Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Breast
This hearty and savory stuffed chicken breast is filled with melted mozzarella, sautéed spinach, and sweet roasted red peppers—perfectly seared for a golden crust and baked to juicy tenderness.
Equipment
- 1 Skillet oven-safe
- 1 Toothpicks for sealing stuffing
Ingredients
Main ingredients
- 4 boneless, skinless chicken breast halves free range
- 2 tablespoons avocado oil for searing and marinade boost
- 1 tablespoon Italian seasoning Primal Palate
- 1 tablespoon garlic powder
- 1 cup roasted sweet red peppers jarred
- 1 cup baby spinach chopped and sautéed
- 4 slices fresh mozzarella
- 2 tablespoons butter for sautéing the spinach
Instructions
Instructions
- Preheat oven to 375°F and cut a pocket into each chicken breast.
- Season chicken with salt, pepper, garlic powder and Italian seasoning.
- Melt butter in skillet and wilt chopped spinach over medium heat for 2-3 minutes.
- Stuff each breast with sautéed spinach, roasted red peppers, and a mozzarella slice.
- Secure the stuffed breasts with toothpicks if needed.
- Heat avocado oil in oven-safe skillet and sear chicken for 2-3 minutes per side.
- Transfer skillet to the oven and bake for 20-25 minutes or until internal temp reaches 165°F.
- Remove from oven and let rest for 5 minutes before serving.
- Serve warm, optionally top with extra roasted peppers or drizzle of oil.
Notes
Letting the stuffed chicken rest after baking helps the juices redistribute for better flavor. Serve with a side of veggies or a fresh green salad.