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Julia

Italian Vegetable Stuffed Chicken Primavera

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Calories: 217
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 small zucchini halved lengthwise and sliced into half moons
  • 1 vine tomato sliced and cut into half moons
  • ½ red onion thinly sliced
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet paprika
  • ½ cup freshly grated mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning divided
  • Chopped fresh basil for garnish

Equipment

Method
 

  1. Prep the oven and pan: Preheat the oven to 425°F and line a sheet pan with parchment paper for easier cleanup.
  2. Slice the chicken: Using a sharp knife, cut evenly spaced slits across each chicken breast, leaving about ¼ inch intact at the bottom so the chicken stays together. Aim for cuts about ½ inch apart. I like to take my time with this step because it makes stuffing the chicken much easier later on.
    1½ boneless
  3. Season the chicken: In a small bowl, mix the olive oil, salt, black pepper, garlic powder, sweet paprika, and Italian seasoning. Brush the mixture all over the chicken, making sure some gets inside the slits too. Don't brush everything, leave some for the veggies. I find this much less messy than sprinkling the seasonings directly over the chicken.
    1 tablespoon extra virgin olive oil, 1½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon sweet paprika, 1 teaspoon Italian seasoning
  4. Stuff with vegetables: Gently fan open the cuts and tuck slices of zucchini, tomato, and red onion into each slit. Try not to overstuff them, or the vegetables may slide out during baking. brush with remaining seasonings.
    1 small zucchini, 1 vine tomato, ½ red onion
  5. Add the cheese: Sprinkle the mozzarella and Parmesan evenly over the top of each chicken breast. Don't worry if some cheese falls onto the sheet pan; those crispy cheesy bits are often the first thing to disappear at my house.
    ½ cup freshly grated mozzarella cheese, ¼ cup freshly grated Parmesan cheese
  6. Bake until juicy: Bake for 17–20 minutes, or until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
  7. Broil for extra color (optional): For a more golden, bubbly cheese topping, broil for 30–60 seconds at the end. Keep a close eye on it because the cheese can brown quickly.
  8. Garnish and serve: Finish with freshly chopped basil and serve warm. I usually add an extra sprinkle of Parmesan just before serving because, in my opinion, there's no such thing as too much cheese in this recipe.
    Chopped fresh basil

Nutrition

Calories: 217kcalCarbohydrates: 5gProtein: 25gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 70mgSodium: 1165mgPotassium: 571mgFiber: 1gSugar: 3gVitamin A: 656IUVitamin C: 15mgCalcium: 174mgIron: 1mg

Notes

  • Don't rush the slicing. The chicken needs to stay attached at the bottom, so slow little cuts are better than one confident slice that goes too far. I've done that before, and it basically turns into chicken pieces instead of stuffed chicken.
  • Use bigger chicken breasts if you can. They are easier to slice and stuff. Smaller pieces still work, but they can be a little fiddly.
  • Go easy on the tomatoes. Tomatoes add great moisture, but too many slices can make the pan watery. If your tomato is extra juicy, blot the slices quickly with a paper towel.
  • Freshly grated cheese is worth it here. It melts softer and gives the top a nicer finish. Pre-shredded cheese works in a pinch, but it won't melt quite as smoothly.
  • Start checking at 17 minutes. Chicken breast can go from juicy to dry pretty quickly. I always use a thermometer here because guessing with stuffed chicken is not my favorite kitchen gamble.

Storage

  • To Store: Store leftovers in an airtight container in the refrigerator for 3–4 days. I like to keep the chicken in shallow containers so it cools quickly and reheats more evenly.
  • To Freeze: Freeze cooled portions for up to 2 months. Wrap each piece well or store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
  • To Make Ahead: You can slice, season, and stuff the chicken up to 8 hours ahead. Cover tightly and refrigerate until you're ready to bake. I wouldn't prep it much earlier than that because the tomatoes and zucchini start releasing moisture.
  • To Reheat: My favorite way to reheat this chicken is in the air fryer at 350°F for 4–6 minutes, or until warmed through. The cheese gets melty again, the edges perk back up, and it tastes much closer to freshly baked.
For a larger batch, use the oven at 350°F for 10–15 minutes. The microwave works when you're in a rush, but the vegetables will soften more and the cheese won't have that nice baked texture.

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