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Roasted red pepper spinach and mozzarella stuffed chicken is the ultimate easy dinner when you want something special but do not have time for fuss. The combination of juicy chicken and gooey cheese with sweet peppers makes every bite feel like an Italian favorite.
This reliable recipe is one I come back to whenever I have guests to impress or weeknights that need a little lift. I first whipped this up as a last minute dinner party main dish and it disappeared so quickly I had to promise the recipe to everyone. My family requests this often and it is honestly my favorite way to make plain chicken really shine.
Ingredients
- Chicken breasts: Choose evenly sized pieces so everything cooks at the same pace. If you can, go for chicken that is not pumped with added water for best results.
- Roasted red peppers: These bring natural sweetness plus color. Look for jars packed in water, not oil, and give them a good drain.
- Fresh spinach: You want leaves that are deep green with no sogginess. Prewashed bags are easy, but you can also pick up a bunch from the produce section.
- Shredded mozzarella cheese: Pick a good quality block and shred it yourself for meltier results. Pre shredded can work too, but avoid those with lots of added starch or powder.
- Olive oil: Go for a fruity extra virgin for the best flavor but standard olive oil works if that is all you have.
- Garlic powder: This adds a lovely base note of flavor. Make sure it is fresh and not clumpy from sitting too long in the pantry.
- Italian seasoning: A blend of oregano, basil, thyme, and rosemary that gives depth to the dish. If you buy pre mixed, give it a sniff to make sure it is vibrant and not stale.
- Salt and pepper: Freshly cracked pepper adds even more punch and do not be shy with the salt for seasoning the chicken just right.
Instructions
- Prep the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it gets nice and hot for an even bake.
- Prepare the Chicken:
- Lay the chicken breasts flat and make a careful deep slice along the long side of each one to create a pocket. Try not to cut all the way through so the filling stays put.
- Assemble the Fillings:
- Stuff each chicken breast with even amounts of roasted red peppers, fresh spinach leaves, and shredded mozzarella cheese. Press the filling in gently so the pockets are full but not bursting.
- Secure the Chicken:
- If your chicken does not stay closed on its own, slip a few toothpicks through the sides to hold everything together during baking.
- Season the Chicken:
- Mix olive oil, garlic powder, Italian seasoning, salt, and pepper in a small bowl. Use a brush or your hands to cover both sides of each stuffed chicken breast, making sure the seasoning gets into the cuts.
- Bake the Chicken:
- Arrange the stuffed chicken breasts in a baking dish with enough space so they are not touching. Bake for 25 to 30 minutes until the chicken is completely cooked through with no pink remaining in the thickest part.
- Rest and Serve:
- Let the chicken sit for a couple of minutes once out of the oven so the cheese settles and juices redistribute. Remove any toothpicks before serving for easy eating.
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Roasted red peppers are always my favorite part because they melt into silky bites with the cheese and chicken. I remember my sister always sneaking an extra helping of filling straight from the bowl before we even got it baked.
Storage Tips
Let your chicken cool completely before boxing it up. Airtight containers will keep it fresh in the fridge for three days. Reheat slices in the microwave or oven with a splash of water to keep them juicy. This dish even tastes great cold chopped for lunch salads.
Ingredient Substitutions
No mozzarella Use provolone gouda or even cheddar for a different cheesy vibe. If you do not have roasted red peppers try sun dried tomatoes or sautéed mushrooms. Fresh basil or arugula can work well in place of spinach for a peppery kick.
Serving Suggestions
Pair this stuffed chicken with buttery rice lemon roasted potatoes or simply a green salad with balsamic vinaigrette. I also love it next to garlicky pasta or a bowl of tomato soup. You can slice it thick for presentation or serve whole as a hearty main.
Cultural and Historical Context
Stuffed chicken is a classic Italian American comfort food that draws inspiration from simple peasant recipes. Filling proteins with cheese and vegetables has long been a traditional way to make meals more special with seasonal ingredients. The color and flavor combination of red peppers green spinach and melted mozzarella is always a crowd pleaser at Italian family tables.
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Let the chicken rest a few minutes after baking for the most juicy slices. Enjoy this dish hot or cold — it is a show stopper every time.
Frequently Asked Questions
- → How do I prevent the stuffing from leaking out?
Use toothpicks to secure the opening after stuffing the chicken breasts. Ensure the pockets are not cut all the way through to help contain the filling.
- → Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers work well and save time. Drain them well before stuffing to avoid excess moisture.
- → What other cheeses can I use?
Provolone, fontina, or gouda are great alternatives to mozzarella, providing different flavor profiles and meltiness.
- → How do I know the chicken is cooked through?
Bake until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced.
- → Can this dish be prepared ahead?
Yes, assemble the stuffed chicken up to one day in advance and refrigerate. Bake when ready to serve.