Go Back
–+ servings
Stuffed Chicken

Stuffed Chicken with Roasted Peppers for Flavorful Dinners

A delightful Stuffed Chicken recipe bursting with flavors from roasted peppers, mozzarella, and spinach, perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Ensure a deep pocket for stuffing
For the Filling
  • 1 cup Roasted Red Peppers Jarred or homemade for convenience
  • 2 cups Fresh Spinach Substitute with baby kale or Swiss chard if preferred
  • 1 cup Mozzarella Cheese Fresh mozzarella is recommended
  • 1/2 cup Grated Parmesan Cheese Can be omitted if not available
For Cooking
  • 2 tablespoons Olive Oil Avocado oil works as a substitute
  • 2 cloves Minced Garlic Fresh garlic is ideal for best results
For Seasoning
  • 1 teaspoon Dried Oregano Consider using Italian seasoning for variety
  • 1 tablespoon Fresh Basil Dried basil can work in a pinch
  • to taste Salt Essential to enhance overall flavor
  • to taste Pepper Adjust to your personal taste
Optional Finishing Touch
  • 2 tablespoons Balsamic Vinegar Recommended for an extra layer of flavor

Equipment

  • Oven
  • skillet
  • baking dish
  • knife
  • cutting board
  • Toothpicks or Kitchen Twine

Method
 

How to Make Stuffed Chicken
  1. Preheat the oven to 375°F (190°C).
  2. Cut a pocket into each chicken breast, being careful not to slice all the way through.
  3. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  4. Add chopped spinach to the pan and cook for 2–3 minutes until wilted.
  5. Mix together roasted red peppers, mozzarella, Parmesan, the cooked spinach, oregano, basil, salt, and pepper in a bowl.
  6. Stuff each chicken breast with the filling and secure with toothpicks or kitchen twine.
  7. Sear both sides of the stuffed chicken in the same pan for 2–3 minutes until golden brown.
  8. Transfer the seared chicken to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Serve your stuffed chicken drizzled with balsamic vinegar if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

Allow the stuffed chicken to rest for a few minutes after baking; this helps redistribute juices, keeping the meat moist and tender.

Tried this recipe?

Let us know how it was!