Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

Let’s be honest chicken dinners can get… dull. But this roasted red pepper spinach mozzarella stuffed chicken flips the script. Think: juicy chicken bursting with smoky roasted peppers, melty mozzarella, and vibrant spinach all seasoned with bold spices and baked to golden perfection. It’s comforting, slightly indulgent, yet light enough to feel good about. Whether you’re cooking for date night or just want to break your weeknight dinner rut, this one’s got you. Below, you’ll find everything from ingredients to pro tips, so you can pull off this showstopper with zero stress.

Why Love Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

• Big flavor, minimal effort: Roasted red peppers bring smokiness, spinach adds earthiness, and mozzarella melts into creamy perfection all inside a juicy chicken breast.
• Weeknight-friendly: Ready in under 30 minutes with basic pantry ingredients and zero stress.
• Health-conscious and satisfying: High in protein, low in carbs, and naturally gluten-free without sacrificing comfort or richness.
• Versatile for any occasion: Feels fancy enough for guests, yet practical enough for meal prepping or quick solo dinners.
• One-pan wonder: Less mess, less cleanup, more delicious payoff.

Ingredients

This stuffed chicken recipe keeps it simple but flavor-packed. Here’s everything you’ll need:

For the Chicken

• 2 large boneless, skinless chicken breasts – thick enough to stuff without splitting
• 1 tbsp olive oil – for a golden, crisp finish
• 1 tsp smoked paprika – adds depth and smokiness
• ½ tsp garlic powder – boosts savory flavor
• ½ tsp onion powder – rounds out the seasoning
• ¼ tsp crushed red pepper flakes (optional) – for a hint of heat
• Salt and black pepper, to taste – always essential

For the Filling

• 1 cup baby spinach, lightly wilted – tucks in easily and adds color
• ½ cup roasted red peppers, sliced – brings a smoky-sweet contrast
• ½ cup shredded mozzarella (or sliced fresh mozzarella) – for that gooey, cheesy center

Optional Extras

• Fresh basil, parmesan, or toothpicks to seal the chicken if needed

How to Make Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish or sheet pan.
2. Prepare the chicken: Use a sharp knife to carefully slice a pocket into each chicken breast, being sure not to cut all the way through.
3. Season the outside of each breast with olive oil, smoked paprika, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper.
4. Stuff it up: Layer spinach, roasted red pepper strips, and mozzarella inside each chicken pocket. Don’t overfill just enough to hold comfortably.
5. Secure the edges with toothpicks if needed.
6. Bake for 25–28 minutes, or until chicken is cooked through (internal temp should hit 165°F).
7. Optional broil: For a golden, bubbly top, broil the last 2 minutes.

Tips for Roasting & Melting Mozzarella Perfectly

• Don’t overstuff: It’s tempting, but too much filling can cause the cheese to leak out while baking. A modest amount melts better and stays contained.
• Use toothpicks to secure edges: This keeps the filling tucked inside and helps the chicken hold its shape.
• Sear before baking (optional): A quick pan sear (2–3 minutes per side) gives the chicken a beautiful crust and deeper flavor before it finishes in the oven.
• Cover loosely with foil if browning too fast: Mozzarella melts fast if the top starts to brown before the chicken is fully cooked, tent it with foil to prevent burning.
• Broil for a final blast: In the last 2 minutes, switch to broil to caramelize the cheese and add that golden, bubbly finish.

Substitutions or Variations

This stuffed chicken is flexible here’s how to make it your own:

• Cheese Swaps: Try provolone, gouda, or goat cheese for different textures and flavor profiles. Fresh mozzarella works best for a classic, gooey center.
• Greens Alternatives: No spinach? Use kale (lightly sautéed), arugula (for a peppery kick), or even chopped broccoli.
• Roasted Red Pepper Replacements: Sun-dried tomatoes or sautéed mushrooms offer a similar umami hit.
• Add More Flavor: A smear of pesto inside the pocket can add basil richness. Crushed garlic or caramelized onions also deepen the flavor.
• Make it spicy: Mix chili flakes into the cheese, or use pepper jack instead of mozzarella.
• Low-fat version: Use part-skim mozzarella and skip the sear to reduce fat content slightly.

Frequently Asked Questions (FAQ)

H3: Can I make this ahead of time?

Yes assemble the stuffed chicken up to a day in advance, cover, and refrigerate. When ready, bring to room temp for 20 minutes before baking.

H3: Can I freeze it?

Absolutely. Freeze uncooked stuffed chicken in an airtight container for up to 2 months. Thaw overnight in the fridge before baking as usual.

H3: What sides go well with this?

Great pairings include:

• Garlic mashed cauliflower or roasted potatoes
• Steamed green beans or sautéed zucchini
• A crisp arugula salad with lemon vinaigrette

H3: How do I know it’s fully cooked?

Use a meat thermometer internal temp should reach 165°F (74°C). The chicken should be firm, not rubbery, and juices should run clear.

Conclusion

Roasted red pepper spinach mozzarella stuffed chicken isn’t just a recipe it’s a reminder that flavorful, comforting meals don’t have to be complicated. With just a few simple ingredients and less than 30 minutes, you can turn ordinary chicken into something rich, savory, and deeply satisfying. Whether you’re cooking for two or meal-prepping for the week, this dish delivers every time. Print it, bookmark it, or share it and don’t forget to tag your creation if you post it. Because honestly, once you taste it… you’ll want to make it again. And again.