Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken – Juicy & Flavorful 🍗🧀
Elevate your dinner with this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken! Tender chicken breasts are packed with sweet roasted peppers, fresh spinach, and gooey mozzarella for a juicy, flavorful meal. Perfect for weeknight dinners, date nights, or special occasions. Serve with your favorite sides for a restaurant-style dish at home that’s sure to impress!
Equipment
- Sharp knife for butterflying chicken
- Cutting board and meat mallet
- Baking dish or oven-safe skillet
- Toothpicks or kitchen twine
- Optional: instant-read thermometer
Ingredients
- 2–4 boneless, skinless chicken breasts
- ½ cup roasted red peppers, sliced
- 1 cup fresh spinach, sautéed and drained
- ½–¾ cup mozzarella cheese (shredded or sliced)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder (optional)
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Toothpicks or kitchen twine for securing
- Optional garnish: fresh basil, parsley, or balsamic glaze
Optional add-ins/variations:
- Sun-dried tomatoes, olives, roasted garlic, pine nuts
- Cheese swaps: provolone, fontina, feta, or gouda
Instructions
- Preheat oven to 375°F (190°C).
- Prepare chicken: Butterfly each breast and pound to even thickness. Season with salt, pepper, paprika, and garlic powder.
- Assemble stuffing: Layer sautéed spinach, roasted red peppers, and mozzarella in the center of each chicken breast.
- Secure chicken: Fold over and fasten with toothpicks or kitchen twine. Brush with olive oil or butter.
- Cook chicken:Oven-bake: 25–30 minutes until internal temp reaches 165°F (74°C).Skillet + oven: Sear 2–3 minutes per side, then bake 15–20 minutes.
- Rest chicken: 5–10 minutes before slicing.
- Serve: Slice diagonally, garnish with fresh herbs, drizzle with balsamic glaze if desired.
Notes
- Do not overstuff to prevent leakage.
- Frozen spinach: Thaw and squeeze dry before using.
- Resting: Essential for juicy chicken.
- Make-ahead: Assemble chicken up to 24 hours in advance; bake when ready.
- Storage: Refrigerate in airtight container for 3–4 days; freeze individual portions up to 2 months. Reheat in oven or skillet to maintain texture.
- Customization: Swap proteins, cheeses, or vegetables to suit taste or dietary needs.