Juicy Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken Recipe

Nothing beats a succulent roasted red pepper, spinach, and mozzarella stuffed chicken that promises an explosion of Mediterranean flavors right on your plate.

Vibrant ingredients dance together, creating a symphony of taste that feels both comforting and exciting.

Tender chicken breasts become canvas for a delightful filling that melts in your mouth with each bite.

Weeknight dinners transform from ordinary to extraordinary when you slice into this colorful masterpiece.

Imagine cutting through golden-brown crispy skin to reveal a luscious interior bursting with green spinach and sweet roasted peppers.

Cheese lovers will swoon over the gooey mozzarella that binds these incredible ingredients together.

You can easily master this restaurant-worthy dish in your own kitchen, impressing everyone around the table.

Roasted Red Pepper, Spinach, And Mozzarella Stuffed Chicken Magic

• Boost Nutrition: Packed with protein from chicken and loaded with vitamins from spinach and roasted red peppers, this dish delivers a powerhouse of healthy ingredients in one delicious meal.
• Impress Dinner Guests: Create a restaurant-quality dish that looks and tastes sophisticated, yet requires minimal culinary skills to prepare perfectly.
• Master One-Pan Magic: Seamlessly transition from stovetop searing to oven baking using a single skillet, minimizing kitchen cleanup and making cooking a breeze.
• Customize with Ease: Swap ingredients or add personal touches like different cheeses or herbs to match your taste preferences and make the recipe uniquely yours.

Must-Have Ingredients For Roasted Red Pepper Stuffed Chicken

• Chicken Breasts: Lean protein that serves as the base for this stuffed chicken dish.
• Mozzarella Cheese: Creamy cheese that adds richness and melts beautifully inside the chicken.
• Roasted Red Peppers: Sweet and smoky peppers that provide depth of flavor to the filling.
• Spinach: Nutritious green that brings color and earthy taste to the stuffing.

• Garlic: Adds a pungent and aromatic flavor to the filling.
• Salt, Pepper, Paprika, Italian Seasoning: Spices that enhance the overall taste of the chicken.

• Olive Oil: Used for searing the chicken and creating a golden-brown exterior.
• Toothpicks or Kitchen Twine: Helps secure the chicken and keep the filling inside during cooking.

How To Prepare Roasted Red Pepper, Spinach, Mozzarella Chicken

Step 1: Prepare Chicken Pockets

Gently slice a deep pocket into the thickest part of each chicken breast. Be careful not to cut completely through the meat.

This creates a perfect space for holding the delicious filling.

Step 2: Season Chicken

Sprinkle salt, black pepper, paprika, and Italian seasoning all over the chicken breasts.

Make sure to season both the outside and inside of the pocket thoroughly for maximum flavor.

Step 3: Create Flavorful Filling

• Chopped roasted red peppers
• Fresh spinach
• Minced garlic
• Shredded mozzarella cheese

Stir everything together until the ingredients are evenly distributed and well mixed.

Step 4: Fill Chicken Breasts

Carefully spoon the prepared filling into each chicken breast pocket. Pack the mixture gently but completely.

Use toothpicks or kitchen twine to seal the openings and prevent the filling from escaping during cooking.

Step 5: Sear Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat.

Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until they develop a beautiful golden-brown color.

Step 6: Bake To Perfection

Transfer the skillet directly to a preheated oven at 375°F (190°C).

Bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Let the chicken rest for 5 minutes before slicing to allow juices to redistribute.

Secrets To Perfect Roasted Red Pepper, Spinach, Mozzarella Chicken

• Use toothpicks or kitchen twine to close chicken breast pockets tightly, preventing delicious filling from leaking during cooking.
• Create a golden-brown exterior by using medium-high heat and ensuring the skillet is hot before adding chicken breasts.
• Always use a meat thermometer to confirm chicken reaches 165F (75C) for safe, perfectly cooked protein that remains juicy.
• Generously season both inside and outside of chicken breasts with salt, pepper, paprika, and Italian seasoning for deep, rich taste.
• Allow stuffed chicken to rest 5 minutes after baking, which helps redistribute juices and ensures tender, succulent meat.

Creative Twists To Try With Roasted Red Pepper Stuffed Chicken

• Mediterranean Herb Chicken: Replace spinach with chopped fresh basil and oregano, swap mozzarella for crumbled feta cheese, and add sun-dried tomatoes for an authentic Mediterranean flavor profile.
• Low-Carb Keto Version: Substitute spinach with chopped kale, use full-fat cream cheese instead of mozzarella, and add extra herbs like thyme and rosemary for enhanced richness.
• Dairy-Free Alternative: Replace mozzarella with nutritional yeast, use dairy-free roasted red pepper spread, and incorporate cashew cream for a creamy texture without dairy products.
• Spicy Southwest Remix: Add diced jalapeños to the filling, mix in pepper jack cheese, incorporate cilantro, and season with chipotle powder for a zesty southwestern-inspired chicken preparation.

Ideal Pairings To Complement Roasted Red Pepper Stuffed Chicken

Select a crisp, medium-bodied white wine like Pinot Grigio or Sauvignon Blanc to complement the chicken’s rich, cheesy filling and cut through its creamy texture.

Serve alongside a light Mediterranean-inspired quinoa salad with cucumber, tomatoes, and herbs to balance the chicken’s robust flavors and add fresh, zesty notes.

Pour a chilled craft wheat beer or sparkling water with lemon to cleanse the palate between bites and enhance the dish’s roasted red pepper and spinach profile.

Top the chicken with fresh basil leaves or a drizzle of balsamic glaze to intensify the Italian-inspired flavors and add a vibrant, aromatic finishing touch.

Tips To Keep Roasted Red Pepper Stuffed Chicken Fresh

• Store leftover stuffed chicken in an airtight container within 2 hours of cooking. Keep refrigerated for 34 days. Ensure the container is sealed tightly to maintain freshness and prevent bacterial growth.
• Wrap individual chicken portions in plastic wrap, then place in a freezer-safe bag. Freeze for up to 23 months. Label the bag with the date to track storage time.
• Preheat oven to 350F. Place chicken in a baking dish, cover with foil to prevent drying. Warm for 1015 minutes until internal temperature reaches 165F. Check temperature with a meat thermometer.

FAQs

• Is this dish healthy?

Yes, it’s packed with protein from chicken, nutrients from spinach, and vitamins from roasted red peppers. The combination provides a balanced meal with lower calories compared to many creamy chicken recipes.

• Can I use different types of cheese?

Absolutely! While mozzarella works best, you can substitute with provolone, fontina, or Swiss cheese depending on your preference and what’s available in your kitchen.

• What if I don't have an oven-safe skillet?

No problem. Sear the chicken in a regular skillet, then carefully transfer to a baking dish for roasting. Just ensure the baking dish can handle the stovetop-to-oven transition.

Roasted Red Pepper, Spinach, And Mozzarella Stuffed Chicken Recipe

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4.8 from 39 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Succulent chicken breasts get a Mediterranean makeover with this roasted red pepper, spinach, and mozzarella stuffed chicken. Flavorful ingredients meld together, creating a delightful dish that promises a satisfying meal for hungry dinner guests.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 4 boneless, skinless chicken breasts
• 1 cup mozzarella cheese, shredded

Vegetables and Aromatics:

• 1 cup roasted red peppers, chopped
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced

Seasonings and Oils:

• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes

Cooking Accessories:

• Toothpicks or kitchen twine

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Instructions

1. Preheat oven to 375F (190C). Create a deep pocket in each chicken breast by carefully slicing into the thickest side, ensuring not to cut completely through.
2. Generously season both the interior and exterior of the chicken with salt, pepper, paprika, and Italian seasoning, coating evenly.
3. In a mixing bowl, combine roasted red peppers, spinach, minced garlic, and mozzarella cheese, stirring until ingredients are thoroughly integrated.
4. Gently stuff each chicken breast with the prepared mixture, pressing the filling firmly but avoiding overflow. Secure the openings using toothpicks or kitchen twine to prevent leakage.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until a golden-brown crust develops.
6. Transfer the skillet directly into the preheated oven and roast for 18-20 minutes, ensuring the chicken reaches an internal temperature of 165F (75C).
7. Remove from oven and allow the chicken to rest for 5 minutes, enabling juices to redistribute before slicing and serving.

Notes

• Pocket Precision: Slice the chicken breast pocket carefully, ensuring the knife doesn’t cut through completely for a perfect stuffing compartment.
• Seasoning Balance: Use a light hand with seasonings, allowing the roasted red pepper and mozzarella flavors to shine through without overwhelming the dish.
• Moisture Maintenance: Avoid overstuffing the chicken to prevent filling leakage and ensure even cooking throughout the breast.
• Dietary Adaptations: Swap mozzarella for dairy-free cheese alternatives to make the recipe suitable for lactose-intolerant or vegan diets, keeping the same vibrant flavor profile.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300 kcal
• Sugar: 2 g
• Sodium: 350 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 110 mg