Introduction
Hey there, friend! You know those nights when you want something that feels a little bit fancy, looks totally impressive, but is secretly super easy to whip up? This is THAT recipe. I’m talking about juicy chicken breasts, bursting with a creamy, flavorful filling of roasted red peppers, tender spinach, and gooey mozzarella, all swimming in a simple, luscious pan sauce. It’s the kind of meal that brings everyone to the table with happy anticipation. Whether it’s a busy Tuesday or a relaxed Sunday dinner, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a winner, every single time.
I remember the first time I made this – I was trying to clear out some leftovers (hello, partial bags of cheese and that jar of roasted peppers!) and ended up creating something truly special. It’s quick enough for a weeknight but feels elegant enough for guests. Trust me, once you try this, it’ll be on repeat in your kitchen!
Why You’ll Love This Recipe
- Fast: From start to finish, you can have this on the table in under 45 minutes. Perfect for those hectic evenings!
- Easy: Simple steps, readily available ingredients, and minimal fuss. No advanced culinary skills required!
- Giftable: Okay, maybe not the whole cooked dish, but the idea and the recipe are perfect to share with friends who need a dinner inspiration boost.
- Crowd-Pleasing: Who doesn’t love juicy chicken filled with cheese and veggies, covered in a creamy sauce? This one disappears fast!
Ingredients
Here’s what you’ll need to gather from your pantry and fridge. Nothing too complicated, I promise!
- 4 boneless, skinless chicken breasts (about 6-8 ounces each): The perfect canvas for stuffing! Look for pieces that are relatively even in thickness if you can.
- 1 tablespoon olive oil: For searing that beautiful crust on the chicken.
- 1 teaspoon Cajun seasoning: Adds a little warmth and spice.
- 1/2 teaspoon garlic powder: Because everything’s better with garlic, right?
- 1/4 teaspoon smoked paprika: Gives a lovely smoky depth.
- 1/4 teaspoon salt & 1/4 teaspoon black pepper: The essential flavor enhancers!
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry: Make SURE you squeeze it really, really dry. We don’t want watery filling!
- 1 (12-ounce) jar roasted red peppers, drained and chopped: A little sweetness and tang. So easy from a jar!
- 1 cup shredded mozzarella cheese, divided: Half for the filling, half for the sauce (or extra topping!). Melty goodness!
- 1/2 cup ricotta cheese: Makes the filling super creamy and binds everything together.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty punch to the filling.
- 1 large egg, lightly beaten: Helps hold the filling together while it cooks.
- 1/2 cup heavy cream: For that luscious, creamy sauce.
- 2 tablespoons butter: The base of our simple pan sauce.
- 2 tablespoons all-purpose flour: Our thickening agent for the sauce.
- 1 cup chicken broth: Adds savory liquid to the sauce.
- 1/4 cup milk: Helps make the sauce extra creamy and smooth.
How to Make It
Alright, let’s get cooking! Don’t be intimidated by stuffing the chicken; it’s easier than you think.
- Preheat your oven to 375°F (190°C).
- Prep the chicken: Lay each chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest side, starting about half an inch from one edge, creating a pocket but not cutting all the way through. Open it up like a book. Alternatively, you can just cut a deep slit into the thickest part to make a pocket. Pat the chicken dry with paper towels.
- Make the filling: In a medium bowl, combine the thoroughly squeezed dry spinach, chopped roasted red peppers, 1/2 cup of the shredded mozzarella, ricotta cheese, Parmesan cheese, and the lightly beaten egg. Stir everything together until well combined. Season with a pinch of salt and pepper if you like.
- Stuff the chicken: Divide the filling mixture evenly among the chicken breasts. Spoon the filling into the pocket or onto one side of the butterflied breast, then fold the other side over the filling. You might need to use toothpicks to secure the edges so the filling doesn’t escape while cooking. Don’t overstuff!
- Season the chicken: In a small bowl, mix together the olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Rub this mixture all over the outside of the stuffed chicken breasts.
- Sear the chicken: Heat a large, oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 2-3 minutes per side until golden brown. This gives them great color and flavor.
- Finish in the oven: Transfer the skillet with the seared chicken (or move the chicken to a baking dish if your skillet isn’t oven-safe) to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cooking time will vary depending on the thickness of your chicken breasts. Let the chicken rest on a plate while you make the sauce. Remove any toothpicks before serving!
- Make the sauce: While the chicken is resting, return the skillet you used for searing to the stovetop over medium heat (or use a separate pan). Add the butter and let it melt. Whisk in the flour and cook for about 1 minute, whisking constantly, to create a roux. Gradually whisk in the chicken broth, then the milk, and finally the heavy cream, whisking until smooth. Bring the sauce to a gentle simmer, stirring constantly. Cook for 2-3 minutes, or until the sauce has thickened slightly. Stir in the remaining 1/2 cup of shredded mozzarella cheese until melted and smooth. Taste and add salt and pepper if needed.
- Serve: Spoon the creamy sauce over the rested, stuffed chicken breasts. Serve immediately and watch everyone light up!
Substitutions & Additions
Feel free to get creative and make this recipe your own! Here are a few ideas:
- Cheese Swap: Not a fan of ricotta? You could try softened cream cheese or even a little goat cheese mixed in for tang. Feta would also be delicious with the spinach and peppers!
- Veggies: Add some sautéed mushrooms or finely chopped artichoke hearts to the filling.
- Spice Level: Adjust the Cajun seasoning or add a pinch of red pepper flakes to the filling or sauce for more heat.
- Herbs: Mix in some fresh chopped basil, parsley, or chives into the filling or sprinkle over the finished dish.
- Sauce Variations: Don’t have heavy cream? Use more milk for a lighter sauce (though it won’t be as rich). You could also add a splash of white wine to the sauce after the flour for extra flavor.
Tips for Success
A few little pointers to help you nail this dish:
- Squeeze that Spinach! I know I said it before, but seriously, get as much water out as possible. Wrap it in paper towels or a clean kitchen towel and wring it out.
- Don’t Overstuff: Pockets that are too full are more likely to leak that precious filling. Fill them comfortably.
- Secure the Pockets: Toothpicks are your best friend here. Just remember to remove them before serving!
- Use an Instant-Read Thermometer: The best way to know your chicken is safely cooked is to check its internal temperature (165°F / 74°C at the thickest part). This prevents dry chicken!
- Prep Ahead: You can make the filling mixture a day in advance and keep it covered in the fridge. You can also stuff the chicken breasts ahead of time, cover them, and keep them in the fridge for up to 24 hours before searing and baking.
How to Store It
Got leftovers? Lucky you! This chicken stores pretty well.
- Let the chicken cool completely.
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm in the microwave or in a covered skillet on the stove over low heat until heated through. Be careful not to overcook the chicken when reheating.
FAQs
- Can I use fresh spinach? Yes, definitely! You’ll need about 5-6 cups of fresh spinach. Sauté it first until wilted, then squeeze out all the excess moisture really well before chopping and adding to the filling.
- What do I serve with this chicken? This pairs beautifully with mashed potatoes, rice pilaf, roasted vegetables (like broccoli or asparagus), or a simple side salad.
- My filling leaked out! What happened? This usually means the pocket wasn’t secured well enough, or it was slightly overstuffed. Don’t worry, the leaked filling and cheese will still be delicious mixed into the sauce! Just be a little more generous with toothpicks next time.
- Can I grill or pan-fry this instead of baking? While searing is part of the process, baking after searing ensures the chicken cooks through evenly without burning the outside, especially important because it’s stuffed. Pan-frying alone might lead to uneven cooking or dry chicken. Grilling stuffed chicken can be tricky with keeping the filling inside, but if you’re an experienced griller, you could try finishing it on indirect heat after searing, making sure to use toothpicks generously!
Cozy Creamy Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken
Juicy chicken breasts stuffed with a creamy, flavorful filling of roasted red peppers, tender spinach, and gooey mozzarella, all swimming in a simple, luscious pan sauce. This recipe is quick enough for a weeknight but feels elegant enough for guests.
Equipment
- Large oven-safe skillet or separate pan for sauce and baking dish
- Cutting board
- Sharp knife
- Medium bowl
- Small bowl
- Toothpicks
- Instant-read thermometer
Ingredients
Hauptzutaten
- 4 boneless, skinless chicken breasts about 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 package frozen chopped spinach 10-ounce; thawed and squeezed dry
- 1 jar roasted red peppers 12-ounce; drained and chopped
- 1 cup shredded mozzarella cheese divided
- 0.5 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 1 large egg lightly beaten
- 0.5 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 0.25 cup milk
Instructions
- Preheat your oven to 375°F (190°C).
- Prep the chicken: Lay each chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest side, starting about half an inch from one edge, creating a pocket but not cutting all the way through. Open it up like a book. Alternatively, you can just cut a deep slit into the thickest part to make a pocket. Pat the chicken dry with paper towels.
- Make the filling: In a medium bowl, combine the thoroughly squeezed dry spinach, chopped roasted red peppers, 1/2 cup of the shredded mozzarella, ricotta cheese, Parmesan cheese, and the lightly beaten egg. Stir everything together until well combined. Season with a pinch of salt and pepper if you like.
- Stuff the chicken: Divide the filling mixture evenly among the chicken breasts. Spoon the filling into the pocket or onto one side of the butterflied breast, then fold the other side over the filling. You might need to use toothpicks to secure the edges so the filling doesn't escape while cooking. Don't overstuff!
- Season the chicken: In a small bowl, mix together the olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Rub this mixture all over the outside of the stuffed chicken breasts.
- Sear the chicken: Heat a large, oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 2-3 minutes per side until golden brown. This gives them great color and flavor.
- Finish in the oven: Transfer the skillet with the seared chicken (or move the chicken to a baking dish if your skillet isn't oven-safe) to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cooking time will vary depending on the thickness of your chicken breasts. Let the chicken rest on a plate while you make the sauce. Remove any toothpicks before serving!
- Make the sauce: While the chicken is resting, return the skillet you used for searing to the stovetop over medium heat (or use a separate pan). Add the butter and let it melt. Whisk in the flour and cook for about 1 minute, whisking constantly, to create a roux. Gradually whisk in the chicken broth, then the milk, and finally the heavy cream, whisking until smooth. Bring the sauce to a gentle simmer, stirring constantly. Cook for 2-3 minutes, or until the sauce has thickened slightly. Stir in the remaining 1/2 cup of shredded mozzarella cheese until melted and smooth. Taste and add salt and pepper if needed.
- Serve: Spoon the creamy sauce over the rested, stuffed chicken breasts. Serve immediately and watch everyone light up!
Notes
Tips for Success:
- Squeeze spinach really, really dry.
- Don't overstuff the chicken pockets.
- Secure pockets with toothpicks, and remember to remove them before serving.
- Use an instant-read thermometer to ensure chicken reaches 165°F (74°C) internal temperature.
- The filling mixture can be made a day ahead and stored in the fridge.
- Stuffed chicken breasts can be prepped up to 24 hours ahead and kept in the fridge before searing and baking.
How to Store It:
- Let the chicken cool completely.
- Store leftovers and sauce in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm in the microwave or a covered skillet over low heat.
FAQs:
- Can use fresh spinach (about 5-6 cups), sauté first until wilted, then squeeze dry.
- Pairs well with mashed potatoes, rice pilaf, roasted vegetables (broccoli, asparagus), or a side salad.
- Leaky filling often means the pocket wasn't secured or was overstuffed; the leaked cheese will still be delicious in the sauce.
- Grilling or pan-frying alone is not recommended for even cooking of stuffed chicken; baking after searing is best.
- Squeeze spinach really, really dry.
- Don't overstuff the chicken pockets.
- Secure pockets with toothpicks, and remember to remove them before serving.
- Use an instant-read thermometer to ensure chicken reaches 165°F (74°C) internal temperature.
- The filling mixture can be made a day ahead and stored in the fridge.
- Stuffed chicken breasts can be prepped up to 24 hours ahead and kept in the fridge before searing and baking.
How to Store It:
- Let the chicken cool completely.
- Store leftovers and sauce in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm in the microwave or a covered skillet over low heat.
FAQs:
- Can use fresh spinach (about 5-6 cups), sauté first until wilted, then squeeze dry.
- Pairs well with mashed potatoes, rice pilaf, roasted vegetables (broccoli, asparagus), or a side salad.
- Leaky filling often means the pocket wasn't secured or was overstuffed; the leaked cheese will still be delicious in the sauce.
- Grilling or pan-frying alone is not recommended for even cooking of stuffed chicken; baking after searing is best.