Romesco Stuffed Chicken Breasts
I tossed these romesco stuffed chicken breasts together on a whim, and now it’s one of my family’s favorite recipes. Serve it with rice, cauliflower rice, or over a side of roasted vegetables.
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Why You’ll Love This Recipe
This Romesco-stuffed chicken breasts recipe was randomly created as I was shooting a video for my YouTube channel. I tried the recipe, and it turned out beautifully first try!
I was filming for my romesco sauce recipe and saw I had chicken, mozzarella, and spinach on hand. So, I butterflied the chicken breasts and gave it a whirl while filming and it worked out beautifully. Thus, this delicious romesco-stuffed chicken breast recipe was born!
You’ll love this easy chicken dinner recipe because it’s made with simple ingredients and a breeze to throw together. Impressive and tasty!
Watch the video below.
Equipment
Since this recipe for the stuffed chicken was created randomly, I didn’t have my small baking dishes ready (I only used two chicken breasts), so I used a pie pan. Grab whatever works for you.
I do recommend using toothpicks. They’re not needed but it’s helpful to prevent the filling from spilling out.
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Ingredients
The recipe is fairly simple and there are only five ingredients used (not including salt and pepper for seasoning).
- Chicken breasts (I used two)
- Homemade romesco sauce (you can totally use store-bought as well if you can find it but it takes seconds to whip up).
- Fresh spinach
- Mozzarella cheese
- Parmesan cheese
You’ll also need an avocado oil spray or a drizzle of olive oil/avocado oil to prevent the chicken from sticking. You can also use parchment paper.
How to Make It
As I mentioned before, this is such an easy recipe! I know you’re going to love it.
- Preheat oven to 400. Spray a baking sheet with cooking spray or drizzle with olive oil.
- Slice the chicken breasts down the center without cutting completely through, so it’s butterflied. Season with sea salt and pepper.
- Divide the Romesco sauce between the two chicken breasts and spread evenly along the inside flaps. Then, do the same with the spinach and cheese.
- Fold the chicken half over and seal with toothpicks to keep everything together.
- Spread any extra Romesco sauce over the chicken breasts (or add more for extra flavor). Top with parmesan cheese and mozzarella.
- Bake for 35-40 minutes, or until chicken is 175 if using a meat thermometer. Enjoy!
Serving Suggestions
Serve this easy Romesco chicken recipe along with any of these stellar side dishes to complete the meal:
- Roasted Garlic Dill Potatoes
- Garlic Green Beans
- Rosemary Roasted Rainbow Carrots
- Beet and Carrot Salad
- Mediterranean Three-Pepper Salad
FAQs
How much cheese should you use?
This is totally up to you and your nutrition goals. I sliced whole mozzarella roughly 1/4 inch thick and then in half again. This was helpful in evenly placing the cheese on the butterflied chicken.
If you like it extra cheese, feel free to add more and sprinkle some on top! I also sprinkled some optional parmesan cheese on top as well (parmesan makes everything better – yum!).
Can I use chicken thighs?
While I haven’t tested this swap, it should work! Just opt for boneless, skinless chicken thighs. And check that the chicken is cooked completely before serving. Dark meat may require a bit more cooking time.
More Easy Chicken Recipes
- Easy Lemon Oregano Chicken
- Instant Pot Latin Chicken and Rice
- Rotisserie Chicken Tacos
- Coconut Curry Chicken Skillet
- Gluten Free Chicken Fajita Pizza
- Healthy Chicken Stuffed Peppers
Don’t forget, if you’re looking to establish healthy habits (like adding more vegetables to your diet in fun and tasty ways) be sure to secure a spot in the 21 Days to a Healthy Habits Challenge.
Romesco Stuffed Chicken Breasts
Video
Equipment
Ingredients
- 2 chicken breasts
- 1/2 cup romesco sauce
- 1 cup spinach fresh
- 1/2 cup mozzarella cheese or 2 1/4" slices of whole mozzarella
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 400.
- Spray a baking sheet with cooking spray (I use avocado oil spray) but you can drizzle with olive oil if you don't have any.
- Slice the chicken breasts down the center (leaving the end) so it's butterflied (think of it as being like an open book). Season with sea salt and pepper.
- Divide the romesco sauce between the two chicken breasts and spread evenly. Then do the same with the spinach and cheese.
- Fold the chicken half over and seal with toothpicks (you don't have to but it saves a bit of a mess).
- Spread any extra romesco sauce over the chicken breasts (or add more for extra flavor). Top with parmesan cheese (and option extra mozzarella).
- Bake for 35-40 minutes or until chicken is 175 if using a meat thermometer.
Nutrition
This was a lot of fun to make! Not as easy as I thought, but I enjoyed the prep! I could’t wait to try it; sounded so different and was looking for a different recipe for baked chicken. We had it with bow tie pasta and tossed salad. Overall, this recipe was delicious! There was a lot of leftover sauce, but we are going to thin it with olive oil, as you recommended and apply it to pasta with the leftovers. I think the thicker sauce would also be great on crusty bread or crackers with some sliced cheese and/or olives. Thank you for the recipe!!
I was going to rate it 5 stars, but only 2 showed after, so yes, 5 stars for sure!!
I fixed it for you! Thank you so much for leaving a rating.
YUM! Now I want to make it again. I’m so glad you liked it, and yes … it’s so good on bread. I used it in place of mayo on a turkey sandwich and it was AMAZING!