Roasted Red Pepper Spinach Stuffed Chicken: A Summer Favorite
A juicy chicken breast stuffed with roasted red peppers, sautéed spinach, and creamy cheeses – a perfect summer meal with big flavors.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp dried oregano
1 cup baby spinach, chopped
¾ cup roasted red peppers, chopped
½ cup cream cheese, room temperature
¼ cup grated Parmesan cheese
2 garlic cloves, minced
Toothpicks or kitchen twine
Fresh parsley (for garnish)
Lemon wedges (for serving)
Instructions
1. Preheat oven to 375°F (190°C).
2. Slice a pocket into each chicken breast.
3. Season chicken inside and out with spices.
4. Sauté garlic and spinach in olive oil until wilted.
5. Mix spinach, roasted peppers, cream cheese, and Parmesan.
6. Stuff the mixture into each chicken pocket and secure with toothpicks.
7. Sear chicken breasts 2–3 minutes per side.
8. Transfer to oven and bake for 20–25 minutes or until internal temp is 165°F.
9. Let rest 5 minutes before serving.
10. Garnish with parsley and lemon.
Notes
Store leftovers in the fridge for up to 3 days.
Freeze for up to 2 months.
Try ricotta or goat cheese for variation.
Serve with quinoa, grilled veggies, or fresh salad.
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Roasted Red Pepper Spinach Stuffed Chicken, summer chicken recipe, stuffed chicken breast