Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken came together entirely by accident while I was trying to use up some leftovers — and it turned out to be a delicious surprise. My mom had left off a jar of roasted peppers she hadn’t gotten to the bottom of, and I had spinach going monocle-wilted in the crisper drawer. Desperation is sometimes the mother of invention, right?

What started as a “let’s see what happens” experiment turned into our most requested dinner. Even my picky teenage daughter asks for it weekly now, which honestly shocked me more than when she actually cleaned her room!

❤️ Why You’ll Love This Recipe

This recipe gives you restaurant vibes without the fuss or price tag. The cheese gets all melty and gooey inside while the chicken stays juicy, and those roasted peppers add this sweet smoky flavor that makes everything taste fancy. I’ve made this for dinner parties and weeknight family meals – works perfectly for both!

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📝 Ingredient List

For 4 servings, you’ll need:

Main Components:

• 4 boneless, skinless chicken breasts
• 1 cup jarred roasted red peppers, sliced
• 1–2 cups fresh baby spinach
• 1 cup shredded mozzarella cheese (or fresh slices)

Seasonings & Cooking:

• 2 tablespoons olive oil (plus optional butter for searing)
• Salt and black pepper, to taste
• 1 teaspoon garlic powder or Italian seasoning
• Toothpicks (to secure the stuffed chicken)

Substitution Notes:

• Can’t find jarred red peppers? Roast your own bell peppers or use sun-dried tomatoes
• Fresh spinach works best, but you can use frozen – just thaw and squeeze out ALL the water
• Any melty cheese works: provolone, fontina, or even cream cheese for extra richness

🔍 Why These Ingredients Work

I learned this the hard way – jarred roasted peppers save you tons of time and actually taste better than what I can make at home. The spinach wilts down perfect and doesn’t make things watery like frozen spinach can. Mozzarella melts smooth without getting greasy, and that garlic powder just brings everything together without being overpowering.

And if you’re looking for more quick weeknight dinner recipes, check out my Easy Creamy Garlic Chicken Or Healthy Chicken Sausages with Zucchini, Tomatoes, and Pasta– they’re both reader favorites!

Essential Tools and Equipment

• Sharp paring knife (for creating the pockets)
• Large oven-safe skillet
• Meat thermometer
• Toothpicks
• Small mixing bowl
• Cutting board

👩🍳 How To Make Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

1. Prep Your Chicken (5 minutes) Grab some paper towels and pat those chicken breasts dry. Take your sharpest knife and cut a pocket in each breast – go slow here because I’ve sliced through completely more times than I care to admit! You want it deep but not all the way through. Sprinkle salt, pepper, and garlic powder inside and outside each piece.

2. Create the Magic Filling (5 minutes) Warm up some olive oil in your skillet. Throw in the red pepper slices and spinach. The spinach shrinks down crazy fast – don’t panic! Keep stirring for about 4 minutes until everything looks wilted and not watery. Turn off heat and let it cool down a bit.

3. Stuff Like a Pro (5 minutes) This part makes me feel like a real chef! Scoop that pepper-spinach mix into each chicken pocket. Then grab handfuls of mozzarella and stuff it in there too. I always use more cheese than I think I need. Stick 2-3 toothpicks through each piece to keep everything from falling out.

4. Get That Golden Sear (5 minutes) Clean out your skillet and heat up 2 tablespoons olive oil until it looks shiny. Drop in your stuffed chicken pieces. Let them sit for 3 minutes without touching them – I know it’s tempting to peek! Flip and do the same on the other side.

5. Finish in the Oven (25-30 minutes) Stick that whole skillet in your 375°F oven. Set a timer for 20 minutes and check with a meat thermometer. It should hit 165°F in the thickest part. My chicken usually takes closer to 25 minutes.

6. Rest and Reveal (5 minutes) This is the hardest part – waiting! Let the chicken sit for 5 minutes before you pull out those toothpicks and slice it up. Trust me on this one – it keeps all the good stuff inside.

Tips from Well-Known Chefs

Gordon Ramsay always says to pound your chicken to even thickness for uniform cooking – if your breasts are really thick, give them a gentle pound to about 1-inch thickness before stuffing.

❗ You Must Know

Don’t slice into this chicken right away! I made this mistake my first time and watched all the cheese and juices run out onto my cutting board. Five minutes of waiting saves your dinner. Also, get yourself a meat thermometer if you don’t have one – guessing with chicken just isn’t worth it.

Personal Secret: I brush melted butter mixed with a pinch of garlic powder on top before baking. My husband thinks I’m some kind of culinary genius because of this one little trick!

💡 Pro Tips & Cooking Hacks

• Use extra toothpicks – I learned this after my first chicken exploded its filling all over the pan
• Score the bottom of the chicken lightly so it doesn’t curl up weird while cooking
• Don’t go crazy with stuffing – I got greedy once and half the filling leaked out
• Take chicken out early – room temperature chicken cooks way more evenly than cold

Mistakes I’ve Made So You Don’t Have To:

• Cut the pocket too shallow (couldn’t fit anything)
• Skipped drying the chicken (wouldn’t brown properly)
• Didn’t sear first (missed out on all that flavor)

🎨 Flavor Variations & Suggestions

Mediterranean Twist: Add sun-dried tomatoes, fresh basil, and use feta cheese instead of mozzarella

Creamy Mushroom: Sauté mushrooms with the spinach and use cream cheese mixed with herbs

Spicy Southwest: Use pepper jack cheese, add diced jalapeños and a pinch of cumin

Caprese Style: Fresh mozzarella, cherry tomatoes, and fresh basil leaves

Bacon Lovers: Add crispy bacon bits to the filling – because everything’s better with bacon!

⏲️ Make-Ahead Options

You can stuff these babies up to a day ahead and just leave them in the fridge covered. I do this every Sunday for our Monday night dinners. Just let them sit out for 15 minutes before cooking so they’re not ice cold going into the pan.

I’ve also frozen them after stuffing but before cooking. They keep for about 3 months wrapped tight. Thaw them completely first, then cook as normal but add maybe 10 extra minutes in the oven.

Recipe Notes & Baker’s Tips

Take your time cutting those pockets – rushing this part will bite you later. I keep a really sharp paring knife just for this job.If you find it intimidating, try it on one piece first so you get the hang of it.

My grandmother showed me to dust the inside of the pockets with a bit of flour. It helps everything stick together better and prevents the cheese from leaking out as much.

🍽️ Serving Suggestions

I usually make garlic mashed potatoes or rice to go with this. The rice is great for soaking up any cheese that leaks out – my kids fight over those crispy cheese bits! A green salad with lemon dressing lets things lighten up, or roasted green beans if you would like extra veggies.

For fancy dinners, I may drizzle some balsamic glaze on the plate, or serve a bowl of marinara on the side for dipping. Makes it feel way more restaurant-like!

I really hope you try this recipe – it’s become such a staple in our house that I buy the ingredients in bulk now. There’s something so satisfying about cutting into that golden chicken and seeing all the colorful filling spill out. My family gathers around just to watch me slice it! 🍽️

🧊 How to Store Your Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Refrigerator: Any remaining cooked chicken can be kept in the fridge for up to three days in an airtight container.

Freezer: Baked stuffed chicken could be frozen for up to 2 months. Wrap individual portions in plastic wrap, then store in freezer bags.

Reheating: To rehea, in a 350°F oven for 15-20 minutes or until warmed through. If possible, avoid microwaving because it will make the chicken rubbery.

⚠️ Allergy Information

Includes: Milk (mozzarella cheese)

Dairy-Free : You can use dairy-free mozzarella shreds or nutritional yeast to obtain the cheesy taste without the dairy

Gluten-Free: This recipe is gluten-free naturally

Low-Carb/Keto-Friendly: Great as-is for low-carb diets

❓ Questions I Get Asked A Lot

💬 Tried this recipe? Rating and Comments below! I LOVE hearing how yours turned out and love to see your pictures! My daughter is already wanting to experiment with various cheeses the next time we make this!