Tender chicken breasts are filled with a flavorful blend of spinach, roasted red peppers, and cheese, then finished with a rich, velvety sauce that makes every bite unforgettable.
Roasted Pepper Spinach Chicken
Ingredients
| Ingredient | Quantity |
|---|---|
| Seasoned Chicken | |
| Boneless, skinless chicken breasts (6–8 oz each) | 4 |
| Olive oil | 1 tbsp |
| Cajun seasoning | 1 tsp |
| Garlic powder | ½ tsp |
| Smoked paprika | ¼ tsp |
| Salt | ¼ tsp |
| Black pepper | ¼ tsp |
| Delicious Stuffing | |
| Frozen chopped spinach, thawed and squeezed dry | 1 (10 oz) package |
| Roasted red peppers, drained and chopped | 1 (12 oz) jar |
| Mozzarella cheese, shredded (divided) | 1 cup |
| Ricotta cheese | ½ cup |
| Parmesan cheese, grated | ¼ cup |
| Egg, lightly beaten | 1 large |
| Creamy Cheese Sauce | |
| Heavy cream | ½ cup |
| Butter | 2 tbsp |
| All-purpose flour | 2 tbsp |
| Chicken broth | 1 cup |
| Milk | ¼ cup |
Steps
Prepare the Chicken:
Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. Place each chicken breast between two sheets of plastic wrap and pound to about ½-inch thickness. In a small bowl, mix olive oil with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Brush this mixture evenly over both sides of each chicken breast.
Make the Filling:
In a mixing bowl, combine the drained spinach, chopped roasted red peppers, ½ cup mozzarella, ricotta, Parmesan, and the beaten egg. Stir until everything is fully combined and smooth. This flavorful mixture will give the chicken a delicious, cheesy center.
Assemble the Rolls:
Spoon one-fourth of the filling onto each chicken breast. Roll them up tightly and secure with toothpicks to hold the filling in place. They should look neat and firm.
Sear the Chicken:
Melt butter in a large oven-safe skillet over medium-high heat. Add the stuffed chicken rolls and sear them on all sides for 2–3 minutes per side, until golden brown. This locks in moisture and creates a beautiful crust.
Create the Sauce:
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute. Slowly pour in the chicken broth and milk while whisking continuously until smooth and slightly thickened. Stir in the heavy cream and remaining mozzarella cheese, cooking until the sauce becomes creamy and silky.
Bake to Perfection:
Pour the cheese sauce over the seared chicken rolls in the skillet. Transfer the pan to the oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Serve and Enjoy:
Let the chicken rest for 5 minutes before removing the toothpicks. Slice if desired and spoon plenty of the creamy cheese sauce over each piece before serving.
This Roasted Pepper Spinach Chicken is rich, flavorful, and perfect for when you want something that looks impressive but doesn’t require complicated steps. It’s a guaranteed hit at the dinner table.
