Roasted Red Pepper, Spinach, And Mozzarella Stuffed Chicken Recipe

I’m sharing my Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken because my take on Chicken With Red Peppers tucks a melty mozzarella pocket and bright roasted peppers into tender chicken to make tonight’s dinner suddenly more interesting.

Sometimes a weeknight needs something that feels like it came from a restaurant. I take chicken and stuff it with fresh mozzarella and jarred roasted red peppers, and somehow a few simple things make dinner sing.

The cheese melts, the peppers add a bright sweet smoke, and every forkful has that little surprise you didn’t expect. I keep telling myself this belongs in my Chicken With Red Peppers rotation and it honestly fits right into any roundup of Healthy Delicious Chicken Recipes, too.

Easy to make and impossible to ignore, it’s the kind of meal you say you’ll make again.

Ingredients

• Chicken breasts: Lean, high in protein, low carb, keeps you full without extra calories.
• Fresh mozzarella: Mild, melty cheese, provides protein and calcium, it’s slightly creamy.
• Roasted red peppers: Sweet, tangy notes, high in vitamin C, adds color and fiber.
• Spinach: Earthy leafy green with iron, vitamins, fiber, wilts down fast when cooked.
• Garlic: Punchy flavor, antioxidants, may support heart health, don’t overcook or it burns.
• Olive oil: Heart healthy fat, helps absorb fat soluble vitamins, adds silky richness.
• Parmesan: Nutty salty finish, lots of umami, small sprinkle boosts savory depth.

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 6 to 8 oz each)
• 4 oz fresh mozzarella, sliced or shredded (about 1 cup)
• 1 cup jarred roasted red peppers drained and chopped
• 2 cups packed fresh spinach (about 2 oz)
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Optional: 2 tablespoons cream cheese or 4 slices prosciutto for extra richness

How to Make this

1. Preheat oven to 375°F and pat the 4 chicken breasts dry. Carefully butterfly each breast or slice a pocket in the thickest side, then place between plastic and gently pound to an even 1/2 inch thickness if needed so they cook evenly.

2. Drain and chop the jarred roasted red peppers, slice or shred the fresh mozzarella, grate the Parmesan, mince the garlic and rinse the spinach.

3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the garlic and cook about 30 seconds until fragrant, then add the spinach and wilt it, about 1 to 2 minutes. Remove from heat, squeeze out excess moisture from the spinach and chop it finer.

4. In a bowl mix the wilted spinach, chopped roasted peppers, mozzarella, 2 tablespoons grated Parmesan, and if using cream cheese fold in 2 tablespoons softened cream cheese. If you prefer prosciutto, either lay 1 slice inside each pocket with the other filling or chop it and mix it into the filling.

5. Season the inside of each chicken pocket lightly with a pinch of the kosher salt and a little black pepper, then spoon equal portions of the filling into each breast. Dont overstuff or the chicken will be hard to close. Close the pocket and secure with toothpicks if needed.

6. On the outside of the breasts sprinkle the remaining 1/2 teaspoon dried Italian seasoning, 1/2 teaspoon smoked paprika, the rest of the kosher salt and 1/4 teaspoon freshly ground black pepper. Brush or rub a little olive oil on the outside.

7. Heat an oven safe skillet over medium high and add a splash of olive oil. Sear the stuffed breasts 2 to 3 minutes per side until nicely browned.

8. Transfer the skillet to the preheated oven or move the breasts to a baking dish and bake 18 to 22 minutes, until the thickest part reaches 165°F on an instant read thermometer.

9. Let the chicken rest 5 to 10 minutes so juices redistribute, remove toothpicks, sprinkle extra Parmesan if you want and serve with roasted vegetables or mashed potatoes.

Equipment Needed

1. Oven safe skillet or a baking dish
2. Stovetop skillet for wilting spinach and searing
3. Cutting board and a sharp chef’s knife (for butterflying and chopping)
4. Meat mallet or rolling pin plus plastic wrap or a zip bag to pound chicken even
5. Mixing bowl and a spoon or rubber spatula for the filling
6. Cheese grater (for Parmesan) or pregrated bowl if you like shortcuts
7. Measuring spoons and a small spoon for seasoning/filling portions
8. Instant read thermometer to check chicken is 165°F
9. Tongs or a spatula for searing and transferring to oven
10. Toothpicks and paper towels for securing pockets and drying chicken

FAQ

Roasted Red Pepper, Spinach, And Mozzarella Stuffed Chicken Recipe Substitutions and Variations

• Fresh mozzarella: swap with provolone, fontina, or shredded Monterey Jack. Provolone melts nicely and has a bit more flavor, fontina is creamier, Jack gives good stretch.
• Jarred roasted red peppers: use sun dried tomatoes packed in oil, canned pimientos, or roasted cherry tomatoes. Sun dried will be tangier, roasted tomatoes a bit juicier so drain less.
• Fresh spinach: substitute baby kale (stems removed), Swiss chard, or peppery arugula. Kale/ chard need a quick sauté to soften, arugula wilts fast so add it near the end.
• Optional cream cheese or prosciutto: try ricotta or goat cheese for creaminess and tang, or use thin sliced ham, pancetta, or crisp bacon if you want salty crunch instead of prosciutto.

Pro Tips

– Pound the breasts to an even thickness so they cook the same. Dont skimp on patting them dry first, wet chicken steams instead of browns and you lose that nice crust.

– Sear in a very hot pan until a deep golden color then finish in the oven. If you crowd the pan the temp drops and you wont get a good sear, and trust me a good sear hides a lot of small mistakes.

– Get as much moisture out of the spinach and roasted peppers as you can before mixing with the cheese. Squeeze the spinach hard in a towel or paper towel and pat the peppers, otherwise the filling goes soggy and the cheese wont melt right.

– Use an instant read thermometer not just time, pull the chicken at 165°F and let it rest 5 to 10 minutes so juices re-distribute. Also a sprinkle of extra Parmesan after resting makes it taste more finished, even if its just for show.