Name: Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup roasted red peppers, chopped; 2 cups fresh spinach; 1 cup shredded mozzarella cheese; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and freshly ground black pepper, to taste

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This roasted red pepper spinach mozzarella stuffed chicken is a mouthwatering, comforting dish that looks fancy but is incredibly easy to prepare. I love how the juicy chicken breasts hold a creamy, savory filling of sautéed spinach, roasted red peppers, and melty mozzarella cheese. It’s a beautiful blend of flavors and textures in every bite, perfect for both weeknight dinners and special occasions.

Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

Why You’ll Love This Recipe

This recipe has quickly become a favorite in my kitchen, and here’s why:

I can make it quickly without needing complicated techniques or ingredients.
The combination of roasted red peppers and spinach creates bold, rich flavors.
Melted mozzarella brings that gooey, indulgent texture I always crave in a comfort meal.
It’s packed with protein and low in carbs, making it great for a balanced diet.
The dish looks elegant enough to serve guests, yet simple enough for an easy dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 chicken breasts – boneless and skinless
1 cup roasted red peppers, chopped
2 cups fresh spinach
1 cup mozzarella cheese, shredded
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste

Directions

Preheat the Oven
I start by preheating the oven to 375°F (190°C). It’s important to have the oven ready so the chicken cooks evenly once it goes in.

Sauté the Spinach
I heat olive oil in a pan over medium heat, then add the spinach and sauté for about 2-3 minutes until it wilts. This makes it easier to mix and stuff into the chicken.

Prepare the Filling
In a bowl, I combine the wilted spinach, roasted red peppers, and shredded mozzarella. I stir until the ingredients are evenly mixed for that perfect bite in every forkful.

Stuff the Chicken
I cut a pocket into the side of each chicken breast using a sharp knife, then spoon in the filling, about 1/4 to 1/3 cup per piece, pressing it in gently to avoid spills.

Season the Chicken
I season each breast with garlic powder, salt, and pepper, making sure to coat both sides well. This adds extra depth to the overall flavor.

Bake the Chicken
I place the stuffed chicken breasts in a baking dish and bake for 25–30 minutes. When the juices run clear and the internal temp hits 165°F (74°C), I know it’s done.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I like to change things up depending on what I have in the fridge:

Add herbs: Fresh basil or chopped parsley in the filling adds a pop of freshness.
Try a different cheese: I sometimes use provolone or fontina for a more robust flavor.
Make it spicy: A pinch of red pepper flakes adds a nice kick to the filling.
Use sun-dried tomatoes: These bring a rich, tangy note if I’m out of roasted red peppers.
Grill instead of bake: For a smoky flavor, I grill the stuffed chicken over medium heat.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a preheated oven at 350°F (175°C) for 15–20 minutes. This keeps it moist and prevents the filling from drying out.

FAQs

How do I prevent the filling from spilling out during baking?

I make sure not to overfill the chicken breasts and press the mixture gently inside. If needed, I use toothpicks to seal the edges.

Can I prep this chicken ahead of time?

Yes, I often stuff the chicken in advance and keep it covered in the fridge for up to 24 hours before baking. It’s a great time-saver.

What’s the best way to check if the chicken is done?

I use a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part.

Can I use frozen spinach instead of fresh?

Absolutely. I just make sure to thaw and drain it well before mixing it with the other ingredients to avoid excess moisture.

What side dishes go well with this stuffed chicken?

I love serving it with a fresh salad, garlic mashed potatoes, or roasted vegetables for a complete meal.

Conclusion

This roasted red pepper spinach mozzarella stuffed chicken is one of those meals that looks impressive but comes together with ease. I always enjoy the burst of flavor from the roasted peppers and the creamy melted cheese paired with tender, juicy chicken. Whether I’m making it for guests or just treating myself to a special dinner, it’s a recipe I keep coming back to.