Roasted Red Pepper Spinach Chicken (Print-Friendly Version)
Juicy chicken stuffed with roasted red peppers, spinach, and mozzarella, baked until golden and delicious.
# What You'll Need:
→ Filling
01 -
120 grams roasted red peppers, chopped
02 -
30 grams fresh spinach, chopped
03 -
100 grams mozzarella cheese, shredded
04 -
1 teaspoon garlic powder
05 -
1 teaspoon paprika
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Chicken
08 -
4 boneless, skinless chicken breasts
→ For Searing
09 -
2 tablespoons olive oil
# How to Make It:
01 -
Preheat the oven to 190°C. Select an oven-safe skillet and set aside.
02 -
In a medium bowl, thoroughly combine roasted red peppers, chopped spinach, shredded mozzarella, garlic powder, paprika, salt, and black pepper until evenly mixed.
03 -
Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each chicken breast without slicing all the way through.
04 -
Fill each chicken pocket generously with the prepared roasted red pepper, spinach, and cheese mixture. Press gently to secure the filling inside.
05 -
Heat olive oil in the skillet over medium heat. Sear each stuffed chicken breast for 3 to 4 minutes per side until golden and a slight crust develops. Do not fully cook at this stage.
06 -
Transfer the seared chicken breasts in the skillet to the preheated oven. Bake for 25 to 30 minutes or until the internal temperature reaches 75°C at the thickest point.
07 -
Remove from the oven and let the chicken rest for 5 minutes before slicing or plating to retain juices and maximize flavor.
# Additional Tips:
01 -
Secure the stuffed chicken breasts with toothpicks before searing to prevent the filling from spilling; remove them prior to serving.
02 -
If using fresh mozzarella, be aware it may release additional moisture during baking.
03 -
For a spicier variation, incorporate a pinch of red pepper flakes or diced jalapeños into the filling.
04 -
Serve with a crisp green salad, roasted potatoes, or herbed couscous for a balanced meal.