Roasted 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