Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

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Golden and juicy on the outside, gooey and flavorful on the inside—this Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is what comfort food dreams are made of. Perfectly seared chicken breasts are loaded with garlicky spinach, roasted red peppers, and oozing mozzarella. The slight sweetness of the peppers balances the creaminess of the cheese and the mild bitterness of wilted spinach, making every bite layered and satisfying.

This dish is a showstopper for dinner parties yet easy enough for weeknight meals. Serve it alongside creamy mashed potatoes, roasted vegetables, or over a bed of seasoned rice for a wholesome dinner. With a beautiful contrast of colors and a restaurant-quality taste, this stuffed chicken delivers elegance without fuss.

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Ingredients for this recipe

• 2 large boneless, skinless chicken breasts
• 1 cup fresh spinach (lightly sautéed)
• 1/2 cup roasted red peppers (drained and chopped)
• 3/4 cup shredded or sliced mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and freshly cracked black pepper, to taste
• Toothpicks or kitchen twine, for securing
• Fresh chopped parsley, for garnish

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Step 1: Prepare the Filling

Sauté the spinach in a nonstick pan with a drizzle of olive oil until wilted. Remove from heat and combine with chopped roasted red peppers and mozzarella in a bowl.

Step 2: Butterfly the Chicken

Place each chicken breast on a cutting board. Slice horizontally to create a pocket—being careful not to cut all the way through. Season the inside and outside with salt, pepper, garlic powder, onion powder, and paprika.

Step 3: Stuff the Chicken

Fill each chicken breast with the spinach, red pepper, and mozzarella mixture. Secure the open edges using toothpicks or kitchen twine.

Step 4: Sear and Bake

Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3–4 minutes per side until golden. Transfer skillet to the oven and bake for 15–20 minutes, or until internal temperature reaches 165°F (75°C).

Step 5: Serve

Remove toothpicks or twine. Plate the chicken and spoon over any pan juices. Garnish with chopped parsley.

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Frequently Asked Questions

How do I keep the chicken from drying out?

Make sure not to overcook. Use a meat thermometer to remove the chicken when it hits 165°F internally.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before mixing with the peppers and cheese.

What cheese alternatives work well?

Provolone, gouda, or Monterey Jack are great substitutes.

Can I grill this instead of baking?

Yes, but sear on a grill-safe pan first and then cook over indirect heat until done.

What side dishes pair best?

Try mashed potatoes, garlic bread, or a light salad to complement the richness.

How spicy is this dish?

It’s mild, but you can add chili flakes or a pinch of cayenne for extra heat.

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