Roasted Red Pepper Spinach Mozzarella Stuffed Chicken Recipe
A flavorful and satisfying dish featuring tender chicken breasts stuffed with a delicious mixture of roasted red peppers, fresh spinach, and creamy mozzarella cheese, then oven-baked to perfection for a juicy and cheesy main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4 medium chicken breasts (about 2 lbs)
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
Filling
- 1/2 cup jarred roasted red peppers (sliced into strips)
- 1-1/2 cups fresh baby spinach
- 3 cloves garlic, minced
- 4 slices fresh mozzarella cheese
Instructions
- Prepare Chicken: Pat chicken breasts dry and cut a horizontal slit in each approximately two-thirds through to create a pocket. Season the chicken breasts with salt and pepper, then dredge each in all-purpose flour, shaking off any excess.
- Sear Chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil and butter over medium-high heat until shimmering. Sear the chicken breasts for 2-3 minutes on each side until they develop a golden brown crust. Remove chicken from skillet and set aside on a plate.
- Sauté Vegetables: Using the same skillet over medium-high heat, add the remaining 1 tablespoon of olive oil. Sauté the jarred roasted red peppers and fresh baby spinach until the spinach wilts, about 3-5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Season the mixture with salt and pepper to taste. Transfer this filling to a small bowl.
- Stuff Chicken: Return the seared chicken breasts to the skillet, but turn the heat off. Fill each breast’s pocket with a slice of fresh mozzarella cheese and the roasted red pepper and spinach mixture. Use toothpicks to secure the openings to keep the filling inside.
- Bake: Place the skillet in an oven preheated to 375°F (190°C). Bake the stuffed chicken breasts for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven, carefully remove toothpicks, and serve warm.
Notes
- Be sure not to cut all the way through the chicken breasts when creating pockets for stuffing.
- Using an oven-safe skillet allows you to sear the chicken and then transfer the same pan to the oven for baking, saving on cleanup.
- You can substitute fresh mozzarella with shredded mozzarella if preferred; just adjust the amount accordingly.
- Check the internal temperature with a meat thermometer to ensure chicken is fully cooked and safe to eat.
- If desired, garnish with fresh herbs like basil or parsley before serving for added freshness.
