Description
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a flavorful, comforting dish with tender chicken breasts filled with creamy spinach, roasted red peppers, and gooey mozzarella, all topped with a rich, creamy cheese sauce. Perfect for a family dinner or special occasion!
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1 cup shredded mozzarella cheese, divided
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ½ cup heavy cream (for sauce)
- 2 tablespoons butter (for sauce)
- 2 tablespoons all-purpose flour (for sauce)
- 1 cup chicken broth (for sauce)
- ¼ cup milk (for sauce)
- Salt and pepper to taste (for sauce)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Place each chicken breast between two sheets of plastic wrap and pound to ½-inch thickness.
- In a small bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Brush the mixture evenly over both sides of the chicken breasts.
- In a medium bowl, mix together the squeezed spinach, chopped roasted red peppers, ½ cup mozzarella cheese, ricotta cheese, Parmesan cheese, and the beaten egg.
- Spread about ¼ of the spinach mixture evenly over each chicken breast, then roll them up tightly and secure with toothpicks.
- Heat the butter in a large oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side.
- Remove the skillet from heat. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and milk, stirring until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Stir in the heavy cream and the remaining ½ cup mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
- Pour the cheese sauce over the seared chicken rolls in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes before serving. Remove the toothpicks and serve, spooning extra sauce over the chicken if desired.
Notes
- Searing Tip: Make sure to sear the chicken on all sides to get a golden crust before baking, which adds extra flavor.
- Cheese Variations: Feel free to swap out the mozzarella for other melty cheeses like provolone or fontina for different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 125mg
