Description
Stuffed chicken with roasted red peppers is a seared chicken breast filled with spinach, roasted red peppers, and melted mozzarella, then finished in the oven. This Italian-inspired dinner delivers restaurant-quality flavors in under 40 minutes.
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
½ cup roasted red peppers, drained and sliced
1 cup shredded mozzarella cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil (or Italian seasoning)
Salt, to taste
Black pepper, to taste
1 tablespoon balsamic vinegar (optional, for serving)
Fresh basil or parsley, chopped (optional, for garnish)
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine the chopped spinach, roasted red peppers, shredded mozzarella, minced garlic, oregano, basil, salt, and black pepper.
3. Cut a deep pocket into the side of each chicken breast with a sharp knife, being careful not to cut all the way through.
4. Divide the filling evenly among the chicken breasts and stuff each pocket generously, securing with toothpicks if needed.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat.
6. Sear the stuffed chicken for 3–4 minutes per side, until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before removing the toothpicks.
9. Drizzle with balsamic vinegar, if desired, and garnish with fresh basil or parsley before serving.
Notes
Use jarred roasted red peppers rather than roasting fresh ones to save time during assembly.
Don’t pack the filling too tightly into the pocket, as it needs space to melt and distribute evenly.
Secure the pocket opening with at least two toothpicks per breast to prevent filling from escaping during searing.
Sear the chicken over medium-high heat just until golden to build flavor without overcooking before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 360
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg