Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

 

This stuffed chicken dish is packed with smoky roasted red peppers, fresh spinach, and melty mozzarella, making it a flavorful and elegant meal that’s easy to prepare.


Ingredients

For the Stuffed Chicken:

 

  • 4 boneless, skinless chicken breasts (thick enough to hold filling)
  • 1 cup roasted red peppers, chopped
  • 1 cup fresh spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Coating & Cooking:

  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon crushed red pepper flakes (optional)
  • Toothpicks or kitchen twine (to secure the stuffed chicken)

 

Instructions

1. Prepare the Chicken

Preheat your oven to 375°F (190°C).

Place the chicken breasts on a cutting board and carefully slice a pocket into the thickest side of each breast, being careful not to cut all the way through.

Season the chicken inside and out with salt, black pepper, paprika, and Italian seasoning.

 

2. Make the Filling

In a bowl, mix together the chopped roasted red peppers, spinach, minced garlic, and shredded mozzarella cheese.

3. Stuff the Chicken

Spoon the filling into each chicken breast, packing it in without overflowing.

Use toothpicks or kitchen twine to secure the openings.

4. Sear the Chicken

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.

Sear the stuffed chicken breasts for 2–3 minutes per side, until golden brown.

5. Bake the Chicken

Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until the internal temperature reaches 165°F (75°C).

Remove from the oven and let rest for 5 minutes before slicing.


 

Serving Suggestions

Pair with roasted vegetables (asparagus, zucchini, or bell peppers).

Serve with garlic mashed potatoes or a light pasta dish.

Drizzle with balsamic glaze for extra depth of flavor.


 

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in the oven at 350°F (175°C) for about 10 minutes, or until heated through.

Freeze: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.


Why You’ll Love This Recipe

 

✔ Juicy & Flavorful – The filling keeps the chicken moist and tender.

✔ Nutritious & Satisfying – A protein-rich meal packed with vitamins from spinach and red peppers.

✔ Easy Yet Impressive – Looks gourmet but is simple enough for a weeknight dinner.

 

Enjoy your Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken—a dish that’s as healthy as it is delicious! Let me know if you’d like any variations or additional suggestions.

 

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