Pepper Stuffed Chicken Breasts with Spinach Recipe

Spice up your chicken game with these stuffed chicken breasts.

January 2007

  • stuffed-chicken
    Pick the bell peppers and spinach from your garden for added nutrients or pick them up at the store.
    Photo by GettyImages/C3PICS
  • stuffed-chicken

Yield: 4 servings

Try something new and stuff chicken breasts with peppers for added flavor.


  • 3 tablespoons canola oil, divided
  • 1 red bell pepper, julienned (about 1 cup)
  • 1 yellow bell pepper, julienned (about 1 cup)
  • 4 chicken breast halves, boneless and skinless
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups chicken stock
  • 1 chicken bouillon cube
  • 1/2 pound spinach leaves
  • 1/4 pound watercress
  • 3 tablespoons butter, divided
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh thyme


  1. Heat oven to 400°F.
  2. In a sauté pan over medium-low heat, warm 1 tablespoon canola oil. Add red and yellow peppers; cook over medium-low heat until slightly browned, about 5 minutes. Refrigerate to cool.
  3. Cut slit in underside of each chicken breast half, creating a pocket. Stuff peppers into slits. Sprinkle chicken with salt and pepper.
  4. In a large, ovenproof sauté pan, warm remaining canola oil over medium-­high heat. Add chicken and sear for 2 minutes. Place pan in oven; cook for 8 minutes, then turn and cook for an additional 4 minutes.
  5. While chicken is cooking in oven, place chicken stock and bouillon cube in a deep saucepan; bring to a simmer. Add spinach leaves and watercress, stirring and tossing well until wilted, about 2 to 3 minutes. Remove greens from pan, reserving stock. Drain greens on paper towels. Boil stock and cook until liquid is reduced and begins to thicken, about 5 minutes. Whisk in 1 tablespoon butter.
  6. Remove chicken from oven, place pan over burner on medium heat and add remaining butter, garlic, lemon zest and thyme. Baste chicken with butter sauce for 30 seconds; remove pan from heat.
  7. To serve, place spinach and watercress leaves in the center of four bowls or plates. Top each with a chicken breast half. Spoon sauce over greens. 

More from this issue:

More ideas from Capper's Farmer: