Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

Looking to level up your chicken dinner? This Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken is bursting with flavor, yet incredibly easy to make. Juicy chicken breasts are packed with a savory filling of sautéed spinach, sweet roasted red peppers, and gooey melted mozzarella. It’s a restaurant-quality dish you can whip up at home, perfect for family dinners or impressing guests.

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Why You’ll Love This Recipe
Flavor Explosion – The roasted red peppers and mozzarella bring big flavor with little effort.
Healthy Yet Indulgent – High in protein, loaded with veggies, and satisfyingly cheesy.
Easy to Prepare – A few simple steps and ingredients make this feel gourmet without the fuss.
Great for Meal Prep – Reheats beautifully and makes a great lunch the next day.
Customizable – Swap in different cheeses or add herbs to tailor it to your taste.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika

For the Stuffing:

• 1 tbsp olive oil
• 3 cups fresh spinach (roughly chopped)
• 2 cloves garlic, minced
• ½ cup roasted red peppers (jarred or homemade), chopped
• 1 cup shredded mozzarella cheese
• 2 tbsp cream cheese (optional, for extra creaminess)
• ¼ tsp salt
• ¼ tsp black pepper

For Securing & Baking:

• Toothpicks or kitchen twine
• Cooking spray or additional olive oil for greasing
• Optional garnish: chopped parsley or basil

Tools You’ll Need

• Sharp knife
• Skillet
• Cutting board
• Mixing bowl
• Baking dish
• Tongs
• Meat thermometer (optional but helpful)

Step-by-Step Instructions

Step 1: Prepare the Stuffing

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Stir in chopped spinach and cook for 2–3 minutes until wilted.
4. Remove from heat and mix in roasted red peppers, mozzarella, cream cheese (if using), salt, and pepper.
5. Set aside to cool slightly before stuffing.

Step 2: Prepare the Chicken

1. Preheat your oven to 375°F (190°C).
2. Pat chicken breasts dry with paper towels.
3. Using a sharp knife, cut a deep pocket into the side of each breast without slicing all the way through.
4. Rub each chicken breast with olive oil, then season all over with salt, pepper, garlic powder, and paprika.

Step 3: Stuff the Chicken

1. Spoon the spinach and red pepper mixture evenly into each chicken breast pocket.
2. Secure the openings with toothpicks or kitchen twine to prevent the filling from spilling out during baking.

Step 4: Sear for Extra Flavor (Optional)

1. Heat a skillet over medium-high heat and add a splash of oil.
2. Sear each stuffed chicken breast for 2 minutes per side until golden.
3. Transfer to a baking dish.

Step 5: Bake the Chicken

1. Place the stuffed chicken breasts in a greased baking dish.
2. Bake for 20–25 minutes or until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
3. Remove from oven and let rest for 5 minutes.
4. Carefully remove toothpicks or twine before serving.

Tips for Success
Don’t Overfill – Overstuffed chicken may not seal properly; pack just enough to fill the pocket.
Use a Meat Thermometer – Ensures your chicken is cooked perfectly without drying out.
Let it Rest – Allow the chicken to sit for a few minutes after baking to lock in juices.
Add Fresh Herbs – Stir in chopped basil, oregano, or parsley to the filling for extra flavor.

Serving Suggestions
Garlic Mashed Potatoes – Creamy and comforting side to balance the richness.
Roasted Veggies – Try carrots, zucchini, or Brussels sprouts for a colorful plate.
Cauliflower Rice – A low-carb option that pairs beautifully with stuffed chicken.
Fresh Salad – Mixed greens with balsamic vinaigrette offer a refreshing contrast.
Pasta with Olive Oil & Herbs – Keep it simple to let the chicken shine.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap each cooled chicken breast in foil and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Oven: Reheat at 350°F (175°C) for 15–20 minutes until warmed through.
• Microwave: Heat on medium power for 2–3 minutes, checking that the center is hot.
• Avoid drying out by covering with foil or a damp paper towel during reheating.

Frequently Asked Questions

1. Can I use frozen spinach?
Yes, thaw and drain well before sautéing. Squeeze out excess moisture to avoid a soggy filling.

2. What cheese substitutes work here?
Provolone, Monterey Jack, or even feta can be used for a different twist.

3. Can I grill this instead of baking?
Yes, just secure tightly and grill over indirect heat until cooked through.

4. Is cream cheese necessary?
Not at all—it just adds extra creaminess. You can leave it out if preferred.

5. Can I prep this in advance?
Absolutely. Assemble the stuffed chicken, cover, and refrigerate for up to 24 hours before baking.

Final Thoughts
Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken is everything you want in a homemade meal—flavorful, filling, and fancy enough to serve at a dinner party. With simple ingredients and an easy method, you can turn an ordinary chicken breast into something truly memorable.

Try it this week and see why it’s a favorite in kitchens everywhere. Leave a comment with your results and tag your photos online—I’d love to see how yours turns out!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 340 | Protein: 39g | Carbohydrates: 6g | Fat: 18g | Fiber: 1g | Sodium: 480mg

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