Description
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a Mediterranean-inspired dinner featuring juicy chicken breasts filled with sautéed spinach, sweet roasted red peppers, creamy melted mozzarella, and Parmesan cheese. Seasoned with garlic, smoked paprika, and Italian herbs before baking to golden perfection, this high-protein stuffed chicken is perfect for family dinners, meal prep, or entertaining guests.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon smoked paprika
1 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 garlic cloves, minced
2 cups fresh spinach
1 cup roasted red peppers, sliced
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Lemon wedges
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
Using a sharp knife, cut a pocket into the side of each chicken breast without slicing all the way through.
Season both sides of the chicken with smoked paprika, Italian herbs, garlic powder, salt, and black pepper.
Heat the olive oil in a large skillet over medium heat.
Cook the garlic for about 30 seconds until fragrant.
Add the spinach and cook until just wilted.
Remove from the heat and stir in the roasted red peppers, mozzarella, and Parmesan cheese.
Divide the filling evenly between the chicken breasts and stuff each pocket generously.
Secure the openings with toothpicks if necessary and arrange the chicken in the prepared baking dish.
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Allow the chicken to rest for 5 minutes before serving.
Garnish with chopped parsley and serve with fresh lemon wedges.
Notes
Choose chicken breasts of similar size for even cooking.
Pat the chicken dry before seasoning for better browning.
Avoid overfilling the pockets to minimize cheese leakage.
Allow the chicken to rest before slicing to retain its juices.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean