Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

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Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Juicy, tender chicken breasts stuffed with creamy mozzarella, roasted red peppers, and flavorful spinach, then seared until golden and baked to perfection. This restaurant-quality meal is surprisingly easy to make and is perfect for weeknight dinners or special occasions.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 2 tablespoons olive oil

Stuffing

  • 2 cups fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup roasted red peppers, sliced and drained
  • 2 cloves garlic, minced
  • 2 tablespoons cream cheese, softened (optional for extra creaminess)

Butter Sauce

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • 1 teaspoon Italian seasoning
  • Fresh parsley, chopped

Instructions

Step 1: Prepare the Chicken

Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a pocket into the thickest side of each breast without cutting all the way through.

Step 2: Make the Filling

In a bowl, combine the chopped spinach, mozzarella cheese, roasted red peppers, minced garlic, and cream cheese. Mix until evenly combined.

Step 3: Stuff the Chicken

Fill each chicken breast generously with the spinach mixture. Secure the opening with toothpicks if needed.

Step 4: Season

Mix together the salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Rub the seasoning evenly over both sides of each chicken breast.

Step 5: Sear

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken for about 3–4 minutes per side until beautifully golden brown.

Step 6: Bake

Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 7: Make the Sauce

While the chicken rests, melt butter in the same skillet over medium heat. Add garlic and cook for 30 seconds. Pour in the chicken broth and Italian seasoning, scraping up the flavorful browned bits. Simmer for 2–3 minutes until slightly reduced.

Step 8: Serve

Remove the toothpicks. Spoon the garlic butter sauce over the chicken and garnish with fresh parsley. Serve immediately.

Tips

  • Don’t overstuff the chicken to keep the filling inside.
  • Pat the chicken dry before seasoning for better browning.
  • Let the chicken rest for 5 minutes before slicing to keep it juicy.
  • Fresh mozzarella can be used for an extra cheesy center.
  • A meat thermometer is the best way to ensure perfectly cooked chicken.

Variations

Creamy Version

Add ¼ cup heavy cream to the butter sauce for a rich, creamy finish.

Spicy

Mix red pepper flakes or diced jalapeños into the filling.

Mediterranean Style

Add chopped sun-dried tomatoes, crumbled feta, and fresh basil.

Mushroom Lover’s

Sauté sliced mushrooms and mix them into the stuffing.

What to Serve With

  • Garlic mashed potatoes
  • Buttered pasta
  • Roasted asparagus
  • Steamed broccoli
  • Caesar salad
  • Garlic bread
  • Rice pilaf

Storage

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze cooked chicken for up to 2 months.
  • Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave until heated through.

Nutrition (Per Serving – Approximate)

  • Calories: 430
  • Protein: 47g
  • Carbohydrates: 5g
  • Fat: 24g
  • Saturated Fat: 9g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 620mg

Frequently Asked Questions

Can I prepare this ahead of time?
Yes. Stuff and season the chicken up to 24 hours in advance, then refrigerate until ready to cook.

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before mixing it into the filling.

How do I know when the chicken is done?
The safest way is to use a meat thermometer. The thickest part of the chicken should reach 165°F (74°C).

Can I make this in the air fryer?
Yes. Air fry at 375°F (190°C) for 18–20 minutes, flipping halfway through, until fully cooked.

Can I use a different cheese?
Absolutely! Provolone, Monterey Jack, cheddar, or fontina all work wonderfully.

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