1. Prep Your Chicken (5 minutes) Grab some paper towels and pat those chicken breasts dry. Take your sharpest knife and cut a pocket in each breast – go slow here because I’ve sliced through completely more times than I care to admit! You want it deep but not all the way through. Sprinkle salt, pepper, and garlic powder inside and outside each piece.

2. Create the Magic Filling (5 minutes) Warm up some olive oil in your skillet. Throw in the red pepper slices and spinach. The spinach shrinks down crazy fast – don’t panic! Keep stirring for about 4 minutes until everything looks wilted and not watery. Turn off heat and let it cool down a bit.

3. Stuff Like a Pro (5 minutes) This part makes me feel like a real chef! Scoop that pepper-spinach mix into each chicken pocket. Then grab handfuls of mozzarella and stuff it in there too. I always use more cheese than I think I need. Stick 2-3 toothpicks through each piece to keep everything from falling out.

4. Get That Golden Sear (5 minutes) Clean out your skillet and heat up 2 tablespoons olive oil until it looks shiny. Drop in your stuffed chicken pieces. Let them sit for 3 minutes without touching them – I know it’s tempting to peek! Flip and do the same on the other side.

5. Finish in the Oven (25-30 minutes) Stick that whole skillet in your 375°F oven. Set a timer for 20 minutes and check with a meat thermometer. It should hit 165°F in the thickest part. My chicken usually takes closer to 25 minutes.

6. Rest and Reveal (5 minutes) This is the hardest part – waiting! Let the chicken sit for 5 minutes before you pull out those toothpicks and slice it up. Trust me on this one – it keeps all the good stuff inside.