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Roasted Red Pepper Spinach Stuffed Chicken

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This Roasted Red Pepper Spinach Stuffed Chicken is a flavor-packed, elegant yet easy dish that’s perfect for weeknights or special dinners. Juicy chicken breasts are stuffed with a savory filling of creamy cheese, sautéed spinach, and smoky roasted red peppers, then baked to golden perfection. High in protein and low in carbs, this wholesome recipe is both nourishing and indulgent—a definite dinner win!

Ingredients

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped

• ½ cup roasted red peppers, chopped

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon smoked paprika (optional)

• ¼ teaspoon crushed red pepper flakes (optional)

• ⅓ cup cream cheese, softened

• ¼ cup shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• Toothpicks or kitchen twine (to secure the chicken)

Instructions

1. Preheat oven to 375°F (190°C).

2. In a skillet over medium heat, add olive oil and sauté garlic for 30 seconds.

3. Add spinach and cook until wilted. Stir in red peppers, salt, pepper, paprika, and red pepper flakes. Remove from heat.

4. Mix in cream cheese, mozzarella, and Parmesan until the filling is well combined.

5. Butterfly the chicken breasts: slice horizontally to create a pocket without cutting all the way through.

6. Stuff each chicken breast with the filling and secure with toothpicks or kitchen twine.

7. In the same skillet, add a touch of olive oil and sear the chicken on both sides over medium-high heat until golden (2–3 minutes per side).

8. Transfer the skillet to the oven (or place chicken in a baking dish) and bake for 15–20 minutes, until internal temperature reaches 165°F (74°C).

9. Let the chicken rest for 5 minutes before serving. Remove toothpicks and enjoy!

Notes

• You can substitute cream cheese with goat cheese or feta for a tangier flavor.

• Kale or arugula can be used in place of spinach.

• Sun-dried tomatoes or artichoke hearts make great filling additions.

• Make ahead: Stuff chicken up to 24 hours in advance and refrigerate until ready to bake.

• To freeze: Wrap tightly in foil or plastic and freeze for up to 2 months. Thaw overnight before baking.

Nutrition

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