Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is filled with spinach, roasted peppers, garlic, and mozzarella. Sear, stuff, and bake until juicy and tender. An easy, family-friendly dinner ready in under an hour.
Ingredients
- 4 medium chicken breasts about 2 lbs
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 1/2 cup jarred roasted red peppers sliced into strips
- 1½ cups fresh baby spinach
- 3 garlic cloves minced
- 4 slices fresh mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels. Cut a horizontal pocket into each breast without slicing completely through.
- Season both sides with salt and pepper.
- Lightly dredge each chicken breast in flour, shaking off any excess.
- Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 2–3 minutes per side until lightly golden. Transfer to a plate.
- Add the remaining olive oil to the same skillet.
- Sauté the roasted red peppers and spinach until the spinach wilts, about 3–5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant. Season with salt and pepper.
- Remove the filling from the skillet.
- Stuff each chicken breast with one slice of mozzarella and an even portion of the vegetable mixture.
- Secure with toothpicks if needed.
- Return the stuffed chicken to the skillet.
- Bake the Roasted Red Pepper Spinach Mozzarella Stuffed Chicken for 20–25 minutes or until the internal temperature reaches 165°F (74°C).
- Remove the toothpicks and serve immediately.
Notes
- Substitute provolone, Monterey Jack, or Swiss cheese if desired.
- Frozen spinach may be used after thawing and squeezing dry.
- Sun-dried tomatoes make a delicious alternative to roasted red peppers.
- Pair with garlic green beans, roasted asparagus, or buttered pasta.