Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

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When I made this Roasted Red Pepper Spinach Mozzarella Stuffed Chicken, I knew I had something special in the works. It started with a craving for something juicy, cheesy, and full of bold flavors, and what came out of the oven was a showstopper that had everyone at the table speechless. The moment I sliced through the golden crust and that stretchy mozzarella pulled away from the tender chicken, I knew it was a winner.

Stuffed chicken might sound fancy, but it’s surprisingly easy once you try it. I layered roasted red peppers and fresh spinach with plenty of gooey mozzarella, then tucked it all neatly into plump chicken breasts. After a quick sear for that irresistible golden crust, they finished cooking in the oven until juicy and melty. What you get is a dish that looks and tastes gourmet but doesn’t demand hours in the kitchen.

This is a great weeknight dinner, but I’ve also served it on special occasions—yes, it’s that kind of dish. Whether you’re trying to impress guests or just want a cozy, delicious meal for yourself, this one hits the spot. And if you love layered savory dishes, you should absolutely check out Cheesesteak Tortellini in Rich Provolone Sauce or this Mushroom Mozzarella Bake for similar comfort-food vibes.

Why You’ll Love This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

This dish is all about balance. The sweetness of roasted red peppers, the earthy freshness of spinach, and the creamy mozzarella blend beautifully with the savory, juicy chicken. It’s packed with protein, low in carbs, and naturally gluten-free, making it a great option for many different diets.

But it’s not just about nutrition. The flavors in every bite are vibrant and satisfying, and the texture—tender chicken, creamy melted cheese, and just a touch of char—keeps things interesting. Plus, it’s easy to prepare ahead and reheat without losing quality, which makes it a meal-prepper’s dream.

Ingredients

Chicken breasts: These are the perfect canvas for stuffing. Choose ones that are thick enough to slice and fill without falling apart.

Roasted red peppers: Sweet, smoky, and tender, they bring a vibrant flavor and gorgeous color contrast.

Fresh spinach: Adds a boost of nutrition and a slight earthiness that balances the richness of the cheese.

Mozzarella cheese: Melts beautifully inside the chicken, creating a creamy, stringy center.

Garlic: Enhances every layer with its aromatic and slightly spicy undertone.

Olive oil: Essential for searing the chicken to get that golden crust and helps the flavors pop.

Salt and black pepper: Simple seasoning that amplifies all the other ingredients.

Italian seasoning: Adds a herbal depth that pulls everything together into a cohesive, Italian-inspired flavor.

How to Make Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

Step 1: Prepare the Filling

Start by sautéing the garlic and spinach in a drizzle of olive oil until the spinach wilts. Let it cool slightly, then mix it with chopped roasted red peppers and shredded mozzarella. This savory mix will become your stuffing.

Step 2: Slice and Stuff the Chicken

Take your chicken breasts and carefully slice a pocket into the side of each one without cutting all the way through. Stuff them generously with your prepared filling and secure with toothpicks if needed.

Step 3: Season and Sear

Sprinkle the outside of each chicken breast with salt, pepper, and Italian seasoning. Heat a skillet over medium-high and add a splash of olive oil. Sear each stuffed breast until golden on both sides, about 3-4 minutes per side.

Step 4: Bake to Finish

Transfer the seared chicken to a baking dish and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until fully cooked through and the cheese is melted and bubbly.

Step 5: Rest and Serve

Let the chicken rest a few minutes before slicing. This keeps it juicy and helps everything hold together beautifully on the plate.

Recipe Variations and Possible Substitutions

If you’re looking to mix things up or use what you have on hand, there are several ways to tweak this stuffed chicken recipe. Try swapping the mozzarella with provolone or fontina for a richer melt. You could use baby kale instead of spinach, or sun-dried tomatoes in place of roasted red peppers for a deeper, tangy bite.

For a creamier filling, add a spoonful of ricotta or cream cheese into the spinach mixture. If you’re watching sodium or fat, consider using part-skim mozzarella and a lighter seasoning blend. Want a little heat? Add crushed red pepper flakes to the spinach for a mild kick.

Serving and Pairing Suggestions

This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken pairs beautifully with a light pasta tossed in olive oil and garlic, or even a lemony couscous. For something lower carb, roasted vegetables like zucchini or cauliflower rice work great.

It also shines next to a fresh green salad with a balsamic vinaigrette, which helps balance the richness of the cheese. You could even slice it and serve over pasta or grain bowls for a hearty, Mediterranean-inspired plate.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a covered baking dish and warm it in the oven at 325°F (160°C) until heated through. This helps maintain the crispy edges and creamy center without drying out the chicken.

You can also microwave it in short intervals, but be aware that the texture might not be as perfect as when it’s oven-warmed. If you plan on making it ahead, assemble the stuffed chicken, cover it tightly, and refrigerate it raw for up to 24 hours before cooking.

FAQs

Can I use jarred roasted red peppers for Roasted Red Pepper Spinach Mozzarella Stuffed Chicken?

Yes, jarred roasted red peppers work perfectly. Just be sure to pat them dry with paper towels to remove excess moisture before adding them to the filling.

Can I grill instead of bake the Roasted Red Pepper Spinach Mozzarella Stuffed Chicken?

You can grill it over indirect heat to prevent the cheese from spilling out. Sear it first on direct heat, then finish over a cooler zone with the lid closed until cooked through.

How do I know when the Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is done?

Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). The juices should run clear, and the cheese should be visibly melted.

Can I make Roasted Red Pepper Spinach Mozzarella Stuffed Chicken dairy-free?

Yes, use a dairy-free cheese alternative and skip any creamy additions. There are great meltable plant-based cheeses available now.

What if I don’t have Italian seasoning for Roasted Red Pepper Spinach Mozzarella Stuffed Chicken?

You can mix dried basil, oregano, thyme, and a bit of rosemary or marjoram to make your own version at home.

Related Recipe You’ll Like

If you’re a fan of bold, cheesy dishes that deliver big on comfort, you won’t want to miss this Creamy Ground Beef Alfredo Pasta. It has a similar cozy vibe and that luscious, melty texture everyone loves. Another hit? These Cheesy Baked Tortellini with Meat Sauce are just the kind of hearty meal that makes you feel at home.

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Don’t let this one get lost in the scroll. Pin this Roasted Red Pepper Spinach Mozzarella Stuffed Chicken to your dinner board on Pinterest so you can come back to it anytime. It’s also perfect for sharing with friends who love a quick gourmet-style meal. Whether you text them the link, drop it in a group chat, or repost it to your favorite social platform, this recipe deserves a spot in your go-to collection.

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