Flavor-Packed Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Looking for a show-stopping dinner recipe that combines gourmet flavor with everyday ingredients? This stuffed chicken breast with roasted red peppers, wilted spinach, and melty mozzarella cheese is everything you need. It’s juicy, packed with flavor, easy to make, and perfect for weeknights or special occasions.

In this detailed recipe guide, you’ll learn how to masterfully create a golden, crispy exterior while sealing in the creamy, savory goodness inside. Plus, we’ll share nutritional benefits, expert cooking tips, and serving suggestions to elevate your meal to restaurant-quality.

Why You’ll Love This Recipe

• High in Protein – Perfect for muscle building and satiety
• Low-Carb and Keto-Friendly – No breadcrumbs or heavy carbs
• Family-Friendly – Mild flavors and comforting textures
• Make-Ahead Friendly – Prepare in advance and bake later
• Perfect for Meal Prep – Stores well and reheats beautifully

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts
• 1 cup roasted red peppers, sliced (jarred or homemade)
• 1 ½ cups fresh spinach leaves, wilted
• 1 cup shredded mozzarella cheese (or use fresh slices)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (or use oregano + basil combo)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• Toothpicks or kitchen twine (to secure the stuffed chicken)
• Optional: chopped fresh parsley, for garnish

How to Wilt Spinach Properly

To wilt spinach:

1. Place the spinach in a hot pan with a splash of water or olive oil.
2. Cook for 1–2 minutes until just softened.
3. Remove from heat and squeeze out any excess liquid using a clean paper towel.
4. Let it cool before stuffing the chicken.

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C). Make sure your oven-safe skillet is ready for the stovetop-to-oven transition.

2. Prepare the Chicken Breasts

• Using a sharp knife, carefully slice each chicken breast horizontally to create a deep pocket. Do not cut all the way through.
• Season both inside and outside of each chicken breast with:
  • Garlic powder
  • Italian seasoning
  • Salt and pepper

Tip: Use your hands to gently rub the seasoning into the chicken for even coverage.

3. Stuff the Chicken

• Into each pocket, layer:
  • A few roasted red pepper slices
  • A handful of wilted spinach
  • Around ¼ cup of shredded mozzarella
• Use toothpicks or kitchen twine to close each breast and keep the stuffing secure while cooking.

4. Sear the Chicken

• Heat olive oil in a large oven-safe skillet over medium-high heat.
• Sear each chicken breast for about 2–3 minutes per side, or until lightly golden and sealed.

Why sear first?
Searing locks in the juices and starts the cooking process, giving the chicken an appetizing golden color and rich flavor.

5. Bake to Finish

• Once all chicken breasts are seared, transfer the skillet directly to the preheated oven.
• Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

No oven-safe skillet? Simply transfer the seared chicken to a baking dish lined with parchment paper or foil.

6. Rest and Serve

• Remove from the oven and let the chicken rest for 5 minutes.
• Carefully remove the toothpicks or twine before serving.
• Garnish with freshly chopped parsley for a pop of color and freshness.

Serving Suggestions

Pair this stuffed chicken with:

• Garlic mashed potatoes
• Steamed broccoli or roasted Brussels sprouts
• Quinoa, wild rice, or cauliflower rice for a low-carb option
• A crisp side salad with vinaigrette

Expert Cooking Tips

• Use a meat thermometer to ensure your chicken is perfectly cooked—165°F is the safe internal temp.
• Try different cheeses like provolone, fontina, or pepper jack for extra flavor.
• Don’t skip the resting time after baking. This keeps the juices inside the chicken.
• Use a sharp knife for slicing the pocket to avoid tearing the chicken.

Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain texture.
• You can also freeze the uncooked stuffed chicken and bake directly from frozen (just add 10 extra minutes to baking time).

Frequently Asked Questions

Can I make this dairy-free?
Yes! Use a dairy-free mozzarella alternative or skip the cheese entirely and add sautéed mushrooms instead.

Can I grill instead of baking?
You can, but grilling stuffed chicken requires extra care so the filling doesn’t fall out. Use foil packets or grill over indirect heat.

Can I use chicken thighs instead of breasts?
Chicken thighs are smaller and trickier to stuff, but you can flatten and roll them for a similar effect.

Final Thoughts

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a flavorful, protein-packed dish that’s satisfying, low in carbs, and high in comfort. It’s ideal for weeknight dinners, meal prepping, or even impressing guests. Garlic Butter Steak with Cheesy Herb Pasta