Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken Recipe

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.

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Prep Time 15

Cook Time 30

Total Time 45

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

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.
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.
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.
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.