Grilled chicken topped with spinach, melted mozzarella and roasted peppers – a quick and easy chicken dish your family will love!
Grilled Chicken with Spinach and Mozzarella
Grilled Chicken with Spinach and MozzarellaThis chicken breast recipe is made with satuteed garlicky spinach and melted mozzarella. Perfect for those hot days, no need to turn your oven on, you can do this all outside on the grill! A few more grilled chicken recipes I love are Grilled Chicken Shawarma, Korean Grilled Chicken and Honey Balsamic Grilled Chicken and Vegetables.
What is the best way to grill chicken?
If you’re doing this on the grill, make sure to have the sauteed spinach and peppers ready. First grease the rack with non stick spray or oil. Then turn on the grill on and let the grill (or grill pan) get hot. Once it’s hot, place the chicken breasts and let stand until there are grill marks and chicken has browned. Then flip and do the same. This is anywhere between 2-5 minutes per side depending on it’ thickness. You can turn the grill off, top with sauteed spinach and mozzarella and let stand for a minute or 2 with the grill closed to let the cheese melt.
You can make this with skinless chicken thighs as well. Just trim the fat and adjust cooking time, thighs take a bit longer.
More Grilled Chicken Recipes You Might Enjoy:
- Grilled Chicken Avocado Mango Salad
- Grilled Chicken Summer Salad with Strawberries, Spinach and Feta
- Korean Grilled Chicken
- Grilled Chicken Tacos with Lettuce Slaw and Cotija Cheese
- Houston’s Grilled Chicken Salad with Honey Lime Vinaigrette
Grilled Chicken with Spinach and Melted Mozzarella
Ingredients
- 24 oz 3 large chicken breasts sliced in half lengthwise to make 6
- kosher salt and pepper to taste
- 1 tsp olive oil
- 3 cloves garlic, crushed
- 10 oz frozen spinach, drained
- 3 oz shredded part skim mozzarella
- 1/2 cup roasted red pepper, sliced in strips (packed in water)
- olive oil spray
Instructions
- Preheat oven to 400°F. Season chicken with salt and pepper. Lightly spray a grill or grill pan with oil. Cook chicken until no longer pink, about 2 to 3 minutes per side.
- Heat a skillet over medium heat. Add oil and garlic, sauté a 30 seconds, add spinach, salt and pepper. Cook until heated through, 2 to 3 minutes.
- Place chicken on a baking sheet, divide spinach evenly between the 6 pieces and place on top. Top each with 1/2 oz mozzarella, roasted peppers and bake until melted, about 3 minutes.
So easy to make and so delicious! Used fresh spinach and garlic peppers and it came out perfect. Definitely making again! Thanks Gina!
So I loved the flavor of this chicken. I ended up using fresh spinach and next time need to use more. I also just oven baked it for 15min at 400 and then layered with the toppings for another 5 min. They were so juicy.
This a beautiful dish. I smoked the roasted peppers on the grill, while I grilled the chicken, and paired it with your “Perfectly Grilled Zucchini” as well. My wife adored the meal.
This is a favorite recipe. Can’t believe I just made it for the first time. I used grilled chicken that I had marinated lemon, and rosemary and herbs. I used fresh spinach and also added a 1/3 cup of onion to that. Got some local Caputo Brother fresh mozzerella to splurge on these and it was so good. A winner, would be enjoyed by company. Saw a recipe in Skinny taste book for pearl couscous with veggies–also saw on on the web site, and had a version of that with this–aspargus, zucchini yellow squash, (in the couscous) Thanks for a great recipe
Simple and delicious!
This is absolutely wonderful! I used fresh spinach and the smell of the garlic cooking – wonderful. These are very flavorful and a far cry from most recipes that tend to dry the chicken out. Thank you!
Flavorful weeknight recipe! I served with leftover roasted veggies on the side, but could easily be served alongside a simple salad and steamed veggie noodles.
I used fresh spinach and roasted garlic (I had time…quarentine) and added a small dash of nutmeg at the end. Delish!