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Spinach Pepper Mozzarella Chicken

An elegant and satisfying entrée, this dish features tender chicken breasts generously filled with a savory medley of mozzarella cheese, roasted red peppers, and vibrant spinach. Pan-seared to a golden finish and then oven-roasted to juicy perfection, it’s an effortlessly refined meal ideal for any occasion.
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Course: Main Course
Cuisine: American
Keyword: Spinach Pepper Mozzarella Chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

  • 1 teaspoon dried Italian herb blend
  • 4 whole boneless skin-free chicken breast fillets
  • 1 tablespoon extra-virgin olive oil
  • ½ cup fire-roasted red bell peppers finely diced
  • 1 teaspoon ground paprika
  • ½ teaspoon freshly ground black pepper
  • 1 cup packed spinach leaves chopped finely
  • 1 cup low-moisture mozzarella coarsely shredded
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon fine sea salt

Instructions

  • Preheat the oven to 375°F (190°C). On a stable surface, lay out the chicken breasts and carefully slice a pocket along the side of each piece, being cautious not to cut all the way through.
  • In a small mixing bowl, combine the finely chopped spinach, diced roasted red peppers, shredded mozzarella, and the Italian seasoning. Mix thoroughly to evenly distribute the ingredients.
  • Divide the spinach mixture among the prepared chicken breasts, tucking the filling neatly inside each cavity. If necessary, secure the openings with toothpicks to prevent spillage during cooking.
  • Lightly coat the exterior of each stuffed chicken breast with olive oil. Sprinkle them evenly with salt, black pepper, garlic powder, and paprika for full coverage.
  • Place a large, oven-safe skillet over medium-high heat. Once hot, sear the stuffed chicken breasts for approximately 2 to 3 minutes per side, or until the surface is attractively browned.
  • Transfer the skillet directly into the preheated oven. Bake the chicken for 18 to 20 minutes, or until the internal temperature registers 165°F (74°C) at the thickest part.
  • Once removed from the oven, allow the chicken to rest for 5 minutes before cutting. Extract any toothpicks, then slice and serve while warm.