Why You’ll Love Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Recipe

This stuffed chicken is a true crowd-pleaser. The vibrant roasted red peppers offer a smoky sweetness, while the spinach adds a fresh and earthy flavor. The mozzarella provides a creamy, melty filling that makes each bite comforting. With just a few ingredients and minimal prep, you can create an elegant dish that’s full of flavor and nutrition. It’s also a great way to sneak in some veggies, making it a healthier choice for the whole family.

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1/2 cup roasted red peppers, chopped
1 cup mozzarella cheese, shredded
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Toothpicks or kitchen twine to secure the chicken

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).
Use a sharp knife to carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
In a bowl, combine the chopped spinach, roasted red peppers, and shredded mozzarella cheese.
Stuff each chicken breast with the spinach, red pepper, and mozzarella mixture. Use toothpicks or kitchen twine to secure the opening.
Season the chicken with garlic powder, onion powder, salt, and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for 3-4 minutes on each side, until golden brown.
Transfer the chicken breasts to a baking dish and bake for 20-25 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Remove the toothpicks or twine and serve hot.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30-35 minutes
Total time: 40-45 minutes

Variations

Chicken Thighs: You can swap the chicken breasts for boneless, skinless chicken thighs for a juicier option.
Add Bacon: For a smoky flavor, add crumbled cooked bacon into the stuffing mixture.
Different Cheese: If you don’t have mozzarella, you can try provolone or cheddar cheese for a different flavor.
Vegetarian Option: Skip the chicken and use portobello mushrooms or zucchini as a base to stuff with spinach, red peppers, and cheese.
Herbs: Add fresh basil or oregano into the stuffing mixture for extra herb flavor.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave individual portions for 1-2 minutes.

FAQs

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before using to avoid excess water.

Can I make this recipe ahead of time?

Yes, you can prep the stuffed chicken in advance and refrigerate it for up to 24 hours before cooking. Just bake it when you’re ready to serve.

Can I use a different type of cheese?

Absolutely! Feel free to swap the mozzarella with other cheeses like provolone, cheddar, or even goat cheese.

How do I know when the chicken is cooked through?

The chicken is fully cooked when the internal temperature reaches 165°F (74°C). You can use a meat thermometer to check.

Can I grill the chicken instead of baking it?

Yes, grilling the chicken is a great option! Grill the stuffed chicken over medium heat for 6-8 minutes per side or until fully cooked.

How do I keep the cheese from oozing out during cooking?

Make sure to securely close the pocket of the chicken with toothpicks or twine, and don’t overstuff it. Browning the chicken in a hot skillet helps seal the chicken before baking.

Can I substitute roasted red peppers with something else?

You can substitute the roasted red peppers with sun-dried tomatoes or even sautéed mushrooms for a different flavor.

Can I use bone-in chicken for this recipe?

It’s best to use boneless, skinless chicken breasts for this recipe as they cook more evenly and are easier to stuff. If you use bone-in chicken, you may need to adjust the cooking time.

How can I add more flavor to the chicken?

Marinate the chicken in olive oil, garlic, lemon juice, and herbs for a few hours before stuffing to infuse more flavor.

Can I freeze this stuffed chicken?

Yes, you can freeze the uncooked stuffed chicken. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw before baking.

Conclusion

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a fantastic dish that delivers both flavor and nutrition. With its vibrant colors, savory stuffing, and easy preparation, it’s sure to become a go-to in your recipe repertoire. Whether you serve it for a weeknight dinner or a special meal with guests, this dish will surely impress!

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

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This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe features tender, juicy chicken breasts filled with a savory combination of roasted red peppers, fresh spinach, and melty mozzarella cheese. A perfect weeknight dinner or a dish for a special occasion, it’s easy to make, full of flavor, and packed with nutrients.

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, creating a space to stuff the filling.
In a bowl, combine the chopped roasted red peppers, spinach, mozzarella, cream cheese (if using), minced garlic, oregano, salt, and pepper. Mix until well combined.
Stuff each chicken breast with the mixture, securing it with toothpicks if necessary.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Remove from the oven, let rest for a few minutes, then garnish with fresh parsley and Parmesan cheese, if desired.
Serve hot and enjoy!

Notes

You can substitute fresh mozzarella with any cheese of your choice.
Feel free to add a dash of red pepper flakes for a little heat.
Serve with a side of roasted vegetables, rice, or a salad to complete the meal.