Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Recipe

Looking to elevate your weeknight dinners without too much effort? This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe is the perfect solution! With juicy chicken breasts stuffed full of roasted red peppers, fresh spinach, and gooey mozzarella cheese, you get a restaurant-quality dish that’s deceptively easy to make at home. Whether you’re cooking for family or impressing guests, this stuffed chicken will leave everyone asking for seconds.

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Set the Oven to 375°F (190°C): Preheat your oven so it’s hot and ready when the chicken is assembled.

Step 2: Prepare the Chicken

1. Butterfly the Chicken Breasts: Using a sharp knife, carefully slice each chicken breast lengthwise to create a pocket. Be careful not to cut all the way through.
2. Season the Chicken: Sprinkle both sides of the chicken breasts with salt, pepper, Italian seasoning, and paprika.

Step 3: Make the Filling

1. Prepare the Filling: In a small bowl, combine the roasted red peppers, fresh spinach, shredded mozzarella, and minced garlic. Toss the ingredients together to evenly distribute the flavors.

Step 4: Stuff the Chicken Breasts

1. Add the Filling: Stuff each chicken breast pocket with a generous amount of the roasted red pepper, spinach, and mozzarella mixture.
2. Secure with Toothpicks: Use toothpicks to seal the edges of the chicken breasts and keep the filling inside while cooking.

Step 5: Sear the Chicken

1. Heat the Olive Oil: In a large oven-safe skillet, heat the olive oil over medium-high heat.
2. Sear the Chicken: Sear the chicken breasts for 2-3 minutes on each side, until they are golden brown. This will lock in the flavors and create a crispy exterior.

Step 6: Bake the Chicken

1. Transfer to the Oven: Once the chicken is seared, transfer the skillet to the preheated oven.
2. Bake for 20-25 Minutes: Bake the chicken breasts for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

Step 7: Serve the Chicken

1. Let the Chicken Rest: Allow the chicken to rest for 5 minutes after removing it from the oven. This will keep the juices inside and make the chicken extra moist.
2. Garnish and Serve: Garnish with fresh parsley or additional roasted red peppers, if desired, and serve hot!

Why You’ll Love Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

• Packed with Flavor: The combination of sweet roasted red peppers, earthy spinach, and melty mozzarella is a match made in heaven.
• Healthy and Hearty: This recipe is low-carb, high in protein, and packed with nutrients from the spinach and peppers.
• Restaurant-Quality at Home: Despite how easy it is to make, this stuffed chicken dish looks and tastes like something you’d get at a fancy restaurant.
• Versatile: Pair it with pasta, a fresh salad, or roasted veggies for a complete meal.

Tips for Perfect Stuffed Chicken

Use Thin Chicken Breasts:

• If your chicken breasts are too thick, you can use a meat mallet to pound them out slightly, making them easier to stuff and ensuring even cooking.

Pre-Cook the Spinach:

• If you want to avoid extra moisture inside the chicken, consider lightly sautéing the spinach before adding it to the filling. This will help remove excess water and concentrate its flavor.

Secure the Filling:

• Make sure to secure the chicken breasts with toothpicks so the filling doesn’t spill out during cooking. Be sure to remove the toothpicks before serving!

Serving Suggestions for Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

With Pasta:

• Serve the stuffed chicken over a bed of pasta, like linguine or spaghetti, tossed with olive oil and garlic for a complete Italian-inspired meal.

With Roasted Vegetables:

• Roasted asparagus, broccoli, or Brussels sprouts make a great side dish that complements the rich flavors of the stuffed chicken.

With a Fresh Salad:

• A simple arugula or spinach salad with a light vinaigrette pairs perfectly with the richness of the mozzarella-stuffed chicken breasts.

How to Store and Reheat Leftovers

Storing in the Fridge:

• Store Leftovers: Place leftover chicken in an airtight container and refrigerate for up to 3 days.

Reheating Instructions:

• Reheat in the Oven: For the best results, reheat the chicken in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. This helps maintain the crispy texture of the chicken.

Conclusion

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe is sure to become a staple in your meal rotation. It’s quick to prepare, full of bold flavors, and provides a beautiful presentation that’s perfect for a special occasion or even a simple weeknight dinner. The combination of creamy mozzarella, tangy roasted red peppers, and nutritious spinach makes this dish a real winner.

FAQs

1. Can I use a different cheese in this recipe?
   Absolutely! You can swap out mozzarella for provolone, gouda, or even feta for a different flavor profile.
2. Can I make this dish ahead of time?
   Yes, you can prepare the stuffed chicken breasts in advance and store them in the fridge until you’re ready to bake.
3. Is this recipe gluten-free?
   This recipe is naturally gluten-free, as long as all your ingredients, such as seasonings, are verified gluten-free.
4. Can I freeze stuffed chicken?
   Yes, you can freeze the uncooked stuffed chicken breasts for up to 3 months. Just be sure to thaw them in the fridge before cooking.
5. What can I substitute for spinach?
   If you’re not a fan of spinach, you can use kale or even arugula for a slightly different taste and texture.
   - Advertisement -
   Yield: 4

   Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Recipe

   

   Print

   Looking to elevate your weeknight dinners without too much effort? This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe is the perfect solution! With juicy chicken breasts stuffed full of roasted red peppers, fresh spinach, and gooey mozzarella cheese, you get a restaurant-quality dish that’s deceptively easy to make at home. Whether you're cooking for family or impressing guests, this stuffed chicken will leave everyone asking for seconds.

   - Advertisement -

   Prep Time 15 minutes

   Cook Time 30 minutes

   Ingredients

   • 4 boneless, skinless chicken breasts
   • 1 cup roasted red peppers, sliced (from a jar or homemade)
   • 1 cup fresh spinach leaves
   • 1 cup shredded mozzarella cheese (or fresh mozzarella slices)
   • 1 tablespoon olive oil
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1 teaspoon dried Italian seasoning
   • 1/2 teaspoon paprika
   • Salt and pepper, to taste
   • Toothpicks or kitchen twine

   Instructions

   1. Preheat Oven:
      Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
   2. Prepare the Chicken:
      Butterfly the chicken breasts by slicing horizontally through the middle of each one, making sure not to cut all the way through. Open the chicken breasts like a book.
   3. Season the Chicken:
      Drizzle olive oil over the chicken and season both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
   4. Stuff the Chicken:
      Layer the inside of each chicken breast with spinach leaves, roasted red pepper slices, and mozzarella cheese. Fold the chicken back over and secure with toothpicks or kitchen twine to keep the filling inside.
   5. Sear the Chicken:
      Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
   6. Bake the Chicken:
      Transfer the skillet to the preheated oven (or move the chicken breasts to the prepared baking dish). Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
   7. Serve:
      Remove the toothpicks or twine before serving. Slice the chicken to reveal the delicious filling and serve hot with your favorite side dishes.

   Notes

   Roasted Red Peppers: You can use jarred roasted red peppers for convenience, or roast your own by charring whole red peppers under the broiler until blackened, then peeling off the skins.

   Cheese: Fresh mozzarella slices melt beautifully, but shredded mozzarella also works. You can experiment with other cheeses like provolone or fontina.

   Spinach: Feel free to sauté the spinach briefly in a pan if you prefer it to be slightly wilted before stuffing.

   Serving Suggestions: This stuffed chicken pairs well with roasted vegetables, mashed potatoes, or a fresh salad.