Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken, is a flavorful, elegant dinner—juicy chicken breasts filled with melty mozzarella, fresh spinach, and sweet roasted red peppers, then baked to perfection. A restaurant-worthy meal made easy at home!
Equipment
- Lodge Oval Brasier/Casserole optional
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the filling:
- 1 cup fresh spinach chopped
- ½ cup roasted red peppers chopped
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
Instructions
Prep the chicken:
- Preheat oven to 375°F (190°C). Place chicken breasts on a cutting board. Carefully cut a pocket lengthwise into each breast without slicing all the way through.
Make the filling:
- In a small bowl, combine spinach, roasted red peppers, mozzarella, and Italian seasoning.
Stuff the chicken:
- Divide the filling evenly among the chicken breasts, tucking it into the pockets. Secure with toothpicks if needed.
Season and sear:
- Rub the outside of each chicken breast with olive oil. Sprinkle with salt, pepper, garlic powder, and paprika. Heat a large oven-safe skillet over medium-high heat and sear the chicken for 2–3 minutes per side until golden brown.
Bake:
- Transfer skillet to the preheated oven and bake for 18–20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Rest and serve:
- Let chicken rest for 5 minutes before slicing. Remove toothpicks and serve warm.
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