Roasted Pepper Spinach Chicken

This stuffed chicken breast recipe transforms the ordinary into extraordinary with its colorful, flavorful filling. The combination of roasted red peppers, spinach, and mozzarella creates a delicious surprise inside tender chicken that will impress family and dinner guests alike.

I first created this recipe when trying to elevate our typical chicken dinner routine. My family was immediately hooked by the vibrant colors and rich flavors. Now it has become our go-to dish whenever we want something that feels special without hours in the kitchen.

Ingredients

• Boneless skinless chicken breasts: Choose thicker breasts for easier stuffing and more even cooking
• Roasted red peppers: The sweet smoky flavor adds depth to the filling. Jarred peppers work perfectly but homemade brings even more flavor
• Fresh spinach: Provides beautiful color contrast and nutritional benefits. Always squeeze out excess moisture after chopping
• Shredded mozzarella cheese: Use low-moisture mozzarella for best results as it melts beautifully without making the filling watery
• Garlic powder: Offers convenience and even flavor distribution throughout the filling
• Paprika: Adds subtle smokiness and gorgeous color to both filling and exterior
• Salt and pepper: Essential for bringing out all the flavors
• Olive oil: Choose a good quality oil as it contributes to the final flavor

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375°F and position a rack in the middle. This moderate temperature ensures the chicken cooks through evenly without burning the outside while giving the cheese time to melt perfectly.

Create Filling:

Combine chopped roasted red peppers, spinach, mozzarella, garlic powder, paprika, salt and pepper in a bowl. Mix thoroughly to ensure even distribution of seasonings. The filling should be cohesive but not overly wet. If using freshly wilted spinach, make sure to squeeze out any excess moisture first.

Prepare Chicken:

Place each chicken breast on a cutting board and with a sharp knife, slice horizontally through the thickest part to create a pocket. Be careful not to cut all the way through. Open the chicken like a book but keep one side intact. For easier stuffing, gently flatten the thicker parts with your palm.

Stuff Chicken:

Divide the filling mixture evenly between the four chicken breasts. Carefully stuff each pocket, pressing the filling in firmly but leaving enough space to close the chicken. You can secure with toothpicks if needed, though careful handling usually works fine.

Sear Chicken:

Heat olive oil in an oven-safe skillet over medium heat until shimmering. Place stuffed chicken breasts in the hot pan, presentation side down first. Allow to cook undisturbed for 3-4 minutes until a golden crust forms, then carefully flip and sear the other side. Proper searing locks in moisture and creates flavor.

Bake to Perfection:

Transfer the entire skillet to the preheated oven. Bake for 25-30 minutes, or until the internal temperature reaches 165°F when tested with a meat thermometer inserted into the thickest part. The cheese should be melted and slightly bubbling at the openings.

Rest Before Serving:

Remove from oven and let the chicken rest for 5 minutes before slicing. This critical step allows juices to redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.

The roasted red peppers truly make this dish special. Their sweet smoky flavor permeates the chicken during baking. I discovered this combination years ago at a small Italian restaurant and have been perfecting my version ever since. My daughter now requests this for her birthday dinner every year.

Make-Ahead Options

This stuffed chicken can be assembled up to 24 hours before cooking. Prepare the chicken breasts with filling, then cover tightly and refrigerate. When ready to cook, allow the chicken to sit at room temperature for 15 minutes before searing and baking. This makes it perfect for entertaining as you can do the prep work well before guests arrive.

Serving Suggestions

The vibrant colors and flavors of this chicken pair beautifully with simple sides that won't compete for attention. A light arugula salad dressed with lemon and olive oil makes a perfect accompaniment. For a more substantial meal, serve alongside roasted garlic mashed potatoes or a simple risotto. The chicken creates its own delicious juice while baking that works wonderfully drizzled over the finished dish.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Sun-dried tomatoes can replace roasted red peppers for a more intense flavor. Kale works well in place of spinach but should be finely chopped and briefly sautéed first to tenderize. For cheese variations, try provolone for a sharper taste or fontina for extra creaminess. If you prefer different seasonings, Italian herbs like oregano and basil complement the filling beautifully.

Storage and Reheating

Leftover stuffed chicken will keep in an airtight container in the refrigerator for up to three days. To reheat without drying out, place in a covered baking dish with a tablespoon of water or chicken broth at the bottom. Warm in a 325°F oven for about 15 minutes or until heated through. Alternatively, slice the cold chicken and add to salads or sandwiches for a delicious next-day lunch option.

Frequently Asked Questions

→ What type of chicken is best for stuffing?

Boneless, skinless chicken breasts work best for stuffing as they can be easily sliced to create pockets for the filling. Opt for larger pieces to hold more stuffing.

→ Can I prepare this dish ahead of time?

Yes! You can assemble the stuffed chicken up to a day in advance. Store it in the refrigerator and cook it just before serving for the best results.

→ How can I ensure the chicken stays tender?

Do not overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C). Let it rest for 5 minutes before slicing.

→ What are some good sides to serve with this dish?

This stuffed chicken pairs beautifully with roasted vegetables, a fresh garden salad, or buttery mashed potatoes for a complete meal.

→ Can I substitute the mozzarella cheese?

Yes, you can use other cheeses like provolone, fontina, or even goat cheese for a different flavor profile.