Description
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a juicy, flavor-packed dish featuring tender chicken breasts filled with roasted red peppers, fresh spinach, and melty mozzarella cheese. It’s elegant enough for dinner parties but simple enough for a weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup baby spinach leaves
- 1/2 cup roasted red peppers, sliced
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and black pepper, to taste
- Toothpicks or kitchen twine (for securing the chicken)
Instructions
- Preheat oven to 400°F (200°C).
- Place each chicken breast on a cutting board and carefully slice a pocket into the side of each breast, being careful not to cut all the way through.
- Season the chicken breasts inside and out with salt, pepper, garlic powder, Italian seasoning, and paprika.
- Stuff each chicken breast with a few spinach leaves, roasted red pepper slices, and a generous amount of mozzarella cheese.
- Secure the opening with toothpicks or tie with kitchen twine to prevent the filling from spilling out.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven, rest for 5 minutes, then slice and serve warm.
Notes
- Use provolone or Monterey Jack cheese as an alternative to mozzarella for a different flavor.
- Substitute arugula or kale for spinach if desired.
- For extra flavor, add a teaspoon of pesto to the filling.
- This dish pairs well with roasted vegetables, mashed potatoes, or a side salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: American