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Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe offers a vibrant blend of smoky roasted red peppers, fresh spinach, and creamy melted mozzarella tucked into juicy boneless chicken breasts. It’s a quick and healthy meal perfect for family dinners, meal prep, or entertaining guests with minimal fuss and maximum flavor.

  • Total Time: 30-45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Olive oil (for brushing and cooking)
  • Salt (to taste)
  • Black pepper (to taste)
  • Italian seasoning (1-2 teaspoons)

Filling

  • 1 cup roasted red peppers, roughly chopped
  • 1 cup fresh spinach leaves
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced

Instructions

  1. Prep the Chicken: Rinse and pat dry 4 boneless, skinless chicken breasts. Using a sharp knife, carefully cut a pocket into the thickest part of each breast without slicing all the way through, creating space for the filling.
  2. Prepare the Filling: In a bowl, combine roughly chopped roasted red peppers, fresh spinach leaves, minced garlic, and shredded mozzarella cheese. Toss gently to mix ingredients evenly for a juicy and flavorful center.
  3. Stuff the Chicken: Using a spoon, stuff each chicken breast pocket generously with the red pepper, spinach, and mozzarella mixture. Secure the opening with toothpicks if needed to keep the filling inside during cooking.
  4. Season the Chicken: Brush the outside of the stuffed chicken breasts lightly with olive oil. Season generously with salt, pepper, and Italian seasoning to enhance every bite.
  5. Cook the Chicken: Heat a large skillet over medium heat and add a little olive oil. Place the breasts seam-side down first to seal the stuffing inside, cooking for 5-7 minutes on each side or until the cheese inside is melted and the chicken reaches an internal temperature of 165°F (74°C). Alternatively, bake at 375°F (190°C) for 25-30 minutes until cooked through.
  6. Rest and Serve: Allow the chicken to rest for 5 minutes before slicing to let the juices redistribute, keeping the meat tender and moist.

Notes

  • Pound chicken breasts to an even thickness for consistent cooking and easier stuffing.
  • Secure stuffed pockets with toothpicks or kitchen twine to prevent filling leakage.
  • Use fresh mozzarella if possible for creamier texture.
  • If jarred roasted peppers are unavailable, roast fresh red bell peppers at home under a broiler or grill until charred, then peel and chop.
  • Allow chicken to rest after cooking to keep it juicy and tender.
  • Use a meat thermometer to ensure chicken is cooked to 165°F (74°C) without drying out.
  • You may substitute mozzarella with feta or goat cheese for a tangier option.
  • Add sautéed mushrooms or sun-dried tomatoes for extra flavor and texture.
  • Sprinkle crushed red pepper flakes or smoked paprika to add mild heat if desired.
  • Fresh basil or thyme can replace Italian seasoning for a different herbal note.
  • Serve with cauliflower rice or zoodles for a low-carb meal.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (pan-fry) or 25-30 minutes (bake)
  • Category: Main Course
  • Method: Pan-frying or Baking
  • Cuisine: Italian-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 stuffed chicken breast
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 38 g
  • Cholesterol: 110 mg

Keywords: stuffed chicken, roasted red pepper, spinach, mozzarella, healthy dinner, gluten free, easy recipe