A Little Bit of Fancy, A Lot of Flavor: My Baked Stuffed Chicken Breast Recipe
Chicken breasts are stuffed with flavorful roasted red peppers, gooey mozzarella cheese, and fresh baby spinach for the easiest twist on stuffed chicken!
- Prep Time: 20 minutes
- Cook Time: 2
- Total Time: 40 minutes
Ingredients
Scale
- 4 medium chicken breasts (about 2 lbs)
- Salt and pepper to taste
- ¼ cup all-purpose flour
- 2 tablespoons olive oil, divided
1 tablespoon butter - ½ cup jarred roasted red peppers (sliced into strips)
- 1 ½ cups fresh baby spinach
- 3 cloves garlic, minced
- 4 slices fresh mozzarella cheese
Instructions
- Pat chicken breasts dry and cut a horizontal slit in each about 2/3 through. Season with salt and pepper and dredge each breast in flour, shaking off excess.
- In a large oven-safe skillet, heat 1 tablespoon oil and butter over medium-high heat until shimmery. Sear chicken on both sides 2-3 minutes per side until golden brown. Transfer to plate and set aside.
- In same skillet over medium-high heat, saute roasted red peppers, and spinach in remaining 1 tablespoon olive oil until spinach is wilted, about 3-5 minutes. Add garlic and saute 1 additional minute until fragrant. Season with salt and pepper to taste.
- Transfer filling to a small bowl. Return chicken to skillet off-heat. Fill each chicken breast with a slice of mozzarella cheese and roasted red pepper mixture using toothpicks to secure.
- Bake at 375°F (190°C) 20-25 minutes or until chicken registers 165°F (74°C). Remove toothpicks before serving and enjoy!
Notes
- For a spicier dish, add a pinch of red pepper flakes to the filling.
- You can substitute the roasted red peppers with other vegetables, such as mushrooms or zucchini.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 400
- Sugar: 5g
- Fat: 20g
- Protein: 40g