This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a simple yet impressive dish that’s packed with flavor. Tender chicken breasts are filled with a savory mix of roasted red peppers, fresh spinach, and melted mozzarella cheese—perfect for a weeknight dinner or when you want to wow your guests.
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Yield: 4 servings | Cuisine: Italian | Diet: Low Carb
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Fresh spinach, chopped | 1 cup |
| Roasted red peppers, diced | ½ cup |
| Shredded mozzarella cheese | 1 cup |
| Garlic, minced | 2 cloves |
| Italian seasoning | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Olive oil | 2 tbsp |
| Balsamic vinegar | 1 tbsp |
| Grated Parmesan cheese | ¼ cup |
Instructions:
-
Prepare the Filling:
In a medium bowl, combine chopped spinach, diced roasted red peppers, shredded mozzarella, minced garlic, Italian seasoning, salt, and black pepper. Mix until all ingredients are evenly incorporated. -
Stuff the Chicken:
Using a sharp knife, carefully slice a horizontal pocket into each chicken breast without cutting all the way through. Divide the filling evenly among the chicken breasts and stuff each pocket. Secure with toothpicks if needed. -
Sear the Chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3–4 minutes on each side until golden brown. -
Add Toppings:
Drizzle balsamic vinegar over the chicken and sprinkle with grated Parmesan cheese. -
Bake:
Transfer the skillet to a preheated oven and bake for 20–25 minutes, until the chicken is fully cooked (internal temperature should reach 165°F). -
Rest and Serve:
Remove from oven and let rest for 5 minutes before serving.
This dish combines fresh, savory flavors with gooey melted cheese for a low-carb, high-delight meal that’s sure to impress.
