Description

This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken recipe offers a delicious and elegant way to prepare chicken breasts, filled with a flavorful mixture of roasted red peppers, fresh spinach, garlic, and melted mozzarella cheese. The chicken is first seared for a golden crust and then baked to tender perfection, making it a perfect main dish for dinner that’s both satisfying and packed with vibrant flavors.

Ingredients

Scale

Chicken and Coating

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

Stuffing

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

Prep Chicken: Preheat the oven to 375°F. Pat the chicken breasts dry with paper towels. Carefully cut a deep horizontal pocket into each breast without slicing all the way through to create space for the stuffing.
Season and Dredge: Season the chicken breasts evenly with salt and pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess to ensure a thin coating.
Sear Chicken: In an oven-safe skillet, heat 1 tablespoon of olive oil and the butter over medium-high heat. Sear the chicken breasts for 2 to 3 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and place it on a plate.
Sauté Vegetables: Using the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced roasted red peppers and fresh spinach until the spinach is wilted, about 2-3 minutes. Add the minced garlic and cook for an additional minute to enhance the flavors.
Stuff Chicken: Remove the skillet from heat. Carefully stuff each chicken breast pocket with one slice of fresh mozzarella cheese and a generous scoop of the roasted red pepper and spinach mixture. Secure each chicken breast with toothpicks to keep the filling inside.
Bake: Return the stuffed chicken breasts to the skillet. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Rest and Serve: Remove the skillet from the oven. Carefully take out the toothpicks from the chicken breasts. Let the chicken rest for 5 minutes to retain juices before serving hot.

Notes

Ensure the chicken pockets are deep enough to hold the filling but avoid cutting all the way through.
Use an oven-safe skillet like cast iron to simplify searing and baking in one dish.
To check doneness, use a meat thermometer to reach the safe internal temperature of 165°F.
For easier handling, you can secure the chicken with cooking twine instead of toothpicks if preferred.
Leftover chicken can be refrigerated and gently reheated without drying out by adding a splash of broth or water.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: stuffed chicken, roasted red pepper, spinach, mozzarella, baked chicken breast, easy dinner recipe, skillet chicken