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Roasted Red Pepper Spinach And Mozzarella Stuffed Chicken

Roasted red pepper spinach and mozzarella stuffed chicken with a golden seared crust and melty cheese filling. Oven-bake method keeps the pocket juicy, and a balsamic glaze drizzle adds a glossy finish right before serving.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 chicken breasts
Spinach filling
  • 2 cup fresh spinach
  • 1 cup roasted red peppers, sliced
  • 1 cup shredded mozzarella
  • 2 clove garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp balsamic glaze
  • 0.5 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Prep and heat the oven
  1. Preheat the oven to 375°F and set an oven-safe skillet nearby for searing.
  2. Pound the chicken breasts slightly thinner so each one is easier to cut a clean pocket.
Wilt spinach and cool
  1. Heat olive oil in the cast iron skillet and sauté minced garlic until fragrant, about 30 seconds.
  2. Add fresh spinach and sauté until wilted, about 2-3 minutes, then cool slightly.
Stuff and season
  1. Slice a pocket into each chicken breast and fill with wilted spinach, sliced roasted red peppers, and shredded mozzarella.
  2. Secure the openings with toothpicks and season the outside with salt and pepper.
Sear and bake
  1. Sear the stuffed chicken in the oven-safe skillet for 3 minutes per side until golden.
  2. Transfer to the oven and bake 18-20 minutes until cooked through.
  3. Drizzle balsamic glaze over the top before serving, creating a glossy finish.

Notes

To keep the filling from leaking, cool the wilted spinach mixture slightly before stuffing and seal the pocket well with toothpicks. Store leftovers in the refrigerator up to 3 days; reheat until steaming. Freezing is not recommended because the spinach and cheese texture can soften after thawing. For a dairy-light option, use part-skim mozzarella or a shredded plant-based mozzarella substitute.