Mozzarella Chicken (Printable Version)
Tender chicken stuffed with savory roasted peppers, fresh spinach, and mozzarella cheese. Baked to golden perfection and full of flavor.
# Ingredients:
→ Chicken Essentials
01 -
1/2 tsp paprika
02 -
1 tbsp olive oil
03 -
Salt and pepper, as much as you like!
04 -
1 tsp dried Italian herbs
05 -
4 big chicken breasts
→ Stuffing Mix
06 -
1 tbsp olive oil to cook the greens
07 -
3 cups fresh spinach (a huge pile that'll shrink once cooked)
08 -
A single cup shredded mozzarella (about a generous handful for each chicken breast)
09 -
2 garlic cloves, minced into tiny bits
10 -
1 cup of jarred roasted red pepper strips
→ Extras
11 -
Kitchen string or toothpicks to hold things together
# Steps:
01 -
Set your oven to 400°F (200°C) so it's hot and ready for baking. This will make sure the chicken turns beautifully brown and crispy.
02 -
Carefully cut a slit into the side of every chicken breast with a sharp knife. Don't go all the way through! You're aiming for a pocket that you can fill up nicely.
03 -
Toss the olive oil into a pan on medium heat, let it warm up, then drop in your garlic. Stir for half a minute until you can smell it, then pile in your spinach. It'll wilt down in 2 minutes flat. Let it cool a little before using.
04 -
Carefully open each chicken pocket and load them up! Layer some spinach, strips of roasted peppers, and mozzarella inside. Make sure it's stuffed well, then secure the edges with toothpicks or string.
05 -
Coat the chicken with some olive oil. Sprinkle on paprika, Italian herbs, salt, and pepper, then rub it all over so it's packed with flavor.
06 -
Put a splash of olive oil in a sizzling hot skillet. Place the stuffed chicken inside and cook each side for 2-3 minutes. You want them golden brown and gorgeous.
07 -
Pop the whole skillet (or baking dish if you're using one) into the oven. Let it bake for 20-25 minutes. The chicken's ready when it hits 165°F (74°C) inside or when cutting it shows no pink.
08 -
Let the chicken sit for about 5 minutes before digging in—this keeps it juicy! Don't forget to take out the toothpicks. Pair it with sides like salad, rice, or crispy potatoes.
# Notes:
01 -
Make them ahead and chill in the fridge until mealtime. Cold chicken takes a bit longer in the oven, so adjust cooking time.
02 -
Not into roasted red peppers? Swap in sun-dried tomatoes instead—they're just as tasty!
03 -
No oven-safe skillet? After searing, move the chicken to a baking dish for the oven.