Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
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I still remember the first time I sliced into one of these stuffed chicken breasts and watched the mozzarella pull out in a gooey ribbon—simple ingredients, big payoff. This Roasted Red Pepper, Spinach, and Mozzarella stuffed chicken is perfect for a cozy weeknight, a dinner that feels special without a long ingredient list, and it’s flexible enough to suit picky eaters. If you want a closely related version with slightly different measurements and notes, check my write-up on spinach and mozzarella stuffed chicken for more ideas.
Why you’ll love this dish
This recipe gives you bright roasted red pepper, tender wilted spinach, and melty mozzarella tucked into a seared-and-baked chicken breast for a meal that hits texture and flavor highs: crispy sear, creamy filling, and a tang of balsamic plus salty Parmesan on top. It’s ideal when you want something that looks elevated but doesn’t require hours of prep.
“Family dinner made fancy in under 40 minutes—my kids asked for seconds and I appreciated the minimal clean-up.” — a quick review from my kitchen
Reasons to reach for this recipe:
- Fast weeknight-friendly: about 10–15 minutes active prep, 25 minutes in the oven.
- Crowd-pleasing: the cheese melt and roasted pepper sweetness win over kids and adults.
- Budget-wise: uses pantry staples (garlic, Italian seasoning) and one block of mozzarella stretches across four breasts.
- Make‑ahead friendly: you can stuff the breasts ahead and refrigerate until ready to cook.
The cooking process explained
Before you start, here’s a concise overview so you know what to expect:
- Make the filling by mixing spinach, roasted red peppers, mozzarella, garlic, and seasonings.
- Create a pocket in each chicken breast and stuff evenly; secure with toothpicks if needed.
- Sear the stuffed breasts in an oven-safe skillet until golden (about 3–4 minutes per side).
- Finish in a preheated oven until the internal temperature reaches 165°F, then rest briefly.
This flow keeps the exterior nicely browned while ensuring the cheese melts and the chicken cooks through without drying out.
What you’ll need
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup fresh spinach, chopped (can substitute baby spinach)
- 1/2 cup roasted red peppers, diced (jarred is fine)
- 1 cup shredded mozzarella cheese (or use part-mozzarella, part fontina)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for searing)
- 1 tablespoon balsamic vinegar (adds a touch of acidity)
- 1/4 cup grated Parmesan cheese (for topping)
Ingredient notes:
- If you don’t have roasted peppers, roast a red bell pepper under the broiler or on a gas flame, then peel and dice.
- For lower sodium, reduce the added salt and rely on the Parmesan for savory punch.
- To make it gluten-free: this recipe is naturally GF if toothpicks are used only for assembly.
For a simpler spin on the idea (no spinach), see this alternate roasted red pepper mozzarella stuffed chicken version.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine chopped spinach, diced roasted red peppers, shredded mozzarella, minced garlic, Italian seasoning, salt, and black pepper. Mix until evenly combined.
- Pat chicken breasts dry. Using a sharp knife, slice a horizontal pocket into the thickest part of each breast, taking care not to cut through.
- Stuff each pocket with about a quarter of the filling, pressing gently so the mixture sits inside the breast. Secure openings with toothpicks if needed.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. When hot, add the stuffed breasts and sear 3–4 minutes per side until golden brown.
- Drizzle the balsamic vinegar over the seared chicken, then sprinkle the grated Parmesan evenly on top.
- Transfer the skillet to the preheated oven and bake 20–25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (use an instant-read thermometer).
- Remove from oven, let rest 5 minutes (remove toothpicks before serving), then slice and serve.
Pro tip: if the tops brown too quickly, tent loosely with foil for the final 5–10 minutes.
Best ways to enjoy it
Pairing ideas that complement the stuffed chicken:
- Light starch: garlic mashed potatoes, herbed couscous, or lemon-parmesan orzo soak up the cheese juices nicely.
- Veggie sides: roasted asparagus, a simple arugula salad with lemon vinaigrette, or sautéed green beans.
- Bread: crusty ciabatta or focaccia for mopping up juices.
- Wine: a medium-bodied white like Pinot Grigio or a light red such as Chianti will work well.
For a Mediterranean plate, serve the chicken over herbed polenta with a side of roasted cherry tomatoes and basil.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Remove toothpicks before storing.
- Freezing: Wrap each stuffed breast tightly in plastic wrap and foil, or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 350°F oven for 12–15 minutes until warmed through (internal temp 165°F). Microwaving works for speed but may make the chicken a bit rubbery and the cheese will release moisture.
- Food safety: Always ensure reheated chicken reaches 165°F. Don’t leave cooked chicken at room temperature more than 2 hours.
Pro chef tips
- Dry the chicken breasts well with paper towels before stuffing to get an even, golden sear.
- Don’t overstuff—pack loosely so the filling can expand slightly as the cheese melts.
- Use an instant-read thermometer to avoid overcooking; chicken is done at 165°F.
- If you prefer a crisper top, switch the oven to broil for the last 1–2 minutes but watch closely.
- Remove toothpicks before plating; mark where you placed them so you don’t miss any.
I like to chop the spinach and let it sit briefly with a pinch of salt to draw out any excess moisture; then squeeze lightly to avoid a watery filling.
You might also enjoy a tangier, tomato-forward option—try my take on a bruschetta chicken variation for inspiration.
Creative twists
- Bacon-wrapped: wrap each stuffed breast in a strip or two of bacon before searing for smoky richness.
- Vegetarian: swap large portobello caps for chicken, stuff and bake the same way (reduce oven time to 15–18 minutes).
- Sun-dried tomato & pesto: replace roasted peppers with chopped sun-dried tomatoes and add a tablespoon of pesto to the filling.
- Spicy: mix a pinch of red pepper flakes into the filling or brush the chicken with a chili-garlic glaze before baking.
- Low-carb: serve over cauliflower mash for a keto-friendly plate.
Your questions answered
Q: How long does this take from start to finish?
A: Expect about 10–15 minutes active prep, 25–30 minutes cook time, plus a 5-minute rest—roughly 40–50 minutes total.
Q: Can I use frozen chicken breasts?
A: Use thawed chicken only. Fully thaw in the refrigerator before slicing and stuffing to ensure even cooking.
Q: Can I make the stuffed chicken ahead of time?
A: Yes. Stuff the breasts, wrap them, and refrigerate up to 24 hours before searing and baking. If frozen after stuffing, thaw completely before cooking.
Q: What if my filling leaks while searing?
A: Dry the chicken well and don’t overfill. Sear gently and use a silicone spatula to keep filling inside. If small leaks occur, set the chicken seam-side down to help seal.
Q: Can I swap the mozzarella for another cheese?
A: Absolutely—provolone, fontina, or a mix of mozzarella and goat cheese will change the flavor but all melt well.
Conclusion
Want more versions and inspiration? For a closely related take with step-by-step photos, check Roasted Red Pepper Spinach Mozzarella Stuffed Chicken. If you prefer a recipe hosted with nutrition notes and a different presentation, see Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken on ButcherBox. For another home-cook perspective and timing tips, visit Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Breast. And if you want a Tuscan-flavored variation to inspire side-dish pairings, try this Tuscan Stuffed Chicken Recipe.
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine chopped spinach, diced roasted red peppers, shredded mozzarella, minced garlic, Italian seasoning, salt, and black pepper. Mix until evenly combined.
- Pat chicken breasts dry. Using a sharp knife, slice a horizontal pocket into the thickest part of each breast, taking care not to cut through.
- Stuff each pocket with about a quarter of the filling, pressing gently so the mixture sits inside the breast. Secure openings with toothpicks if needed.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. When hot, add the stuffed breasts and sear 3–4 minutes per side until golden brown.
- Drizzle the balsamic vinegar over the seared chicken, then sprinkle the grated Parmesan evenly on top.
- Transfer the skillet to the preheated oven and bake 20–25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Remove from oven and let rest for 5 minutes (remove toothpicks before serving), then slice and serve.
