Savory Stuffed Chicken with Roasted Red Peppers, Spinach, and Mozzarella

Savory Stuffed Chicken with Roasted Red Peppers, Spinach, and Mozzarella is a juicy, flavorful main dish that brings together tender chicken breast and a delicious, melty filling. I stuff each fillet with a vibrant mix of roasted red peppers, wilted spinach, and creamy mozzarella, then sear and bake until golden and bubbling. It’s elegant enough for entertaining but easy enough for a weeknight.

Why You’ll Love This Recipe

I love this recipe because it delivers bold, well-balanced flavors with minimal effort. The combination of smoky roasted peppers, fresh greens, and gooey mozzarella melts beautifully inside the juicy chicken. It’s low-carb, high-protein, and pairs well with just about any side. Plus, slicing into that melted center is always satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Fresh spinach

• Roasted red peppers (jarred or homemade, sliced)

• Mozzarella cheese (sliced or shredded)

• Garlic (minced)

• Olive oil

• Salt

• Black pepper

• Italian seasoning or dried oregano

• Toothpicks or kitchen twine (to secure chicken if needed)

• Optional: grated Parmesan for topping, fresh basil for garnish

Directions

1. I preheat the oven to 375°F (190°C).

2. I butterfly the chicken breasts by slicing them horizontally without cutting all the way through, then open them like a book.

3. I season both sides with salt, pepper, and Italian seasoning.

4. In a skillet, I sauté garlic and spinach in a little olive oil until wilted. I let it cool slightly.

5. I layer the spinach, roasted red pepper slices, and mozzarella inside each chicken breast.

6. I fold the chicken closed and secure with toothpicks if needed.

7. I sear the stuffed chicken in an oven-safe skillet over medium-high heat until golden on both sides (about 3–4 minutes per side).

8. I transfer the skillet to the oven and bake for 15–20 minutes until the chicken is cooked through and the cheese is melted.

9. I let it rest a few minutes before slicing and serve with a sprinkle of Parmesan or fresh herbs.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I add a thin layer of pesto inside the chicken before stuffing for extra flavor. I’ve also swapped mozzarella for provolone or goat cheese for a tangier filling. For a crispier top, I sprinkle breadcrumbs mixed with Parmesan over the chicken before baking. I also use sun-dried tomatoes instead of roasted peppers for a different twist.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat in the oven at 350°F until warmed through or in the microwave in short intervals. If reheating in the oven, I cover with foil to keep the chicken moist.

FAQs

Can I use frozen spinach?

Yes, I thaw and drain it well before using. I press out excess moisture to avoid soggy filling.

What’s the best type of mozzarella to use?

I like low-moisture mozzarella for less watery filling, but fresh mozzarella works too if patted dry.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F (74°C) with a meat thermometer.

Can I prep it ahead?

Yes, I assemble the stuffed chicken earlier in the day, store it covered in the fridge, and cook it just before serving.

What sides go well with this?

I usually serve it with roasted veggies, garlic mashed potatoes, or a fresh salad. Rice or couscous also work nicely.

Conclusion

Savory Stuffed Chicken with Roasted Red Peppers, Spinach, and Mozzarella is one of my go-to dinners when I want something flavorful, comforting, and a little impressive. The melted cheese and colorful filling tucked inside juicy chicken makes it feel special every time. Whether I’m cooking for guests or just treating myself, this dish always delivers.