Here’s a tried-and-true old-school approach that keeps the chicken moist and the filling melty without being soggy.
🍗 Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken
Serves: 4
Time: About 45–50 minutes
Ingredients
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4 boneless, skinless chicken breasts
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp paprika (optional)
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2 roasted red peppers, sliced into strips (or jarred roasted peppers, drained)
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2 cups fresh spinach leaves
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4 oz mozzarella cheese, sliced or shredded
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1 tbsp olive oil
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1 tsp dried Italian herbs (optional)
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Toothpicks or kitchen twine for securing
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Optional: ½ cup chicken broth or white wine for pan sauce
Instructions
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Prep the chicken
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Preheat oven to 375°F (190°C).
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Carefully slice a pocket into the thick side of each chicken breast (don’t cut all the way through).
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Season inside and out with salt, pepper, garlic powder, and paprika.
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Prepare the filling
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Heat olive oil in a skillet over medium heat.
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Sauté spinach just until wilted (1–2 minutes).
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Remove from heat and mix with roasted red pepper slices and mozzarella.
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Optional: season with a pinch of salt, pepper, and Italian herbs.
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Stuff the chicken
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Spoon filling into each chicken breast pocket.
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Secure with toothpicks or tie with kitchen twine to keep filling inside.
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Cook the chicken
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Heat a little olive oil in an oven-safe skillet over medium-high heat.
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Sear chicken 2–3 minutes per side until golden brown.
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Transfer skillet to preheated oven (or transfer chicken to a baking dish).
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Bake 20–25 minutes, until chicken is cooked through (internal temp 165°F / 74°C).
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Optional pan sauce
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Remove chicken from skillet and cover to keep warm.
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Add ½ cup chicken broth or white wine to the skillet, scraping up browned bits.
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Simmer 2–3 minutes, then pour over chicken when serving.
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Serve
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Plate each chicken breast and drizzle with pan sauce if using.
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Great with rice, roasted potatoes, or a simple salad.
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Tips
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Cheese choice: Fresh mozzarella works best; you can also mix in provolone or fontina for a stronger flavor.
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Make-ahead: You can stuff the chicken and refrigerate for up to 24 hours before cooking.
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Even cooking: Pound chicken breasts to an even thickness if needed for uniform cooking.
I can also give you a one-pan skillet version with a creamy garlic sauce — it’s a more modern, “weeknight dinner shortcut” version that keeps everything juicy and flavorful. Do you want me to do that?
