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Want to level up your dinners or wow friends without a lot of bother? Try this Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken. It’s hearty, loaded with sunshine-y Mediterranean flavor, and really hits the spot. You pack juicy chicken breasts full of gooey mozzarella, sweet roasted peppers, and spinach. First, you sear them to get that crispy outside, then pop them in the oven so they cook through. Fancy enough for company, easy enough to throw together on a Wednesday, and you’re eating in less than an hour.
The first time I served this to friends, they kept asking how I did it. Now it’s my secret weapon for something tasty but low-stress. The flavors remind me of kick-back summers by the beach in southern Europe
Delicious Ingredients
- Olive oil: Gets that awesome crispy finish when you sear the chicken. Grab extra virgin if you can
- Salt and black pepper: Bring out flavor in every bite. Using freshly ground pepper makes it pop
- Paprika: Adds warm, mellow spice. Smoked is my go-to but any will work
- Garlic powder: Makes everything taste a bit more savory. Fine powder coats best
- Mozzarella cheese: Melts all gooey inside. Use shredded for less mess or fresh mozzarella for extra creaminess
- Fresh spinach: Toss in for vitamins and a bit of earthy flavor. Baby spinach is tender and easy to chop
- Roasted red peppers: Give sweetness and color. Get the jarred kind (just drain first)
- Chicken breasts: Boneless and skinless is best. Look for thick, plump pieces so you can stuff them full
Simple Step-by-Step Directions
- Let It Rest:
- After coming out of the oven, leave the chicken to hang out in the pan for five minutes so the juices don’t run everywhere when you cut it
- Bake 'Em Up:
- Pop your skillet in the oven at 375°F. Bake for around 25 to 30 minutes. Use a thermometer to check the thickest part hits 165°F before you pull them
- Sear for the Crunch:
- Heat up olive oil in a pan that can go in the oven. Get it hot, then add your stuffed chicken. Sear 3–4 mins on each side for a tasty golden crust (don’t cook all the way)
- Stuff and Fill:
- Take some filling and jam it into your chicken pockets, packing it in so it’s shared evenly. Use fingers or a big spoon—it’s messy but fun
- Make Those Pockets:
- Grab a sharp knife and slice a slot along the fattest part of each chicken breast. Go slow and don’t slice all the way through. You want a pocket
- Mix Your Filling:
- Toss together drained red peppers, chopped spinach, mozzarella, paprika, garlic powder, and some salt and pepper in a bowl. Mix it up until it clumps together
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I’m obsessed with the sweet smoky kick that roasted red peppers bring. They turn basic chicken into something you can’t stop eating. Whenever I make this, everyone ends up hanging out in the kitchen and it always turns into a happy scene
How to Keep Leftovers
Toss leftovers in a well-sealed container in your fridge for up to three days. When you reheat, slice the chicken up first so it warms evenly on the stove or in the microwave. If you used fresh mozzarella, skip the freezer since it’ll get soggy
Easy Ingredient Swaps
Frozen spinach works too—just squeeze the water out first. Want to switch up the cheese? Go for fontina or provolone instead. Chopped olives or sun-dried tomatoes add a fun extra punch if you like
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How to Serve It
Spoon these chicken breasts over fluffy risotto, a mound of herby couscous, or next to good roasted veggies. Sliced up, they look awesome on a platter for guests. Want to keep it light? Throw some next to a bright arugula and lemon salad
Traditions and Backstory
Throughout Mediterranean and Italian cooking, folks have been stuffing meat with veggies and cheese forever. It’s a cozy, tried-and-true way to add flavor and make your meal feel special—families have been doing it for ages
Frequently Asked Questions About Recipes
- → Which chicken cut should I pick?
Go with boneless, skinless chicken breasts. They hold the filling together nicely while cooking.
- → Is it okay to use bagged mozzarella?
Totally. Fresh gives a softer bite and more liquid, but bagged works fine if that's what you've got.
- → How do I stop the filling from leaking out?
Stick a couple toothpicks in each chicken breast to keep everything inside. Don't forget to take them out before you eat!
- → What should I serve this with?
This is great with a crisp salad, roasted potatoes, or some herby couscous on the side.
- → Can I kick up the heat?
For sure! Toss in some red pepper flakes or chopped jalapeños to the filling for extra spice.