Roasted Red Pepper Spinach Chicken (Printable)

Tender chicken filled with mozzarella, peppers, and spinach for a nutrient-rich main dish.

# Components:

→ Chicken & Filling

01 - 4 boneless, skinless chicken breasts
02 - 1 cup roasted red peppers, sliced
03 - 1 1/2 cups fresh spinach
04 - 1 cup shredded mozzarella cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon paprika
09 - Salt, to taste
10 - Black pepper, to taste
11 - Toothpicks or kitchen twine, for securing

# Directions:

01 - Set oven temperature to 400°F (200°C) and allow to preheat.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic and fresh spinach until wilted, about 2 to 3 minutes. Remove from heat and set aside.
03 - With a sharp knife, cut a deep pocket on the side of each chicken breast, ensuring not to slice all the way through.
04 - Generously season the inside and outside of each chicken breast with salt, black pepper, Italian seasoning, and paprika.
05 - Fill each pocket with sautéed spinach, roasted red peppers, and shredded mozzarella cheese.
06 - Close the stuffed chicken breasts and secure the openings with toothpicks or kitchen twine.
07 - Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden brown.
08 - Transfer skillet to preheated oven. Bake for 15 to 20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
09 - Remove toothpicks or twine. Plate and serve hot.

# Expert Advice:

01 -
  • Uses everyday ingredients and just one skillet for easy cleanup
  • Ready in under an hour so you can get a special meal on the table quickly
  • High-protein and naturally gluten-free making it friendly for many diets
  • Stays juicy and flavorful thanks to the veggie filling and cheese
02 -
  • High in protein and low in carbs so it keeps you full
  • Stuffed chicken can be assembled in advance for meal prep
  • Leftovers taste amazing sliced cold on salads
  • Mozzarella is my personal favorite in this chicken for its melting magic but provolone or fontina bring a bolder flavor that I try when I am feeling adventurous.
03 -
  • Use a thermometer to guarantee your chicken is juicy but thoroughly cooked
  • Sear the chicken well for extra flavor and color before baking
  • Count your toothpicks so every one gets removed before serving
  • For the best melt, give your stuffed chicken five minutes to rest before slicing
  • Never crowd the skillet so the chicken browns evenly

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