Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a flavorful, juicy dish that’s easy enough for a weeknight meal yet elegant enough for entertaining. Tender chicken breasts are filled with melty mozzarella cheese, sweet roasted red peppers, and fresh spinach, then seared and baked to perfection.

Why You’ll Love This Recipe

• Juicy and flavorful – Every bite is packed with cheesy, savory goodness.
• Healthy and high-protein – A great low-carb, keto-friendly meal.
• Easy to make – Simple ingredients and quick prep.
• Elegant presentation – Perfect for a special dinner.
• Customizable – Swap the fillings for different flavors!

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Roasted red peppers (jarred or homemade, sliced)
• Fresh spinach
• Mozzarella cheese (sliced or shredded)
• Garlic powder
• Onion powder
• Italian seasoning
• Paprika
• Salt and pepper
• Olive oil
• Toothpicks (to secure the chicken)

Directions

Step 1: Prepare the Chicken

1. Preheat oven to 375°F (190°C).
2. Butterfly the chicken – Slice each chicken breast horizontally, but don’t cut all the way through, creating a pocket.
3. Season the chicken – Sprinkle both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.

Step 2: Stuff the Chicken

4. Fill the pockets – Layer roasted red pepper slices, fresh spinach, and mozzarella inside each chicken breast.
5. Secure with toothpicks – Close the chicken and use toothpicks to keep the filling inside.

Step 3: Sear and Bake

6. Sear the chicken – Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken for 2-3 minutes per side until golden brown.
7. Bake – Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

Step 4: Serve and Enjoy

8. Remove toothpicks and serve warm with a side of roasted vegetables, rice, or a fresh salad.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes

Variations

• Spicy version – Add crushed red pepper flakes or use pepper jack cheese.
• Different cheese – Try feta, goat cheese, or provolone.
• Grilled version – Grill over medium heat for 6-7 minutes per side instead of baking.
• Creamy option – Add a dollop of cream cheese to the filling.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze before baking for up to 2 months. Thaw before cooking.
• Reheating: Warm in the oven at 325°F for 10-12 minutes or microwave in short intervals.

FAQs

Can I use frozen spinach?

Yes, but thaw and squeeze out excess moisture first.

What sides go well with this?

Pair with mashed potatoes, roasted veggies, quinoa, or a simple salad.

Can I use chicken thighs instead?

Yes! Adjust baking time as thighs may cook faster.

How do I keep the cheese from oozing out?

Secure the chicken well with toothpicks and avoid overstuffing.

Can I make this ahead of time?

Yes! Stuff the chicken and refrigerate for up to 24 hours before cooking.

Conclusion

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is an easy, delicious, and healthy dish that’s perfect for any occasion. With its juicy, cheesy center and bold flavors, it’s a meal the whole family will love. Serve it with your favorite sides and enjoy a restaurant-quality dinner at home!

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