Bright, colorful, and packed with flavor, this Primavera-Stuffed Chicken is a delightful way to bring the taste of spring right to your dinner table. I first discovered this dish during a cooking class where we explored how to turn simple ingredients into something special.

The moment I sliced into that juicy chicken and saw the vibrant vegetables bursting out, I knew I had to recreate it at home. What makes this recipe shine is the combination of seasonal veggies like bell peppers, zucchini, and asparagus, all sautéed to perfection and stuffed inside tender chicken breasts.

As it bakes, the aromas fill the kitchen, making it nearly impossible to resist. With a sprinkle of fresh herbs and a drizzle of olive oil, this dish not only looks stunning but is also nutritious and satisfying. It’s a great option for spring gatherings or a cozy family dinner. I can’t wait to hear how your version turns out!

Table of Contents

Why I Love This Recipe?

The combination of veggies adds a pop of color and flavor, making it visually appealing and healthy.
You can easily customize the stuffing with whatever vegetables you have, making it perfect for using leftovers.
This dish looks fancy but comes together quickly, perfect for weeknight dinners or impressing guests.
Stuffing the chicken ensures it stays moist, while the veggies provide a burst of freshness with every bite.

This image shows beautifully baked chicken breasts stuffed with vibrant slices of zucchini, yellow squash, red onion, and tomato, topped with melted mozzarella cheese, and garnished with fresh parsley.

Primavera Stuffed Chicken Recipe

Primavera Stuffed Chicken is a delicious and healthy dish that's perfect for any occasion. This recipe features a medley of zucchini, yellow squash, tomatoes, and red onions stuffed inside juicy chicken breasts. Feel free to incorporate any of your favorite vegetables as well!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 3

Calories 324 kcal

Equipment

Chef Knife
Cutting Board
Measuring spoons
1 Baking Dish
1 Meat thermometer

Ingredients

2 Boneless Skinless Chicken Breasts
½ Medium Zucchini Sliced
½ Medium Yellow Squash Sliced
½ Red Onion Sliced
½ Large Tomato or 1 Medium-Sized Tomato Sliced
Olive Oil for Drizzling About 2 Tablespoons, Divided
1 to 2 Tsp Italian Seasoning Or to Taste
½ Tsp Salt Or to Taste
½ Tsp Black Pepper Or to Taste
½ Cup Mozzarella Cheese Shredded
Optional: Chopped Fresh Parsley for Garnish

Instructions

Place the oven rack in the center and preheat the oven to 400℉ (200℃).
Slice the zucchini, yellow squash, red onion, and tomato into ¼-inch slices and set them aside.
Place the chicken breasts on a cutting board and pat them dry with a paper towel. Make slits in the chicken breasts, cutting about three-quarters of the way through, approximately every ½ inch. Avoid cutting into the ends of the chicken.
Lightly grease an oven-safe baking dish with about 1 tablespoon of olive oil. Arrange the chicken breasts in the dish and stuff each slit with alternating slices of the prepared vegetables for a colorful presentation.
Drizzle about 1 tablespoon of olive oil over the chicken and sprinkle with Italian seasoning, salt, and pepper.
Place the dish in the oven and bake uncovered for a total of 25 minutes.
Halfway through baking, carefully remove the dish from the oven. Top the chicken with shredded mozzarella cheese, then return the dish to the oven to finish baking.
When the timer goes off, use a meat thermometer to check the chicken’s internal temperature. It should reach at least 165℉ (75℃) in the thickest part of the meat.
Once the chicken is fully cooked, remove it from the oven and let it rest for about 5 minutes before serving. Garnish with chopped fresh parsley if desired.