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Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
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A quick, easy, and flavorful dinner recipe featuring boneless chicken breasts stuffed with a vibrant mixture of roasted red peppers, fresh spinach, and creamy mozzarella cheese. This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken offers a protein-packed, visually stunning meal perfect for busy weeknights and family dinners.

Ingredients

Scale

Main Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup roasted red peppers, finely chopped (jarred or homemade)
  • 2 cups fresh spinach
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Prepare the Filling: Finely chop the roasted red peppers. In a skillet, heat a drizzle of olive oil over medium heat and sauté the minced garlic and fresh spinach until the spinach wilts and the mixture is fragrant. Remove from heat and gently mix in the chopped roasted red peppers and shredded mozzarella cheese, allowing the residual heat to slightly melt the cheese for easier stuffing.
  2. Prepare the Chicken Breasts: Using a sharp knife, carefully slice each boneless chicken breast horizontally to create a pocket, making sure not to cut all the way through. Season both sides generously with salt, pepper, and Italian seasoning.
  3. Stuff the Chicken: Spoon the prepared roasted red pepper, spinach, and mozzarella mixture evenly into each chicken pocket. Press the edges together gently to seal the filling inside, securing with toothpicks if needed.
  4. Sear the Chicken: Heat the remaining olive oil in a skillet over medium heat. Carefully sear each stuffed chicken breast for 3-4 minutes per side until golden brown, locking in the juices and adding a flavorful crust.
  5. Bake to Finish: Preheat the oven to 375°F (190°C). Transfer the seared chicken breasts to a baking dish. Optionally sprinkle Parmesan cheese on top for a golden, crispy finish. Bake for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese inside has melted to creamy perfection.

Notes

  • Use a sharp knife to slice the chicken breasts to avoid cutting through completely.
  • Squeeze excess moisture from spinach before cooking to prevent soggy filling.
  • Searing adds flavor and keeps the chicken juicy, so don’t skip this step.
  • Secure the stuffed chicken pockets with toothpicks to keep filling inside while cooking.
  • Let the cooked chicken rest for a few minutes before serving to redistribute juices.

Nutrition

Keywords: Stuffed chicken, roasted red pepper, spinach, mozzarella, easy dinner, gluten-free, baked chicken

Find it online: https://lillysplate.com/roasted-red-pepper-spinach-and-mozzarella-stuffed-chicken/