If you’re looking to elevate your weeknight dinner game or impress guests without too much fuss, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is the perfect recipe to have on hand. It’s wholesome, satisfying, and packed with vibrant Mediterranean-inspired flavors. The chicken breasts are stuffed with a savory blend of roasted red peppers, wilted spinach, and melty mozzarella, then seared for a golden crust and baked to juicy perfection. It’s elegant enough for a dinner party, yet simple enough to make on a weeknight. And the best part? It’s all done in under an hour.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup roasted red peppers, chopped
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and get your skillet ready by choosing one that’s oven-safe.
In a medium bowl, combine the roasted red peppers, chopped spinach, mozzarella, garlic powder, paprika, salt, and pepper. Mix until the filling is evenly combined.
Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each chicken breast. Be careful not to cut all the way through. Stuff each pocket generously with the pepper-spinach-cheese mixture, pressing the filling in as needed.
Heat the olive oil in your skillet over medium heat. Sear the stuffed chicken breasts for 3 to 4 minutes per side until they’re golden and have a slight crust. You’re not looking to fully cook them—just develop flavor and color.
Once seared, transfer the skillet to the oven and bake the chicken for 25 to 30 minutes, or until the internal temperature of the thickest part reaches 165°F (75°C).
Let the chicken rest for 5 minutes before slicing or serving. This allows the juices to redistribute and makes for a more flavorful bite.
Notes
If your spinach is particularly tender or young, you don’t need to sauté it first. Otherwise, a quick wilt in a hot pan can help reduce moisture
Make it spicy by adding red pepper flakes or diced jalapeños to the filling
Fresh mozzarella is delicious in this, but it may release more moisture than pre-shredded, so adjust based on your preference
This dish pairs beautifully with a simple side salad, roasted potatoes, or a bed of herbed couscous
To keep everything tidy, use toothpicks to secure the stuffed chicken before searing if needed—just remember to remove them before serving
FAQs
Can I prep this ahead of time?
Yes! You can stuff the chicken and keep it covered in the fridge for up to 24 hours before cooking. Just bring it to room temperature for 20–30 minutes before searing and baking
What if I don’t have an oven-safe skillet?
No worries. After searing the chicken, transfer it to a baking dish to finish cooking in the oven
Can I use frozen spinach?
You can, but be sure to thaw it and squeeze out as much moisture as possible before mixing it into the filling
What other cheeses work in this recipe?
Try provolone, feta, fontina, or even goat cheese if you’re feeling fancy. Each will bring a different character to the dish
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to preserve the texture
Can I grill this instead of baking?
You can grill it over indirect heat with the lid down. Just be sure the chicken is fully cooked through, and secure the filling well so it doesn’t spill out during flipping
Whether you’re serving it with garlic mashed potatoes or a crisp arugula salad, this stuffed chicken dish offers comfort, flavor, and a little wow factor with minimal effort. It’s a keeper for sure.
PrintRoasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
If you’re looking to elevate your weeknight dinner game or impress guests without too much fuss, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is the perfect recipe to have on hand. It’s wholesome, satisfying, and packed with vibrant Mediterranean-inspired flavors. The chicken breasts are stuffed with a savory blend of roasted red peppers, wilted spinach, and melty mozzarella, then seared for a golden crust and baked to juicy perfection. It’s elegant enough for a dinner party, yet simple enough to make on a weeknight. And the best part? It’s all done in under an hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
4 boneless, skinless chicken breasts
1/2 cup roasted red peppers, chopped
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and get your skillet ready by choosing one that’s oven-safe.
In a medium bowl, combine the roasted red peppers, chopped spinach, mozzarella, garlic powder, paprika, salt, and pepper. Mix until the filling is evenly combined.
Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each chicken breast. Be careful not to cut all the way through. Stuff each pocket generously with the pepper-spinach-cheese mixture, pressing the filling in as needed.
Heat the olive oil in your skillet over medium heat. Sear the stuffed chicken breasts for 3 to 4 minutes per side until they’re golden and have a slight crust. You’re not looking to fully cook them—just develop flavor and color.
Once seared, transfer the skillet to the oven and bake the chicken for 25 to 30 minutes, or until the internal temperature of the thickest part reaches 165°F (75°C).
Let the chicken rest for 5 minutes before slicing or serving. This allows the juices to redistribute and makes for a more flavorful bite.
Notes
If your spinach is particularly tender or young, you don’t need to sauté it first. Otherwise, a quick wilt in a hot pan can help reduce moisture
Make it spicy by adding red pepper flakes or diced jalapeños to the filling
Fresh mozzarella is delicious in this, but it may release more moisture than pre-shredded, so adjust based on your preference
This dish pairs beautifully with a simple side salad, roasted potatoes, or a bed of herbed couscous
To keep everything tidy, use toothpicks to secure the stuffed chicken before searing if needed—just remember to remove them before serving