Pin it
Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is a delightful way to transform ordinary chicken breasts into a dinner masterpiece. Featuring a rich filling of roasted red peppers, fresh spinach, and creamy mozzarella, this dish is packed with flavor yet simple enough to prepare on a weeknight.
A Dinner Worth Celebrating
I discovered this recipe when looking for ways to make chicken breasts more exciting and it's become one of my most requested dishes. The combination of sweet roasted peppers garlicky spinach and that perfectly melted mozzarella creates something truly special. What I love most is how impressive it looks despite being so simple to prepare.
What You'll Need
- Chicken Breasts: Medium-sized, boneless, and skinless, with a horizontal slit cut about 2/3 of the way through.
- Roasted Red Peppers: Sliced for a sweet, smoky flavor.
- Baby Spinach: Fresh, sautéed until wilted for a vibrant filling.
- Mozzarella Cheese: Thick slices of low-moisture fresh mozzarella for a gooey center.
- Garlic: Minced fresh for a fragrant and savory addition.
- Olive Oil and Butter: For sautéing and pan-searing.
- Flour: Lightly dredged for a golden, crispy sear.
- Salt and Pepper: To season and enhance all flavors.
Let's Make It Together
- Prepare the Chicken
- Pat chicken breasts dry and cut a horizontal slit. Season with salt and pepper, then dredge in flour, shaking off excess.
- Pan-Sear
- Heat olive oil and butter in a skillet. Sear chicken on both sides until golden brown to lock in the filling.
- Make the Filling
- Sauté roasted red peppers and spinach in olive oil. Add garlic and cook for 1 minute until fragrant. Season to taste and let cool slightly.
- Stuff and Bake
- Stuff each chicken breast with the prepared filling and a slice of mozzarella. Secure with toothpicks if needed, and bake at 375°F (190°C) for 20-25 minutes, until the internal temperature reaches 165°F.
Making It Perfect
Through many attempts at perfecting this dish I've learned some crucial tips. Always pat the chicken dry before seasoning it makes such a difference in getting that beautiful golden sear. Fresh mozzarella is worth seeking out it melts so much better than the pre-shredded kind. And those toothpicks are lifesavers for keeping everything in place while cooking.
Serving Your Creation
I love serving this chicken alongside fluffy rice that soaks up all those delicious juices or with roasted vegetables for a lighter option. The way the mozzarella oozes out when you cut into it never fails to impress my guests. It's one of those dishes that makes any dinner feel special even on a regular weeknight.
Pin it
Frequently Asked Questions
- → Why dredge the chicken in flour?
- Dredging in flour helps create a golden-brown crust when searing and helps the chicken retain moisture during cooking.
- → Why sear before baking?
- Searing creates a flavorful golden crust and seals in moisture before finishing in the oven to cook through completely.
- → How do I know when the chicken is done?
- Use a meat thermometer to ensure the internal temperature reaches 165°F, typically after 20-25 minutes of baking.
- → Can I use different cheese?
- While fresh mozzarella provides the best melt and flavor, other melting cheeses could work. Ensure slices are similar thickness.
- → Why remove toothpicks before serving?
- Toothpicks are only used to hold the chicken together during cooking and should be removed for safety before eating.