Ragù Rendezvous hero image

Ragù Rendezvous

Oven-Baked Chicken Breasts Stuffed with Sautéed Onions and Bell Peppers, Finished with a Southern Italian Tomato-Garlic Sauce

1 hour
Serves 4
DinnerItalian
Herb's take

Tonight we're heading south, Italy south. You'll learn the classic Italian trick of stuffing chicken with a sweet pepper-onion mix, then blanketing it all in a garlicky tomato ragù. Maximum flavor, minimum drama.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F (200°C).
  2. 02
    Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and bell pepper with 1/2 teaspoon salt. Sauté until softened and lightly golden, 7-8 minutes.
  3. 03
    Stir in half the garlic. Cook 1 minute until fragrant, then transfer mixture to a bowl and let it cool slightly.
  4. 04
    Lay chicken breasts flat. Using a sharp knife, slice a pocket into the thickest side of each breast, being careful not to cut all the way through.
  5. 05
    Stuff each chicken breast with the pepper-onion mixture. Secure the openings with toothpicks or tie with kitchen twine.
  6. 06
    Season the stuffed breasts all over with 1 teaspoon salt and the black pepper.
  7. 07
    In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high. Sear the stuffed chicken 2-3 minutes per side, until golden.
  8. 08
    Transfer seared chicken to a plate. Reduce heat to medium. Add remaining olive oil and remaining garlic. Sauté 30 seconds.
  9. 09
    Add crushed tomatoes (with juices), oregano, and half the basil. Simmer 5 minutes, scraping up any browned bits.
  10. 10
    Return stuffed chicken to the pan, nestling in the sauce. Spoon sauce over the top.
  11. 11
    Transfer whole skillet to the oven. Bake 18-22 minutes, until chicken is cooked through (internal temp 165°F).
  12. 12
    Remove skillet from oven. Let chicken rest in the sauce for 5 minutes before serving.
  13. 13
    Plate each chicken breast with plenty of ragù. Sprinkle with Parmesan, remaining basil, and chopped parsley.

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