This juicy stuffed chicken breast recipe is packed with tender bell peppers, onion, and garlic as well as croutons and cream of mushroom soup for further texture and flavor elements. It’s an impressively easy way to switch up your day-to-day chicken breast!
Why this recipe works
When it comes to dressing up a regular ole chicken breast, stuffing them full of savory fillings takes the cake, along with decadent chicken cordon bleu, though they both have their own respective places in our hearts. This stuffed chicken breast recipe incorporates bell pepper, onion, garlic, croutons, and cream of mushroom soup into a butterflied chicken breast for a juicy, flavorful spin on your typical everyday chicken.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We bought a 4.6-pound package of chicken and trimmed it down to a final weight of 2.5 pounds. You can purchase chicken breasts that are already evenly trimmed. You want pieces that are uniform in size and have had the fat removed.
How to Make Stuffed Chicken Breast
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 425 F. Line a baking sheet with aluminum foil.
- Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
- Sauté red pepper, onion and garlic until tender, about 5 minutes.
- Add chicken broth and croutons, stir until combined. Cook until croutons are soft, about a minute or two.
- Add cream of mushroom soup, stir until combined and remove from heat. Spread mixture onto a baking sheet to allow it to cool enough to be handled.
- Butterfly the chicken breasts by slicing through the center, being careful not to cut all the way through. The chicken should open like a book.
- Fill each breast with as much of the stuffing mixture as you can as you will have some seepage during the baking process. You may have some filling left over.
- Secure each breast closed with toothpicks.
- Combine the remaining 1 tablespoon of olive oil with the garlic salt and pepper. Using gloved hands, rub the outside of each chicken breast with the oil/seasoning mixture.
- Over medium-high heat, sear the chicken breasts on both sides until lightly browned.
- Place seared breasts on foil lined baking sheet and bake for 15-20 minutes.
EXPERT TIP – If you would like your chicken to have a browner appearance, you can turn the oven up to the broil setting and brown for 1-2 minutes.
- Be sure to remove toothpicks before serving.
Frequently Asked Questions & Expert Tips
Store any leftover stuffed chicken breasts, fully cooled, in an air-tight container kept in the refrigerator for up to 4 days.
Yes, you can freeze stuffed chicken breast cooked or uncooked. To freeze uncooked, wrap the stuffed breasts individually with plastic wrap (tight enough to avoid seepage) and store in a large ziptop bag or air-tight container for up to 3 months. Store cooked stuffed chicken breasts in an air-tight container in the freezer. Allow to thaw in the refrigerator overnight or for up to 24 hours.
Serving Suggestions
Serve stuffed chicken breast with a side of rice, potatoes, green beans, broccoli, asparagus, or roasted carrots. Leftovers make a delicious lunch the following day!
More Chicken Recipes
- Chicken Piccata
- Chicken Stroganoff
- Chicken Stuffing Casserole
- Chicken Marinade, 5 Different Ways
- Chicken Quesadilla
- Baked Chicken Thighs
- Marry Me Chicken
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Stuffed Chicken Breast
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 Tablespoons olive oil
- 2 Tablespoons minced garlic
- ½ cup red bell pepper diced. about 1 medium-large bell pepper
- ½ cup white onion chopped. 1 small-medium onion
- 1 cup chicken broth
- 2 cups seasoned croutons
- 10 ounces cream of mushroom soup 1 can
- 1 Tablespoon garlic salt
- 1 Tablespoon black pepper
- 2 ½ pounds boneless skinless chicken breasts trimmed
Things You’ll Need
Before You Begin
- We bought a 4.6 lb package chicken and trimmed it down to a final weight of 2.5 lbs. You can purchase chicken breasts that are already evenly trimmed. You want pieces that are uniform in size and have had the fat removed.
- If you would like your chicken to have a browner appearance you can turn the oven up to the broil setting and brown for 1-2 minutes.
Instructions
- Preheat oven to 425 F. Line a baking sheet with aluminum foil.
- Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
- Sauté red pepper, onion and garlic until tender, about 5 minutes.
- Add chicken broth and croutons, stir until combined. Cook until croutons are soft, about a minute or two.
- Add cream of mushroom soup, stir until combined and remove from heat. Spread mixture onto a baking sheet to allow it to cool enough to be handled.
- Butterfly the chicken breasts by slicing through the center, being careful not to cut all the way through. The chicken should open like a book.
- Fill each breast with as much of the stuffing mixture as you can as you will have some seepage during the baking process. You may have some filling left over.
- Secure each breast closed with toothpicks.
- Combine remaining 1 tablespoon of olive oil with the garlic salt and pepper. Using gloved hands, rub the outside of each chicken breast with the oil/seasoning mixture.
- Over medium high heat, sear the chicken breasts on both sides until lightly browned.
- Place seared breasts on foil lined baking sheet and bake for 15-20 minutes.
- Be sure to remove toothpicks before serving.
Nutrition
Chef Antoine Davis
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KathyFrontiero says
Yum! I would need to not use garlic but other than that what a nice company dish to serve! Family fare, too.
Betsy McNair says
Hi Amanda. I have been receiving your emails for several years now and love this email! I recently found out that my tryglycerides are twice what they should be. So, I have to really watch fat content and what I am eating. What could I use as a substitute for Cream of Mushroom soup? Thank you in advance as I am looking for more thins to eat that are filling and healthier.
Amanda Formaro says
Hi Betsy :) Not sure if this will work for you, but we have a homemade version of cream of mushroom soup https://amandascookin.com/cream-of-mushroom-soup/
Laure says
Have you looked at Campbell’s Healthy Request brand?