Amazing 45-minute Tuscan stuffed chicken

Name: Amazing 45-minute Tuscan stuffed chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 4 large boneless, skinless chicken breasts; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 3 tablespoons olive oil, divided; 1 cup jarred roasted red peppers, drained and sliced; 1 cup fresh spinach leaves; 4 slices provolone cheese (or mozzarella); Fresh basil or parsley for garnish (optional); Lemon wedges for serving (optional)

By anna Boncoeur On December 22, 2025

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Let’s talk about making dinner feel special without spending hours in the kitchen. If you’re like me, you want big, satisfying Italian flavor on a Tuesday night, and that’s exactly what this Tuscan stuffed chicken delivers! I’m Anna, and as a passionate food lover, my whole mission is sharing simple, flavorful chicken recipes that make everyday cooking easier and way more joyful for you.

This isn’t some complicated restaurant dish, trust me. We’re taking big, juicy chicken breasts and tucking them full of creamy provolone, bright roasted peppers, and fresh spinach. It looks impressive, but the technique is totally straightforward—mostly just slicing, stuffing, and searing. You get that beautiful golden crust from a quick pan sear, and then the oven finishes the job perfectly. It’s truly the easiest way to get that amazing, restaurant-quality feel right on your own weeknight table.

Forget dry, boring chicken! This recipe is your new go-to for a meal that tastes like you spent all day on it, but really only took about 45 minutes total. Get ready for this incredible Tuscan stuffed chicken to become a staple in your rotation.

Table Of content

Why You’ll Love This Tuscan stuffed chicken Recipe

This dish is a total winner because it hits all the right notes for a busy cook like me. It’s proof that you don’t need complicated steps to get huge flavor. I love it because:

Prep time is lightning fast—seriously, 10 minutes max!
The technique is simple: slice, stuff, and sear.
The flavor profile is rich and satisfyingly Italian.
It’s hearty enough for company but easy enough for Wednesday night.

Essential Ingredients for Perfect Tuscan stuffed chicken

When you’re making something this simple, the ingredients really need to shine. We’re keeping the list short so nothing gets lost in the shuffle. You absolutely need those four good-sized chicken breasts because they need enough room to hold all that delicious filling. Don’t skimp on the provolone; it melts beautifully and holds everything together!

Make sure those roasted red peppers are well-drained—we want flavor, not waterlogged chicken! And while the recipe calls for fresh spinach, if you must use frozen, make sure you squeeze every single drop of water out first. Trust me, extra moisture is the enemy of a good sear here.

Ingredient Table

Ingredient	Amount
Boneless, Skinless Chicken Breasts	4 large
Olive Oil	3 tablespoons, divided
Italian Seasoning	1 teaspoon
Salt	½ teaspoon
Black Pepper	¼ teaspoon
Roasted Red Peppers	1 cup, drained and sliced
Fresh Spinach Leaves	1 cup
Provolone Cheese	4 slices

Gathering Your Equipment for Tuscan stuffed chicken Success

You don’t need a ton of fancy gadgets for this, which is part of the appeal! Having the right tools makes stuffing and searing so much easier. Make sure you have a sharp, small knife handy—that’s key for cutting those pockets neatly without tearing the chicken.

You’ll definitely need an oven-safe skillet, preferably cast iron if you have one, for that perfect golden sear. And please, please grab your meat thermometer! It’s the only way to guarantee that juicy 165 degrees inside. A few toothpicks are always good insurance, too, just in case your stuffing tries to escape.

Step-by-Step Instructions for Amazing Tuscan stuffed chicken

Okay, let’s get cooking! This is where the magic happens, and I promise it’s less complicated than it sounds. We’re moving fast here because the prep is so quick. First things first, get that oven warming up to 375°F right away so it’s ready when we are.

Preparing the Chicken Breasts

Take those four lovely chicken breasts and get them lightly oiled with about one tablespoon of olive oil. Then, hit them with the seasoning mix—the Italian seasoning, salt, and pepper. I like to rub it in really well, making sure both sides are coated. Now for the careful part: cutting the pocket. You want a sharp knife for this! Stick the knife into the thickest side of the breast and gently slice horizontally toward the center, stopping about half an inch from the edge. You’re creating a pocket, not a cut-through slit, so keep that hinge intact! It should look like a little pouch ready for treasure.

Time to stuff! Layer your filling inside that pocket. I usually start with a few leaves of spinach, then top that with the sliced roasted red peppers, and finish it off with one slice of provolone laid right on top of the peppers. If your chicken breast is gaping open a bit, don’t panic. Just secure the opening with one or two toothpicks. It keeps the cheese from oozing out during the initial sear, which is a huge win.

Searing for Maximum Flavor in Your Tuscan stuffed chicken

We need a really hot pan here to build that incredible golden crust. Pour the remaining two tablespoons of olive oil into your oven-safe skillet and set it over medium-high heat. You want the oil to shimmer just a bit before you gently place the stuffed chicken breasts in. Don’t crowd the pan; give them space to breathe! Sear them for about 2 to 3 minutes on one side until they look beautifully golden brown. Then, flip them carefully and sear the other side for another 2 to 3 minutes. This step locks in all the juices and gives the chicken that fantastic Italian restaurant finish.

Baking to Juicy Perfection

Once both sides have that gorgeous color, you’re going straight from the stovetop to the oven. Carefully transfer that entire skillet into your preheated 375°F oven. Now, set your timer for 25 minutes. This is where you absolutely must trust your thermometer. Bake until the internal temperature right in the thickest part of the chicken reads 165°F. If you don’t use a thermometer, you risk drying this gorgeous chicken out, and we absolutely can’t have that!

When it hits 165°F, pull the skillet out—be careful, the handle is hot! Let the chicken rest for just a couple of minutes right there in the pan. Pull out those toothpicks before you serve it up. Spoon any of those delicious pan juices right over the top. A little sprinkle of fresh basil and a squeeze of lemon at the end just brightens up the whole Tuscan flavor profile. Dinner is served!

Tips for Achieving the Best Tuscan stuffed chicken

Even though this recipe is wonderfully simple, I’ve picked up a few tricks over the years to make sure every single batch turns out perfect. If you notice your chicken breasts are browning way too fast during that initial sear or while they are sitting in the oven, don’t worry! Just loosely tent the top of your skillet with some aluminum foil. This shields the top from too much direct heat while still letting the inside cook through evenly.

My biggest piece of advice, which I can’t stress enough, is to use that meat thermometer. Chicken is lean, and it goes from perfectly juicy to sadly dry in seconds. You must confirm that internal temperature hits exactly 165°F. Anything less isn’t safe, and anything more is overkill. This simple step is the secret weapon for keeping your stuffed chicken breast incredibly moist, every single time you make it.

Serving Suggestions for Your Tuscan stuffed chicken

This rich, savory Tuscan stuffed chicken really shines when you pair it with something light that can soak up those amazing pan juices. Since the filling is already so satisfying, you don’t need anything too heavy on the side.

I usually go for quick-cooking angel hair pasta tossed simply with olive oil, garlic, and fresh parsley. Steamed asparagus or green beans tossed with a tiny bit of lemon zest are fantastic, too. If you want something creamy, a small scoop of mashed cauliflower works better than heavy potatoes. Keep the sides bright and fresh to complement that beautiful Italian flavor!

Storing and Reheating Leftover Tuscan stuffed chicken

If you are lucky enough to have any of this incredible stuffed chicken breast leftover, storing it correctly is key to enjoying it the next day! Once the chicken has cooled down completely, you need to get it into an airtight container right away. Don’t leave it sitting out at room temperature for more than two hours—food safety first, always!

When you’re ready for round two, the best way to reheat this is low and slow to keep that filling from drying out. Avoid the microwave if you can, because it tends to make the chicken rubbery. A quick trip back into the oven is usually my favorite method. For more great chicken ideas, check out my baked lemon chicken recipe.

Storage and Reheating Table

Storage Location	Duration
Refrigerator	3 to 4 days
Freezer	Up to 2 months
Best Reheating Method	Oven at 325°F covered with foil

Frequently Asked Questions About Tuscan stuffed chicken

I get so many great questions every time I post this recipe, and honestly, it just proves how much everyone loves easy, flavorful Italian chicken! Here are the ones I hear most often about making this stuffed chicken breast.

Can I prepare the filling ahead of time?

Yes, absolutely! I often mix up the spinach and roasted red pepper filling the night before. Just keep it tightly covered in the fridge. When you’re ready to cook, make sure the filling is cold, but don’t let it sit out too long before stuffing the chicken. This speeds up your prep time even more, which is perfect for those super chaotic evenings! If you are looking for other quick chicken meals, consider my red curry chicken in 30 minutes.

What if I don’t have provolone cheese for my Tuscan stuffed chicken?

Provolone melts beautifully, but if you don’t have it on hand, don’t sweat it! Mozzarella is a fantastic, almost identical substitute. You could also use fontina, which gives it a slightly nuttier flavor. If you want something with a little more tang, a small amount of sharp white cheddar works surprisingly well with the spinach and peppers, giving it a slight twist on the classic Tuscan stuffed chicken.

What is the safest way to check if the chicken is done?

The absolute safest and most reliable way to confirm doneness for any chicken recipe—especially one that’s stuffed—is using an instant-read meat thermometer. You need to insert the probe into the very thickest part of the breast, making sure you don’t hit the cheese filling. The USDA standard is 165°F (74°C). If you cook it beyond that, you’re risking dry chicken, so that thermometer is your best friend here!

Sharing Your Tuscan stuffed chicken Experience

I truly hope this recipe brings a little bit of that easy Italian joy into your kitchen! Cooking should be fun, not stressful, and I want to know what you think of this simple stuffed chicken breast. You can see more inspiration on my Pinterest page.

When you make this next time, please come back and leave me a rating—even just a few stars tells me how it went! And if you snap a picture of your beautiful golden chicken, tag me on social media. I absolutely love seeing your triumphs! Happy cooking! For more stuffed chicken ideas, check out my recipe for stuffed chicken breast with spinach and ricotta.