Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

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Description

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a show-stopping dinner recipe that’s both simple and elegant. Juicy chicken breasts are stuffed with sweet roasted red peppers, earthy spinach, and gooey melted mozzarella, then seared and baked to golden perfection. It’s a restaurant-quality dish that pairs beautifully with pasta, rice, or a fresh salad. Perfect for weeknights or entertaining guests!

Ingredients For Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

  • 4 boneless, skinless chicken breasts

  • 1 cup fresh spinach (lightly sautéed or raw)

  • 1 roasted red pepper (jarred or homemade), sliced into strips

  • 1 cup shredded mozzarella cheese (or sliced fresh mozzarella)

  • 2 cloves garlic, minced

  • 1 tsp Italian seasoning

  • 1 tsp paprika

  • Salt and black pepper, to taste

  • 2 tbsp olive oil

  • Toothpicks or kitchen twine (to secure)

Instructions

  1. Preheat oven to 375°F (190°C).

  2. Prepare chicken: Butterfly each chicken breast by slicing a pocket into the side, being careful not to cut all the way through.

  3. Season inside and outside of the chicken with salt, pepper, Italian seasoning, and paprika.

  4. Stuff chicken: Layer spinach, roasted red pepper strips, mozzarella, and a pinch of garlic inside each chicken breast. Secure with toothpicks.

  5. Sear chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown.

  6. Bake: Transfer skillet to the oven and bake for 20–25 minutes, until chicken is cooked through (internal temp: 165°F / 74°C).

  7. Rest and serve: Let rest for 5 minutes before slicing.

Notes

  • You can use sun-dried tomatoes instead of roasted red peppers for a different flavor profile.

  • Fresh mozzarella gives a creamier melt, while shredded mozzarella is easier to stuff.

  • For added flavor, deglaze the skillet with a splash of white wine or chicken broth before baking.

Tips

  • Pound chicken breasts slightly if they’re too thick, making them easier to stuff.

  • Don’t overstuff—keep ingredients evenly layered to prevent spilling.

  • If you don’t have an oven-safe skillet, transfer seared chicken to a baking dish.

  • Use parchment paper on the baking tray to make cleanup easier.

Servings

  • Serves: 4 people

  • Serving Size: 1 stuffed chicken breast

Nutritional Info (per serving, approx.)

  • Calories: 340 kcal

  • Protein: 42g

  • Carbohydrates: 4g

  • Fat: 16g

  • Fiber: 1g

  • Sugar: 2g

Benefits

  • High Protein: Supports muscle repair and keeps you full.

  • Rich in Vitamins: Spinach provides iron, vitamin K, and folate; roasted peppers add vitamin C and antioxidants.

  • Balanced Meal: Pairs lean protein with nutritious vegetables.

  • Low Carb: Great option for keto and low-carb diets.

Q & A

Q: Can I prepare this ahead of time?
A: Yes, you can stuff the chicken in advance, refrigerate, and cook when ready.

Q: What sides go best with this dish?
A: Garlic mashed potatoes, roasted vegetables, a light pasta, or a fresh garden salad.

Q: Can I freeze stuffed chicken?
A: Yes, assemble raw stuffed chicken, wrap tightly, and freeze up to 2 months. Thaw before cooking.

Q: How do I keep the stuffing from leaking out?
A: Use toothpicks to secure the opening and avoid overfilling.

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