Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

The filling is a flavorful mix of sautéed spinach, sweet roasted red peppers, and two kinds of cheese—creamy and melty inside, with a crisp, golden parmesan crust on the outside. A quick sear on the stovetop followed by a roast in the oven ensures the chicken stays incredibly moist.

Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts (about 6-8 oz / 170-225g each)

• 1 teaspoon sea salt, divided

• ½ teaspoon freshly ground black pepper, divided

• 1 teaspoon garlic powder

• 1 teaspoon dried Italian seasoning

• 2 tablespoons olive oil, divided

For the Filling:

• 3 oz (85g) fresh baby spinach, roughly chopped

• 2 garlic cloves, minced

• ½ cup (4 oz / 115g) roasted red peppers from a jar, patted dry and sliced into thin strips

• 4 oz (115g) fresh mozzarella cheese, cut into 4 equal logs or slices

• 2 oz (55g) cream cheese, softened (optional, but adds incredible creaminess)

• A pinch of red pepper flakes (optional)

For the Crust:

• ¼ cup freshly grated Parmesan cheese

• 1 teaspoon smoked paprika

For Serving:

• Fresh basil leaves, torn

• A drizzle of balsamic glaze (optional, but adds a beautiful sweet tang)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prep the Chicken: Place a chicken breast on a cutting board. With your palm flat on top, use a sharp knife to slice a deep horizontal pocket into the thickest side of the breast, being careful not to cut all the way through. You want to create a deep cavity without cutting the breast in half. Repeat with all chicken breasts. Season both the outside and inside the pockets with half the salt, pepper, garlic powder, and Italian seasoning.

3. Make the Filling: In a skillet over medium heat, add 1 tablespoon of olive oil. Add the chopped spinach and minced garlic. Sauté for 2-3 minutes, just until the spinach is fully wilted. Remove from heat. Stir in the roasted red pepper strips and cream cheese (if using) until the cream cheese melts and binds the filling together. Season with a pinch of red pepper flakes, salt, and pepper. Let it cool for a few minutes until it’s comfortable to handle.

4. Stuff the Chicken: Divide the spinach-pepper mixture evenly among the chicken pockets, pushing it deep inside. Nestle a log of fresh mozzarella deep into the filling in each breast. Use toothpicks threaded through the opening to seal the pocket securely. You want to trap that cheese so it melts inside, not out.

5. Sear the Chicken: In a large, oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Carefully place the stuffed chicken breasts in the hot pan. Sear for 3-4 minutes per side until deeply golden brown. The chicken won’t be cooked through yet.

6. Add the Parmesan Crust: While the chicken sears, mix the grated Parmesan cheese with the smoked paprika. After the second side is seared, sprinkle this mixture generously over the tops of the chicken breasts.

7. Roast to Perfection: Transfer the skillet to the preheated oven. Roast, uncovered, for 15-18 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C), the cheese inside is melted, and the Parmesan crust is golden and crisp.

8. Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes. Carefully remove the toothpicks. Slice each breast on a slight diagonal to reveal the gorgeous, creamy, red-and-green spiral filling. Drizzle with balsamic glaze if using, and shower with fresh torn basil.

Serving Suggestions: This is beautiful alongside creamy mashed potatoes, a simple risotto, or a bright lemon-dressed arugula salad.