Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Why This Stuffed Chicken Recipe Is a Must-Try

If you’re looking for a chicken recipe that’s both elegant and easy, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is the one. Each bite is a burst of flavor: juicy, golden-seared chicken breast envelops sweet roasted red peppers, creamy mozzarella, and garlicky spinach for a dish that feels gourmet—without the fuss.

Whether you’re cooking to impress at a dinner party, planning make-ahead meals for the week, or just want a flavor-packed dinner on a busy Tuesday, this recipe delivers. It combines beautiful Mediterranean-inspired ingredients with simple, home-kitchen techniques to create a meal that’s rich, balanced, and satisfying.

You don’t need complicated prep or fancy equipment—just a skillet, some fresh ingredients, and about 30–40 minutes. And the best part? It’s highly customizable, kid-friendly, and perfect for low-carb, high-protein lifestyles.

In this guide, we’ll walk you through how to butterfly, stuff, sear, and roast your chicken like a pro—so every forkful is melty, savory, and golden brown on the outside with a tender center.

What Is Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken?

This dish takes the idea of stuffed chicken breasts—boneless chicken filled with savory goodness—and elevates it with Mediterranean flair.

At its core, it’s a simple yet impressive recipe: chicken breasts are sliced open (butterflied), stuffed with a blend of sautéed spinach, roasted red peppers, and creamy mozzarella, then seared and roasted until juicy and golden.

The inspiration comes from classic Italian and Mediterranean cooking, where fresh vegetables, olive oil, and cheese are layered to create dishes that are hearty, flavorful, and nourishing.

The red peppers bring sweetness and smokiness. The spinach adds freshness and earthy depth. And the mozzarella melts into creamy, gooey pockets that complement the chicken perfectly. Garlic, herbs, and good olive oil tie everything together.

The result? A dish that’s hearty without being heavy, rich yet balanced, and visually stunning on the plate.

Flavor Profile: Why These Ingredients Work So Well Together

This dish is a flavor and texture celebration—all the ingredients work together to hit every note:

• Roasted red peppers bring a sweet, slightly smoky depth that balances beautifully against the savory chicken.

• Spinach adds earthiness and just the right amount of bitterness to contrast the sweetness of the peppers.

• Mozzarella cheese provides the creamy, melty richness that ties the whole stuffing together.

• Garlic adds a subtle pungency that perfumes the filling and adds warmth to every bite.

• Italian seasoning (a mix of herbs like oregano, thyme, and basil) layers in Mediterranean notes that enhance without overpowering.

• Olive oil, salt, and pepper round out the dish with simple seasoning and richness.

Together, the filling brings balance, contrast, and satisfaction, while the chicken acts as a juicy, protein-rich vessel that crisps beautifully on the outside and stays moist inside. It’s indulgent but fresh—comforting yet elegant.

Ingredient Breakdown & Substitution Tips

Here’s everything you’ll need, plus options for customization:

Chicken Breasts

• Choose thick, boneless, skinless breasts (around 6–8 oz each).

• Look for even thickness so they cook evenly. Pound them slightly if needed.

 Roasted Red Peppers

• Use jarred roasted red peppers for convenience—just pat dry and slice.

• Or roast your own: place whole red peppers under the broiler until charred, then peel and slice.

 Fresh Baby Spinach

• Sauté briefly to wilt and remove excess water. Too much moisture can ruin the stuffing.

• You can substitute kale (chopped and cooked) or Swiss chard if preferred.

 Mozzarella

• Fresh mozzarella offers a creamier texture but may release more moisture.

• Low-moisture, part-skim mozzarella (shredded) is perfect for easy melting and less sogginess.

 Garlic

• Fresh minced garlic is best, sautéed with the spinach.

 Olive Oil

• Use extra-virgin olive oil for sautéing and brushing the chicken.

 Seasoning

• Salt, black pepper, and Italian seasoning blend (or use your own mix of oregano, basil, thyme, and rosemary).

Optional Add-Ins:

• Cream cheese: Mix with mozzarella for a richer, creamier filling.

• Sun-dried tomatoes: Add tang and umami.

• Fresh basil or parsley: Brightens the dish and adds color.

Substitution Tips:

• Dairy-Free: Use plant-based mozzarella and sauté spinach in avocado oil or ghee.

• Low-Fat: Choose part-skim mozzarella or reduce the cheese.

• Keto: The recipe is naturally low in carbs—just avoid breadcrumbs or sugary sauces.

Tools & Equipment You’ll Need

This recipe requires just a few basic tools:

• Sharp knife – For butterflying the chicken (cutting horizontally to open it like a book).

• Toothpicks or kitchen twine – To secure the stuffed chicken so it doesn’t open while cooking.

• Oven-safe skillet – Ideal for searing on the stovetop, then finishing in the oven (cast iron works great).

• Sauté pan – For wilting spinach and cooking garlic.

• Cutting board – For prepping chicken and ingredients.

• Tongs – To flip and handle hot chicken safely.

No fancy gear needed—just your kitchen basics.

Preparation Tips Before You Begin

Before diving into the cooking process, a little prep work goes a long way:

 1. Pound Chicken Evenly

If your chicken breasts are uneven, gently pound the thicker end so the entire piece cooks evenly and stays juicy.

 2. Wilt Spinach

Sauté spinach with garlic in a small amount of olive oil. Cook just until wilted—overcooking will turn it mushy and watery.

 3. Pat Chicken Dry

Use paper towels to blot excess moisture from the chicken before searing. This helps it brown and prevents steaming.

 4. Preheat the Oven

Set your oven to 375°F (190°C) so it’s hot and ready once your chicken is stuffed and seared.

 5. Lay Out All Ingredients

Stuffed chicken comes together fast, so have everything prepped and within reach—mise en place matters!

How to Stuff, Sear, and Roast the Chicken

This step-by-step guide ensures your chicken is perfectly stuffed, golden outside, and juicy inside:

 Step 1: Butterfly the Chicken

Using a sharp knife, slice each chicken breast horizontally (without cutting all the way through) to open it like a book. If needed, pound lightly to even thickness.

 Step 2: Season Inside & Out

Sprinkle salt, pepper, and a pinch of Italian seasoning both inside the cut and on the outer surface for full flavor.

 Step 3: Sauté the Filling

Heat olive oil in a skillet, sauté garlic until fragrant (30–60 seconds), then add spinach. Cook until just wilted and remove from heat. Let cool slightly.

 Step 4: Stuff the Chicken

Inside each breast, layer:

• A few slices of roasted red pepper

• A spoonful of sautéed spinach

• 2–3 slices of mozzarella or shredded cheese

Fold the top half of the chicken over the filling.

 Step 5: Secure the Stuffing

Use toothpicks or kitchen twine to keep the chicken sealed while cooking.

 Step 6: Sear and Roast

Heat an oven-safe skillet over medium-high heat with olive oil. Sear each stuffed breast for 2–3 minutes per side until golden brown.
Transfer skillet to a 375°F (190°C) oven and roast for 15–20 minutes, or until the chicken reaches an internal temp of 165°F (74°C).

Optional: Top with a sprinkle of parmesan or drizzle of balsamic glaze before serving.

Serving Suggestions

This stuffed chicken dish is elegant enough for guests but easy enough for a weeknight. Here’s how to serve it:

 With Carbs:

• Over a bed of garlic butter pasta, herbed rice, or creamy polenta

• Paired with crusty bread to soak up juices

 With Veggies:

• A side of roasted green beans, zucchini, or broccoli

• Fresh Caprese salad or arugula with lemon vinaigrette

 Sauces (Optional Enhancements):

• Balsamic glaze

• Lemon garlic cream sauce

• Pesto drizzle

Cut into thick slices for a beautiful presentation, showing the colorful layers inside. Garnish with fresh basil or parsley.

Storage & Reheating Tips

Refrigeration:

• Store leftovers in an airtight container for up to 4 days.

• Let chicken cool completely before refrigerating.

Reheating:

• Oven: Reheat at 325°F (160°C) for 10–15 minutes, covered with foil to retain moisture.

• Microwave: Use medium power in 1-minute increments until warm, but be careful not to overcook.

• Skillet: Reheat gently with a splash of broth to keep moist.

 Freezing:

• Stuffed chicken can be frozen before or after baking.

• Wrap tightly in plastic wrap and foil or place in freezer bags.

• Freeze up to 2 months. Thaw overnight in fridge before baking or reheating.

Tip: If freezing unbaked, skip fresh mozzarella and use low-moisture cheese to prevent sogginess.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?

You can, but thighs are harder to stuff and may require toothpicks or rolling tightly. Breasts are easier to butterfly and bake evenly.

Can I grill the stuffed chicken?

Yes! Sear the chicken on a grill over medium heat for 3–4 minutes per side, then move to indirect heat and cover until cooked through.

What cheese works best if I don’t have mozzarella?

Provolone, fontina, or Monterey Jack all melt beautifully and taste great.

Can I make this ahead of time?

Yes—stuff the chicken up to 1 day in advance, store covered in the fridge, then sear and bake when ready.

Is this dish keto or low-carb?

Absolutely! Just pair it with low-carb sides like cauliflower mash or roasted vegetables.