This roasted red pepper, spinach, and mozzarella stuffed chicken is a flavorful and juicy dish that’s perfect for a weeknight dinner or a special occasion. Tender chicken breasts are filled with a delicious combination of roasted red peppers, fresh spinach, and melty mozzarella, then seared to perfection and baked until golden brown.
Why I Love This Recipe
The stuffing adds an irresistible combination of flavors and textures—savory, creamy, and slightly sweet.
It’s a great way to add extra veggies to a meal without feeling like I’m eating a salad.
The recipe is simple yet elegant enough for a dinner party or a cozy meal at home.
It’s a protein-packed dish that’s both satisfying and nutritious.
Everything comes together in under 45 minutes, making it perfect for busy nights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup roasted red peppers, chopped
1 cup fresh spinach, chopped
2 cloves garlic, minced
1 cup mozzarella cheese, shredded
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
½ teaspoon red pepper flakes (optional)
½ teaspoon paprika
Toothpicks (for securing)
Directions
Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
In a bowl, mix together the roasted red peppers, spinach, mozzarella, and minced garlic.
Stuff each chicken breast with the mixture, then secure the opening with toothpicks.
Rub the outside of the chicken breasts with olive oil and season with Italian seasoning, salt, black pepper, red pepper flakes (if using), and paprika.
Heat an oven-safe skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven, let rest for 5 minutes, then remove the toothpicks before serving.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per serving: 320 kcal
Variations
Cheese Swap: Instead of mozzarella, I sometimes use feta or goat cheese for a tangier flavor.
Add Some Heat: A pinch of cayenne or extra red pepper flakes makes the dish spicier.
Different Greens: Instead of spinach, kale or arugula works well.
Sun-Dried Tomatoes: Adding chopped sun-dried tomatoes to the stuffing gives a richer, slightly sweet taste.
Bacon-Wrapped: Wrapping the stuffed chicken in bacon before baking adds extra crispiness and flavor.
Storage/Reheating
Storage: Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: I prefer reheating in the oven at 350°F (175°C) for about 10 minutes to keep the chicken juicy. The microwave works, but it can dry out the chicken, so I cover it with a damp paper towel.
Freezing: The stuffed chicken can be frozen before baking. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before cooking.
Related Recipes:
- Cheesy Spinach Stuffed Chicken Breasts
- Chicken and Spinach Casserole with Cream Cheese
- Easy Chicken Stuffing Bake
FAQs
How do I keep the stuffing from falling out?
Securing the chicken with toothpicks helps keep everything in place. I also make sure not to overstuff the pockets.
Can I make this dish ahead of time?
Yes! I assemble the stuffed chicken and store it in the fridge for up to 24 hours before cooking.
What can I serve with this stuffed chicken?
It pairs well with roasted vegetables, mashed potatoes, or a simple side salad.
Can I use frozen spinach?
Yes, but I make sure to thaw and squeeze out excess water before mixing it with the stuffing.
How do I know when the chicken is fully cooked?
I use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Conclusion
Roasted red pepper, spinach, and mozzarella stuffed chicken is a simple yet flavorful dish that’s easy to prepare and perfect for any occasion. Whether served with a fresh salad, roasted veggies, or a side of pasta, this juicy and cheesy chicken recipe is always a hit. I love how versatile it is, and it never fails to impress.
📖 Recipe:
Print
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a juicy and flavorful dish perfect for busy weeknights or special occasions. Tender chicken breasts are stuffed with roasted red peppers, fresh spinach, and melty mozzarella, then seared to perfection and baked until golden brown. A protein-packed, low-carb meal that’s both satisfying and nutritious!
Ingredients
4 boneless, skinless chicken breasts
1 cup roasted red peppers, chopped
1 cup fresh spinach, chopped
1 cup mozzarella cheese, shredded
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
½ teaspoon red pepper flakes (optional)
½ teaspoon paprika
Toothpicks (for securing)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the chicken: Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Make the filling: In a bowl, mix roasted red peppers, spinach, mozzarella, and minced garlic.
- Stuff the chicken: Fill each pocket with the mixture, then secure with toothpicks.
- Season the chicken: Rub the outside with olive oil and season with Italian seasoning, salt, black pepper, red pepper flakes (if using), and paprika.
- Sear the chicken: Heat an oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for 2-3 minutes per side until golden brown.
- Bake: Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Let the chicken rest for 5 minutes before removing the toothpicks and serving.
Notes
Cheese Variations: Swap mozzarella for feta or goat cheese for a tangy twist.
Spicier Option: Add cayenne or extra red pepper flakes.
Greens Substitute: Use kale or arugula instead of spinach.
Extra Flavor: Try adding sun-dried tomatoes or wrapping the chicken in bacon before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking, Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
