Red Bell Pepper Spinach Stuffed Chicken Breasts
Elevate your dinner game with these Red Bell Pepper Spinach Stuffed Chicken Breasts—a flavorful, protein-packed dish that's as gorgeous as it is delicious! Juicy chicken breasts are carefully stuffed with a vibrant, creamy filling of sautéed red bell peppers, fresh spinach, tangy cream cheese, and gooey mozzarella cheese, creating the perfect blend of hearty and cheesy goodness. Coated in a savory blend of paprika and Italian seasoning, the chicken is seared for a golden crust before being baked to tender perfection. This easy yet elegant recipe comes together in under an hour, making it ideal for weeknight meals or impressing guests at a dinner party. Pair it with steamed vegetables, fluffy rice, or buttery mashed potatoes for a restaurant-quality meal at home. Dazzle your taste buds with this stuffed chicken recipe that’s packed with nutrients, protein, and irresistible flavor!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 large red bell pepper
- 2 cups fresh spinach
- 4 tablespoons cream cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces toothpicks
Instructions
Preheat the oven to 375°F (190°C).
Prepare the chicken breasts by patting them dry with paper towels. Using a sharp knife, make a pocket in the side of each chicken breast, being careful not to cut all the way through.
Finely chop the red bell pepper and mince the garlic.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the red bell pepper and minced garlic, and sauté for 3-4 minutes until softened.
Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted. Remove the skillet from heat and let the mixture cool for a few minutes.
In a mixing bowl, combine the sautéed vegetables with cream cheese, shredded mozzarella cheese, and 1/2 teaspoon of salt. Stir until well mixed.
Stuff each chicken breast pocket with an equal amount of the cheese and vegetable mixture. Secure the opening with toothpicks to ensure the filling doesn't fall out during cooking.
In a small bowl, mix paprika, Italian seasoning, the remaining 1/2 teaspoon of salt, and black pepper. Rub this seasoning mix over the chicken breasts to coat them evenly.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
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 the skillet from the oven and let the chicken rest for 5 minutes before serving. Remember to remove the toothpicks before plating.
Serve warm with your choice of side dishes such as steamed vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 249.4 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1023 mg | 79% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
