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Spinach mozzarella chicken loaded with roasted red peppers is such a fun way to turn boring chicken breasts into something special. You get bold flavors from melted cheese, savory spinach, and the bright tang from the peppers. It feels fancy but you can totally throw it together even on a busy weeknight.
Irresistible Dinner Delight
I came up with this one night when I wanted to jazz up plain chicken and everyone keeps asking for it now. The melted mozzarella gets so creamy, and mixed with garlicky spinach and sweet peppers, every bite is awesome. What really gets me is that it looks impressive even though you don't have to do anything too tricky.
Gather What You Need
- Salt and Pepper: Essential for making the chicken taste its best.
- Mozzarella Cheese: Use thick pieces of fresh mozzarella for oozy goodness.
- Garlic: Chop it up fresh—it gives the filling its punchy flavor.
- Baby Spinach: Wilt it in the pan for something green and tasty.
- Roasted Red Peppers: Slice them up—they give this meal a lovely sweetness and color.
- Flour: Dust your chicken with it so the outside cooks up nice and golden.
- Olive Oil and Butter: They'll work together to get your chicken sizzling and flavorful.
- Chicken Breasts: Get medium, skinless, boneless ones. Cut horizontally partway through to make room for the filling.
Here's How You Do It
- Stuff and Bake
- Once the filling cools a bit, tuck it and some mozzarella into each chicken breast—use toothpicks if you have to so nothing falls out. Pop them in the oven at 375°F (190°C) for 20-25 minutes. They're good to go when the center hits 165°F.
- Make the Filling
- Sauté the spinach and roasted red peppers in olive oil. Drop in the garlic, let everything sizzle for about a minute, then season to your taste and let it cool a smidge.
- Pan-Sear
- Get your skillet hot with olive oil and butter. Sear both sides of each chicken breast to get them nicely browned and ready for stuffing.
- Prepare the Chicken
- Dry off the chicken breasts and cut into them sideways. Season both sides with salt and pepper. Roll them in a bit of flour (just a light coat), then shake off whatever doesn't stick.
Getting It Just Right
After making this again and again I picked up some solid tricks. Always dry off your chicken first or you won't get a nice crust on it. Skip the bagged cheese and buy a chunk of fresh mozzarella—it melts perfectly. And seriously, don't skip the toothpicks, they keep all that cheesy filling from sliding out while it bakes.
Bringing It All Together
I usually plate this up with fluffy rice since it soaks up all the extra yumminess, but you could pair it with roasted veggies for something lighter. When you slice into the chicken and that cheesiness spills out, it just feels special. My friends and family are always wowed—it's a hit even for chill, weeknight dinners.
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Frequently Asked Questions
- → What does flour do for the chicken?
- Coating in flour gives it a golden crust when cooked and locks in moisture for juicy chicken.
- → Why brown the chicken first?
- Browning adds flavor and texture, sealing juices in before it's fully cooked in the oven.
- → How do I check if it’s cooked?
- A thermometer should read 165°F after roughly 20-25 minutes in the oven.
- → Can I pick another cheese?
- Totally! Mozzarella melts the best, but you can use a similar cheese that melts well.
- → What’s the point of toothpicks?
- They hold the filling in while cooking but need to be removed before serving for safety.