Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

why make this recipe

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a flavorful and colorful dish that is both hearty and pleasing to the eye. The combination of fresh spinach, sweet roasted red peppers, and creamy mozzarella creates a moist and savory filling that elevates simple chicken breasts into something special. Not only is this meal delicious, but it is also packed with nutrients, making it a great choice for a family dinner or a special occasion. Plus, it’s relatively easy to prepare, which means you can impress your guests without spending all day in the kitchen!

how to make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Ingredients

4 boneless, skinless chicken breasts (about 6-8 ounces each)
1 tablespoon olive oil
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12-ounce) jar roasted red peppers, drained and chopped
1 cup shredded mozzarella cheese, divided
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/4 cup milk

Directions

Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish.
Place each chicken breast between two sheets of plastic wrap and pound them to a thickness of 1/2 inch.
In a small bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Brush this mixture evenly over both sides of the chicken breasts.
In a medium bowl, mix together the squeezed spinach, chopped roasted red peppers, 1/2 cup of mozzarella cheese, ricotta cheese, Parmesan cheese, and beaten egg. Stir well to combine.
Spread about 1/4 of the spinach mixture evenly over each chicken breast. Roll the chicken up tightly and secure each roll with toothpicks.
Heat the butter in a large oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until they are golden brown, which takes about 2-3 minutes per side.
Remove the skillet from heat. In a small saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1 minute while stirring constantly.
Gradually whisk in the chicken broth and milk until the mixture is smooth.
Bring the sauce to a simmer while stirring constantly until it thickens. Then stir in the heavy cream and the remaining 1/2 cup of mozzarella cheese until melted and smooth. Add salt and pepper to taste.
Pour the cheese sauce over the seared chicken rolls in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the dish rest for 5 minutes before serving. Don’t forget to remove the toothpicks! Serve with extra sauce if desired.

how to serve Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

This stuffed chicken is best served warm right out of the oven. You can serve it on a bed of rice or alongside your favorite vegetables for a complete meal. The creamy cheese sauce complements the chicken beautifully, so don’t forget to drizzle some extra sauce over the top!

how to store Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Just make sure to let the chicken cool completely before sealing it up.

tips to make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Make sure to squeeze out as much moisture as possible from the spinach. This helps prevent the filling from becoming watery.
You can adjust the spices based on your taste. If you like it spicier, feel free to add more Cajun seasoning or a pinch of red pepper flakes.
For a quicker prep, use fresh spinach instead of frozen and simply sauté it until wilted before mixing in with the other filling ingredients.

variation

You can easily customize this recipe by swapping out the cheese or adding different vegetables. Try using feta cheese for a tangier flavor or add sun-dried tomatoes for an added twist. Also, if you prefer a lighter dish, you can grill the chicken instead of searing it in a skillet.

FAQs

1. Can I use other types of cheese in this recipe?
Yes, you can substitute mozzarella with other types of cheese, like gouda or fontina, for a different flavor.

2. Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed chicken and store it in the fridge for a few hours before baking. Just add a few extra minutes to the baking time if it’s cold.

3. Is it possible to make this recipe gluten-free?
Yes! You can use a gluten-free flour blend to thicken the sauce instead of regular flour and ensure that all your other ingredients are gluten-free.