Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

If you’re craving a dinner that’s both comforting and full of vibrant flavor, this Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken delivers in every bite. Juicy chicken breasts are filled with sweet roasted red peppers, sautéed spinach, and creamy mozzarella, then baked until golden and melty. It’s a delicious, elegant meal that’s perfect for weeknights, date nights, or entertaining guests.

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Why You’ll Love This Recipe
Flavor-Packed – The sweetness of red peppers, creamy mozzarella, and garlicky spinach are a perfect match.
Family-Friendly – Mild, cheesy, and easy to love.
Elegant but Easy – Looks fancy, but comes together quickly with simple ingredients.
Healthy & Satisfying – High-protein, low-carb, and full of nutrients.
Customizable – Add fresh herbs or swap cheeses to make it your own.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt and black pepper, to taste
• 1 tbsp olive oil

For the Filling:

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 3 cups fresh spinach, roughly chopped
• ½ cup jarred roasted red peppers, sliced into strips
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste

Optional for Topping:

• ¼ cup shredded Parmesan cheese
• Fresh basil or parsley, chopped

Tools You’ll Need

• Sharp knife
• Toothpicks or kitchen twine
• Oven-safe skillet or baking dish
• Tongs
• Meat thermometer

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Pat the chicken breasts dry and lay them flat on a cutting board.
2. Using a sharp knife, slice a pocket horizontally into the thickest part of each breast—being careful not to slice all the way through.
3. Season the outside of each chicken breast with garlic powder, onion powder, paprika, salt, and black pepper.

Step 2: Make the Filling

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add spinach and sauté until wilted (about 2 minutes).
4. Season with a pinch of salt and pepper, then remove from heat.
5. Stir in roasted red pepper strips and mozzarella cheese. Let cool slightly.

Step 3: Stuff the Chicken

1. Open each chicken breast and spoon the spinach, red pepper, and cheese mixture into the pocket.
2. Secure with toothpicks or tie with kitchen twine to hold the filling inside during cooking.

Step 4: Sear the Chicken

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat 1 tbsp olive oil over medium-high heat.
3. Sear each chicken breast for 2–3 minutes per side until golden brown.
4. Remove from heat and sprinkle Parmesan cheese over the top if using.

Step 5: Bake to Perfection

1. Transfer skillet to the preheated oven and bake for 15–18 minutes, or until the internal temperature reaches 165°F (75°C).
2. Let the chicken rest for 5 minutes before removing toothpicks and serving.

Step 6: Garnish and Serve

1. Garnish with chopped fresh basil or parsley.
2. Serve hot with your favorite side dish.

Tips for Best Results
Slice Pockets Evenly – Keeps the stuffing secure and evenly distributed.
Don’t Overstuff – Just enough to fill the chicken without splitting it open.
Secure the Edges – Use toothpicks or tie with twine to prevent leaks.
Check Temperature – Use a meat thermometer for juicy, safe-to-eat chicken.
Let It Rest – Resting helps retain juices and keeps the chicken moist.

Serving Suggestions
Garlic Mashed Potatoes – Creamy and classic pairing.
Roasted Vegetables – Such as asparagus, broccoli, or Brussels sprouts.
Cauliflower Rice – A low-carb, nutritious option.
Pasta or Orzo – Tossed in olive oil and herbs.
Crisp Side Salad – With a lemon vinaigrette for a fresh contrast.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap each cooked chicken breast tightly in foil or plastic and freeze for up to 2 months.

Reheating:

• Oven: Reheat at 350°F (175°C) for 10–15 minutes, covered with foil.
• Microwave: Heat in 30-second intervals on medium power until warmed through.

Frequently Asked Questions

1. Can I use fresh red bell peppers instead of jarred?
Yes! Roast them yourself or sauté until tender before adding to the filling.

2. Can I use a different cheese?
Absolutely. Try provolone, gouda, or feta for a fun variation.

3. What if my chicken breasts are too small to stuff?
You can pound them thin and roll them with the filling inside like a roulade.

4. Can I grill these instead of baking?
Yes, but secure the filling well and use indirect heat to avoid burning.

5. Are these gluten-free?
Yes, as long as all store-bought ingredients (like jarred peppers) are gluten-free.

Final Thoughts
Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken is a mouthwatering meal that’s as beautiful as it is delicious. With bold flavors, creamy cheese, and colorful veggies, it’s a wholesome and satisfying dish that’s sure to become a staple in your dinner rotation.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American-Mediterranean

Nutritional Information (Per Serving):
Calories: 380 | Protein: 38g | Carbohydrates: 6g | Fat: 22g | Fiber: 2g | Sodium: 430mg

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