Description
This stuffed chicken breast recipe transforms ordinary chicken into a gourmet meal with roasted red peppers, fresh spinach, and melty mozzarella. Perfect for both weeknight dinners and special occasions, this Mediterranean-inspired dish is surprisingly simple to prepare while delivering restaurant-quality results.
Ingredients
Scale
- 4 large chicken breasts (about 6–8 oz each), boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika (sweet or smoked)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh spinach, roughly chopped
- ¾ cup roasted red peppers, drained and chopped (jarred or homemade)
- 1 cup mozzarella cheese, shredded or sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
- 2 tablespoons cream cheese, softened (optional for extra creaminess)
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare the chicken:
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels.
- Place each chicken breast on a cutting board and, using a sharp knife, cut a horizontal pocket into the thickest side of each breast. Be careful not to cut all the way through.
- In a small bowl, mix together the garlic powder, Italian seasoning, paprika, salt, and black pepper.
- Rub the outside of each chicken breast with olive oil, then season generously with the spice mixture.
- Prepare the filling:
- In a medium bowl, combine the chopped spinach, roasted red peppers, mozzarella cheese, minced garlic, fresh basil, cream cheese (if using), and Parmesan cheese.
- Mix gently until all ingredients are well combined.
- Stuff and secure the chicken:
- Divide the filling mixture evenly between the four chicken breasts, gently stuffing it into the pockets you created.
- If needed, secure each chicken breast with toothpicks to keep the filling from falling out during cooking.
- Cook the stuffed chicken:
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.
- If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before placing in the oven.
- Rest and serve:
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Remove toothpicks if used.
- Slice the stuffed chicken on a diagonal to showcase the colorful filling.
- Garnish with additional fresh basil if desired.
Notes
- For even cooking, pound the chicken breasts to an even thickness before cutting the pocket.
- Don’t overstuff the chicken to prevent the filling from leaking during cooking.
- You can prepare this dish up to 24 hours in advance and refrigerate until ready to cook.
- For a dairy-free option, use dairy-free cheese alternatives.
- For a spicy kick, add ¼ teaspoon of red pepper flakes to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
Keywords: stuffed chicken breast recipe, Mediterranean chicken, roasted red pepper chicken, spinach stuffed chicken, mozzarella stuffed chicken, easy dinner recipe, weeknight dinner, low carb recipe