Name: Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup roasted red peppers, chopped; 1 cup fresh spinach, chopped; 1 cup shredded mozzarella cheese; 1 tsp garlic powder; 1 tsp paprika; Salt and pepper to taste; 2 tbsp olive oil

A tender chicken breast filled with roasted red peppers, fresh spinach, and gooey mozzarella creates a dish that’s as comforting as it is sophisticated. Every bite delivers bold flavors wrapped in juicy chicken, making it perfect for both a casual weeknight dinner and a special gathering. Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Why You’ll Love This Recipe

I love how this dish combines vibrant colors with rich flavors, making it visually stunning and incredibly delicious. I find it quick to prepare, yet it never fails to impress guests. Its adaptability to different dietary needs and its flexibility for everyday meals or fancy occasions make it a staple in my kitchen.

Ingredients

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

4 boneless, skinless chicken breasts
1/2 cup roasted red peppers, chopped
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil

Directions

I preheat the oven to 375°F (190°C).
I mix the chopped roasted red peppers, spinach, mozzarella, garlic powder, paprika, salt, and pepper together in a bowl until well combined.
I slice each chicken breast horizontally to create a pocket, then stuff each pocket generously with the filling.
In an oven-safe skillet over medium heat, I heat the olive oil and sear each stuffed chicken breast for 3–4 minutes per side until golden brown.
I transfer the skillet to the oven and bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
I let the chicken rest for 5 minutes before slicing and serving.

Servings and timing

This recipe serves 4 people. The preparation time is about 15 minutes, and the cooking time is approximately 30 minutes, making the total time around 45 minutes.

Variations

When I want to change it up, I sometimes swap the mozzarella for creamy goat cheese or sharp provolone. I also like adding sun-dried tomatoes or a sprinkle of Italian herbs like oregano and basil to enhance the flavor profile. For a spicy kick, a dash of red pepper flakes in the filling works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to three days. To reheat, I place the stuffed chicken in a 350°F oven until warmed through, which keeps the texture and flavors intact. I avoid microwaving it whenever possible, as it can make the chicken rubbery.

FAQs

Can I use other types of cheese for stuffing?

I often swap mozzarella with feta, provolone, or even goat cheese when I want a different flavor profile.

How do I know when the chicken is fully cooked?

I always use a meat thermometer to check that the internal temperature has reached 165°F (75°C).

Can I make this recipe ahead of time?

Yes, I prepare and stuff the chicken a day in advance, store it in the fridge, and bake it fresh when I’m ready to serve.

What sides go well with this dish?

I like serving it with roasted vegetables, a crisp green salad, or even garlic mashed potatoes for a heartier meal.

Can I grill the stuffed chicken instead of baking it?

Absolutely! I sear it on a hot grill over medium heat and then move it to indirect heat, covering and cooking until it reaches 165°F inside.

Conclusion

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a dish that never fails to deliver both flavor and beauty. I love how it feels gourmet but remains simple enough to make any night of the week. It’s become one of my go-to recipes when I want something special without spending hours in the kitchen.