Description

Juicy and flavorful, these Chicken Breasts Filled with Roasted Red Pepper, Spinach, and Melty Mozzarella are a perfect weeknight dinner or special occasion entrée. This one-pan, oven-baked dish is loaded with gooey cheese, vibrant veggies, and tender chicken.

Ingredients

4 boneless, skinless chicken breasts
1 cup roasted red peppers, sliced
1 cup fresh spinach, chopped
1 cup mozzarella cheese, shredded
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth
- Preheat oven to 375°F (190°C).
- In a small bowl, mix roasted red peppers, chopped spinach, and shredded mozzarella. Set aside.
- Carefully slice a pocket into each chicken breast without cutting through.
- Stuff each chicken breast with the pepper-spinach-cheese mixture. Secure with toothpicks.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Season chicken with garlic powder, oregano, salt, and pepper.
- Sear chicken for 3-4 minutes per side, until golden brown.
- Add chicken broth to the skillet and transfer to the oven.
- Bake for 20-25 minutes, or until the chicken is cooked through (internal temp: 165°F/74°C) and cheese is melty.
- Remove toothpicks before serving.

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
In a small bowl, mix roasted red peppers, chopped spinach, and shredded mozzarella. Set aside.
Carefully slice a pocket into each chicken breast without cutting through.
Stuff each chicken breast with the pepper-spinach-cheese mixture. Secure with toothpicks.
Heat olive oil in a large oven-safe skillet over medium heat.
Season chicken with garlic powder, oregano, salt, and pepper.
Sear chicken for 3–4 minutes per side, until golden brown.
Add chicken broth to the skillet and transfer to the oven.
Bake for 20–25 minutes, or until the chicken is cooked through (internal temp: 165°F/74°C) and cheese is melty.
Remove toothpicks before serving.

Notes

Use sun-dried tomatoes or feta as alternative fillings.
Can be prepared a day ahead and baked when ready to serve.
Pairs beautifully with roasted potatoes or a simple salad.