Stuffed Chicken Recipe
Juicy chicken breasts stuffed with roasted red peppers, sautéed spinach, and melty mozzarella, then seared and roasted to perfection. A delicious, elegant main course!
Equipment
- Sharp knife
- Cutting board
- Skillet (oven-safe)
- Sauté pan
- Tongs
- Toothpicks or twine
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers (jarred or homemade), sliced
- 2 cups baby spinach
- 1–2 cloves garlic, minced
- 1 cup mozzarella cheese (fresh slices or shredded)
- 1½ tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Optional: fresh basil, cream cheese, sun-dried tomatoes
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly chicken breasts. Pound to even thickness if needed.
- Season inside and outside of each breast with salt, pepper, and Italian seasoning.
- In a pan, heat 1 tbsp olive oil. Sauté garlic, then spinach until wilted.
- Stuff each chicken breast with spinach, red peppers, and mozzarella.
- Secure with toothpicks or twine.
- In an oven-safe skillet, heat remaining oil over medium-high.
- Sear stuffed chicken 2–3 minutes per side until golden.
- Transfer skillet to oven. Bake for 15–20 minutes, or until internal temp hits 165°F (74°C).
- Rest 5 minutes. Remove toothpicks, slice, and serve.
Notes
- For extra flavor, mix 2 tbsp cream cheese into the stuffing.
- Let chicken rest before slicing to keep juices in.
- Use parchment under chicken if baking in a dish (not a skillet) to avoid sticking.