Grilled chicken topped with garlicky sautéed spinach, melted mozzarella and roasted red peppers — a quick, high-protein dinner the whole family will enjoy.
Grilled Chicken with Spinach and Mozzarella
This simple chicken breast recipe combines juicy grilled chicken with a quick sauté of garlicky spinach and a sprinkle of shredded mozzarella. It’s ideal for warm weather because you can cook everything on the grill without heating up the oven. The combination of tender chicken, bright roasted red peppers and melted cheese makes it a satisfying, protein-packed weeknight meal. Below you’ll find tips for grilling, variations, ingredients, clear step-by-step instructions, nutrition details and serving suggestions.
What is the best way to grill chicken?
To get the best flavor and juiciness, prepare the spinach and roasted pepper topping before you start grilling. Lightly oil the grill grates or spray a grill pan to prevent sticking. Heat the grill until very hot so you can sear the chicken and lock in juices. Place the seasoned chicken breasts on the hot rack and cook until distinct grill marks form and the underside is nicely browned — about 2–5 minutes per side depending on thickness. Flip and repeat on the other side. If the breasts are thick, lower the heat a bit after searing and continue cooking until done. For finishing, turn the grill off or move the chicken to indirect heat, top each breast with the warmed spinach, shredded mozzarella and roasted peppers, then close the lid for a minute or two until the cheese melts.
Variations
- You can use skinless boneless chicken thighs instead of breasts — trim visible fat and increase cooking time slightly since thighs are thicker and take longer to cook through.
- If you prefer fresh spinach, use about 10 ounces and wilt it briefly in the skillet with the garlic. Drain any excess moisture before topping the chicken.
- Swap mozzarella for provolone, fontina or a sprinkle of Parmesan for a different flavor profile.
Ingredients
- 24 oz chicken breasts, sliced in half lengthwise to make 6 pieces (from 3 large breasts)
- Kosher salt and black pepper, to taste
- 1 tsp olive oil
- 3 cloves garlic, crushed
- 10 oz frozen spinach, thoroughly drained (or 10 oz fresh spinach, wilted)
- 3 oz shredded part-skim mozzarella (about 1/2 oz per piece)
- 1/2 cup roasted red peppers, sliced in strips (packed in water), drained
- Olive oil spray or a light brush of oil for the grill
Instructions
- Season the chicken breasts on both sides with kosher salt and black pepper.
- Preheat a grill or grill pan over medium-high heat and lightly oil the grates or spray with olive oil.
- Place the chicken on the hot grill and cook until the underside has nice grill marks and the chicken edges look cooked, about 2–3 minutes. Flip and cook the other side another 2–3 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink.
- While the chicken cooks, heat a skillet over medium heat. Add 1 tsp olive oil and the crushed garlic, sautéing about 30 seconds until fragrant. Add the drained frozen spinach (or fresh spinach) with a pinch of salt and pepper and cook just until heated through and any excess moisture has evaporated, about 2–3 minutes. Remove from heat.
- Once the chicken is cooked, move the pieces to a warm sheet pan or turn off the grill and arrange chicken on the grill surface. Divide the spinach evenly among the 6 pieces, then top each with 1/2 oz shredded mozzarella and a few strips of roasted red pepper. Close the grill lid or cover briefly for 1–3 minutes until the cheese melts.
- Serve immediately while hot. Garnish with an extra drizzle of olive oil, cracked black pepper, or chopped fresh basil or parsley if desired.
Yield, Time & Serving
Yield: 6 servings — Serving size: 1 piece.
Prep time: 2 minutes. Cook time: 15 minutes. Total time: about 17 minutes.
Nutrition (per serving)
Calories: 195 kcal; Protein: 31 g; Carbohydrates: 3.5 g; Fat: 6 g; Saturated Fat: 2 g; Cholesterol: 91 mg; Sodium: 183 mg; Fiber: 1.5 g; Sugar: 0.5 g.
Tips and Serving Suggestions
- To avoid soggy toppings, drain spinach well and, if using frozen spinach, press out extra water in a fine-mesh sieve or clean kitchen towel.
- If your chicken breasts are uneven in thickness, pound them gently to an even thickness for faster, more even grilling.
- Serve with a crisp green salad, grilled vegetables, cauliflower rice or a light couscous for a balanced plate.
- Leftovers keep well in the refrigerator for 3 days; reheat gently in a skillet or oven to preserve the texture of the chicken and melt the cheese again.
More Grilled Chicken Ideas
- 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
Final Note
If you try this recipe, consider leaving a rating or comment with any adjustments you made. Feedback helps refine the steps and gives others confidence when trying the recipe. Enjoy your meal!
