Roasted Red Pepper Spinach Stuffed Chicken
Description:
This Roasted Red Pepper Spinach Stuffed Chicken breast is juicy, tender, and bursting with bold Mediterranean flavors. Each bite is layered with creamy cheese, smoky roasted red peppers, garlicky sautéed spinach, and aromatic herbs. It’s an elegant yet easy dish, perfect for weeknight dinners or special occasions.
Ingredients:
For 4 servings:
4 boneless skinless chicken breasts
Salt & pepper, to taste
1 tsp paprika (smoked preferred)
1 tbsp olive oil
Stuffing:
1 cup fresh spinach (or 1/2 cup thawed frozen spinach, squeezed dry)
1/2 cup roasted red peppers, sliced thin (jarred or homemade)
1/3 cup cream cheese (or Greek yogurt for a lighter option)
1/3 cup shredded mozzarella or provolone
1 clove garlic, minced
1/2 tsp dried Italian herbs (basil, oregano, thyme)
1 tbsp grated Parmesan (optional)
Instructions:
Total Time:
Prep: 15 minutes
Cook: 25–30 minutes
Total: ~40–45 minutes
Steps:
Preheat Oven:
Preheat to 375°F (190°C). Lightly grease a baking dish.
Prepare Chicken:
Butterfly the chicken breasts by slicing horizontally, not all the way through, creating a pocket.
Season both sides with salt, pepper, and paprika.
Make the Filling:
In a skillet over medium heat, sauté garlic in 1 tsp olive oil for 30 seconds.
Add spinach and cook until wilted (1–2 minutes).
Transfer to a bowl, then mix in cream cheese, mozzarella, roasted red peppers, herbs, and Parmesan.
Stuff the Chicken:
Divide the mixture evenly and stuff into the chicken breasts.
Secure with toothpicks if needed.
Sear & Bake:
Heat 1 tbsp olive oil in an oven-safe skillet. Sear the stuffed chicken for 2–3 minutes per side until golden.
Transfer the skillet to the oven (or move to a baking dish) and bake for 20–25 minutes, or until internal temp reaches 165°F (74°C).
Serve:
Let rest for 5 minutes. Remove toothpicks and slice. Serve with roasted veggies, salad, or mashed potatoes.
Nutritional Information (Per Serving):
Approximate values (depends on exact ingredients):
Calories: 360 kcal
Protein: 42g
Carbs: 5g
Fat: 18g
Fiber: 1g
Sugar: 2g
Sodium: 580mg
Cholesterol: 110mg
For a lighter version, use Greek yogurt instead of cream cheese and part-skim mozzarella.
FAQ / Q&A Section
Can I use frozen spinach?
Yes. Just thaw and squeeze out all excess moisture before mixing with the filling.
What if I don’t have an oven-safe skillet?
No problem. Sear the chicken in a regular skillet, then transfer to a greased baking dish for the oven step.
Can I make it ahead of time?
Yes. Stuff and refrigerate the chicken up to 1 day ahead. Bake just before serving. Is this keto-friendly?
Yes. It’s low in carbs and high in protein/fat, making it suitable for ketogenic diets.
What sides go well with this dish?
Great options include:
Garlic mashed cauliflower or potatoes
Roasted asparagus or zucchini
Quinoa or cauliflower rice
A simple green salad with vinaigrette
Can I use chicken thighs instead?
You can, but boneless thighs may not be large enough to stuff. For thighs, consider rolling the stuffing inside and securing with toothpicks