Tender, juicy, and bursting with flavor, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a showstopping dish that’s surprisingly easy to make. With vibrant roasted peppers, sautéed spinach, and gooey mozzarella sealed inside golden pan-seared chicken breasts, each bite delivers a perfect balance of rich and fresh. Ideal for weeknight dinners or elegant occasions, this dish is healthy, hearty, and loaded with Mediterranean-inspired goodness.
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Why You’ll Love This Recipe
Flavor-Filled – Sweet peppers, melty cheese, and tender spinach bring big taste.
Juicy & Golden – Perfectly seared for crispy edges and moist chicken.
Low-Carb & Gluten-Free – Naturally wholesome and satisfying.
Restaurant-Worthy – Elegant presentation with minimal effort.
Flexible Filling – Swap in your favorite cheese or veggies.
Ingredients You’ll Need
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tsp garlic powder
1 tsp dried Italian herbs
1 tbsp olive oil (for searing)
For the Stuffing:
1 tbsp olive oil
3 cups fresh spinach (or 1 cup frozen, thawed and drained)
2 garlic cloves, minced
½ cup roasted red peppers, sliced (jarred or homemade)
1 cup shredded or sliced mozzarella cheese
Optional Garnish:
Fresh basil or parsley
Balsamic glaze drizzle
Tools You’ll Need
Sharp knife
Skillet (oven-safe if baking)
Toothpicks or kitchen twine
Tongs
Cutting board
Step-by-Step Instructions
Step 1: Prep the Chicken
Using a sharp knife, carefully slice a pocket into the side of each chicken breast—don’t cut all the way through.
Season both sides with salt, pepper, garlic powder, and Italian herbs.
Step 2: Make the Filling
Heat olive oil in a pan over medium heat.
Sauté garlic for 30 seconds, then add spinach and cook until wilted (2–3 minutes).
Remove from heat and mix with roasted red peppers and mozzarella.
Step 3: Stuff the Chicken
Stuff each chicken breast with a generous amount of the filling.
Secure with toothpicks or kitchen twine to keep the filling inside while cooking.
Step 4: Sear the Chicken
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Add stuffed chicken breasts and sear for 3–4 minutes on each side until golden brown.
Step 5: Bake to Finish
Preheat oven to 375°F (190°C).
Transfer the skillet to the oven (or place chicken in a baking dish) and bake for 15–20 minutes until the internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before slicing and serving.
Tips for the Best Stuffed Chicken
Use Thin Chicken Breasts – Pound slightly if needed to ensure even cooking.
Don’t Overstuff – Use just enough filling to avoid spillage.
Secure Well – Toothpicks or twine help keep everything together while cooking.
Cook Spinach First – Sautéing removes moisture and prevents a watery filling.
Let It Rest – Resting helps juices redistribute and makes slicing easier.
Serving Suggestions
With Roasted Veggies – Try asparagus, carrots, or Brussels sprouts.
On a Bed of Rice – Pairs well with jasmine, brown, or lemon rice.
Alongside Pasta – A great match for garlic butter noodles or angel hair.
Light Side Salad – Fresh greens with a vinaigrette balance the richness.
With Crusty Bread – For soaking up any cheesy, savory juices.
How to Store & Reheat
Storing:
Refrigerate leftovers in an airtight container for up to 3 days.
Freezing:
Freeze cooked and cooled stuffed chicken individually wrapped for up to 2 months.
Thaw in the refrigerator overnight before reheating.
Reheating:
Oven: Bake at 325°F for 10–15 minutes until warmed through.
Microwave: Heat on 50% power in 1-minute intervals to avoid overcooking.
Skillet: Reheat gently with a lid and a splash of broth or water to keep it moist.
Frequently Asked Questions
- Can I use jarred roasted red peppers?
Yes—they’re convenient and flavorful. Just drain well before using. - What’s a good mozzarella substitute?
Provolone, gouda, or fontina all melt beautifully. - Can I make this ahead of time?
Yes—assemble the stuffed chicken ahead and refrigerate up to 24 hours before cooking. - Is this dish low-carb?
Yes! It’s naturally low in carbs and gluten-free. - Can I grill it instead of baking?
Yes—just sear and then move to indirect heat on the grill until cooked through.
Final Thoughts
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken brings bold flavor and elegant presentation to your dinner table without the fuss. Whether you’re cooking for a loved one, a special occasion, or just want to upgrade your weeknight meal, this dish delivers juicy, cheesy satisfaction with every bite.
Try it tonight and fall in love with stuffed chicken all over again!
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: Mediterranean-Inspired / Healthy Dinner
Nutritional Information (Per Serving – 1 of 4):
Calories: 380 | Protein: 42g | Carbohydrates: 6g | Fat: 20g | Fiber: 2g | Sugar: 3g | Sodium: 430mg
Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken
- Total Time: 45 minutes
Description
Tender, juicy, and bursting with flavor, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a showstopping dish that’s surprisingly easy to make. With vibrant roasted peppers, sautéed spinach, and gooey mozzarella sealed inside golden pan-seared chicken breasts, each bite delivers a perfect balance of rich and fresh. Ideal for weeknight dinners or elegant occasions, this dish is healthy, hearty, and loaded with Mediterranean-inspired goodness.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest flavorful, stuffed chicken dishes you’ll love.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tsp garlic powder
1 tsp dried Italian herbs
1 tbsp olive oil (for searing)
For the Stuffing:
1 tbsp olive oil
3 cups fresh spinach (or 1 cup frozen, thawed and drained)
2 garlic cloves, minced
½ cup roasted red peppers, sliced (jarred or homemade)
1 cup shredded or sliced mozzarella cheese
Optional Garnish:
Fresh basil or parsley
Balsamic glaze drizzle
Instructions
Step 1: Prep the Chicken
Using a sharp knife, carefully slice a pocket into the side of each chicken breast—don’t cut all the way through.
Season both sides with salt, pepper, garlic powder, and Italian herbs.
Step 2: Make the Filling
Heat olive oil in a pan over medium heat.
Sauté garlic for 30 seconds, then add spinach and cook until wilted (2–3 minutes).
Remove from heat and mix with roasted red peppers and mozzarella.
Step 3: Stuff the Chicken
Stuff each chicken breast with a generous amount of the filling.
Secure with toothpicks or kitchen twine to keep the filling inside while cooking.
Step 4: Sear the Chicken
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Add stuffed chicken breasts and sear for 3–4 minutes on each side until golden brown.
Step 5: Bake to Finish
Preheat oven to 375°F (190°C).
Transfer the skillet to the oven (or place chicken in a baking dish) and bake for 15–20 minutes until the internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before slicing and serving.
Notes
Use Thin Chicken Breasts – Pound slightly if needed to ensure even cooking.
Don’t Overstuff – Use just enough filling to avoid spillage.
Secure Well – Toothpicks or twine help keep everything together while cooking.
Cook Spinach First – Sautéing removes moisture and prevents a watery filling.
Let It Rest – Resting helps juices redistribute and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: Mediterranean-Inspired / Healthy Dinner
