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Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

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This delightful stuffed chicken breast features bright roasted red peppers, tender spinach, and melty mozzarella, all enveloped in a perfectly seared and baked chicken for a cozy, elevated dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 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 For lower sodium, rely on Parmesan for savory punch
  • 1/4 teaspoon black pepper
For the chicken
  • 4 pieces boneless, skinless chicken breasts (about 6–8 oz each)
  • 2 tablespoons olive oil For searing
  • 1 tablespoon balsamic vinegar Adds a touch of acidity
  • 1/4 cup grated Parmesan cheese For topping

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
Cooking
  1. 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.
  2. Drizzle the balsamic vinegar over the seared chicken, then sprinkle the grated Parmesan evenly on top.
  3. 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.
  4. Remove from oven and let rest for 5 minutes (remove toothpicks before serving), then slice and serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 5gProtein: 40gFat: 20gSaturated Fat: 8gSodium: 400mgFiber: 1gSugar: 2g

Notes

For best results, dry the chicken breasts well with paper towels before stuffing for an even, golden sear. Don’t overstuff the pockets to avoid leaks. Use an instant-read thermometer to ensure chicken is cooked to 165°F.

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