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Roasted Red Pepper Spinach And Mozzarella Stuffed Chicken

Roasted red pepper spinach and mozzarella stuffed chicken with golden seared edges and a melted, colorful cheesy center. Juicy chicken pockets are baked at 375°F until cooked through, then rested for clean slices.
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Prep Time 40 minutes
Cook Time 26 minutes
Total Time 1 hour 6 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling and seasoning
  • 4 boneless chicken breasts Slice pockets into each breast.
  • 1 cup baby spinach, wilted Sauté with garlic until wilted; cool slightly before mixing.
  • 0.5 cup roasted red peppers, chopped Fold into the filling.
  • 1 cup shredded mozzarella Mix into filling so it melts inside the chicken.
  • 2 cloves garlic, minced Sauté with spinach.
  • 1 tbsp olive oil Used to sear the chicken until golden.
  • 0.25 Salt and pepper, to taste Season chicken before searing and baking.

Equipment

  • 1 sheet pan

Method
 

Prepare the chicken
  1. Preheat the oven to 375°F, then slice a pocket into each boneless chicken breast for stuffing.
  2. Season the chicken pockets with salt and pepper to taste, then sear in olive oil in a hot skillet until golden on both sides.
Make and stuff the filling
  1. Sauté the baby spinach and minced garlic until wilted, then let cool slightly.
  2. Mix the wilted spinach, chopped roasted red peppers, and shredded mozzarella until evenly combined.
  3. Stuff the spinach-roasted red pepper-mozzarella mixture into the chicken pockets.
Bake and rest
  1. Transfer the chicken to a sheet pan and bake for 18–20 minutes at 375°F until cooked through.
  2. Rest the stuffed chicken for 5 minutes before slicing so the juices settle.

Notes

Pro tip: pound the chicken slightly thinner for even cooking, and use toothpicks to hold the pockets closed while searing. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the stuffed filling and chicken texture can soften after thawing. For a lighter option, use part-skim mozzarella to reduce calories while keeping the melty center.