Name: Roasted Red Pepper Spinach Mozzarella Chicken
Cook time: 40 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts (approx. 6-8 oz each); 1 cup jarred roasted red peppers, sliced into strips; 2 cups fresh baby spinach; 4 thick slices of fresh mozzarella cheese (or 1 cup shredded); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and freshly cracked black pepper to taste; Toothpicks to secure the chicken

Ingredients

Scale

4 boneless, skinless chicken breasts (approx. 6–8 oz each)
1 cup jarred roasted red peppers, sliced into strips
2 cups fresh baby spinach
4 thick slices of fresh mozzarella cheese (or 1 cup shredded)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and freshly cracked black pepper to taste
Toothpicks to secure the chicken

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Place the chicken breasts on a clean cutting board and pat them dry with paper towels. Using a sharp knife, cut a slit horizontally into the thickest part of each breast to create a pocket, being careful not to cut all the way through. In a small bowl, mix the garlic powder, smoked paprika, oregano, salt, and pepper. Rub this spice mixture evenly over the outside and inside of each chicken breast. Stuff each pocket with a generous amount of fresh spinach, two or three strips of roasted red pepper, and a slice of mozzarella cheese. Secure the openings with toothpicks to keep the filling inside.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, place the stuffed chicken breasts in the pan. Sear the chicken for 3 to 4 minutes per side until they develop a beautiful golden-brown crust. This step locks in the juices. Once seared, transfer the skillet directly into the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The cheese should be bubbly and slightly browned on the edges.
Remove the skillet from the oven and let the chicken rest for 5 minutes; this allows the juices to redistribute and ensures the cheese doesn’t run out immediately. Carefully remove the toothpicks before serving. Place each chicken breast on a plate and drizzle with any pan juices remaining in the skillet. Garnish with a sprig of fresh parsley or a drizzle of balsamic glaze if desired. Serve alongside a light salad or roasted vegetables for a complete meal.

Cook Time: 40 minutes