Deliciously Stuffed Chicken with Roasted Red Peppers Spinach and Mozzarella
Learn how to make delicious Roasted Red Pepper Spinach Mozzarella Stuffed Chicken. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large roasted red peppers (jarred or homemade), sliced into strips
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: fresh basil or oregano for extra flavor
- To substitute for roasted red peppers: use roasted red pepper strips from a jar or roasted red pepper hummus for a different twist
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a bit of olive oil or line it with parchment paper for easy cleanup.
- Prepare the chicken breasts by patting them dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into each breast, being careful not to cut all the way through. Think of it as creating a little nest for your filling.
- In a small bowl, combine the chopped spinach, shredded mozzarella, and sliced roasted red peppers. If you like, add a sprinkle of fresh or dried herbs to enhance the flavor. This mixture is what makes the dish special — a melty, colorful filling that’s packed with flavor.
- Stuff each chicken breast with a generous portion of the spinach, red pepper, and cheese mixture. Use toothpicks if needed to secure the opening, but I find that a gentle press helps keep everything inside during baking.
- Season the outside of the chicken breasts with garlic powder, smoked paprika, salt, and pepper. This step adds an extra layer of flavor that complements the filling beautifully.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Once hot, carefully add the stuffed chicken breasts and sear for about 3-4 minutes per side until golden brown. This step is crucial for developing a flavorful crust and sealing in the juices.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F). The cheese should be melted and bubbly, and the chicken should be tender when pierced.
- Remove from the oven and let rest for 5 minutes before serving. Resting allows the juices to redistribute, making each bite juicy and satisfying.
