🔥 Spinach & Mozzarella Stuffed Chicken

Serves: 4
Prep: 20 min
Cook: 25–30 min
Oven: 400°F / 200°C

Ingredients

Chicken

• 4 large boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp chili flakes
• ¾ tsp salt
• ½ tsp black pepper

Filling

• 2 cups fresh spinach
• 1½ cups shredded mozzarella
• ½ cup cream cheese, softened
• ½ cup roasted red peppers, finely chopped
• 3 cloves garlic, minced
• ¼ cup grated Parmesan
• 1 tsp Italian seasoning
• ¼ tsp chili flakes
• Salt and pepper to taste

For the pan

• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup chicken broth
• 1 tbsp lemon juice
• 1 tbsp grated Parmesan
• Fresh parsley or basil

Method

1. Make the filling.
   Wilt the spinach in a skillet with a tiny bit of olive oil. Let it cool, then squeeze out excess moisture. Mix spinach with mozzarella, cream cheese, roasted peppers, garlic, Parmesan, Italian seasoning and chili flakes.
2. Prepare the chicken.
   Pat the breasts very dry. Cut a deep pocket horizontally through the thickest part of each breast—don’t cut all the way through.
3. Stuff generously.
   Divide the filling between the four breasts. Press the chicken closed and secure with toothpicks if necessary.
4. Season heavily.
   Mix paprika, Italian seasoning, garlic powder, onion powder, chili flakes, salt and pepper. Rub the chicken with olive oil, then coat thoroughly with the seasoning.
5. Sear for that beautiful crust.
   Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil and sear the chicken 2–3 minutes per side, until deeply golden brown.
6. Make the buttery sauce.
   Add butter, chicken broth and lemon juice around the chicken. Sprinkle Parmesan over the top.
7. Bake.
   Transfer to a 400°F / 200°C oven for about 15–20 minutes, depending on thickness. Cook until the center reaches 165°F / 74°C.
8. Finish like the picture.
   Spoon the buttery pan juices over the chicken. Top with chopped fresh basil/parsley, extra roasted red pepper and a little Parmesan. Let rest 5 minutes before slicing.

⭐ The secret to making it exceptional

For the charred, glossy crust in your photo, don’t skip the initial hard sear. Also, squeeze the spinach very dry—wet spinach will make the filling watery and cause the cheese to leak out.

For an even richer version, add 2–3 tablespoons of sun-dried tomato pesto to the filling. The combination of mozzarella + spinach + roasted red pepper + garlic + sun-dried tomato is fantastic.