Description
A flavorful and comforting Chicken, Spinach & Roasted Red Pepper Bake that combines tender chicken breasts with sautéed spinach, roasted red peppers, and melted mozzarella cheese. This recipe is simple to make, visually appealing, and perfect for a weeknight dinner.
Ingredients
4 medium chicken breasts (about 2 lbs)
Salt and pepper to taste
1/4 cup all-purpose flour
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup jarred roasted red peppers, sliced
1-1/2 cups fresh baby spinach
3 cloves garlic, minced
4 slices mozzarella cheese (Cabot or Tillamook, alcohol-free)
Instructions
1. Pat chicken breasts dry and cut a horizontal slit about 2/3 through each. Season with salt and pepper and dredge in flour, shaking off excess.
2. Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
3. In the same skillet, heat remaining 1 tablespoon olive oil. Sauté roasted red peppers and spinach until spinach wilts, about 3-5 minutes. Add garlic and sauté 1 additional minute. Season to taste and transfer to a small bowl.
4. Stuff each chicken breast with a slice of mozzarella and the roasted red pepper-spinach mixture. Secure with toothpicks.
5. Bake at 375°F for 20-25 minutes or until chicken reaches 165°F. Remove toothpicks before serving.
Notes
Use fresh spinach for vibrant color and flavor. Do not overstuff chicken to ensure even cooking. Let chicken rest 3-5 minutes before slicing to retain juices. Serve with roasted vegetables, garlic mashed potatoes, or a light salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American