Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken Recipe

Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken Recipe: A New Favorite

Last night, I made something that absolutely blew my mind—and I had to share it with you. It was my first time making this Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken, and wow, it did not disappoint. It looked fancy, tasted amazing, and honestly, it wasn’t that hard.

If you love a good stuffed chicken dish and enjoy the comfort of a creamy rice dinner like the Creamy Chicken Carbonara Recipe, you’re going to love this too. It’s healthy-ish, cheesy, and super satisfying.

Ingredients You’ll Need (and Why They Work Best)

Let’s break down what you need to make this cheesy, veggie-stuffed chicken dish shine:

• 4 chicken breasts – Use fresh, boneless, skinless breasts. Try to find thick ones so you can easily stuff them without tearing.
• 1 cup roasted red peppers (sliced) – Jarred or freshly roasted both work. They add smoky sweetness and vibrant color.
• 1 cup fresh spinach – Avoid frozen spinach. It releases too much water and can make your stuffing soggy.
• 1 cup shredded mozzarella cheese – Use whole milk mozzarella and shred it fresh—it melts better and adds rich creaminess.
• 2 tablespoons olive oil – Helps crisp the outside and carry flavor from the seasoning.
• 1 teaspoon garlic powder – Adds a warm depth to the seasoning blend.
• 1 teaspoon Italian seasoning – For that herb-filled Mediterranean flair.
• Salt and pepper to taste – Always season generously for balanced flavor.

Note: This recipe serves 4 people based on the ingredient amounts listed above.

Easy Variations to Try

If you’re like me, you enjoy switching things up in your dinner recipes now and then. Here are a few ways to change this recipe up:

• Dairy-Free: Swap mozzarella for a vegan cheese alternative or skip it entirely for a lighter dish.
• Add Some Heat: Add chopped jalapeños or a pinch of crushed red pepper flakes to the stuffing.
• Keto-Friendly: This recipe is already low-carb, but you can add chopped mushrooms or cream cheese to up the fat content.
• Extra Flavor: Add sun-dried tomatoes or a bit of pesto to the stuffing for more punch.

Cooking Time Breakdown

Want to plan your evening? Here’s how long everything takes:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Equipment You’ll Need

Keep these handy for smooth prep and perfect cooking:

• Sharp knife – To slice and create pockets in the chicken.
• Cutting board – For prepping the veggies and chicken safely.
• Mixing bowl – For combining your seasoning and oil.
• Toothpicks – To keep the chicken sealed during baking.
• Baking dish – A ceramic or glass dish works great for even cooking.
• Oven – Preheated to get that chicken perfectly cooked and gooey inside.

How to Make Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

Let me walk you through exactly how I made this cheesy, spinach-filled masterpiece.

Step 1: Prep Your Chicken

Start by preheating your oven to 375°F (190°C). Lay the chicken breasts flat on your cutting board. Use a sharp knife to cut a deep pocket along the side of each piece—but don’t cut all the way through. You want to make space for the stuffing to stay inside.

Step 2: Season the Chicken

In a small bowl, mix olive oil with garlic powder, Italian seasoning, salt, and pepper. Brush this flavorful blend over both sides of each chicken breast. Don’t skip this part—it makes the outside deliciously seasoned and golden when baked.

Step 3: Stuff With Veggies and Cheese

Next, layer the inside of each chicken pocket with slices of roasted red pepper, fresh spinach leaves, and shredded mozzarella. I stuffed mine pretty generously—it’s what makes this dish ooze with flavor. If needed, secure the pocket with toothpicks so nothing escapes while baking.

Step 4: Bake to Perfection

Place the stuffed chicken into a baking dish. Pop it in the oven and bake for 25 to 30 minutes. The chicken is done when it’s no longer pink in the center and juices run clear. Mine was done in 28 minutes, and the cheese was perfectly melty.

Additional Tips for Making this Recipe Better

Based on my experience making this dish, here are a few tips to help you get the best results:

• Don’t overstuff or it will leak during baking. I learned this the messy way!
• Let the chicken rest 5 minutes after baking so the juices stay inside.
• Use freshly shredded cheese. Bagged cheese has anti-caking agents that don’t melt as well.
• Lightly oil your baking dish to keep the chicken from sticking.
• You can prep these a few hours ahead and bake when ready to eat.

How to Serve Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

Serving this dish is where the fun begins. You can go as fancy or casual as you like. I plated mine with a side of garlic roasted potatoes and a fresh garden salad. Add a drizzle of balsamic glaze or sprinkle with fresh basil for a restaurant-style finish.

This also pairs beautifully with buttery rice or creamy mashed cauliflower. And if you’re looking for more comforting meals, it’s a great partner dish to something like the Jalapeno Popper Bagels Recipe.

Nutritional Information

Here’s a quick look at the nutrition per serving (based on 4 servings):

• Calories: Approximately 350 kcal
• Protein: 40 grams
• Carbohydrates: 5 grams
• Fat: 18 grams

How to Store the Roasted Red Pepper Stuffed Chicken

• Storing in the Fridge: Place leftovers in an airtight container. They’ll stay fresh for up to 3 days.
• Freezing: Wrap each stuffed chicken breast individually in foil or plastic wrap, then place in a zip-top freezer bag. Freeze for up to 2 months.
• Reheating: To reheat, thaw overnight in the fridge if frozen. Then bake at 350°F for 10–15 minutes until warm through.

Why You’ll Love This Recipe

There’s so much to love about this dish. Here’s why it might just become a new favorite:

• Easy but Impressive: Looks fancy but is surprisingly easy to make.
• Customizable Flavors: You can switch up the fillings to suit your taste.
• Great for Meal Prep: Makes delicious leftovers for lunch or dinner.
• Low-Carb Option: Naturally gluten-free and fits into many healthy eating plans.
• Family-Friendly: Even picky eaters love this cheesy, chicken-packed goodness.

Common Mistakes to Avoid for Better Results

Here are some pitfalls I almost fell into—and how you can dodge them:

• Overstuffing the chicken – Too much filling can cause it to leak out while baking.
• Using frozen spinach – It adds too much moisture and waters down the filling.
• Skipping toothpicks – If the pocket isn’t sealed, the cheese will melt right out.
• Not checking internal temp – Chicken should be 165°F in the thickest part.
• Using thin chicken breasts – You need thick cuts for proper stuffing room.

More Info for Better Experience

Want to make this meal part of a full dinner spread? Pair it with:

• A fresh tomato cucumber salad
• Parmesan roasted green beans
• Herb-infused quinoa or wild rice
• A chilled glass of white wine or sparkling water with lemon

This dish also makes a stunning holiday or dinner party entrée—just slice each breast before serving for a beautiful, colorful presentation.

Ben Carraoli

Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken Recipe

Last night, I made something that absolutely blew my mind—and I had to share it with you. It was my first time making this Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken, and wow, it did not disappoint. It looked fancy, tasted amazing, and honestly, it wasn’t that hard.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Calories: 350

Ingredients Method

Ingredients

  

• 4 chicken breasts – Use fresh boneless, skinless breasts. Try to find thick ones so you can easily stuff them without tearing.
• 1 cup roasted red peppers sliced – Jarred or freshly roasted both work. They add smoky sweetness and vibrant color.
• 1 cup fresh spinach – Avoid frozen spinach. It releases too much water and can make your stuffing soggy.
• 1 cup shredded mozzarella cheese – Use whole milk mozzarella and shred it fresh—it melts better and adds rich creaminess.
• 2 tablespoons olive oil – Helps crisp the outside and carry flavor from the seasoning.
• 1 teaspoon garlic powder – Adds a warm depth to the seasoning blend.
• 1 teaspoon Italian seasoning – For that herb-filled Mediterranean flair.
• Salt and pepper to taste – Always season generously for balanced flavor.

Method

 

1. Start by preheating your oven to 375°F (190°C). Lay the chicken breasts flat on your cutting board. Use a sharp knife to cut a deep pocket along the side of each piece—but don’t cut all the way through. You want to make space for the stuffing to stay inside.
2. Next, layer the inside of each chicken pocket with slices of roasted red pepper, fresh spinach leaves, and shredded mozzarella. I stuffed mine pretty generously—it’s what makes this dish ooze with flavor. If needed, secure the pocket with toothpicks so nothing escapes while baking.
3. In a small bowl, mix olive oil with garlic powder, Italian seasoning, salt, and pepper. Brush this flavorful blend over both sides of each chicken breast. Don’t skip this part—it makes the outside deliciously seasoned and golden when baked.
4. Place the stuffed chicken into a baking dish. Pop it in the oven and bake for 25 to 30 minutes. The chicken is done when it’s no longer pink in the center and juices run clear. Mine was done in 28 minutes, and the cheese was perfectly melty.