Add bell pepper and onion and cook unless tender. Reduce the warmth to down, stir in the garlic and thyme and cook for another minute. Remove from heat, drain the pan of any remaining oil and set aside.

Preheat the oven to 180 degrees Celsius. In a separate bowl, combine grated Parmesan cheese with dried bread crumbs (I used panko type of dried bread crumbs). Add parched parsley (optional) and season with more salt and pepper. Blend unless well mixed.

Using a teaspoon, fill the chicken breasts with the ricotta cheese mixture (one chicken breast for one spoon). You can also use your hands for this job. Once filled, flatten the stuffed chicken breast with your hand.

Coat it on all sides with bread crumbs and transfer it to a plate or baking tray covered with aluminum foil. Repeat this process for all chicken breasts.

Bake the stuffed chicken breasts in the oven for 20 minutes (ensure the ricotta cheese mixture is cooked). Remove from oven, flip it over and bake for another 5 minutes (so that the other side is also cooked). Reduce warmth to down, cover, and simmer for 15 minutes while occasionally turning the chicken.

Add 1 cup water (250 ml) to the pan and cook on medium-high heat for 5 minutes. Reduce warmth to down, cover, and simmer for 15 minutes while occasionally turning the chicken breasts (so that they are cooked evenly).

Take out from heat and add chopped fresh basil or parsley into the sauce. Serve chicken breasts with fresh basil or parsley leaves and some tomato slices with a side of mashed potatoes or polenta. Enjoy! (Just in case you are wondering – this is the first time I cooked my food for myself at home.

How long to bake stuffed chicken breast at 400 degrees Fahrenheit

Baking for 20 minutes at 400 degrees Fahrenheit will ensure that the ricotta cheese mixture is cooked. To be completely safe, it is best to cook stuffed chicken breasts for another 5 minutes with the oven turned off and the door closed so that the stuffing doesn’t dry out.

Alternatively, you can do this by pushing the “broil” button and broiling the chicken for 1-2 minutes. The stuffing should be very hot already when you remove it from the oven.

Cooking stuffed bell peppers in a pan is best done over medium heat so that you can make sure that your bell peppers are cooked without browning them too much.

I used 1 cup of water (250 ml) for this recipe. This is a bit too much because I wanted to keep the sauce from getting too runny, but 1/2 cup would be enough.

If you don’t know what Panko type of dried bread crumbs is, these are Japanese-style bread crumbs that make your dishes crunchier. I brought mine from the local Asian grocery shop.

For some reason, my chicken breasts were big, and I used 1.5 lb (about 750g) of them. If you have smaller breasts, you can use even more than 1lb (500g). My stuffing was more significant than I anticipated because I used 2 whole eggs (instead of 1 egg + 1 yolk). Stuffed bell peppers are best served with mashed potatoes.

How long to cook stuffed chicken breast

It all depends on the size of the chicken breasts! The larger ones will need more time to bake than the shorter ones. I baked this batch for 20 minutes and then another 5 minutes after that – about 25 minutes.

If you want them cooked through, I would say another 10 minutes. But if you are okay with half-cooking it, then 15 minutes should be good enough!

FAQ About the Bake a Stuffed Chicken Breast

Q: How do I bake chicken breast without turning it over at all?

You can do this by pushing the “Broil” button on your oven and broiling it for 1-2 minutes. The stuffing should be very hot already when you remove it from the oven.

Q: Can I make these stuffed chicken breasts ahead of time?

Yes, absolutely! You can stuff the bell peppers a day before and place them in the fridge, but it is best to cook them right before serving. You can also stuff the chicken breasts and keep them in the refrigerator for 24 hours before baking.

Q: How do I reheat these stuffed bell peppers or chicken breasts?

Reheating chicken wings stuffed bell peppers is best done over medium heat. Bake them for about 20 minutes while occasionally turning them. To do the latter, bake the stuffed chicken breast for about 10 minutes at 350 degrees Fahrenheit (175 Celsius).

Q: Can I freeze these stuffed bell peppers?

Absolutely! Wrap each pepper tightly with aluminum foil and place them in a freezer bag. You can also freeze the stuffed chicken breasts by wrapping them tightly with aluminum foil and placing them in a freezer bag.

Q: Can I use this recipe to make regular baked chicken breast?

No, you should not do that because this will completely change your dish’s taste! The ricotta cheese mixture is flavored with different spices, and it is carefully cooked so that it doesn’t get too watery. You’ll end up with a very bland dish if you do not want to follow my recipe strictly!

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Final Verdict

Sometimes, the most straightforward recipes are the best when cooking. We hope you enjoy this simple chicken recipe for stuffed chicken breasts. If you have any kind of queries or comments about how we cooked these stuffed chicken breasts, reach out to us on social media!

About the author

Grill Say