Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Ingredients:

For the Chicken

4 boneless, skinless chicken breasts, about 6 oz each, patted dry

1 teaspoon kosher salt, for seasoning (I prefer kosher over table salt for better control)

1/2 teaspoon black pepper, freshly ground if you’ve got a grinder

1 teaspoon garlic powder, for a little extra punch

1 tablespoon olive oil, for searing (I use extra virgin for richer flavor)

For the Stuffing

1 cup roasted red peppers, drained and roughly chopped (jarred is fine, but homemade is next-level)

2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)

1 cup shredded mozzarella cheese, full-fat for melty goodness (I usually grab a block and shred it myself)

1/4 cup grated Parmesan cheese, for a nutty kick

1 teaspoon Italian seasoning, to tie it all together

2 cloves garlic, minced (fresh is best, but jarred works if you’re in a hurry)

Instructions:

Step 1: Preheat and Prep

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Step 2: Mix the Stuffing

In a medium bowl, combine the chopped roasted red peppers, spinach, mozzarella, Parmesan, Italian seasoning, and minced garlic. Stir it up until it’s a nice, cohesive mix. I’ve learned to squeeze the spinach if it’s frozen to avoid a watery mess—don’t skip that bit!

Step 3: Cut the Pockets

Grab a sharp knife and carefully slice a pocket into each chicken breast, about 3/4 of the way through. Be gentle; you don’t wanna butterfly it completely. I’ve botched this before and ended up with a hole, so take your time here.

Step 4: Stuff the Chicken

Spoon that delicious Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken filling into each pocket, packing it in tight. If some spills out, no worries—just tuck it back in. Secure with toothpicks if needed; I usually need a couple to keep things tidy.

Step 5: Sear for Flavor

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes per side until golden. This step locks in juices, and honestly, it makes the house smell amazing.

Step 6: Bake to Perfection

Pop the skillet into the oven (or transfer to a baking dish if your skillet isn’t oven-safe). Bake for 15-20 minutes until the chicken hits 165°F (74°C) internally. I always check with a thermometer ‘cause guessing’s a risky game.

Step 7: Rest and Serve

Let the Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken rest for 5 minutes before slicing. This keeps it juicy, and trust me, cutting into that melty center is pure satisfaction. Serve it up and watch the smiles!