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Comforting Philly Cheesesteak Stuffed Chicken Breast

philly cheesesteak stuffed chicken breast - featured image
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A cozy and delicious recipe featuring juicy chicken breasts stuffed with sautéed peppers, onions, and melty provolone cheese, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz/170 g each), pounded to even thickness
  • 8 slices provolone cheese (about 4 oz/115 g total)
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 teaspoon Italian seasoning
  • 1 tablespoon melted butter

Instructions

  1. Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or inside a large zip-top bag. Using a meat mallet or rolling pin, gently pound the chicken to about ½ inch (1.3 cm) thickness. (About 5 minutes)
  2. Heat olive oil in a skillet over medium heat. Add the sliced onions and bell peppers, stirring occasionally. Cook until softened and slightly caramelized, about 8-10 minutes. Add minced garlic in the last 2 minutes to avoid burning. Season with salt, pepper, and Worcestershire sauce if using. Remove from heat and let cool slightly. (10-12 minutes)
  3. Lay the pounded chicken breasts flat on a cutting board. Sprinkle a light dusting of Italian seasoning and a pinch of salt and pepper over each. Layer 2 slices of provolone cheese on one half of each chicken breast, then spoon the sautéed veggies evenly over the cheese. Fold the other half of the chicken breast over the filling, pressing gently to seal. Secure with toothpicks if needed. (10 minutes)
  4. Preheat oven to 375°F (190°C). Place the stuffed chicken breasts in a greased baking dish. Brush the tops with melted butter. (5 minutes)
  5. Bake the chicken breasts for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Let rest for 5 minutes before serving. (25-30 minutes)

Notes

If chicken browns too quickly, tent loosely with foil during the last 10 minutes of baking to keep filling juicy. Let chicken rest 5 minutes after baking to lock in juices. Can assemble chicken breasts up to 24 hours ahead and refrigerate. Freeze before baking if desired. Use instant-read thermometer to ensure doneness.

Nutrition

Keywords: Philly cheesesteak, stuffed chicken breast, easy dinner, weeknight meal, comfort food, provolone cheese, sautéed peppers, onions

Find it online: https://tessierecipes.com/comforting-philly-cheesesteak-stuffed-chicken-breast-recipe-easy-and-delicious/