EASY Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Juicy chicken breasts stuffed with spinach, roasted red peppers, and mozzarella cheese.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
Filling
- 1 cup fresh spinach chopped
- ½ cup roasted red peppers chopped
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through.
- In a small bowl, combine the chopped spinach, roasted red peppers, mozzarella cheese, and Italian seasoning.
- Divide the filling evenly among the chicken breasts and tuck it into each pocket. Secure with toothpicks if needed.
- Rub the chicken with olive oil, then season with salt, black pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat. Sear each side of the chicken for 2–3 minutes until golden.
- Transfer the skillet to the oven and bake for 18–20 minutes, or until the Roasted Red Pepper Spinach Mozzarella Stuffed Chicken reaches an internal temperature of 165°F (74°C).
- Rest the chicken for 5 minutes before removing the toothpicks. Slice and serve warm.
Notes
- Serve with roasted vegetables, mashed potatoes, rice, or a fresh green salad.
- Leftover filling can be mixed into pasta or used in omelets.
- Fresh basil makes an excellent garnish before serving.
- For extra richness, sprinkle grated Parmesan over the chicken before baking.