Easy Cheesy Stuffed Chicken with Roasted Red Pepper and Spinach
This stuffed chicken dish is a culinary superhero—easy enough for a weeknight but impressive enough for guests. Tender chicken breasts are filled with a creamy mix of spinach, roasted red peppers, and cheese, then baked in a rich, decadent cheese sauce.
Equipment
- Large oven-safe skillet
- small saucepan
- Meat thermometer
Ingredients
- 4 breasts boneless, skinless chicken breasts 6-8 ounces each, pounded to 1/2-inch thickness
- 1 tbsp olive oil
- Cajun seasoning for seasoning chicken
- garlic powder for seasoning chicken
- smoked paprika for seasoning chicken
- salt for seasoning chicken, plus more to taste
- black pepper for seasoning chicken, plus more to taste
- 1 pkg frozen chopped spinach 10-ounce, thawed and squeezed very dry
- 1 jar roasted red peppers 12-ounce, drained and chopped
- 1 cup shredded mozzarella cheese divided, 1/2 cup for filling, 1/2 cup for sauce
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg lightly beaten
- 1/2 cup heavy cream
- 2 tbsp butter divided
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/4 cup milk
Instructions
- Step 1: Prep the Oven and Chicken. Preheat your oven to 400°F (200°C). Place each chicken breast between two sheets of plastic wrap and pound gently to about 1/2-inch thickness. In a small bowl, whisk together the olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Brush this spice mix all over both sides of the flattened chicken.
- Step 2: Mix the Glorious Filling. In a medium bowl, combine the very well-squeezed dry spinach, chopped roasted red peppers, half of the shredded mozzarella cheese (save the rest for the sauce!), the ricotta cheese, grated Parmesan, and the lightly beaten egg. Mix until everything is combined.
- Step 3: Stuff and Roll! Lay out your seasoned chicken breasts. Spoon about a quarter of the filling mixture onto each breast, spreading it out evenly but leaving a little edge free. Carefully roll up each chicken breast tightly, starting from one of the short ends. Use one or two toothpicks to secure the seam and ends.
- Step 4: Give 'em a Sear. Heat a large, oven-safe skillet over medium-high heat. Melt 2 tablespoons of the butter in the skillet. Carefully add your stuffed chicken rolls. Sear them on all sides until beautifully golden brown, about 2-3 minutes per side. Once seared, remove the skillet from the heat, leaving the chicken rolls in the skillet.
- Step 5: Whip up the Creamy Sauce. In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for just 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until it thickens slightly. Stir in the heavy cream and the remaining half cup of shredded mozzarella cheese. Keep stirring until the cheese is melted and the sauce is smooth. Taste and season with salt and pepper if needed.
- Step 6: Bake to Perfection. Pour the cheese sauce evenly over the seared chicken rolls in the skillet. Carefully transfer the whole skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 7: Rest and Serve. Once done baking, carefully remove the skillet from the oven. Let the chicken rest in the skillet for about 5 minutes before serving. Remember to remove all toothpicks before plating! Serve warm, perhaps with pasta, rice, or a simple salad to soak up the sauce.
Notes
Substitutions & Additions: Swap mozzarella for provolone, Monterey Jack, or a blend of Italian cheeses. Use goat cheese or feta in the filling. Add sautéed mushrooms, caramelized onions, or sun-dried tomatoes to the filling. Stir in fresh chopped basil, parsley, or oregano. Add red pepper flakes for a spicy kick. Wrap stuffed chicken breasts in prosciutto or bacon before searing.
Tips for Success: Squeeze out as much moisture as possible from thawed frozen spinach. Pound chicken to uniform thickness (about 1/2 inch) for even cooking. Don't overstuff the chicken. Use toothpicks generously to secure the rolls and remember to remove them before serving. Use an oven-safe skillet to avoid transferring. Use an instant-read meat thermometer to check for doneness (165°F / 74°C).
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or a covered dish in the oven. Adding a tiny splash of extra chicken broth or milk before reheating helps keep the sauce moist.