Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

If you’re looking for a way to elevate your chicken game, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is your answer. Tender chicken breasts stuffed with a flavorful blend of roasted red peppers, fresh spinach, and gooey mozzarella cheese – it’s like a little pocket of goodness with every bite. The combination of savory cheese, sweet roasted peppers, and vibrant spinach is nothing short of dreamy, and it’s all wrapped up in a perfectly juicy chicken breast. This dish feels fancy enough for a dinner party but is easy enough to whip up on a busy weeknight. Trust me, once you try it, you’ll be hooked!

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

• Full of Flavor: The mix of roasted red peppers, spinach, and mozzarella gives this chicken a flavor-packed filling that takes it from simple to spectacular.
• A Perfect Balance of Textures: The tender chicken breast and the gooey, melted mozzarella combined with the slight crunch of roasted peppers and spinach—so satisfying!
• Impressive but Easy: It’s a dish that looks fancy enough for company, but the steps are simple enough for a casual dinner.
• Healthy & Filling: Packed with protein and veggies, this dish is a great way to get your fill of nutrients while still feeling indulgent.
• Quick & Easy Cleanup: With just one pan for cooking, cleanup is a breeze, making this a go-to for busy nights.

Ingredients

Here’s what you’ll need to make these delicious stuffed chicken breasts:

For the Stuffing:

• Roasted Red Peppers: Sweet and smoky, these give the chicken a burst of flavor and a pop of color.
• Fresh Spinach: Adds a vibrant green flavor and a bit of crunch. Plus, it complements the roasted red peppers perfectly.
• Mozzarella Cheese: The gooey, melty cheese that brings everything together. It adds richness and creaminess to the stuffing.
• Cream Cheese (optional): A little cream cheese adds an extra creamy texture to the stuffing, but it’s optional if you prefer a lighter version.

For the Chicken:

• Chicken Breasts: Boneless, skinless chicken breasts are the base of this recipe. Make sure they’re thick enough to stuff.
• Olive Oil: For searing the chicken and giving it that crispy golden exterior.
• Garlic Powder: For a savory, aromatic flavor in the chicken.
• Salt & Pepper: To season the chicken and bring out all the flavors.

For Cooking:

• Butter: For sautéing and adding richness to the dish.
• Lemon (optional): A squeeze of fresh lemon juice brightens up the flavors and cuts through the richness of the cheese.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Let’s get started with this mouthwatering dish:

1. Prepare the Chicken Breasts:

First, preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into each chicken breast. Be sure not to cut all the way through—you just want enough space to stuff the filling inside. Season both sides of the chicken with salt, pepper, and garlic powder.

2. Make the Stuffing:

In a bowl, combine the roasted red peppers, spinach, and mozzarella. If you’re using cream cheese, add a dollop to the mixture to make it extra creamy. Stir until everything is well combined.

3. Stuff the Chicken:

Stuff each chicken breast with the prepared filling, being careful not to overstuff it. You want the filling to stay inside but not spill out during cooking. Use toothpicks to secure the opening if needed.

4. Sear the Chicken:

Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the stuffed chicken breasts and sear them for 2-3 minutes on each side, or until golden brown. This step helps lock in the juices and gives the chicken a crispy outer layer.

5. Bake:

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). The cheese should be melted and bubbly inside.

6. Serve and Enjoy:

Once the chicken is done, remove it from the oven and let it rest for a few minutes. If you like, squeeze a little fresh lemon juice over the top before serving for a burst of freshness. Slice and serve warm!

Nutrition Facts

• Servings: 4 servings
• Calories per serving: 320
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 470mg
• Total Carbohydrates: 5g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 42g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

How to Serve Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

• With Roasted Vegetables: Pair these stuffed chicken breasts with a side of roasted veggies like asparagus, carrots, or Brussels sprouts for a well-rounded meal.
• Over Rice or Quinoa: Serve the chicken over a bed of rice or quinoa to soak up all the delicious juices.
• With a Salad: A fresh green salad with a light vinaigrette is a great way to balance out the richness of the chicken.

Additional Tips

• Make Ahead: You can prepare the stuffing and stuff the chicken breasts ahead of time. Just store them in the fridge until you’re ready to cook. You may need to add a couple of extra minutes to the cooking time if the chicken is cold.
• Substitute Cheese: If you’re not a fan of mozzarella, feel free to use provolone, gouda, or even goat cheese for a different flavor.
• Add Herbs: Fresh basil, thyme, or oregano can be added to the stuffing for an extra pop of flavor.

FAQ Section

Q1: Can I use chicken thighs instead of breasts?
A1: Yes, chicken thighs work great for this recipe. Just be sure to adjust the cooking time, as thighs may take a bit longer than breasts to cook through.

Q2: Can I make this dish ahead of time?
A2: Yes, you can stuff the chicken and store it in the fridge for up to 24 hours before cooking. Just bake it when you’re ready!

Q3: Can I freeze this recipe?
A3: Yes! You can freeze the stuffed, uncooked chicken breasts. Simply thaw in the fridge overnight and then bake as usual.

Q4: Can I use frozen spinach?
A4: Frozen spinach will work, but be sure to thaw and squeeze out the excess water before adding it to the filling.

Q5: What’s the best way to reheat leftovers?
A5: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through, to keep the chicken juicy and the filling intact.

Q6: Can I add other veggies to the stuffing?
A6: Absolutely! Feel free to add sautéed mushrooms, onions, or zucchini for more flavor and texture.

Q7: How do I prevent the cheese from leaking out while cooking?
A7: Make sure the chicken is well sealed and use toothpicks to close the opening. If needed, you can also wrap the chicken in prosciutto or bacon to hold the stuffing in.

Q8: What if I don’t have an oven-safe skillet?
A8: If you don’t have an oven-safe skillet, you can sear the chicken in a regular pan and then transfer it to a baking dish before putting it in the oven.

Q9: Can I make this recipe without cheese?
A9: Yes, you can skip the cheese or substitute it with a dairy-free option like vegan mozzarella.

Q10: How can I make this dish spicier?
A10: Add a pinch of red pepper flakes to the filling or top the chicken with a spicy sauce, like sriracha or hot sauce.

Conclusion

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a perfect balance of flavors and textures, and it’s guaranteed to impress. Whether you’re making it for a family dinner or serving it at a special gathering, this dish is both simple and sophisticated. Enjoy it with your favorite sides, and don’t forget to savor each juicy, cheesy bite!

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