Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

Juicy, golden-brown chicken breasts are packed with creamy mozzarella, sweet roasted red peppers, and sautéed spinach in this flavorful Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken. It’s a weeknight-friendly recipe that feels gourmet, thanks to the colorful filling and melty cheese. Whether you’re cooking for guests or your family, this dish is a guaranteed crowd-pleaser.

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Why You’ll Love This Recipe
Restaurant-Worthy – Looks and tastes like it came from a fine dining kitchen.
Easy Prep – Simple ingredients, quick prep, big flavor.
Juicy & Cheesy – Melty mozzarella keeps the chicken moist and rich.
Healthy & Colorful – A beautiful mix of lean protein, veggies, and calcium-rich cheese.
Customizable – Swap cheeses or veggies to suit your taste.

Ingredients You’ll Need

For the Chicken:

• 4 boneless skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp smoked paprika (optional for depth)
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

For the Filling:

• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• ½ cup roasted red peppers, sliced (jarred or homemade)
• 4 oz mozzarella cheese, sliced or shredded
• 2 cloves garlic, minced
• Salt and pepper to taste

Optional Garnish:

• Fresh basil or parsley
• Grated parmesan
• Balsamic glaze drizzle

Tools You’ll Need

• Sharp knife
• Skillet
• Baking dish
• Toothpicks or kitchen twine
• Meat thermometer

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat oven to 375°F (190°C).
Lightly grease a baking dish and set aside.
Pat chicken breasts dry with paper towels.

Step 2: Sauté the Filling
Heat 1 tbsp olive oil in a skillet over medium heat.
Add garlic and sauté for 30 seconds.
Add chopped spinach and cook until wilted (2–3 minutes).
Stir in roasted red peppers and season with a pinch of salt and pepper.
Remove from heat and set aside to cool slightly.

Step 3: Stuff the Chicken
Use a sharp knife to cut a deep pocket into the side of each chicken breast.
Season the outside with garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
Stuff each breast with a spoonful of the spinach mixture and a slice or handful of mozzarella.
Secure the opening with toothpicks or kitchen twine.

Step 4: Sear the Chicken
In the same skillet, heat 1 tbsp olive oil over medium-high heat.
Sear each stuffed chicken breast for 2–3 minutes per side until golden.
Transfer to the prepared baking dish.

Step 5: Bake to Finish
Bake uncovered for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and cheese is melty.
Let rest 5 minutes before removing toothpicks and slicing.

Step 6: Garnish & Serve
Top with chopped fresh herbs or a drizzle of balsamic glaze if desired.
Serve with rice, pasta, or a simple side salad.

Tips for the Best Stuffed Chicken
Don’t Overstuff – Keep the filling manageable to prevent leakage.
Use Fresh Mozzarella – It melts beautifully and adds a creamy texture.
Sear for Flavor – Browning the chicken before baking builds flavor and seals in juices.
Let It Rest – Keeps the meat juicy when sliced.
Toothpicks Out Before Serving – Be sure to remove all pins or twine before plating.

Serving Suggestions
Garlic Mashed Potatoes – Rich and comforting.
Cauliflower Rice – A light, low-carb option.
Steamed Broccolini or Asparagus – For color and balance.
Orzo Pasta Salad – Adds texture and freshness.
Warm Bread – Perfect for soaking up any cheesy filling that escapes.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Oven: Cover and bake at 350°F until warmed through.
• Microwave: Heat in 1-minute intervals, covering to retain moisture.

Frequently Asked Questions

1. Can I use chicken thighs instead?
Yes, but choose large, boneless thighs and adjust the baking time accordingly.

2. What other cheese works well?
Fontina, provolone, or goat cheese can be delicious substitutes.

3. Can I add more veggies?
Absolutely! Mushrooms, sun-dried tomatoes, or artichokes work well.

4. Is this dish spicy?
No—but you can add red pepper flakes to the filling for heat.

5. Can I make it ahead?
Yes! Prep and stuff the chicken up to 24 hours in advance. Keep refrigerated until ready to cook.

Final Thoughts
This Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken is elegant enough for entertaining and easy enough for weeknights. With vibrant colors, wholesome ingredients, and melty cheese in every bite, it’s a dish that delivers comfort and class. Pair it with your favorite side and enjoy a satisfying, homemade meal that’s bursting with flavor.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: Mediterranean-Inspired

Nutritional Information (Per Serving):
Calories: 390 | Protein: 40g | Carbohydrates: 6g | Fat: 22g | Fiber: 2g | Sugar: 3g | Sodium: 410mg

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