Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Juicy chicken breasts filled with vibrant roasted red peppers, fresh spinach, and gooey mozzarella make this stuffed chicken recipe a standout dinner. It’s full of color, flavor, and melty goodness—all wrapped inside a golden seared chicken breast. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken fits the bill beautifully.

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Why You’ll Love This Recipe
Colorful & Flavorful – Each bite is a perfect mix of savory chicken and fresh veggies.
Cheesy & Juicy – Melted mozzarella inside tender chicken? Yes, please.
Easy but Elegant – Looks fancy but comes together quickly.
Low-Carb Friendly – Great for those avoiding heavy carbs.
Versatile – Serve with pasta, salad, or roasted vegetables.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tbsp olive oil

For the Filling:

• 1 cup fresh spinach, chopped
• 1 roasted red bell pepper (jarred or homemade), sliced
• 4 oz mozzarella cheese, sliced or shredded
• 1 clove garlic, minced
• ½ tbsp olive oil

Optional for Garnish:

• Chopped fresh basil or parsley
• Balsamic glaze drizzle

Tools You’ll Need

• Sharp knife
• Skillet (oven-safe if finishing in oven)
• Toothpicks or kitchen twine
• Tongs
• Meat thermometer

Step-by-Step Instructions

Step 1: Prep the Chicken
Using a sharp knife, cut a horizontal pocket in each chicken breast without slicing all the way through.
Season the outside of each breast with salt, pepper, garlic powder, and Italian seasoning.

Step 2: Sauté the Spinach
In a skillet, heat ½ tbsp olive oil over medium heat.
Add minced garlic and sauté for 30 seconds, then stir in chopped spinach.
Cook for 1–2 minutes until wilted. Remove from heat.

Step 3: Assemble the Filling
Open each chicken pocket and stuff with sautéed spinach, slices of roasted red pepper, and mozzarella.
Secure with toothpicks or kitchen twine to keep filling in place.

Step 4: Sear the Chicken
Preheat oven to 375°F (190°C) if using oven to finish.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add chicken and sear for 3–4 minutes per side until golden brown.

Step 5: Finish Cooking
Option 1 – Oven: Transfer the skillet to the oven and bake for 12–15 minutes until internal temp reaches 165°F (74°C).
Option 2 – Stovetop: Cover and cook over medium-low heat for 10–12 minutes, flipping once, until fully cooked.

Step 6: Garnish & Serve
Let rest for 5 minutes before slicing.
Garnish with fresh basil or parsley and a drizzle of balsamic glaze if desired.
Serve hot with your favorite side.

Tips for Perfect Stuffed Chicken
Use Jarred Peppers – They’re convenient and full of flavor.
Don’t Overstuff – Keeps filling from spilling during cooking.
Sear for Flavor – That golden crust adds both taste and texture.
Use a Meat Thermometer – Ensures perfectly cooked chicken.
Rest Before Slicing – Keeps juices sealed in and filling intact.

Serving Suggestions
With Pasta – Serve over garlic butter noodles or penne with pesto.
Low-Carb Dinner – Pair with roasted zucchini or cauliflower mash.
With Grains – Serve alongside couscous, wild rice, or quinoa.
Salad Night – Lay sliced chicken over a bed of arugula with vinaigrette.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in fridge before reheating.

Reheating:

• Oven: Reheat at 350°F for 15 minutes, covered with foil.
• Microwave: Heat in 30-second intervals until warmed through.

Frequently Asked Questions

1. Can I use different cheese?
Yes! Try provolone, Swiss, or feta for a new twist.

2. What can I use instead of spinach?
Kale or arugula are great substitutes—just sauté them first.

3. How do I make it dairy-free?
Use a plant-based cheese substitute or simply omit the cheese.

4. Can I grill the stuffed chicken?
Yes, just grill over medium heat, turning carefully, and cook through.

5. Can I make it ahead of time?
Yes, stuff the chicken and refrigerate up to 1 day before cooking.

Final Thoughts
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is the kind of dish that’s as satisfying as it is beautiful. It brings together bold Mediterranean flavors in a juicy, cheesy package that’s both comforting and nutritious. Whether you’re cooking for a crowd or a cozy dinner at home, this recipe is sure to please.

Try it out and let me know what you think! Share your version online or drop a comment—I’d love to hear how it turned out.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Mediterranean-Inspired

Nutritional Information (Per Serving):
Calories: 410 | Protein: 38g | Carbohydrates: 5g | Fat: 26g | Fiber: 1g | Sodium: 350mg

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