References
Sources cited in this recipe.
★★★★★
4.10 from 20 votes
Roasted Red Pepper Spinach Mozzarella Stuffed Chicken Breast
Prep time:
15 min
Cook time:
30 min
Total time:
45 min
Servings:
4
Sliced stuffed chicken breast with roasted red pepper, spinach, and melted mozzarella on a plate
Print it
Pin it
Send it
Juicy chicken breasts stuffed with roasted red peppers, spinach, and mozzarella, then baked until golden and melty.
Ingredients
For the filling
1 cup jarred roasted red peppers, drained and chopped
2 cups fresh baby spinach
1 cup shredded low-moisture mozzarella cheese
2 cloves garlic, minced
1 tablespoon olive oil
For the chicken
4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Olive oil spray or 1 tablespoon olive oil, for brushing
Toothpicks, for securing
Instructions
1. Saute the filling:
Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat and mix in roasted red peppers and mozzarella. Let cool slightly.
2. Cut the chicken pockets:
Lay each chicken breast flat. Use a sharp knife to cut a horizontal slit through the thickest side, stopping about three-quarters of the way through to form a pocket.
3. Season the chicken:
Sprinkle Italian seasoning, garlic powder, salt, and pepper inside each pocket and over both sides of the chicken breasts.
4. Stuff and secure:
Divide the filling evenly among the chicken breasts, pressing it into the pockets. Seal each opening with toothpicks so the cheese does not escape during baking.
5. Roast the chicken:
Preheat oven to 375°F (190°C). Arrange the stuffed chicken seam-side up in a baking dish. Brush or spray lightly with olive oil. Bake for 25 to 30 minutes, until the internal temperature reaches 165°F (74°C).
6. Rest and serve:
Let the chicken rest for 5 minutes. Remove toothpicks, slice if desired, and spoon any pan juices over the top before serving.
Good to know
Let chicken rest 5 minutes before slicing to keep juices inside.
Use an instant-read thermometer to confirm 165°F in the thickest part.
Equipment
Large oven-safe skillet or baking dish
Sharp knife
Instant-read thermometer
