This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is the perfect recipe when you want something impressive yet simple enough for a weeknight dinner. Juicy chicken breasts are filled with creamy mozzarella, tender spinach, and smoky roasted red peppers, creating a dish that’s both flavorful and elegant. The combination of melty cheese and savory vegetables tucked inside the chicken makes every bite rich and satisfying. I once made this using fresh baby spinach instead of frozen, and it turned out beautifully—fresh, light, and bursting with flavor. Pair it with a crisp salad, roasted potatoes, or steamed vegetables for a complete and wholesome meal that’s sure to impress both family and guests.
Why You’ll Love This Recipe
This stuffed chicken recipe feels like a restaurant-quality meal but comes together easily at home. It’s healthy, high in protein, and visually stunning when sliced. The filling adds moisture, flavor, and color, transforming ordinary chicken breasts into something special. Whether you’re cooking for a weeknight dinner or hosting friends, this dish delivers comfort, flavor, and elegance in one bite.
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Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a juicy, flavor-packed dish featuring tender chicken breasts filled with roasted red peppers, fresh spinach, and melty mozzarella cheese. It’s elegant enough for dinner parties but simple enough for a weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup baby spinach leaves
- 1/2 cup roasted red peppers, sliced
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and black pepper, to taste
- Toothpicks or kitchen twine (for securing the chicken)
Instructions
- Preheat oven to 400°F (200°C).
- Place each chicken breast on a cutting board and carefully slice a pocket into the side of each breast, being careful not to cut all the way through.
- Season the chicken breasts inside and out with salt, pepper, garlic powder, Italian seasoning, and paprika.
- Stuff each chicken breast with a few spinach leaves, roasted red pepper slices, and a generous amount of mozzarella cheese.
- Secure the opening with toothpicks or tie with kitchen twine to prevent the filling from spilling out.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven, rest for 5 minutes, then slice and serve warm.
Notes
- Use provolone or Monterey Jack cheese as an alternative to mozzarella for a different flavor.
- Substitute arugula or kale for spinach if desired.
- For extra flavor, add a teaspoon of pesto to the filling.
- This dish pairs well with roasted vegetables, mashed potatoes, or a side salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts – Boneless, skinless chicken breasts are ideal for stuffing. Pound them to even thickness for uniform cooking.
Mozzarella Cheese – Melts beautifully to create a creamy, gooey center. Fresh mozzarella gives the best texture, but shredded works well too.
Roasted Red Peppers – Sweet and smoky, they add both flavor and vibrant color to the filling. Jarred roasted peppers are convenient, but homemade ones elevate the dish.
Spinach – Adds freshness and a hint of earthiness. You can use either fresh or frozen spinach; just be sure to squeeze out excess moisture before adding it to the filling.
Olive Oil – Helps sear the chicken and adds richness. Use good-quality extra virgin olive oil for best results.
Garlic – Brings aromatic depth to the spinach and pepper filling. Freshly minced garlic enhances flavor beautifully.
Salt and Pepper – Simple seasonings that bring out the natural flavors of the ingredients.
Italian Seasoning – A blend of herbs that complements the chicken and enhances the Mediterranean-inspired flavors.
Paprika – Adds a subtle smoky note and a lovely golden hue to the chicken.
Toothpicks – Useful for securing the stuffed chicken during cooking so the filling stays intact.
Directions
Start by preheating your oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open it like a book.
Season both sides of the chicken with salt, pepper, paprika, and Italian seasoning.
In a skillet, sauté garlic and spinach with a drizzle of olive oil until the spinach wilts. Remove from heat and let it cool slightly.
Lay each chicken breast flat and layer the filling—first the sautéed spinach, then strips of roasted red pepper, and finally slices of mozzarella cheese.
Fold the chicken over the filling and secure with toothpicks.
Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken for 2–3 minutes on each side until golden brown.
Transfer the skillet to the oven and bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for a few minutes before slicing. Serve warm, with pan juices drizzled over the top for extra flavor.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–12 minutes or warm gently in a covered skillet with a splash of water to keep the chicken moist. Avoid microwaving too long as it can dry out the meat.
Variations and Customizations
Cheesy Upgrade
Add shredded Parmesan or provolone to the filling for more depth and creaminess.
Spicy Twist
Include a pinch of crushed red pepper flakes in the filling for subtle heat.
Mediterranean Style
Add chopped sun-dried tomatoes and Kalamata olives for extra tangy flavor.
Pesto-Stuffed Chicken
Spread a thin layer of basil pesto inside before adding the spinach and cheese.
Cream Cheese Filling
Mix cream cheese with the spinach for an even creamier, rich texture.
Grilled Version
Grill the stuffed chicken on medium heat instead of baking for a smoky, charred flavor.
Low-Fat Option
Use part-skim mozzarella and sauté spinach in minimal oil for a lighter version.
Add Caramelized Onions
They add a hint of sweetness and pair perfectly with the roasted peppers.
Bacon-Wrapped Chicken
Wrap each stuffed chicken breast with a slice of bacon before baking for extra flavor.
Herb Lover’s Choice
Add fresh basil, parsley, or oregano to the filling for aromatic freshness.
FAQs
Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed chicken up to a day in advance and refrigerate until ready to cook.
Can I use frozen spinach?
Yes, just thaw it completely and squeeze out all excess moisture before using.
How do I prevent the filling from leaking out?
Use toothpicks to secure the edges and avoid overstuffing the chicken.
What can I serve with this dish?
It pairs beautifully with roasted vegetables, mashed potatoes, or a light salad.
Can I substitute mozzarella with another cheese?
Yes, provolone, Monterey Jack, or Swiss cheese also work well.
Can I make it dairy-free?
You can use vegan mozzarella or omit the cheese entirely for a lighter version.
How do I know when the chicken is cooked through?
The internal temperature should reach 165°F (74°C) when tested with a meat thermometer.
Can I cook this on the stove only?
Yes, cover the skillet after searing and cook on low heat until the chicken is fully cooked.
Can I freeze stuffed chicken?
Yes, wrap uncooked stuffed chicken tightly and freeze for up to 2 months. Thaw in the refrigerator before baking.
Why is my chicken dry?
Overcooking can dry it out—keep an eye on the temperature and avoid exceeding 165°F (74°C).
Conclusion
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a perfect balance of elegance and simplicity. The juicy, tender chicken wrapped around flavorful roasted peppers, creamy cheese, and wilted spinach creates a dish that’s both nourishing and satisfying. Ideal for a family dinner or special occasion, this recipe turns everyday ingredients into something truly memorable. Once you try it, it’s bound to become a regular favorite on your dinner rotation.
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