Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a flavorful, juicy dish perfect for weeknight dinners or special occasions. The chicken is stuffed with a savory filling and baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Main Dish
- Cuisine: Mediterranean-Inspired
Ingredients
Scale
Serves 4
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- For the stuffing:
- 1 cup (30 g) fresh spinach, chopped
- 1/2 cup (120 g) roasted red peppers, chopped
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- For garnish (optional):
- Chopped parsley
- Lemon wedges
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Prepare the chicken:
- Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, without cutting all the way through. Season both sides of the chicken with garlic powder, Italian seasoning, paprika, salt, and pepper.
- Make the stuffing:
- In a medium bowl, mix the spinach, roasted red peppers, mozzarella, and Parmesan cheese until well combined.
- Stuff the chicken:
- Divide the stuffing mixture evenly and fill each chicken breast pocket. Use toothpicks to secure the edges, if needed, to prevent the filling from spilling out.
- Sear the chicken:
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes per side, until golden brown.
- Bake the chicken:
- Transfer the skillet to the preheated oven (or move the chicken to the prepared baking dish). Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve:
- Let the chicken rest for 5 minutes before removing the toothpicks. Garnish with parsley and serve with lemon wedges, if desired.
Notes
- For a spicier version, add a pinch of red pepper flakes to the stuffing mixture.
- This dish pairs well with a side of roasted vegetables, mashed potatoes, or a fresh salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.