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Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella: A Flavorful, Easy-to-Make Dinner
If you’re looking for a dinner that’s both delicious and visually impressive, Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella is the perfect recipe. This dish combines tender chicken breasts with a flavorful filling of sautéed spinach, sweet red bell pepper, and gooey mozzarella cheese. It’s an ideal meal for weeknights or special occasions, offering a combination of flavors and textures that will leave everyone asking for seconds.
Not only is this recipe packed with vibrant vegetables and melty cheese, but it’s also a simple, one-pan meal that requires minimal effort. Let’s dive into the steps to make this juicy, stuffed chicken breast that’s sure to impress.
Ingredients:
For 4 servings, you will need:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 2 cups fresh spinach (or frozen, thawed and drained)
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon dried Italian seasoning
- 2 tablespoons cream cheese (optional, for added creaminess)
- Toothpicks or kitchen twine (to secure the chicken breasts)
How to Make Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella:
1. Prepare the Filling
Start by prepping the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red bell pepper and sauté for about 2-3 minutes until softened. The red pepper will add a sweet, slightly smoky flavor to the dish that pairs perfectly with the spinach.
Next, add the fresh spinach to the skillet. If you’re using frozen spinach, make sure it’s thawed and drained. Stir the spinach into the red pepper and cook until it wilts, about 2 more minutes. If you’re using fresh spinach, it should wilt down quickly.
Once the spinach has wilted, remove the skillet from the heat. Stir in the mozzarella cheese and cream cheese (if using). The cheese will melt, creating a creamy and flavorful filling. Season the mixture with garlic powder, onion powder, and a pinch of salt and pepper. Taste the mixture and adjust the seasoning as necessary. Set the filling aside to cool slightly while you prepare the chicken.
2. Prepare the Chicken Breasts
Using a sharp knife, carefully cut a pocket into each chicken breast. You’ll want to slice the chicken horizontally but not all the way through—leave one side intact so that the filling stays inside while cooking. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
3. Stuff the Chicken
Spoon the spinach, red pepper, and mozzarella mixture into each chicken breast, dividing it evenly. Be careful not to overstuff; just enough to fill the pocket comfortably. If needed, use toothpicks or kitchen twine to secure the chicken and prevent the filling from spilling out during cooking.
4. Cook the Chicken Breasts
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Once hot, carefully add the stuffed chicken breasts to the skillet. Cook for about 5-7 minutes per side, turning carefully with tongs. The chicken should be golden brown on the outside and cooked through on the inside. You can check for doneness by using a meat thermometer—chicken should reach an internal temperature of 165°F (74°C).
If your chicken breasts are particularly thick, you may want to lower the heat to medium and cover the pan with a lid to help the chicken cook through without burning the outside.
