Roasted Red Pepper Chicken

This roasted red pepper, spinach, and mozzarella stuffed chicken transforms ordinary poultry into an elegant dinner that impresses guests while requiring minimal effort. The juicy chicken breasts create the perfect vessel for a vibrant filling of sweet roasted peppers, nutrient-rich spinach, and melty mozzarella cheese that oozes with each bite.

I first created this stuffed chicken recipe when hosting an impromptu dinner party with minimal ingredients on hand. The colorful presentation and incredible flavor combination turned it into my signature dish that friends now specifically request when visiting.

Ingredients

• 4 boneless skinless chicken breasts: select uniform size for even cooking
• 1 cup roasted red peppers: sliced provides sweet smokiness without effort
• 1 1/2 cups fresh spinach: adds color nutrition and moisture to the filling
• 1 cup shredded mozzarella cheese: creates the perfect melty binding agent
• 2 cloves garlic: minced provides aromatic foundation for the filling
• 2 tbsp olive oil: high quality oil enhances flavors while preventing sticking
• 1 tsp Italian seasoning: dried herb blend complements Mediterranean flavors
• 1/2 tsp paprika: adds subtle smokiness and beautiful color
• Salt and pepper: to taste proper seasoning enhances all components
• Toothpicks or kitchen twine: essential for keeping filling secure while cooking

Step-by-Step Instructions

Preheat Oven:

Set your oven to 400°F (200°C) to ensure it reaches proper temperature while you prepare the chicken. This higher temperature creates a beautiful golden exterior while keeping the inside juicy.

Sauté Spinach Mixture:

Heat 1 tablespoon olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add minced garlic and cook for 30 seconds until fragrant before adding spinach. Stir constantly until spinach wilts completely about 2 to 3 minutes. The volume will reduce dramatically. Transfer to a plate to cool slightly.

Create Chicken Pockets:

Position each chicken breast on a cutting board and place your non-dominant hand flat on top. Using a sharp knife carefully slice horizontally into the thickest part creating a pocket that extends about 3/4 through the breast. Be careful not to cut completely through. Open the pocket like a book to inspect for even thickness.

Season Chicken:

Thoroughly season both the outside and inside of each chicken breast with salt pepper Italian seasoning and paprika. The interior seasoning is crucial as it flavors the chicken from within creating layers of taste.

Stuff Chicken Breasts:

Open each pocket wide and layer with approximately 1/4 of the sautéed spinach followed by roasted red pepper slices and finally a generous amount of shredded mozzarella. Distribute filling evenly among all breasts ensuring each bite will contain all components.

Secure The Openings:

Close each chicken breast and secure with 3 to 4 toothpicks or wrapped kitchen twine to prevent filling from escaping during cooking. Insert toothpicks parallel to the opening for easier removal later.

Sear Chicken:

Heat remaining tablespoon of olive oil in an oven safe skillet over medium high heat until shimmering. Carefully place stuffed chicken breasts in the hot pan presentation side down first. Sear for 3 to 4 minutes until deeply golden before flipping and repeating on second side. This creates a flavorful crust and begins the cooking process.

Bake Until Done:

Transfer the entire skillet to preheated oven and bake for 15 to 20 minutes. Cooking time varies based on thickness of chicken. Use a meat thermometer to verify internal temperature reaches 165°F (74°C) for food safety without overcooking.

Rest And Serve:

Remove chicken from oven and let rest for 5 minutes before carefully removing toothpicks or twine. This resting period allows juices to redistribute throughout the meat for maximum juiciness. Slice on diagonal to showcase colorful filling.

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The roasted red peppers are my secret weapon in this recipe. I started using jarred peppers for convenience but occasionally roast my own when bell peppers are in season. The deep sweet flavor they develop transforms this dish from good to exceptional especially when they mingle with the melted cheese.

Make Ahead Options

This stuffed chicken recipe shines as a meal prep option. You can stuff and secure the chicken breasts up to 24 hours before cooking. Simply cover with plastic wrap and refrigerate until ready to cook. Allow the prepared chicken to sit at room temperature for 15 minutes before searing to ensure even cooking. This makes entertaining stress-free as your main dish is prepped and ready to go before guests arrive.

Perfect Pairings

While this stuffed chicken is a complete protein package on its own the accompaniments can elevate the entire meal. A lemony orzo pasta soaks up the delicious juices while complementing the Mediterranean flavors. For a lower carb option roasted asparagus or zucchini completes the meal without overwhelming the chicken. A simple arugula salad with balsamic glaze provides a peppery contrast to the sweet roasted peppers and rich cheese.

Troubleshooting Tips

Chicken stuffing can sometimes be intimidating but a few simple techniques ensure success. If your chicken breasts vary significantly in size consider pounding them to even thickness before creating the pocket. This promotes uniform cooking. If cheese begins leaking during cooking dont worry it creates a delicious crust around the chicken. For those concerned about securing the chicken butterfly the breasts completely open season stuff then fold closed and secure the entire edge with toothpicks for maximum filling capacity.

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Recipe FAQs

→ How do I cut the chicken for stuffing?

Use a sharp knife to carefully cut a pocket along the side of each chicken breast, being cautious not to slice all the way through.

→ Can I use a different cheese?

Yes, you can substitute mozzarella with provolone, gouda, or fontina for a unique twist.

→ How do I know the chicken is cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

→ What side dishes pair well with this?

Serve with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.

→ Can I make this dish ahead of time?

Yes, you can prepare the stuffed chicken ahead and refrigerate it. Sear and bake just before serving.