Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

If you’re on the hunt for a dish that combines simplicity with gourmet flair, look no further than this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken. Perfect for both weeknight dinners and special occasions, this recipe offers a harmonious blend of flavors and textures that’s sure to impress.

Why This Recipe Is a Must-Try

This stuffed chicken recipe is ideal for those seeking a meal that’s both nutritious and indulgent. The combination of tender chicken, sweet roasted red peppers, earthy spinach, and creamy mozzarella creates a symphony of flavors in every bite. Plus, it’s a versatile dish that can be adapted to various dietary preferences.

Who Will Love This Dish

Whether you’re a busy professional needing a quick yet satisfying meal, a home cook looking to elevate your dinner repertoire, or someone aiming to incorporate more wholesome ingredients into your diet, this recipe caters to all. It’s straightforward enough for beginners and offers room for creativity for seasoned cooks.

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup roasted red peppers, sliced
• 1 cup fresh spinach leaves
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• Toothpicks or kitchen twine, for securing

Kitchen Equipment Needed

• Sharp knife
• Cutting board
• Mixing bowls
• Large oven-safe skillet
• Tongs
• Measuring cups and spoons
• Baking dish (if skillet is not oven-safe)
• Meat thermometer

How to make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

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Preheat the Oven:

Set your oven to 375°F (190°C). If your skillet isn’t oven-safe, prepare a baking dish by lightly greasing it or lining it with parchment paper.​

Prepare the Chicken:

Lay each chicken breast flat on the cutting board. Using a sharp knife, carefully cut a horizontal slit along the side of each breast to create a pocket, ensuring not to cut all the way through.​

Season the Chicken:

Drizzle olive oil over both sides of the chicken breasts.​

Season each side with garlic powder, Italian seasoning, salt, and pepper.​

Prepare the Filling:

In a mixing bowl, combine the sliced roasted red peppers, fresh spinach leaves, and shredded mozzarella cheese. Mix well to ensure an even distribution.​

Stuff the Chicken:

Carefully spoon the filling into the pocket of each chicken breast.​

Secure the openings with toothpicks or tie with kitchen twine to prevent the filling from spilling out during cooking.​

Sear the Chicken:

Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil.​

Once the oil is shimmering, add the stuffed chicken breasts. Sear each side for about 2-3 minutes until they develop a golden-brown crust.

Bake the Chicken:

If using an oven-safe skillet, transfer it directly to the preheated oven. Otherwise, move the chicken breasts to the prepared baking dish.​

Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Using a meat thermometer ensures accuracy.​

Serve:

Remove the chicken from the oven and let it rest for a few minutes.​

Carefully remove the toothpicks or twine before serving.​

Slice to reveal the delectable filling and serve hot.​

Cooking Notes and Tips

• Roasting Red Peppers: While jarred roasted red peppers are convenient, roasting your own can enhance the flavor. Simply place whole red peppers under a broiler, turning occasionally until the skin is charred. Place them in a sealed plastic bag for 10 minutes to steam, then peel off the skin and slice.​
• Cheese Options: For a different flavor profile, consider substituting mozzarella with provolone, gouda, or even feta. Each cheese offers a unique taste and texture.​
• Securing the Filling: To prevent the filling from leaking out during cooking, ensure the chicken pockets are not overstuffed and are securely fastened with toothpicks or twine.​

Variations and Substitutions

• Sun-Dried Tomato and Basil Stuffed Chicken:
  • Replace the roasted red peppers with sun-dried tomatoes and add fresh basil leaves to the filling for a Mediterranean twist.​
• Artichoke and Feta Stuffed Chicken:
  • Substitute the roasted red peppers with chopped artichoke hearts and use crumbled feta cheese instead of mozzarella for a tangy flavor.​
• Pesto Stuffed Chicken:
  • Spread a tablespoon of pesto sauce inside each chicken pocket before adding the spinach and mozzarella for an herby kick.​

Serving Suggestions

• Side Dishes:
  • Pair this stuffed chicken with roasted or steamed vegetables such as asparagus, broccoli, or green beans.​
  • A fresh garden salad or Caesar salad complements the richness of the chicken beautifully.​
• Beverage Pairings:
  • A glass of Chardonnay or Sauvignon Blanc enhances the flavors of the dish.​
  • For a non-alcoholic option, consider sparkling water with a slice of lemon.​

Storing and Reheating Leftovers

• Refrigeration: Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.​
• Freezing: To freeze, place the uncooked stuffed chicken breasts on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Thaw in the refrigerator overnight before cooking.​
• Reheating: Reheat in a preheated oven at 325°F (160°C) for about 10 minutes or until heated through. Avoid microwaving

Frequently Asked Questions (Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken)

1. Can I use chicken thighs instead of chicken breasts?
Yes! While chicken breasts are commonly used, boneless, skinless chicken thighs work well too. Keep in mind that cooking times may vary slightly due to the different thickness and fat content of the meat.

2. How can I make this dish low-carb or keto-friendly?
This recipe is already low in carbs, but to make it even more keto-friendly, ensure the roasted red peppers have no added sugars and opt for a full-fat mozzarella cheese.

3. Can I prepare the stuffed chicken ahead of time?
Absolutely! You can assemble the stuffed chicken up to a day in advance and store it in the refrigerator. When you’re ready to cook, simply follow the instructions as written.

4. What’s the best way to prevent the filling from leaking out?
To keep the filling secure, avoid overstuffing the chicken. Use toothpicks or kitchen twine to keep the opening closed while cooking. Also, searing the chicken before baking helps seal the pocket.

5. Can I air-fry the stuffed chicken instead of baking it?
Yes! Preheat your air fryer to 375°F (190°C) and cook for about 15-18 minutes, flipping halfway through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Conclusion

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is the perfect dish for anyone who wants a flavorful, nutritious, and easy-to-make meal. Whether you’re preparing dinner for your family, hosting guests, or simply looking for a delicious new way to enjoy chicken, this recipe will not disappoint. The combination of sweet roasted red peppers, earthy spinach, and gooey melted mozzarella ensures every bite is packed with mouthwatering goodness.

Now that you have this amazing recipe, why not give it a try? If you love it, share it with friends and family, and don’t forget to subscribe to the blog for more delicious recipes and cooking tips!

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