Flavor-Packed Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken: A Gourmet Delight

---

Elevate your dinner game with this stunning Flavor-Packed Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken! This dish is a perfect balance of juicy, tender chicken breasts and a vibrant, cheesy filling that bursts with Mediterranean-inspired flavors. Each bite offers the smoky sweetness of roasted red peppers, the earthy freshness of wilted spinach, and the gooey, melty goodness of mozzarella cheese, all seasoned with aromatic herbs and spices. Whether you’re hosting a special dinner, impressing your family, or simply treating yourself to a restaurant-quality meal at home, this stuffed chicken recipe is sure to become a go-to favorite. It’s surprisingly easy to prepare, yet looks and tastes like a gourmet masterpiece. Let’s dive into this delicious creation that’s as beautiful as it is flavorful!

Ingredients You’ll Need

Gather these fresh and flavorful ingredients to create this delectable stuffed chicken dish:

• 4 boneless, skinless chicken breasts (medium to large, about 6-8 oz each, for easy stuffing)
• 1 cup roasted red peppers, sliced (jarred or freshly roasted—drain well if using jarred peppers)
• 1 ½ cups fresh spinach, wilted (baby spinach works best for a tender texture)
• 1 cup shredded mozzarella cheese (for that irresistible melty filling—freshly shredded melts better than pre-shredded)
• 1 teaspoon garlic powder (adds a subtle, savory depth)
• 1 teaspoon Italian seasoning (a blend of herbs like oregano, basil, and thyme for a classic flavor)
• 1 tablespoon olive oil (for searing the chicken to a golden finish)
• Salt and black pepper, to taste (for seasoning the chicken inside and out)
• Toothpicks or kitchen twine (to secure the stuffed chicken breasts during cooking)
• Optional: fresh parsley, finely chopped (for a bright, fresh garnish)

Equipment Needed

• A sharp knife and cutting board
• A large oven-safe skillet (cast iron or stainless steel works well)
• Tongs for flipping the chicken
• Toothpicks or kitchen twine
• A meat thermometer (to ensure the chicken is cooked through)
• A baking sheet (if your skillet isn’t oven-safe)
• Measuring spoons and cups

Step-by-Step Instructions

1. Preheat the Oven
   Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking. This temperature allows the chicken to cook evenly while keeping the filling warm and melty. If your skillet isn’t oven-safe, have a baking sheet ready to transfer the chicken later.
2. Prepare the Chicken Breasts
   Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket for the stuffing. Cut along the side of the breast, stopping about ½ inch from the opposite side to avoid cutting all the way through. Open the chicken breast like a book, being gentle to keep the pocket intact. Season both the inside and outside of each breast with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and a generous pinch of salt and black pepper. This step ensures the chicken is flavorful throughout, not just on the surface.
3. Stuff the Chicken
   Divide the filling ingredients evenly among the four chicken breasts. Inside each pocket, layer a few slices of roasted red peppers (about ¼ cup per breast), a handful of wilted spinach (about ⅓ cup per breast), and ¼ cup of shredded mozzarella cheese. Press the filling down gently to fit, but avoid overstuffing to make sealing easier. Close the chicken breast over the filling, securing the edges with toothpicks or kitchen twine to keep the stuffing in place during cooking. If using toothpicks, insert them diagonally to hold the chicken closed securely.
4. Sear the Chicken
   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Place the stuffed chicken breasts in the skillet, seam-side down, and sear for 2-3 minutes on each side. This step gives the chicken a beautiful golden-brown crust, locking in the juices and adding a layer of flavor. Use tongs to flip the breasts carefully, ensuring they don’t open up during the process. If your skillet isn’t large enough, sear the chicken in batches to avoid overcrowding.
5. Bake to Perfection
   Once seared, transfer the skillet with the chicken directly to the preheated oven. If your skillet isn’t oven-safe, move the chicken to a baking sheet. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. The filling should be hot and melty, with the mozzarella creating a deliciously gooey center. If you’d like a golden, bubbly top, you can sprinkle a bit of extra mozzarella on top during the last 2 minutes of baking.
6. Rest and Serve
   Remove the skillet from the oven and let the chicken rest for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is tender and moist. Carefully remove the toothpicks or twine from each breast—be cautious as the filling will be hot! Transfer the chicken to a serving platter or individual plates, and garnish with a sprinkle of freshly chopped parsley for a pop of color and freshness. Serve warm, alongside your favorite sides like garlic mashed potatoes, roasted vegetables, or a crisp green salad.

Tips for the Best Stuffed Chicken

• Wilt the Spinach: To wilt the spinach, simply sauté it in a pan with a splash of water or olive oil over medium heat for 1-2 minutes until it softens. Drain any excess liquid to avoid a watery filling.
• Roasted Red Peppers: If using jarred peppers, pat them dry with paper towels to prevent excess moisture. For a smoky twist, you can roast your own peppers by charring them over a flame or in the oven, then peeling and slicing.
• Cheese Options: Swap mozzarella for provolone, fontina, or even a bit of feta for a tangier filling. If you love a cheesy crust, add a sprinkle of Parmesan on top before baking.
• Make Ahead: Prepare and stuff the chicken breasts up to a day in advance, then refrigerate until ready to cook. This is perfect for stress-free entertaining!
• Serving Suggestions: Pair with a glass of white wine, like Sauvignon Blanc, to complement the flavors. A side of couscous or a light tomato salad also works beautifully.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain the texture.

Why You’ll Love This Recipe

This stuffed chicken recipe is a showstopper that combines the wholesome goodness of lean protein with the indulgence of a cheesy, vegetable-packed filling. The roasted red peppers bring a smoky sweetness, the spinach adds a nutritious touch, and the mozzarella ties it all together with its creamy, melty texture. It’s a dish that looks impressive enough for a dinner party but is simple enough for a weeknight meal. Plus, it’s customizable—feel free to experiment with different cheeses or add-ins like sun-dried tomatoes or prosciutto. This recipe is all about bringing bold flavors and comfort to your table in just 40 minutes!

Nutritional Information (Approximate, Per Serving)

• Calories: 355 kcal
• Protein: 38g
• Fat: 18g
• Carbohydrates: 6g
• Fiber: 2g
• Sodium: 600mg (varies with salt usage)

Note: Nutritional values may vary based on specific ingredients and portion sizes.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4

---