Introduction

This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is a flavorful and satisfying dish that’s perfect for a weeknight dinner or a special occasion. Tender chicken breasts are filled with a savory mixture of roasted red peppers, spinach, garlic, and creamy mozzarella. The result is a juicy, cheesy entrée with vibrant colors and delicious taste.

Two pieces of golden-brown cooked chicken breasts are placed in a black pan, each topped with a thick, melted, creamy white cheese layer that drips slightly over the sides. Under the chicken is a layer of bright red roasted bell pepper strips that add a pop of color and texture around the chicken. The black pan sits on a white marbled surface. The overall look is warm and inviting, showing a mix of soft melted cheese, juicy chicken, and tender red peppers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium chicken breasts (about 2 lbs)
Salt and pepper to taste
1/4 cup all-purpose flour
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup jarred roasted red peppers (sliced into strips)
1 1/2 cups fresh baby spinach
3 cloves garlic, minced
4 slices fresh mozzarella cheese

Instructions

Step 1: Pat chicken breasts dry and cut a horizontal slit in each about two-thirds through. Season both sides with salt and pepper, then dredge each breast in flour, shaking off any excess.
Step 2: Heat 1 tablespoon of olive oil and the butter in a large oven-safe skillet over medium-high heat until shimmering. Sear the chicken breasts for 2 to 3 minutes on each side until golden brown. Remove from skillet and set aside on a plate.
Step 3: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the roasted red peppers and spinach and sauté until the spinach wilts, about 3 to 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Season the mixture with salt and pepper to taste. Transfer the filling to a small bowl.
Step 4: Return the chicken breasts to the skillet, turning off the heat. Stuff each breast with a slice of mozzarella cheese and spoon the roasted red pepper and spinach mixture inside. Use toothpicks to secure the openings.
Step 5: Preheat your oven to 375°F (190°C). Place the skillet in the oven and bake the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C). Remove toothpicks before serving and enjoy your flavorful stuffed chicken!

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the filling for a subtle heat.
Use fresh roasted red peppers if available for a more vibrant taste, or roast your own at home.
Substitute fresh mozzarella with provolone or fontina cheese for a different but delicious twist.
If you don’t have an oven-safe skillet, transfer the seared chicken breasts to a baking dish before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a 350°F oven until heated through to avoid drying out the chicken. Avoid microwaving if possible to preserve texture and flavor.

How to Serve

The image shows two cooked chicken breasts in a black skillet, each cut open and stuffed with melted white cheese and roasted red bell pepper slices, creating a creamy and colorful filling. The chicken has a golden-brown, slightly crispy exterior with a shiny glaze, and the cheese looks soft and stretchy, spilling a little from the opening. Around the chicken, there are scattered strips of roasted red bell pepper enhancing the vibrant red contrast against the golden chicken. The skillet rests on a white marbled surface, adding a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the stuffed chicken and keep it covered in the refrigerator for a few hours before baking. Just bake it when ready to serve.

What can I serve with this stuffed chicken?

This dish pairs well with simple sides like roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.