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Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

This roasted red pepper, spinach, and mozzarella stuffed chicken is a show-stopper that feels gourmet yet is simple enough for a weeknight meal. The juicy chicken breasts are filled with a blend of fresh spinach, roasted red peppers, and melty mozzarella, then seared to lock in the flavors before finishing in the oven. Versatile and packed with protein, it pairs beautifully with pasta, salad, or roasted vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Evenly sized for consistent cooking
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Seasonings for Chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil For searing and coating the chicken
Filling
  • 1 cup fresh spinach Chopped
  • ½ cup roasted red peppers Chopped; can be jarred or homemade
  • 1 cup shredded mozzarella cheese Preferably fresh, but pre-shredded works in a pinch
  • 1 teaspoon Italian seasoning

Equipment

  • Cutting board
  • Knife
  • Small bowl
  • Large oven-safe skillet
  • Toothpicks (optional)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken breasts on a cutting board and carefully cut a pocket into each breast, being careful not to slice all the way through.
  3. In a small bowl, combine the chopped fresh spinach, chopped roasted red peppers, shredded mozzarella cheese, and Italian seasoning to form the filling.
  4. Divide the filling evenly among the chicken breasts, stuffing each pocket tightly. If needed, secure the opening with a toothpick.
  5. Rub olive oil over the outside of each chicken breast and season with salt, black pepper, garlic powder, and paprika.
  6. Heat a large oven-safe skillet over medium-high heat and sear the chicken for 2–3 minutes on each side until a golden crust forms.
  7. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F.
  8. Remove the skillet from the oven and let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Notes

For best results, try to use fresh mozzarella and ensure the chicken breasts are evenly sized for uniform cooking. Feel free to substitute the spinach with kale or arugula, and experiment with different cheeses like provolone for an alternative twist. This dish can also be adapted with sun-dried tomatoes in lieu of roasted red peppers or given a Mexican or Greek flair with a few tweaks. Serve with pasta, salad, or roasted vegetables for a complete meal and a restaurant-quality presentation.