Description
Roasted Red Pepper Stuffed Chicken bursts with Mediterranean flavors. Tender chicken, roasted red peppers, spinach, and mozzarella make a hearty, comforting meal.
Ingredients
Scale
- Main Players:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 (12 oz) jar roasted red peppers, drained and finely chopped
- 5 oz fresh spinach
- Creamy Filling & Freshness:
- 1 cup shredded mozzarella cheese (low-moisture, part-skim)
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Flavor Boosters:
- 2 tbsp olive oil, plus more for searing
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pantry Staples:
- Toothpicks (for securing)
Instructions
- Prep the Chicken:: First things first, let’s get those chicken breasts ready. Lay each one on a cutting board and, using a sharp knife, carefully slice horizontally through the thickest part, almost all the way through, but leaving about a half-inch hinge. Think of it like opening a book! Then, cover them with plastic wrap and gently pound them to an even thickness, about 1/2 inch. This helps them cook evenly and makes them easier to roll. I always forget this step and end up with unevenly cooked chicken, oops!
- Whip Up the Filling:: In a medium bowl, combine your finely chopped roasted red peppers, fresh spinach (make sure it’s squeezed dry if you washed it!), shredded mozzarella, grated Parmesan, minced garlic, a good drizzle of olive oil, and a generous pinch of Italian seasoning, salt, and pepper. Give it a good mix until everything is combined. This is where the magic starts to happen! I sometimes add a tiny bit of red pepper flakes here for a little kick, because why not? Trust me, the aroma is already amazing.
- Stuff and Roll:: Now for the fun part! Lay out each flattened chicken breast. Spoon about 1/4 to 1/3 cup of your delicious filling onto one half of each breast, leaving a small border around the edges. Carefully fold the other half of the chicken over the filling and secure the edges with toothpicks. Don’t overstuff, or you’ll have cheese escaping, and nobody wants that! I learned this the hard way, with a skillet full of runaway mozzarella. It’s a messy, but satisfying, step!
- Sear for Color:: Heat a tablespoon of olive oil in an oven-safe skillet (cast iron is my favorite for this) over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear for about 3-4 minutes per side, until they’re beautifully golden brown. This step is crucial for developing that gorgeous crust and locking in the juices. The smell of the chicken searing with the garlic and herbs? Divine! It makes me so hungry every time.
- Finish in the Oven:: Transfer the skillet to a preheated oven at 375°F (190°C). Let your Roasted Red Pepper Stuffed Chicken bake for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cheese inside should be melty and bubbly. I always use a meat thermometer here; it’s a lifesaver and prevents any dry chicken disasters. Don’t skip it!
- Rest and Serve:: Once your chicken is done, take it out of the oven and let it rest in the skillet for 5-10 minutes before removing the toothpicks and slicing. This resting period is super important; it allows the juices to redistribute, keeping your Roasted Red Pepper Stuffed Chicken incredibly tender and juicy. It’ll look so inviting, with the golden chicken and peeking cheese. Garnish with a little fresh parsley if you’re feeling fancy, and get ready to dig in!