Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
This dish is a “one-pan wonder” that feels fancy but is surprisingly simple to pull off. The key is to get a nice sear on the chicken before finishing it in the oven.
Ingredients
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4 Boneless, skinless chicken breasts
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1 cup Roasted red peppers, sliced (jarred works great)
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1 cup Fresh baby spinach
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1 cup Shredded mozzarella cheese
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2 tbsp Olive oil
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1 tsp Garlic powder
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1 tsp Smoked paprika
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Salt and black pepper to taste
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Optional: Fresh basil for garnish or a splash of balsamic glaze.
Instructions
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Prep the Chicken: Preheat your oven to 400°F (200°C). Place the chicken breasts on a cutting board. Use a sharp knife to cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.
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Season: In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Rub this mixture over the outside and inside of each chicken breast.
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Stuff It: Stuff each pocket with a handful of spinach leaves, a generous amount of sliced roasted red peppers, and a quarter of the mozzarella cheese. Use toothpicks to seal the edges if the chicken feels too full.
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The Sear: Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken in the pan and sear for 3–5 minutes per side until golden brown. This locks in the juices and gives it that beautiful crust seen in your photo.
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The Bake: Transfer the entire skillet to the preheated oven. Bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly and melted.
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Rest and Serve: Let the chicken rest for 5 minutes before serving. This ensures the juices stay inside the meat. Remove the toothpicks, drizzle with any pan juices, and enjoy!
Pro Tip: If you want a little extra “zing,” try adding a thin layer of basil pesto inside the pocket before stuffing the veggies and cheese.