Name: Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup roasted red peppers, sliced; 2 cups fresh spinach; 1 cup mozzarella cheese, sliced or shredded; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; Salt, to taste; Black pepper, to taste; Toothpicks or kitchen twine (for securing the chicken)

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This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a juicy, flavorful dish that's as stunning on the plate as it is delicious. Each chicken breast is filled with vibrant spinach, smoky roasted red peppers, and melty mozzarella cheese, then seared and baked to perfection.

Why You’ll Love This Recipe

I love how elegant this dish looks while being incredibly easy to prepare. It’s perfect for weeknight dinners when I want something hearty and satisfying but still healthy. The roasted red peppers bring a slight sweetness, while the spinach and mozzarella add richness and balance. Plus, it’s a great way to upgrade plain chicken breasts into something truly special.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Roasted red peppers, sliced
Fresh spinach
Mozzarella cheese, sliced or shredded
Olive oil
Garlic powder
Onion powder
Italian seasoning
Salt
Black pepper
Toothpicks or kitchen twine (to secure the chicken)

Directions

I start by preheating my oven to 375°F (190°C).
Then, I butterfly each chicken breast by slicing them horizontally, being careful not to cut all the way through. I open them like a book and gently pound to an even thickness.
I season the inside with salt, pepper, garlic powder, and onion powder.
Next, I layer a handful of spinach, roasted red pepper slices, and mozzarella cheese on one side of each breast.
I fold the other side over and secure with toothpicks or kitchen twine.
I heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken on both sides until golden brown, about 3-4 minutes per side.
Then, I transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
After removing from the oven, I let it rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes 4 servings and takes about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes from start to finish.

Variations

When I want to mix things up, I sometimes use provolone or goat cheese instead of mozzarella for a different flavor. For a bit of heat, I add crushed red pepper flakes to the filling. If I have sun-dried tomatoes on hand, I’ll swap them in for the roasted red peppers for a tangier taste. And for a lower-fat version, I use part-skim mozzarella or skip the cheese altogether and add more veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 350°F (175°C) for 10-15 minutes to keep the chicken moist. If I’m in a hurry, the microwave works too, though I cover the chicken with a damp paper towel to prevent it from drying out.

FAQs

How do I keep the filling from falling out while cooking?

I make sure to secure the chicken tightly with toothpicks or kitchen twine. Also, I avoid overstuffing to keep things neat.

Can I use frozen spinach instead of fresh?

Yes, I’ve done it before. I just thaw it and squeeze out all the excess moisture before adding it to the chicken.

What sides go well with this dish?

I often serve it with garlic mashed potatoes, roasted vegetables, or a fresh green salad. It also pairs nicely with rice or quinoa.

Can I prep this ahead of time?

Absolutely. I sometimes stuff and secure the chicken a day ahead, keep it in the fridge, and just sear and bake when I’m ready to cook.

What if I don’t have an oven-safe skillet?

No problem—I sear the chicken in any skillet I have, then transfer it to a baking dish to finish cooking in the oven.

Conclusion

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken has become a go-to in my kitchen for a reason. It’s simple, full of flavor, and feels a little fancy without much effort. Whether I’m cooking for guests or just myself, it always hits the spot.

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Baked
Cuisine: American
Diet: Low Fat

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Description

Juicy chicken breasts stuffed with smoky roasted red peppers, fresh spinach, and gooey mozzarella cheese, seared to golden perfection and baked until tender and flavorful.

Instructions

Preheat the oven to 375°F (190°C).
Butterfly each chicken breast by slicing horizontally without cutting all the way through. Open like a book and gently pound to an even thickness.
Season the inside of the chicken with salt, pepper, garlic powder, and onion powder.
Layer spinach, roasted red pepper slices, and mozzarella cheese on one side of each breast.
Fold the other side over and secure with toothpicks or kitchen twine.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown.
Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from oven and let rest for a few minutes before slicing and serving.

Notes

Do not overstuff the chicken to prevent filling from spilling out during cooking.
Use part-skim mozzarella or omit cheese for a lower-fat version.
Substitute with provolone, goat cheese, or sun-dried tomatoes for variation.
Secure well with toothpicks or kitchen twine to keep the stuffing intact.