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Chicken Stuffed with Roasted Red Pepper and Spinach

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A bright and cozy chicken dinner stuffed with creamy spinach, roasted red peppers, and cheese.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 cups fresh spinach (about 4 oz), roughly chopped
  • 1 cup roasted red peppers, well drained and chopped
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella (or provolone)
  • 2 tablespoons grated Parmesan (optional, for extra flavor)
  • 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Toothpicks or kitchen twine to secure
  • Lemon wedges and chopped parsley for serving (optional)

Instructions

  1. Heat the oven to 400°F (200°C). Pat the roasted red peppers very dry with paper towels so the filling is not watery.
  2. Warm 1 teaspoon of the oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add spinach, a pinch of salt, and cook 1–2 minutes until wilted. Transfer to a bowl and let cool slightly.
  3. Stir in cream cheese, mozzarella, Parmesan (if using), chopped roasted peppers, Italian seasoning, and a pinch of black pepper. Mix until smooth and well combined.
  4. Butterfly each chicken breast by slicing it horizontally, without cutting all the way through, then open it like a book. Season both sides with salt, pepper, and smoked paprika (if using).
  5. Divide the filling among the chicken breasts. Fold the top over and secure the edges with toothpicks or tie with kitchen twine.
  6. Heat the remaining oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken 2–3 minutes per side until lightly golden. Transfer skillet to the oven and bake at 400°F (200°C) for 18–22 minutes, or until the thickest part reaches 165°F (74°C).
  7. Rest 5 minutes. Remove toothpicks. Slice and serve with lemon wedges and parsley, if you like.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or microwave for best results.

Nutrition

Find it online: https://recipesunfolded.com/chicken-stuffed-roasted-red-pepper-spinach/

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