Description
There’s something so comforting about a beautifully stuffed chicken breast, especially when it’s bursting with creamy mozzarella, sweet roasted red peppers, and tender spinach. This dish is perfect for a cozy dinner at home but impressive enough to serve guests. The combination of flavors creates a deliciously juicy bite, with the melted mozzarella adding a touch of indulgence.
This recipe is a wonderful way to elevate a simple chicken breast into something special without requiring hours in the kitchen. Whether you’re looking for a weeknight dinner idea or a show-stopping main dish for a weekend gathering, this stuffed chicken is a winner.
Ingredients
- 2 large boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon olive oil
- 1 cup fresh spinach
- ½ cup roasted red peppers, sliced
- ½ cup shredded mozzarella cheese
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- Toothpicks or kitchen twine
Instructions
Start by preheating your oven to 375°F (190°C). Lay the chicken breasts on a cutting board and use a sharp knife to slice a pocket into each one. Be careful not to cut all the way through—just create enough space to hold the filling.
Season both sides of the chicken with salt, black pepper, garlic powder, paprika, and onion powder for a well-rounded flavor.
In a skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté for about 1-2 minutes, just until it wilts. Remove from heat and let it cool slightly.
In a small bowl, mix the sautéed spinach, roasted red peppers, mozzarella cheese, and dried oregano. This combination of ingredients will create a melty, flavorful filling inside the chicken.
Carefully spoon the filling into the pocket of each chicken breast. Make sure not to overfill, as you’ll need to close the pocket securely. Use toothpicks or kitchen twine to keep everything in place.
Heat a large oven-safe skillet over medium-high heat. Add a little more olive oil if needed, then place the stuffed chicken breasts in the pan. Sear for about 2-3 minutes on each side until they develop a golden-brown crust.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). The cheese should be perfectly melted, and the chicken will be tender and juicy.
Remove the chicken from the oven and let it rest for a few minutes before slicing. Serve with your favorite sides—steamed vegetables, mashed potatoes, or a light salad all pair beautifully.
Notes
- Feel free to swap the mozzarella for feta or provolone for a different cheesy twist.
- If you don’t have roasted red peppers, you can use sun-dried tomatoes for a more intense flavor.
- This recipe works great in an air fryer—just cook at 375°F for about 15-18 minutes.