Description
A delicious and easy recipe for creamy roasted red pepper and spinach stuffed chicken, perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup fresh spinach, chopped
- 1/2 cup roasted red peppers, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped spinach, roasted red peppers, cream cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
- Stuff each chicken breast with the creamy spinach and red pepper mixture, using toothpicks to secure the opening if necessary.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
- If using, sprinkle paprika over the chicken for added flavor and color.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
- For added flavor, consider marinating the chicken breasts in lemon juice and herbs for 30 minutes before stuffing.
- You can substitute the spinach with kale or Swiss chard for a different taste and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg