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Stuffed Chicken Breasts with Sweet Peppers and Thyme


Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests.















1 green bell peppers
1 sweet yellow bell peppers
1 sweet red bell peppers
½ tablespoon butter
½ tablespoon olive oil
¾ teaspoon salt
¼ teaspoon black pepper
½ teaspoon thyme
dried, 1 or 2 teaspoons fresh
1 ½ pounds chicken breasts
4 breasts halves, with skin or without
cup chicken broth
or white wine
1 teaspoon dijon mustard


Remove one-quarter of each sweet pepper; cut out a few decorative shapes and set aside for garnishing if desired. Cut remaining sweet peppers into thin strips.

Prep your veggies

Preheat oven to 375℉ (190℃).

In nonstick skillet over medium-high heat, melt butter and oil. Cook the sweet bell pepper strips and ¼ teaspoon each of the salt, pepper and thyme, stirring, for about 3 to 5 minutes until beginning to soften. Set aside.

Saute the peppers

Pat chicken breasts dry with paper toweling. Place, skin side up, between 2 sheets of waxed paper; pound lightly to ¼ inch thickness.

Turn chicken over and season the skinless sides with ¼ teaspoon each of the salt and pepper.

Flatten and season the chicken

Divide the sweet pepper strips between the chicken breasts and arrange crosswise on the short end of each chicken breast; carefully roll up and secure with toothpicks.

Stuff the chicken breast
Stuff and roll
Roll as tightly as possible
The chicken breast stuffed with pepers

Sprinkle with remaining salt, pepper and thyme. Using the same skillet, brown chicken lightly on all sides.

Secure and sear
Look for a good sear and carmelization

Transfer to baking sheet and bake in the oven for about 10 minutes or until chicken is no longer pink inside. The internal temperature should reach 165 degrees F.

Meanwhile, in the same skillet, bring chicken stock to boil, stirring to scrape up any brown bits.

Stir in the Dijon mustard and cook, stirring, over medium heat for about 2 minutes or until slightly reduced.

Stuffed Chicken Breasts with Sweet Peppers and Thyme

Spoon over chicken. Garnish with sweet pepper decorations if desired.


* not incl. in nutrient facts

Add review




You didn't mention what temperature to set the oven.

over 3 years ago

Great recipe. I put my own swing on the sauce though..(added baby bellas) And I cut 3 chicken breasts in half before I pounded them flat so to make smaller portions. YUMM!
Thank you to the creator!

almost 3 years ago

I set to 350° then half way through, realized it needed to be a bit higher...375°. But. You don't want to dry the chicken out ..and a higher setting the entire time will do that

almost 3 years ago

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 22625% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 416mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 73g
Vitamin A 16% Vitamin C 164%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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