Grilled Chicken with Spinach and Mozzarella
This Grilled Chicken with Spinach and Mozzarella recipe is a weeknight star—simple, bright, and satisfying. It combines thinly sliced chicken breasts, garlicky spinach, melty mozzarella, and sweet roasted red peppers for a filling that’s colorful and flavorful. The technique is straightforward: sauté the filling, stuff the flattened chicken, grill to golden perfection, and finish with a quick rest. Serve it alongside a crisp salad or roasted vegetables for an easy, memorable meal.
Why you’ll love this dish
- Quick to make: thin chicken cutlets cook fast, making this ideal for busy evenings.
- Great texture contrast: juicy chicken, creamy melted mozzarella, and tender spinach.
- Versatile: pairs well with grains, greens, or simple roasted potatoes.
- Flavor-packed: garlic and roasted red pepper add depth without fuss.
Ingredients
- ▢ 24 oz chicken breasts sliced in half lengthwise to make 6, from 3 large
- ▢ kosher salt, and black pepper to taste
- ▢ 1 tsp olive oil
- ▢ 3 cloves garlic, crushed
- ▢ 10 ounces frozen spinach, drained
- ▢ 3 ounces shredded part skim mozzarella
- ▢ 1/2 cup roasted red pepper, sliced in strips (packed in water)
- ▢ olive oil spray
Equipment
- Sharp knife and cutting board
- Skillet (medium)
- Tongs or spatula
- Grill pan or outdoor grill
- Meat thermometer (optional)
- Paper towels or clean kitchen towel
Prep and cook time
- Active time: 25–30 minutes
- Total time: 35–40 minutes
- Makes: 6 stuffed chicken portions
Taste and texture notes
The filling is savory and moist from the sautéed spinach and garlic, with bright sweetness from the roasted red pepper. Melted mozzarella adds a creamy, stringy finish. Because the chicken breasts are sliced thin, the outside crisps quickly while the inside stays juicy when monitored closely.
Step-by-step instructions
- Prepare the chicken: Pat the 24 oz chicken breasts dry with paper towels. Slice each of the 3 large breasts in half lengthwise so you have 6 thin cutlets. Season both sides of each cutlet with kosher salt and black pepper to taste. Set them aside on a plate while you make the filling.
- Cook the garlic: Heat 1 tsp olive oil in a medium skillet over medium heat. Add the 3 crushed garlic cloves and cook, stirring, for 30–60 seconds until fragrant but not browned.
- Add the spinach: Add the 10 ounces frozen spinach (well drained) to the skillet with the garlic. Cook, stirring frequently, until the spinach is heated through and any remaining moisture has mostly evaporated, about 3–5 minutes. Taste and adjust salt and pepper if needed. Remove the skillet from heat.
- Combine filling: To the cooked spinach, stir in 3 ounces shredded part skim mozzarella and 1/2 cup roasted red pepper slices. Mix until the cheese is evenly distributed and the filling is cohesive. The residual heat will begin melting the mozzarella slightly, helping the filling bind.
- Stuff the chicken: Lay each seasoned chicken cutlet flat. Divide the spinach and mozzarella mixture evenly among the 6 cutlets, placing the filling in the center of each. Fold each cutlet over the filling or roll it up so the filling is enclosed. If needed, secure with toothpicks to hold seams closed.
- Prepare the grill surface: Preheat a grill pan or outdoor grill over medium-high heat. Lightly coat the grill grates or grill pan with olive oil spray to prevent sticking.
- Grill the stuffed chicken: Place the stuffed chicken seam-side down on the preheated grill. Cook for about 4–5 minutes per side, turning carefully with tongs, until the exterior is golden and grill marks appear. Use an instant-read thermometer to check for doneness if desired; the internal temperature should reach 165°F (74°C).
- Rest and serve: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Remove any toothpicks, slice if desired, and plate. Serve immediately with your choice of sides.
Serving ideas
- Serve over a bed of quinoa or brown rice to soak up any juices.
- Pair with a simple arugula salad tossed with lemon vinaigrette for a fresh contrast.
- Roasted or steamed vegetables like asparagus, broccoli, or green beans add color and crunch.
Make-ahead and storage
You can prepare the spinach and cheese filling up to one day in advance and refrigerate it in an airtight container. Stuff the chicken just before grilling for best texture. Leftover cooked chicken will keep in the refrigerator for 3–4 days; reheat gently in a low oven to preserve moisture.
Notes and tips
- Don’t skip draining the frozen spinach well; excess water will make the filling soggy.
- If your chicken breasts are uneven after slicing, pound them lightly between plastic wrap for even thickness and more consistent cooking.
- Use a hot grill surface so the chicken sears quickly and stays juicy inside.
- If you prefer extra cheese, you can increase the mozzarella slightly, but the recipe balances melt and moisture at the listed 3 ounces.
- To make the dish dairy-free, swap the mozzarella for a dairy-free shredded cheese alternative with similar melting properties.
Final thoughts
This Grilled Chicken with Spinach and Mozzarella is a dependable, flavorful option for busy nights when you want something special without complicated steps. The combination of garlicky greens, melted cheese, and bright roasted red pepper feels indulgent while still being approachable. With basic pantry items and minimal prep, it’s a recipe you’ll return to again and again.
Grilled Chicken with Spinach and Mozzarella
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Season each chicken breast (the 6 halved pieces) on both sides with kosher salt and black pepper.
- Lightly spray a grill or grill pan with olive oil spray and heat over medium-high. Grill the chicken 2–3 minutes per side, until no longer pink and cooked through; remove to a baking sheet.
- Heat a skillet over medium heat and add 1 teaspoon olive oil. Add the crushed garlic and sauté about 30 seconds until fragrant.
- Add the drained frozen spinach to the skillet, season with salt and pepper to taste, and cook 2–3 minutes until heated through; remove from heat.
- Divide the cooked spinach evenly among the 6 chicken pieces on the baking sheet. Top each with about 1/2 ounce shredded mozzarella and some sliced roasted red pepper strips.
- Bake in the preheated oven about 3 minutes, until the cheese is melted. Serve immediately.
Notes
- Use thawed spinach and squeeze out excess liquid before cooking.
- Slicing chicken breasts lengthwise creates thinner cutlets that cook quickly.
- Adjust garlic amount to taste.
- Roasted red peppers packed in water are ready to use; drain before slicing.
