Baked Poblano and Cheddar Stuffed Chicken Breast
Tender chicken breasts stuffed with smoky roasted poblano peppers and sharp cheddar cheese, baked to juicy perfection. This mexican-inspired chicken ready in about 50 minutes pairs shredded sharp cheddar cheese, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 boneless, skinless, about 6 oz each chicken breasts
- 2 medium, roasted and diced poblano peppers
- 1 cup shredded sharp cheddar cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Roast 2 medium poblano peppers over an open flame or under a broiler until skins are blackened, then place in a bowl covered with plastic wrap for 10 minutes. Peel, deseed, and dice the peppers.
- Step 2: Cut a horizontal pocket into each of the 4 chicken breasts without slicing all the way through.
- Step 3: Mix 1 cup shredded sharp cheddar cheese with the diced roasted poblanos.
- Step 4: Stuff each chicken breast pocket with the pepper and cheese mixture, pressing gently to close.
- Step 5: Rub the outside of the chicken breasts with 2 tbsp olive oil, then season with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
- Step 6: Place stuffed chicken breasts in a baking dish and bake for 25-30 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Poblano and Cheddar Stuffed Chicken Breast take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Poblano and Cheddar Stuffed Chicken Breast?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded sharp cheddar cheese from drying out.
Can I substitute ingredients in Baked Poblano and Cheddar Stuffed Chicken Breast?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Poblano and Cheddar Stuffed Chicken Breast for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Poblano and Cheddar Stuffed Chicken Breast?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
