Let me tell you about my favorite weeknight lifesaver – this roasted red pepper, spinach, and mozzarella stuffed chicken! I discovered this recipe when I desperately needed something quick, healthy, and packed with flavor after one too many takeout nights. The moment I took my first bite of that golden, crispy chicken oozing with melted mozzarella and sweet roasted peppers, I knew it would become a regular in my rotation.
What makes this dish special is how the Mediterranean flavors come together so effortlessly. The smoky sweetness of the roasted red peppers balances perfectly with the earthy spinach, while the gooey mozzarella ties everything together. Plus, it’s packed with protein and nutrients but feels indulgent enough for date night. I’ve served this to picky kids, foodie friends, and my always-hungry husband – and every single time, the plates come back clean.
Why You’ll Love This Stuffed Chicken Recipe
- Explosion of flavors – The combo of sweet peppers, fresh greens, and melty cheese is downright addictive
- Healthy but satisfying – Packed with lean protein and veggies that even kids will eat
- Foolproof method – Just stuff, sear, and bake – no fancy techniques needed
- Meal prep champion – Tastes amazing leftover and reheats like a dream
- Endlessly customizable – Swap ingredients based on what’s in your fridge
Ingredients for Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Here’s what you’ll need to make this flavor-packed dish – I promise it’s all simple stuff you might already have! The magic happens in how these basic ingredients come together.
- 4 boneless, skinless chicken breasts – Look for plump, even-sized ones that will stuff nicely
- 1 cup roasted red peppers, sliced into strips (I like the jarred kind for convenience, but homemade works too!)
- 2 cups fresh spinach, roughly chopped – don’t skip the chopping or it’ll be tricky to stuff
- 1 cup shredded mozzarella – the good melty stuff, none of that pre-shredded with anti-caking agents
- 1 tsp garlic powder – our flavor booster
- 1 tsp paprika – for that beautiful golden color
- 1/2 tsp salt & 1/2 tsp black pepper – season it just right
- 2 tbsp olive oil – for getting that perfect sear
How to Make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Okay, let’s get to the fun part – making this beautiful stuffed chicken! Don’t let the fancy look fool you – it’s way easier than you think. I’ll walk you through every step so you get that perfect crispy outside and melty-cheesy-inside every time.
First things first – preheat that oven to 375°F (190°C). Trust me, you don’t want to be waiting around with your stuffed chicken ready to go while your oven heats up. While that’s warming, let’s prep our chicken breasts. Here’s my trick for perfect pockets – lay the breast flat on your cutting board and make a horizontal slit about 3/4 of the way through, being careful not to cut all the way through. Imagine you’re creating a little envelope for all that delicious stuffing!
Now for the good stuff – stuffing time! I like to layer my fillings: first a few strips of roasted red pepper (pat them dry first or you’ll get a soggy pocket), then a handful of chopped spinach, and finally a generous pinch of mozzarella. Don’t overstuff – about 1/4 cup filling per breast is perfect. If your chicken wants to be rebellious and won’t stay closed, secure it with a couple toothpicks – just remember to take them out before serving!
Next, mix your garlic powder, paprika, salt and pepper in a little bowl, then sprinkle it all over the chicken. Get that olive oil nice and hot in an oven-safe skillet over medium-high heat. When it shimmers, add your chicken – you should hear that satisfying sizzle! Sear for about 3-4 minutes per side until you get that gorgeous golden-brown crust. Then pop the whole skillet into the oven for 20-25 minutes. The waiting is the hardest part – your kitchen will smell amazing!
How do you know it’s done? The chicken should register 165°F (74°C) on a meat thermometer, and the cheese should be oozing temptingly when you give it a gentle poke. Let it rest for 5 minutes before slicing – I know it’s tough to wait, but this keeps all those juices inside where they belong!
Tips for Perfect Stuffed Chicken
After making this dozens of times, here are my can’t-miss tips:
- Dry fillings = happy chicken – Pat those roasted peppers and spinach dry or you’ll get a watery mess
- Pound it out – If your chicken breasts are super thick, gently pound them to even thickness so they cook evenly
- Toothpick trick – Insert picks at an angle so they’re easy to remove later
- Don’t peek! – Resist opening the oven too often or you’ll lose precious heat
- Rest is best – Those 5 minutes of waiting make all the difference for juicy chicken
Variations for Your Stuffed Chicken
The beauty of this recipe is how easily you can customize it! Here are some of my favorite twists:
- Swap mozzarella for feta or goat cheese for a tangier bite
- Add sun-dried tomatoes along with the roasted peppers for extra flavor
- Mix in some cooked mushrooms or artichoke hearts for more veggie power
- Try provolone or smoked gouda if you want a different cheese experience
- For spice lovers, add a pinch of red pepper flakes or some jalapeños
Honestly, as long as you keep the basic method the same, you can’t go wrong. I’ve even used leftover roasted veggies from last night’s dinner as stuffing – waste not, want not!
Serving Suggestions for Roasted Red Pepper Stuffed Chicken
This stuffed chicken shines brightest when you give it the right sidekick dishes! My go-to is always a simple arugula salad with lemon vinaigrette – the peppery greens cut through the richness perfectly. For heartier meals, garlic mashed potatoes soak up all those delicious juices beautifully. Roasted asparagus or zucchini makes a quick veggie side that cooks right alongside the chicken. And if you really want to impress? Serve it over a bed of creamy polenta – the combo will make you feel like you’re dining at a fancy Italian trattoria!
Storing and Reheating Your Stuffed Chicken
Here’s the good news – this stuffed chicken tastes almost as good leftover as it does fresh! For best results, wrap any extras tightly in foil and refrigerate for up to 3 days. Want to freeze it? No problem – just pop individual portions in airtight containers (with any pan juices!) for up to 2 months. When reheating, I swear by the oven method: cover with foil and warm at 325°F for about 15 minutes. That gentle heat keeps the chicken juicy and helps the cheese get all melty again. Pro tip – add a splash of chicken broth before reheating to prevent dryness!
Nutritional Information for Stuffed Chicken
Here’s the scoop on what you’re getting in each serving of this deliciousness! Keep in mind these are estimates – your exact numbers might vary depending on your brand of cheese or how generous you are with the mozzarella (I won’t tell if you sneak extra!). Each plump chicken breast clocks in at about 320 calories, packing a whopping 38g of protein to keep you full. You’re looking at 14g of fat (5g saturated), 6g of carbs with 2g of fiber – not too shabby for something that tastes this indulgent! It’s got 480mg sodium, so if you’re watching that, maybe go easy on the salt in the seasoning. But hey, with all those veggies stuffed inside, you’re definitely getting your nutrients in a tasty package!
FAQs About Roasted Red Pepper Stuffed Chicken
I’ve answered so many questions about this recipe from friends and family – here are the ones that come up constantly! If you’ve got others, shout them out in the comments and I’ll help.
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it completely and squeeze out every last drop of liquid with a clean kitchen towel. I’ve learned the hard way – watery spinach makes for soggy chicken pockets. Use about half the amount called for since frozen spinach is more concentrated.
How do I keep the cheese from leaking out while baking?
Three tricks: 1) Don’t overstuff – leave room for the cheese to expand. 2) Seal your chicken pockets well with toothpicks (I cross them like little stitches). 3) Let the seared crust form completely before flipping – this creates a natural seal. Some oozing is normal (and delicious!), but these steps help minimize the mess.
Can I make this ahead of time?
You bet! I often stuff the chicken the night before and keep it covered in the fridge. Just add 5 minutes to the baking time since it’s going in cold. The flavors actually get better as they mingle! For meal prep, bake fully then reheat individual portions throughout the week.
What if I don’t have an oven-safe skillet?
No worries! Just sear in any pan, then transfer the chicken to a baking dish. Tip: Warm the dish first so you don’t shock the chicken and make it tough. A little olive oil in the dish prevents sticking.
Is there a low-carb option?
This recipe is already pretty low-carb, but for keto folks, try swapping the mozzarella for full-fat cream cheese mixed with the spinach. It holds together beautifully and adds incredible richness!
Final Thoughts on Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
There you have it – my all-time favorite stuffed chicken recipe that never fails to impress! Whether it’s a busy weeknight or a special occasion, this dish always delivers. I can’t wait to hear how yours turns out – tag me on social media or drop a comment below with your stuffed chicken creations. Trust me, once you try this combo of smoky peppers, fresh greens, and that ooey-gooey mozzarella, you’ll be hooked just like I am!
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5-Star Roasted Red Pepper Stuffed Chicken That Melts in Your Mouth
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A flavorful dish featuring chicken breasts stuffed with roasted red peppers, fresh spinach, and creamy mozzarella cheese. Perfect for a healthy and delicious dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cut a pocket into each chicken breast.
- Stuff each breast with roasted red peppers, spinach, and mozzarella.
- Secure with toothpicks if needed.
- Season with garlic powder, paprika, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken for 3-4 minutes per side until golden.
- Transfer skillet to the oven and bake for 20-25 minutes.
- Serve hot.
Notes
- Use toothpicks to keep stuffing secure.
- Check internal temperature reaches 165°F (74°C).
- Pair with a fresh salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
Keywords: roasted red pepper, spinach, mozzarella, stuffed chicken, healthy dinner