Roasted Red Pepper Spinach Chicken

If you’re looking to elevate your weeknight dinner game or impress guests without too much fuss, this Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken is the perfect recipe to have on hand. It’s wholesome satisfying and packed with vibrant Mediterranean inspired flavors. The chicken breasts are stuffed with a savory blend of roasted red peppers wilted spinach and melty mozzarella then seared for a golden crust and baked to juicy perfection. It’s elegant enough for a dinner party yet simple enough to make on a weeknight and the best part is it’s all done in under an hour.

The first time I made this for friends they all wanted the recipe and now it’s my go to when I want something special without stress. These flavors always remind me of our summer trips to the Mediterranean coast

Ingredients

• Chicken breasts: Boneless and skinless the key is thickness for stuffing choose firm plump pieces for best results
• Roasted red peppers: Bring smoky sweetness and vibrant color look for peppers packed in water and drain before using
• Fresh spinach: Chopped adds a gentle earthiness and extra nutrition use baby spinach for tender leaves
• Mozzarella cheese: Shredded melts perfectly for oozy filling fresh mozzarella is creamy but pre-shredded is less watery
• Garlic powder: Lifts the savory profile find a quality fine powder for even seasoning
• Paprika: Gives warmth and gentle spice smoked paprika is an excellent choice
• Salt and black pepper: Essential for layering flavor use fresh cracked black pepper
• Olive oil: Helps crisp the chicken when searing choose extra virgin for best results

Step-by-Step Instructions

Prepare the Filling:

Combine the roasted red peppers chopped spinach mozzarella garlic powder paprika salt and pepper in a medium bowl. Use a spoon to mix everything until evenly coated and the filling comes together

Cut Chicken Pockets:

With a sharp knife carefully cut a horizontal slit into the thickest side of each chicken breast creating a pocket. Be gentle and avoid cutting through to the other side so the filling stays inside

Stuff the Chicken:

Take a scoop of the pepper spinach cheese filling and press it into each chicken pocket. Use your fingers or a spoon to pack the blend in tightly making sure to distribute evenly among all the breasts

Sear for Flavor:

Heat the olive oil in an oven safe skillet over medium heat. Once hot place the stuffed chicken breasts in the skillet and cook each side for three to four minutes. You want a golden crust to lock in flavor but do not cook through yet

Bake to Perfection:

Move the skillet to a preheated oven at three hundred seventy five degrees Fahrenheit. Bake the chicken uncovered for twenty five to thirty minutes or until the thickest part reaches one hundred sixty five degrees Fahrenheit when tested with a thermometer

Rest and Serve:

Allow the cooked chicken to rest in the pan for five minutes before cutting or serving. This lets the juices settle and ensures every bite is moist and rich

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My personal favorite ingredient here is roasted red pepper. Its sweet and smoky flavor transforms the simple chicken into something truly special. Every time I make this my family gathers around the table and the kitchen quickly fills with conversation and laughter

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For easy reheating slice the chicken first so it warms up evenly in a skillet or microwave. Avoid freezing if using fresh mozzarella as it can become watery when thawed

Ingredient Substitutions

You can swap fresh spinach for frozen just be sure to squeeze out any excess water before adding. Provolone or fontina can replace mozzarella if you want a slightly different taste. For extra kick add a sprinkling of chopped sun dried tomatoes or briny olives to the filling

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Serving Suggestions

Serve this stuffed chicken over a bed of herbed couscous risotto or alongside roasted vegetables. It slices beautifully for presentation so try fanning out pieces on a platter for guests. For a lighter option pair with a lemony arugula salad

Cultural and Historical Context

Stuffed chicken dishes have roots in Mediterranean and Italian cuisine where filling meat with flavorful vegetables and cheese is a timeless way to add richness. This version brings together classic ingredients enjoyed for generations in family kitchens across the region

Common Recipe Questions

→ What kind of chicken should I use?

Boneless, skinless chicken breasts work best for stuffing and hold the filling well during cooking.

→ Can I use pre-shredded mozzarella instead of fresh?

Yes, both varieties work; fresh mozzarella may create more moisture, so adjust based on your texture preference.

→ How do I keep the filling from spilling out?

Secure the stuffed breasts with toothpicks before searing. Remember to remove them before serving.

→ What sides pair well with this dish?

Roasted potatoes, herbed couscous, or a crisp green salad complement these stuffed chicken breasts beautifully.

→ Can I make this dish spicier?

Absolutely! Add red pepper flakes or diced jalapeños to the filling for a bolder flavor.