Olivia McKenney
Juicy chicken breasts seared to golden perfection and filled with a creamy blend of wilted spinach, roasted red peppers, and melted mozzarella cheese—this Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is an unforgettable dinner that looks gourmet but is surprisingly simple to make.
The best part? Each bite delivers a medley of savory, cheesy, and slightly smoky flavors that come together in the most delicious way. It’s an easy weeknight recipe that feels elegant enough for guests or a special weekend meal. Whether you’re a seasoned cook or just want something new and satisfying, this stuffed chicken recipe is guaranteed to impress.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts work best for this recipe. Choose thick, evenly-sized breasts that can be sliced to create a pocket for stuffing. Avoid very thin cuts as they won’t hold the filling well. Organic or air-chilled chicken is a great option for added tenderness and flavor.
Ingredients for the Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Chicken Breasts
The canvas for this recipe. Go for thick cuts to hold in all the cheesy filling without spilling out.
Fresh Spinach
This leafy green wilts quickly and pairs beautifully with cheese. It adds color, texture, and a dose of nutrients.
Roasted Red Peppers
Their smoky sweetness complements the richness of the cheese and chicken, bringing a Mediterranean twist to each bite.
Mozzarella Cheese
The melty heart of the stuffing. Use whole milk mozzarella for that creamy, pull-apart texture.
Garlic & Onion
Aromatics that deepen the flavor base of the stuffing and elevate the entire dish.
Olive Oil
Used for sautéing and searing the chicken to a golden crust. Choose extra virgin for the best flavor.
Italian Seasoning & Smoked Paprika
These spices enhance the natural flavor of the chicken and give it that irresistible color and aroma.
Salt & Black Pepper
Simple, but essential to seasoning both the chicken and the stuffing perfectly.
Toothpicks or Kitchen Twine
Not an ingredient for eating, but crucial to keep everything snugly in place while the chicken cooks.
How To Make the Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Step 1: Prepare the Filling
In a skillet over medium heat, add a tablespoon of olive oil. Sauté minced garlic and finely chopped onion until fragrant and translucent. Toss in the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in chopped roasted red peppers and shredded mozzarella. Set the filling aside to cool slightly.
Step 2: Slice and Season the Chicken
Carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through. Season the outside and inside of each breast generously with salt, black pepper, Italian seasoning, and smoked paprika.
Step 3: Stuff the Chicken
Spoon the filling mixture into each chicken breast, packing it in gently but securely. Use toothpicks or kitchen twine to seal the edges and prevent the filling from escaping during cooking.
Step 4: Sear the Chicken
Heat a large oven-safe skillet over medium-high heat with a bit of olive oil. Sear the stuffed chicken breasts for 3-4 minutes on each side until they develop a golden brown crust.
Step 5: Finish in the Oven
Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before serving.
Serving and Storing Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Serve this flavorful chicken dish hot and fresh out of the oven, with the cheesy filling still melty and vibrant. It pairs beautifully with garlic mashed potatoes, roasted veggies, or a light side salad. A drizzle of pan juices or a touch of balsamic glaze over the top adds a final pop of flavor.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, being careful not to dry out the chicken. For best results, cover with foil during reheating.
Frequently Asked Questions
How do I keep the filling from leaking out?
Make sure the chicken breast is sliced deeply enough to hold the filling but not all the way through. Secure the open edge with toothpicks or kitchen twine before cooking.
Can I make this dish ahead of time?
Yes! You can prep the stuffed chicken breasts a day in advance and keep them refrigerated until you’re ready to cook. Just allow them to sit at room temperature for about 15 minutes before searing.
What kind of cheese can I substitute for mozzarella?
Provolone, fontina, or even pepper jack are great substitutes if you want a slightly different flavor or a bit of spice.
Can I use frozen spinach?
You can use frozen spinach, but be sure to thaw and squeeze out excess moisture before mixing it into the filling to prevent sogginess.
Is it possible to grill instead of bake?
Absolutely. Sear the chicken on a grill pan, then move it to indirect heat with the lid closed until the chicken reaches 165°F inside.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. Insert it into the thickest part of the chicken—it should read 165°F (74°C).
Want More Chicken Dinner Ideas?
If you loved this Roasted Red Pepper Spinach Mozzarella Stuffed Chicken, try these other irresistible recipes that bring bold flavor to your dinner table:
• Sweet Garlic Chicken in the Crockpot for an easy slow-cooked weeknight option.
• Texas Roadhouse Butter Chicken Skillet for a one-pan comfort meal.
• Chicken Mushroom Stroganoff for a creamy, cozy twist.
• Chicken and Stuffing Casserole for classic homestyle goodness.
• Savory Chicken Wraps with Garlic Cream Sauce if you need a quick and satisfying wrap recipe.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add a little feta to the filling? Try it with smoked gouda? Did you go spicy with extra chili flakes?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and tastier.
Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is a hearty and flavorful dinner that’s as impressive as it is comforting. Tender chicken breasts are packed with a creamy, savory filling of spinach, roasted red peppers, and mozzarella cheese, then seared and baked to juicy perfection. It’s an easy yet elegant dish that fits both busy weeknights and dinner parties.
Ingredients
4 boneless, skinless chicken breasts (thick cuts)
2 cups fresh spinach
1/2 cup roasted red peppers, chopped
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1/4 small onion, finely chopped
2 tablespoons olive oil (divided)
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Toothpicks or kitchen twine (for securing the chicken)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and onion, sauté until fragrant. Add spinach and cook until wilted. Remove from heat and mix in roasted red peppers and mozzarella.
- Prepare chicken: Cut a pocket into the side of each chicken breast without slicing through. Season inside and outside with salt, pepper, Italian seasoning, and smoked paprika.
- Stuff chicken: Fill each chicken breast with the prepared spinach mixture. Seal with toothpicks or kitchen twine.
- Sear chicken: In an oven-safe skillet, heat 1 tablespoon olive oil. Sear the stuffed chicken breasts for 3-4 minutes per side until golden.
- Bake: Transfer skillet to the oven. Bake for 15-20 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Rest & serve: Let chicken rest for 5 minutes before slicing. Serve warm
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
