How can I keep the chicken breast moist when making roasted red pepper spinach stuffed chicken?

To keep the chicken breast moist, marinate it for at least 30 minutes before cooking using a mixture of olive oil, lemon juice, garlic, and herbs. Cooking the chicken at a moderate temperature and avoiding overcooking will help maintain juiciness. Additionally, searing the chicken briefly before baking seals in moisture and adds flavor.

What is the best way to prepare the roasted red pepper and spinach filling?

Sauté fresh spinach until wilted, then mix it with finely chopped roasted red peppers and a creamy cheese like cream cheese or goat cheese. Season the mixture with salt, pepper, and garlic powder for balanced flavor. Make sure the filling is not too wet to prevent sogginess in the chicken.

Can I make roasted red pepper spinach stuffed chicken ahead of time?

Yes, you can prepare the stuffed chicken breasts a few hours ahead and keep them covered in the refrigerator. Alternatively, fully assemble and freeze them for up to one month. Thaw overnight in the fridge before baking to maintain texture and flavor.

What cooking methods work best for stuffed chicken breast to cook it evenly?

After stuffing, sear the chicken breasts in a hot skillet for 2-3 minutes per side to create a crust, then transfer them to a preheated oven at 375°F (190°C) to finish cooking for about 15-20 minutes. Using a meat thermometer to reach an internal temperature of 165°F (74°C) ensures doneness without drying out the chicken.

What are some easy side dishes that pair well with roasted red pepper spinach stuffed chicken?

Roasted vegetables like asparagus, Brussels sprouts, or zucchini complement this dish well. A light salad with vinaigrette or cauliflower rice also balances the richness of the stuffing. Choose sides that add texture and freshness without overpowering the stuffed chicken.

Roasted Red Pepper Spinach Stuffed Chicken Recipe Ideas

Name: roasted red pepper spinach stuffed chicken recipe
Prep time: PT-486710H57M10S
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: – 4 medium boneless, skinless chicken breasts (about 2 lbs); – Salt and pepper, to taste; – 1/4 cup all-purpose flour; – 2 tablespoons olive oil (or avocado oil), divided; – 1 tablespoon butter; – 1/2 to 1 cup jarred roasted red peppers, sliced into strips; – 1 to 1 1/2 cups fresh baby spinach, roughly chopped; – 3 cloves garlic, minced; – 4 slices fresh mozzarella cheese

Description

🍗 This Roasted Red Pepper Spinach Stuffed Chicken features lean protein packed with flavorful roasted peppers, spinach, and melty mozzarella.
🧀 It’s a balanced, satisfying dish with a golden seared crust and creamy cheesy filling that makes weeknight dinners special.

Ingredients

– 4 medium boneless, skinless chicken breasts (about 2 lbs)

– Salt and pepper, to taste

– 1/4 cup all-purpose flour

– 2 tablespoons olive oil (or avocado oil), divided

– 1 tablespoon butter

– 1/2 to 1 cup jarred roasted red peppers, sliced into strips

– 1 to 1 1/2 cups fresh baby spinach, roughly chopped

– 3 cloves garlic, minced

– 4 slices fresh mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C) to reach the optimal baking temperature.

Prepare the filling: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté chopped fresh spinach with minced garlic until the spinach wilts, about 3–5 minutes. Mix in sliced roasted red peppers and season with salt and pepper. Remove from heat and let the mixture cool slightly. Combine this with the mozzarella slice when stuffing.

Prep the chicken: Pat chicken breasts dry, then carefully cut a horizontal pocket through each breast to hold the filling. Season inside and out with salt and pepper.

Dredge each chicken breast lightly in flour, shaking off any excess to create a light coating.

Sear the chicken: In a large oven-safe skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Sear chicken breasts for 2–3 minutes per side, or until golden brown. Transfer to a plate temporarily.

Stuff the chicken: Fill each pocket with a slice of mozzarella cheese and a generous portion of the roasted red pepper and spinach mixture. Secure with toothpicks if needed to keep everything in place.

Bake: Place stuffed chicken breasts back into the skillet or transfer to a baking dish. Bake in the preheated oven for 20–25 minutes or until the internal temperature reaches 165°F (74°C).

Rest and serve: Remove the chicken from the oven and let rest for a few minutes to keep it juicy. Remove toothpicks carefully before serving.

Notes

🔥 Sear the chicken before baking to lock in moisture and develop a golden crust.
🧀 Use low-moisture fresh mozzarella to avoid excess liquid in the filling.
📌 Secure the stuffed chicken with toothpicks to keep the filling in place during baking.

Prep Time: 20 minutes
Marinating Time (Optional): 1-12 hours
Cook Time: 25 minutes
Category: Main Dish
Method: Searing, Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 380
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 40g
Cholesterol: 120mg

Keywords: Roasted Red Pepper Spinach Stuffed Chicken, Melty Mozzarella Chicken, Stuffed Chicken Breast, Healthy Chicken Dinner