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Turn plain chicken breasts into something seriously impressive with just a little bit of effort. Stuffing them with tender spinach, roasted red peppers, and lots of creamy cheese gives you ultra-flavorful chicken that'll get everyone at the table talking.
I came up with this dish when my in-laws were about to visit for the first time. The colorful look and over-the-top taste totally won them over. Now it's what we make almost every Sunday if we want something nice but easy.
Irresistible Ingredients
- Chicken breasts (boneless, skinless) Stick with ones that are all about the same size so they cook evenly
- Olive oil Helps get that crispy, golden crust when you sear
- Cajun spice Brings a gentle spicy kick without burning your taste buds
- Frozen chopped spinach No fuss, always perfectly moist, and easy to grab from the freezer
- Roasted red bell peppers The jarred kind amps up flavor, no effort needed
- Mozzarella Pull-apart cheese goodness when you slice into it
- Ricotta Super creamy texture that holds the filling together
- Parmesan All that deep, salty-smooth flavor in one cheese
- Heavy cream Totally rich and perfect for your sauce
- Butter with some flour These two get you a thick, silky sauce base
Step-by-Step Directions
- Get the chicken ready
- Put each breast between two pieces of plastic wrap and hit gently with a meat mallet until they're about half an inch thick all over. Don't rush this step—flat chicken is happy chicken for rolling and cooking the same way.
- Season all over
- Mix your olive oil with Cajun spice mix, a bit of garlic powder, smoked paprika, salt, and a dash of pepper. Smear this on both sides so it sticks and builds a tasty, crispy shell when you cook it.
- Mix up the filling
- Combine drained spinach, roasted peppers chopped up, half your mozzarella, all your ricotta, Parmesan, and a beaten egg. Squeeze all the water out of that spinach or you'll get a runny mess.
- Roll them up
- Plop filling onto each chicken piece and spread it out, but leave a little edge free. Roll it up from the skinny end and hold together with toothpicks—make sure some filling peeks out for that wow look.
- Sear until golden
- Brown the stuffed chicken on all sides in a hot pan, about 2-3 minutes for each one. This makes it delicious on the outside and locks in the juicy bits.
- Make your sauce
- Start a roux by cooking butter and flour together, then slowly whisk in some broth and milk until it smooths out. Let it thicken up, toss in the cream and the rest of your mozzarella. You want it just thick enough to coat a spoon.
- Bake and finish
- Pour that cheesy sauce over your browned chicken and pop in the oven for 20-25 minutes—look for 165°F inside. Let it sit a few minutes after baking so the juices settle in.
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The red peppers are seriously the all-stars here. I even grow extra bell peppers every summer just so I can roast and freeze my own for this dish. Fresh roasted ones do give the best flavor, but jarred works too if that's what you have lying around.
Make-Ahead Hacks
This is a winner for prepping early or when friends come by—just roll everything up and stash in the fridge up to a day before. Whip up the sauce right before baking so it's extra fresh. Cold chicken takes a bit longer in the oven, so give it an extra 5 to 7 minutes just in case.
Simple Swaps
No love for spinach? Swap it for kale or chard that you've cooled and chopped up. Want less calories? Go with half-and-half or evaporated milk instead of heavy cream—it'll still be tasty, just a little lighter. Fontina or provolone cheese can step in for mozzarella if you want a bolder cheese vibe, and goat cheese rocks as a tangy ricotta sub with those sweet peppers.
How to Serve It
It's delicious next to sides that don't get in the way. Toss an arugula salad with lemon and olive oil for something fresh, or whip up garlic mashed potatoes to catch all that cheesy sauce. Some simple wild rice is awesome too. And please, grab a hunk of baguette—trust me, you'll want every last drop of that sauce!
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Common Queries
- → Can fresh spinach be swapped for frozen?
Absolutely! Just cook it lightly first to get rid of extra water before combining it with the other filling ingredients.
- → What if I don’t have Cajun seasoning?
No problem! Mix up a blend of onion powder, garlic powder, paprika, and a little cayenne to replace it.
- → Can I get this dish ready in advance?
Sure, you can prep the chicken and store it in the fridge for a day. Add the sauce right before baking for the best results.
- → Is it possible to freeze these rolls?
Yes! Put the uncooked stuffed chicken in plastic wrap, freeze it for up to 2 months, and thaw it out before cooking.
- → What sides go well with this stuffed chicken?
This dish pairs nicely with a fresh salad, steamed veggies, or a serving of creamy mashed potatoes for a full meal.