Description: A delicious and healthy dish featuring juicy chicken breasts filled with a vibrant mixture of roasted red peppers and spinach. This recipe is perfect for a weeknight dinner or a special occasion, offering a flavorful and satisfying meal.
Ingredients:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika (can substitute regular paprika)
- 1 tablespoon olive oil
- 1 cup packed fresh spinach, roughly chopped
- 1 cup roasted red peppers, chopped (jarred or homemade)
- 1/2 cup shredded mozzarella cheese (optional)
- 1 clove garlic, minced (optional)
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Fresh parsley or basil, chopped, for garnish (optional)
Preparation:
Step 1: Preheat the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it. This prevents the chicken from sticking and makes cleanup easier.
Step 2: Prepare the Chicken Breasts: Lay each chicken breast on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast, being careful not to cut all the way through. You want to create a space large enough to hold the filling. Season the inside and outside of each chicken breast with salt, pepper, and smoked paprika. The smoked paprika adds a wonderful depth of flavor, but regular paprika will work just fine if that’s what you have on hand.
Step 3: Prepare the Filling: In a medium bowl, combine the chopped roasted red peppers, chopped spinach, minced garlic (if using), and red pepper flakes (if using). If you’re using mozzarella cheese, add it to the bowl as well. Mix everything together thoroughly to ensure the flavors are evenly distributed.
Step 4: Stuff the Chicken: Using a spoon, carefully fill each chicken breast pocket with the roasted red pepper and spinach mixture. Pack the filling in firmly but gently, being careful not to overstuff the chicken, as this can cause it to burst during cooking. If any filling spills out, simply tuck it back in.
Step 5: Sear the Chicken (Optional): In a large oven-safe skillet, heat the olive oil over medium-high heat. Searing the chicken before baking helps to create a beautiful golden-brown crust and adds another layer of flavor. Carefully place the stuffed chicken breasts in the hot skillet and sear for about 3-4 minutes per side, until golden brown. If you don’t have an oven-safe skillet, you can skip this step and bake the chicken directly on the prepared baking sheet.
Step 6: Bake the Chicken: Transfer the skillet (or the chicken breasts) to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. The cooking time may vary depending on the thickness of the chicken breasts.
Step 7: Rest and Serve: Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh parsley or basil, if desired.
Why You Will Love This Recipe
This Roasted Red Pepper Spinach Stuffed Chicken is a winner for so many reasons! First, it’s incredibly flavorful, combining the savory taste of chicken with the sweetness of roasted red peppers and the earthy notes of spinach. The smoked paprika adds a delightful smoky depth that elevates the dish. Second, it’s a healthy and satisfying meal packed with protein and nutrients. And finally, it’s surprisingly easy to make, perfect for busy weeknights or when you want to impress without spending hours in the kitchen. It’s a versatile recipe that can be easily adapted to your liking, making it a guaranteed family favorite.
Serving Suggestions:
- Serve the stuffed chicken breasts with a side of roasted vegetables, such as asparagus, broccoli, or Brussels sprouts.
- Pair it with a light salad for a complete and balanced meal.
- Serve over a bed of quinoa or rice to soak up the delicious juices.
- Accompany with a creamy sauce, such as a lemon-herb sauce or a light Alfredo sauce.
- Slice the chicken and serve it on top of a grilled panini or salad.
Tips:
- For best results, use high-quality, fresh ingredients.
- If using jarred roasted red peppers, pat them dry with paper towels to remove excess moisture.
- Don’t overstuff the chicken breasts, as this can cause them to burst during cooking.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- To make ahead, prepare the filling and stuff the chicken breasts. Store them in the refrigerator for up to 24 hours before baking.
- Leftover stuffed chicken can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Experiment with different fillings! Try adding sun-dried tomatoes, mushrooms, or feta cheese.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information: (per serving, approximate)
- Calories: 350 kcal
- Protein: 45g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 140mg
- Sodium: 250mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
Conclusion
Roasted Red Pepper Spinach Stuffed Chicken is a flavorful, healthy, and easy-to-make dish that is sure to become a staple in your kitchen. The combination of juicy chicken, sweet roasted red peppers, and earthy spinach creates a symphony of flavors that will tantalize your taste buds. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a special occasion, this recipe is a guaranteed winner. So, gather your ingredients, preheat your oven, and get ready to enjoy a truly delicious and satisfying meal!
Q&A
Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess moisture before adding it to the filling.
Q2: Can I substitute the chicken breasts with chicken thighs?
A: Yes, chicken thighs can be used as a substitute. Chicken thighs are generally more flavorful and moist than chicken breasts, but they will require a slightly longer cooking time.
Q3: Can I prepare this recipe ahead of time?
A: Yes, you can prepare the filling and stuff the chicken breasts ahead of time. Store them in the refrigerator for up to 24 hours before baking. This is a great way to save time on busy weeknights.
Q4: What can I do if the cheese melts out of the chicken during cooking?
A: To prevent the cheese from melting out, make sure the pocket you cut into the chicken breast is not too large. Also, try using a cheese that melts less easily, such as mozzarella or provolone.
Q5: Can I grill the chicken instead of baking it?
A: Yes, you can grill the chicken instead of baking it. Preheat your grill to medium heat and grill the stuffed chicken breasts for about 6-8 minutes per side, or until cooked through. Be sure to monitor the chicken closely to prevent it from burning.
