Listen, I know stuffed chicken sounds fancy, but trust me—this roasted red pepper, spinach, and mozzarella version is so simple, even my brother (who burns toast) nailed it on his first try. I’ve spent years tweaking this recipe to get that perfect melty-cheese pull without the filling leaking everywhere. The secret? A good sear before baking. Those roasted red peppers add a smoky sweetness, while the fresh spinach keeps things light. And let’s be real—anything stuffed with mozzarella is basically a hug on a plate. I make this at least twice a month when I need something impressive but don’t want to babysit the stove. You’re gonna love how the garlic powder crisps up on that golden chicken skin—just wait till you smell it!
Why You’ll Love This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Okay, let me count the ways this chicken will become your new weeknight hero:
- Minimal fuss, maximum flavor – No fancy techniques here. Just slice, stuff, and bake (with a quick sear for that golden crust I’m obsessed with).
- Cheese pulls for days – That molten mozzarella? It oozes perfectly when you cut in, mixing with the smoky peppers and garlicky spinach like a little party.
- Secret veggie boost – Shhh… the spinach practically disappears into the cheesy goodness, so picky eaters won’t even notice.
- Meal prep magic – Leftovers (if you have any!) taste even better the next day—just reheat gently so the cheese stays gooey.
Seriously, this dish is my go-to when I want something that feels special but cooks like a weekday workhorse. The colors alone will make you feel like a gourmet chef!
Ingredients for Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Here’s everything you’ll need to make this beauty—I promise it’s all simple stuff you might already have:
- 4 boneless, skinless chicken breasts (about 6 oz each—look for thicker ones so they’re easier to stuff)
- 1 cup roasted red peppers (I use jarred to save time, but homemade works too—more on that below!)
- 2 cups packed fresh spinach (trust me, it wilts down to nothing)
- 1 cup shredded mozzarella (the block kind you shred yourself melts better than pre-shredded)
- 1 tbsp olive oil (for that gorgeous golden sear)
- 1 tsp garlic powder (not salt! Powder sticks to the chicken better)
- 1 tsp salt (I use kosher—it seasons more evenly)
- ½ tsp black pepper (freshly cracked if you’ve got it)
Ingredient Notes & Substitutions
Ran out of something? No sweat—here’s how to pivot:
Mozzarella: Provolone or fontina work beautifully if you want something sharper. Even cream cheese makes a decadent swap—just dollop it in.
Spinach: Frozen works in a pinch! Thaw and squeeze it bone-dry (wet spinach = soggy chicken). Kale or arugula add fun twists.
Roasted red peppers: Jarred are my weeknight lifesaver, but if you’re roasting your own, char them directly over a gas flame for extra smokiness.
Chicken: Thighs work too—just adjust cooking time since they’re smaller. Butterfly them instead of making pockets.
How to Make Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Alright, let’s get down to business! This recipe comes together in three simple phases – prepping the chicken, stuffing it with all that goodness, and cooking it to golden perfection. Don’t let the fancy look fool you – it’s easier than you think once you know these key steps.
Preparing the Chicken
First things first – the pocket! Lay your chicken breasts flat on a cutting board. Using a sharp paring knife, make a deep horizontal slit along the thickest side, stopping about ½ inch from the edges (we want a pocket, not a tunnel!). Pro tip: hold your hand flat on top of the breast as you cut – this helps you feel when you’re getting too close to the other side. If your chicken wants to be stubborn and won’t stay closed, a couple toothpicks or kitchen twine will save the day!
Stuffing and Seasoning
Now for the fun part – the filling! Start with a layer of roasted red peppers (pat them dry first so they don’t make things soggy), then a handful of spinach (it’ll wilt down, so pack it in there!), and finish with a generous pinch of mozzarella. Don’t overstuff – leave about ¼ inch of space so the chicken can seal. Sprinkle both sides with your garlic powder, salt, and pepper – I like to season the inside of the pocket too for maximum flavor.
ooking the Stuffed Chicken
Here’s where the magic happens! Heat that olive oil in an oven-safe skillet over medium-high until it shimmers. Carefully add your chicken – listen for that satisfying sizzle! Sear for 3-4 minutes per side until you get that gorgeous golden crust (don’t peek too much – let it do its thing). Then pop the whole skillet into a 375°F oven for 20-25 minutes. The real test? A meat thermometer should read 165°F at the thickest part. Let it rest for 5 minutes before slicing – I know it’s hard to wait, but this keeps all those juices (and cheese!) right where they belong.
Tips for Perfect Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Alright, here are my hard-earned secrets for stuffed chicken success:
- Rest like you mean it – Those 5 minutes after baking? Crucial! Cutting too soon sends all your cheesy filling oozing out in a sad puddle.
- Pack it tight – When stuffing, press layers firmly (but gently!) to eliminate air pockets that can cause uneven cooking.
- Dry those peppers – Blot jarred roasted peppers with paper towels first. Wet fillings = steamy, not crispy, chicken.
- Even thickness is key – Pound thicker ends slightly so the whole breast cooks at the same rate—no dried-out edges!
Follow these, and you’ll get restaurant-worthy results every time. Pinky promise!
Serving Suggestions for Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Oh, let me tell you how I love to serve this beauty! A pile of garlic mashed potatoes soaks up all those cheesy juices perfectly. For something lighter, roasted asparagus or zucchini ribbons work magic. And if you’re feeling fancy? A simple arugula salad with lemon vinaigrette cuts through the richness just right. My family goes wild when I add crusty bread to mop up every last bit—no plate left behind!
Storing and Reheating
Got leftovers? Lucky you! Store any extra stuffed chicken in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave—it turns the cheese rubbery. Instead, warm slices in a 300°F oven for 10-12 minutes or until heated through. For longer storage, freeze before baking—just thaw overnight in the fridge and cook as directed. The mozzarella stays gloriously gooey this way!
Roasted Red Pepper Spinach Mozzarella Stuffed Chicken FAQs
I get asked these questions all the time—here’s the real-deal answers from my kitchen disasters and triumphs!
Can I use frozen spinach?
Absolutely! Just thaw it completely first, then squeeze out every last drop of water with your hands (I wrap it in a clean towel and twist—so satisfying). Wet spinach is the enemy of crispy chicken skin!
How do I stop the cheese from leaking out?
Two tricks: 1) Don’t overstuff—leave a ¼-inch border so the chicken can seal, and 2) Sear it well on both sides before baking. That crust acts like nature’s glue. If some cheese escapes? Call it “cheese crisps” and snack while you cook!
Can I make this ahead?
You bet! Stuff the chicken up to 24 hours in advance and keep it covered in the fridge. Let it sit at room temp for 20 minutes before cooking—cold chicken takes forever to bake evenly.
My chicken dried out—help!
Next time, try brining! Soak breasts in 4 cups water + 2 tbsp salt for 30 minutes before prepping. It keeps them juicy even if you accidentally overbake (we’ve all been there).
Nutrition Information
Here’s the scoop on what you’re eating—but remember, these are estimates (brands and your exact ingredients can change things!):
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Protein: 45g (hello, muscle fuel!)
- Fat: 12g (mostly from that glorious mozzarella)
- Carbs: 5g (mostly from the peppers and spinach)
Not too shabby for something that tastes this indulgent, right? The spinach sneaks in iron and vitamin K too—bonus!
Ready to Make Magic? Try This Recipe Tonight!
Don’t just take my word for it—get in that kitchen and taste the cheesy, smoky, garlicky goodness for yourself! I want to see your masterpiece (yes, even the “rustic” ones where the cheese escaped—those have character!). Snap a pic and tag me so I can cheer you on. Trust me, once you nail this roasted red pepper spinach mozzarella stuffed chicken, it’ll become your secret weapon for everything from date nights to “I forgot to meal prep” emergencies. Now go forth and stuff that chicken—I’ll be here waiting for your victory dance!
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Irresistible Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A flavorful dish featuring tender chicken breasts stuffed with roasted red peppers, fresh spinach, and melted mozzarella cheese. Perfect for a hearty meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
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.
- Season with garlic powder, salt, and black pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Sear chicken for 3-4 minutes per side until golden brown.
- Transfer skillet to the oven and bake for 20-25 minutes until fully cooked.
- Let rest for 5 minutes before serving.
Notes
- Use kitchen twine to secure the chicken if needed.
- Check internal temperature—it should reach 165°F (74°C).
- Substitute mozzarella with provolone for a sharper taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg
Keywords: stuffed chicken, roasted red pepper, spinach mozzarella, easy dinner