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Marinated Grilled Stuffed Chicken Breast

Stuffing marinated chicken breast with provolone, spinach and roasted red pepper is a sure way to transform an ordinary grilled chicken breast into everyone’s favorite main course. You will never want to grill chicken breast any other way!

Stuffed grilled chicken breast cut in half with roasted red pepper, spinach and cheese in the center.

I am not a fan of grilled skinless, boneless chicken breast. It tends to dry out easily and can be just plan boring. I usually steer towards Grilled Chicken Legs or Smoked Chicken Drumsticks because they are always tender. This recipe changes all of that. The marinade helps to keep the chicken moist and flavorful, and the stuffing is just a deliciously savory surprise!

Ingredients you will need:

Ingredients for grilled stuffed chicken breast.

Chicken breasts: The chicken breasts need to be skinless and boneless breasts.

Baby spinach leaves: I use baby spinach leaves because they are more tender than regular spinach, but you can use the regular if you like.  I would just remove any stems, and tough ribs if you do use the regular spinach.

Provolone cheese: The sandwich size slices work best for this recipe.  You can use sharp or extra sharp provolone depending on what you like best.

Roasted red peppers:  Slice or chop them so that it is easy to layer them in the chicken breast.

Marinade Ingredients:

For the marinade you will need: Olive Oil, balsamic vinegar, apple cider vinegar, Dijon mustard, brown sugar, Italian seasoning, salt, and ground black pepper.

Let’s make this recipe!

1) Marinade the chicken:
Prepare the marinade and pour over the chicken and refrigerate for 2 hours and up to 12 hours. You can use a glass baking dish or a plastic bag to marinade the chicken in.

A plastic bag with chicken in a marinade.


If you use a plastic bag to marinade in, place it on a dish in case there are any leaks. Save yourself the hassle of having to clean a mess.

2) Stuff the chicken:
Butterfly or cut pockets in the chicken for the stuffing.

How to butterfly a chicken breast:

A butterflied chicken brest and a carving knife on a white cutting board.

Place the chicken breast on a cutting board with the thickest part of the breast pointing away from you. Put your hand flat on the chicken breast and using a sharp knife cut the breast horizontally, starting at about 1” from the thickest end and moving toward the thin end. Stop cutting before you cut the breast completely in half.

Layer each chicken breast with a slice of provolone, a few spinach leaves, and the roasted red pepper then fold the top half of the chicken breast over to close it.

3) Grill the chicken
Carefully transfer the stuffed chicken to a grill that has been prepared to a medium high heat. Cook the chicken for 8-10 minutes per side.

Stuffed chicken breast on the grill with dark brown gill marks.


1) Use a large grilling spatula to carefully flip the chicken breast so that the filling does not fall out. You can also use a toothpick to secure the breast closed if you like.

2) The chicken will continue to cook when you remove it from the heat. Take it off the grill at 160°and allow it rest for 10 minutes. This will make sure that the chicken reaches a safe temperature of 165° without over cooking and drying out. You will be rewarded with juicy tender chicken!

Stuffed grilled chicken breast cut in half with roasted red pepper, spinach and cheese in the center.

Frequently asked questions:

How do you know when a stuffed chicken breast is done?

To check for doneness, insert a meat thermometer into the thickest part of the breast.  When it reaches 165°, the chicken is fully cooked and safe to eat.

Should you grill chicken breast with the lid open or closed?

The rule of thumb is that if the item you are grilling is more then 3/4” thick you should grill with the lid closed.  If it is less then 3/4″ that leave the lid open.

Should I put aluminum foil on the grill when grilling chicken?

You certainly can place the chicken on a piece of aluminum foil if you like.  It will keep the juices and filling from falling through the grates, but you won’t get those beautiful char and marks from cooking directly on the grill grates.

What sides go well with Grilled Stuffed Chicken?

Italian Green Bean Salad with Potatoes

Watermelon Tomato Salad with Feta and Balsamic

Zesty Italian Pasta Salad

More delicious chicken recipes

Quick Chicken with Spinach and Tomatoes

Simple Lemon Rosemary Roasted Chicken

Easy Herb Roasted Chicken

Lemon, Garlic, Herb, Chicken Marinade

Smoked Turkey Legs

Stuffed chicken breast on the grill with dark brown gill marks.

Marinated Grilled Stuffed Chicken Breast

These grilled marinated chicken breasts are stuffed with provolone, roasted red peppers and spinach.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Marinade 2 hours
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American, Italian
Servings 3 servings
Calories 462 kcal


  • 3 Chicken breast boneless, skinless
  • ¾ cups Olive Oil
  • ¼ cup Balsamic Vinegar
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Dijon Mustard
  • 1 tbsp Brown Sugar
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • ¼ tsp Pepper
  • 3 slices Provolone Cheese
  • ½ cup Baby Spinach Leaves fresh
  • ¼ cup Roasted Red Peppers sliced or chopped


  • Combine olive oil, balsamic vinegar, apple cider vinegar, Dijon mustard, brown sugar, Italian seasoning, salt and pepper in medium glass bowl and mix well.
  • Place the chicken breast in a plastic bag or a glass baking dish and pour the marinade over the chicken. Make sure the chicken is completed coated on all sides. Refrigerate for at least 2 hours or up to 12 hours.
  • Transfer the chicken to a cutting board. Starting at the thickest end of the breast, use a sharp knife to slice a large pocket into the breast horizontally, Don't cut the chicken breast all the way through.
  • Spread the chicken breast open and salt and pepper each one. Lay a slice of provolone on the breast, follow with a layer of spinach leaves and then 1/3 of the roasted red pepper. Fold the chicken breast over to close it.
  • Using a large spatula, carefully transfer the stuffed breast to a grill set at medium high heat. Grill for 6-8 minutes and then carefully flip the chicken over and grill for another 6-8 minutes. Check the internal temperature of the chicken by inserting a meat thermometer in the thickest part of the breast. When the internal temperature reaches 160°, transfer the chicken to a plate and tent it. allowing it to rest for 10 minutes before serving.


Chicken is safe to eat at an internal temperature of 165 degrees.  It will continue to cook  and the temperature will go up by 5-10 degrees during the resting process. By removing it from the grill at 160 degrees and tenting it, you will make sure it does not over cook and dry out.


Serving: 3gCalories: 462kcalCarbohydrates: 3gProtein: 53gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 158mgSodium: 1343mgPotassium: 924mgFiber: 1gSugar: 1gVitamin A: 777IUVitamin C: 10mgCalcium: 178mgIron: 2mg
Keyword Chicken breast, grilled, stuffed chicken breast, provolone, spinach, roasted red peppers
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