Juicy chicken breasts are filled with a savory mixture of roasted red peppers, fresh baby spinach, and creamy mozzarella cheese, then pan-seared and baked to perfection. This elegant yet simple dish is perfect for a weeknight dinner or a special occasion.
Why You’ll Love This Recipe
- Flavorful & Juicy: The combination of roasted red peppers, spinach, and mozzarella makes every bite delicious.
- Healthy & Nutritious: Packed with protein, vitamins, and minerals.
- Perfect for Any Occasion: Great for a weeknight meal or an elegant dinner.
- Low Carb & Gluten-Free Option: Simply skip the flour for a gluten-free alternative.
Ingredients
- 4 medium chicken breasts (about 2 lbs)
- Salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- ½ cup jarred roasted red peppers, sliced into strips
- 1½ cups fresh baby spinach
- 3 cloves garlic, minced
- 4 slices fresh mozzarella cheese
Directions
Prepare the Chicken:
- Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal slit into each breast about two-thirds of the way through to create a pocket. Season both sides with salt and freshly ground black pepper. Dredge each breast in flour, shaking off any excess.
Sear the Chicken:
- In a large oven-safe skillet, heat 1 tablespoon of olive oil and the butter over medium-high heat until shimmering. Add the chicken breasts and sear for 2–3 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
Prepare the Filling:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the roasted red pepper strips and baby spinach over medium-high heat until the spinach is wilted, about 3–5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Season with salt and pepper to taste. Transfer the mixture to a small bowl.
Stuff the Chicken:
- Return the seared chicken breasts to the skillet. Carefully stuff each pocket with a portion of the roasted red pepper and spinach mixture, followed by a slice of mozzarella cheese. Secure the openings with toothpicks if necessary to keep the filling intact during cooking.
Bake:
- Preheat the oven to 375°F (190°C). Place the skillet with the stuffed chicken into the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Serve:
- Remove the skillet from the oven and let the chicken rest for a few minutes. Remove any toothpicks before serving. Enjoy the stuffed chicken hot, perhaps alongside a fresh mixed greens salad or your favorite side dish.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 20–25 minutes
- Total Time: 40–45 minutes
- Servings: 4 servings
- Calories: Approximately 400 kcal per serving
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 325°F (160°C) for 10 minutes or until heated through. Avoid microwaving for best texture.
- Freezing: Wrap individual portions in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I use frozen spinach instead of fresh?
Yes! Be sure to thaw and squeeze out excess moisture before using.
Can I substitute another cheese for mozzarella?
Absolutely! Provolone or goat cheese would also work well.
Do I have to use an oven-safe skillet?
No, you can transfer the seared chicken to a baking dish before baking.
What sides pair well with this dish?
A fresh salad, roasted vegetables, or mashed potatoes complement it perfectly.
Can I make this recipe dairy-free?
Yes! Substitute the mozzarella with a dairy-free cheese alternative.
How do I prevent the filling from leaking out?
Use toothpicks to secure the pockets, and avoid overstuffing.
Can I grill the stuffed chicken instead of baking?
Yes, but be sure to cook over indirect heat to avoid burning.
Can I prepare this in advance?
Yes, assemble the stuffed chicken and refrigerate for up to 24 hours before cooking.
Is this dish keto-friendly?
Yes! Just omit the flour for a low-carb, keto-friendly version.
What can I do with leftovers?
Slice and use in sandwiches, wraps, or salads for a delicious meal the next day.
Conclusion
Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is a simple yet gourmet dish that’s perfect for any occasion. With its juicy texture, rich flavors, and easy preparation, it’s sure to be a family favorite. Try it today and impress your guests with a restaurant-quality meal at home!
Print
Roasted Red Pepper Spinach Mozzarella Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Roasted Red Pepper Spinach Mozzarella Chicken – Juicy, cheesy, and packed with flavor! A delicious blend of peppers, spinach & mozzarella.
Ingredients
4 medium chicken breasts (about 2 lbs)
Salt and freshly ground black pepper, to taste
¼ cup all-purpose flour
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
½ cup jarred roasted red peppers, sliced into strips
1½ cups fresh baby spinach
3 cloves garlic, minced
4 slices fresh mozzarella cheese
Instructions
Prepare the Chicken:
- Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal slit into each breast about two-thirds of the way through to create a pocket. Season both sides with salt and freshly ground black pepper. Dredge each breast in flour, shaking off any excess.
Sear the Chicken:
- In a large oven-safe skillet, heat 1 tablespoon of olive oil and the butter over medium-high heat until shimmering. Add the chicken breasts and sear for 2–3 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
Prepare the Filling:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the roasted red pepper strips and baby spinach over medium-high heat until the spinach is wilted, about 3–5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Season with salt and pepper to taste. Transfer the mixture to a small bowl.
Stuff the Chicken:
- Return the seared chicken breasts to the skillet. Carefully stuff each pocket with a portion of the roasted red pepper and spinach mixture, followed by a slice of mozzarella cheese. Secure the openings with toothpicks if necessary to keep the filling intact during cooking.
Bake:
- Preheat the oven to 375°F (190°C). Place the skillet with the stuffed chicken into the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Serve:
- Remove the skillet from the oven and let the chicken rest for a few minutes. Remove any toothpicks before serving. Enjoy the stuffed chicken hot, perhaps alongside a fresh mixed greens salad or your favorite side dish.
Notes
- Use Fresh Mozzarella – For the best melt and creamy texture, opt for fresh mozzarella instead of pre-shredded cheese.
- Roast the Peppers – If using fresh red peppers, roasting them beforehand enhances their sweetness and adds a rich, smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired, American
Keywords: Roasted Red Pepper Spinach Mozzarella Chicken