Baked Chicken Breast with Spinach, Peppers, and Mozzarella

Baked Chicken Breast with Spinach, Peppers, and Mozzarella

This simple baked chicken breast with spinach, peppers, and mozzarella is a perfect weeknight meal. It’s easy to make, comes together quickly, and is full of flavor. My fussy eater doesn’t like mushrooms so you can leave those out if you like. I made her portion without mushrooms and added her share to mine!

Gather up your ingredients. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.

Ingredients for Baked Chicken Breast with Spinach, Peppers, and Mozzarella

Slice 2 chicken breasts in half lengthwise to make them half as thin.  Brush with olive oil, season with salt and pepper to taste on both sides, then bake for 15-20 minutes, until cooked through.  (chicken is fully cooked when a meat thermometer reads 165 degrees)

While the chicken is cooking, heat a frying pan on medium, add the olive oil.  When the oil begins to shimmer, add the mushrooms, cooking until they begin to sweat.  Add the garlic, cooking for 2 minutes.  Next add the fresh spinach, sprinkle with Kosher salt and cook just until wilted.  Add the roasted red peppers, stir together, and remove from heat.

Saute Vegetables

Remove the cooked chicken from the oven, top evenly with spinach mixture, then sprinkle 1/4 cup of mozzarella over each breast.

Top chicken breasts with vegetables and shredded mozzarella

Bake at 400 until cheese melts.  Serve warm and enjoy!

If you love this baked chicken breast with spinach, peppers, and mozzarella, try my sheet pan bruschetta chicken.

This chicken breast recipe can double as a meal prep for weekday lunches. Simply divide into containers and warm in the microwave when it’s time for lunch. The recipe is flexible so feel free to switch up the vegetables and even the cheese. You can sub spinach for Swiss chard, the roasted red peppers for bell peppers, add some onions, whatever sounds good to you!

Baked chicken breast with spinach, peppers, and mozzarella will stay fresh in an airtight, refrigerated container for up to 4 days.

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Baked Chicken Breast with Spinach, Peppers, and Mozzarella

Baked Chicken Breast with Spinach Peppers and Mozzarella

Baked chicken breasts smothered with sauteed spinach, mushrooms, garlic and roasted red peppers, topped with shredded mozzarella. Easy, healthy weeknight dinner.

  • Author: Kathleen
Scale

Ingredients

2 large chicken breasts
Salt and Pepper to taste
2 teaspoons olive oil plus more for brushing chicken
4 cups fresh spinach
4 ounces fresh baby Portobello mushrooms, sliced
1 teaspoon minced garlic
2/3 cup roasted red peppers, chopped
1 cup shredded mozzarella

Instructions

  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Slice 2 chicken breasts in half lengthwise to make them half as thin.  Brush with olive oil, season with salt and pepper to taste on both sides, then bake for 15-20 minutes, until cooked through.  (chicken is fully cooked when a meat thermometer reads 165 degrees)
  3. While the chicken is cooking, heat a frying pan on medium, add the olive oil.  When the oil begins to shimmer, add the mushrooms, cooking until they begin to sweat.  Add the garlic, cooking for 2 minutes.  Add the fresh spinach, sprinkle with Kosher salt and cook just until wilted.  Add the roasted red peppers, stir together, and remove from heat.
  4. Remove the cooked chicken from the oven, top evenly with spinach mixture, then sprinkle 1/4 cup of mozzarella over each breast.
  5. Bake at 400 until cheese melts.  Serve warm and enjoy!

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