If you’re looking for a dinner that’s as impressive as it is simple to prepare, this Roasted Red Pepper Spinach Mozzarella Stuffed Chicken absolutely delivers. I love recipes like this because they feel gourmet without requiring hours in the kitchen. The combination of tender, juicy chicken breasts with creamy mozzarella, sweet roasted red peppers, and earthy spinach is just irresistible. The best part? It’s all cooked in one pan, making cleanup a breeze.

I first made this dish on a whim when I had a jar of roasted red peppers and a bag of spinach that needed using, and it quickly became a staple in my kitchen. The melted mozzarella perfectly binds the flavors together, and the seasonings on the chicken give it that gorgeous golden crust. Whether you’re serving this to family or dinner guests, it always impresses.

Why You’ll Love This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

It’s an easy way to elevate your usual chicken dinner.
Bursting with flavor from roasted red peppers, spinach, and gooey mozzarella.
Great for meal prep—leftovers taste amazing.
Ready in about 30 minutes, perfect for weeknights.
Pairs beautifully with a variety of sides (more on that later!).

What Kind of Chicken Should I Use?

For this recipe, I recommend using boneless, skinless chicken breasts. They are large enough to be butterflied and stuffed, and when cooked properly, they stay tender and juicy. If your chicken breasts are on the smaller side, you can use thighs as an alternative, though they will require a bit more folding and securing with toothpicks. Look for chicken breasts that are evenly thick or use a meat mallet to gently even them out — this ensures consistent cooking.

Options for Substitutions

One of the things I love most about this recipe is how flexible it is. If you don’t have an ingredient on hand, or want to customize the flavors, here are some great options:

Cheese: Swap mozzarella for provolone, fontina, or even goat cheese for a tangier bite.
Greens: Use kale, arugula, or Swiss chard in place of spinach.
Roasted Red Peppers: If unavailable, use sun-dried tomatoes or sautéed mushrooms for a savory twist.
Protein: You can adapt the stuffing and use it with boneless pork chops instead of chicken.
Spices: Add Italian seasoning, crushed red pepper flakes, or smoked paprika to amp up the flavor profile.

Ingredients for This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

Chicken Breasts
The star of the dish — boneless, skinless breasts are perfect for holding the savory filling and develop a beautiful golden crust when seared.

Fresh Spinach
Adds a vibrant color and earthy flavor that balances the richness of the cheese and chicken.

Roasted Red Peppers
Sweet and smoky, these peppers bring depth and a hint of natural sweetness to the stuffing.

Mozzarella Cheese
Provides creaminess and that irresistible melt; it binds the filling and makes each bite luscious.

Olive Oil
Used for sautéing the spinach and for searing the chicken to a crisp, flavorful exterior.

Garlic
A little minced garlic elevates the filling with aromatic warmth.

Salt and Pepper
Essential seasonings to enhance all the natural flavors of the dish.

Paprika
Adds a subtle smokiness and beautiful color to the chicken crust.

Italian Seasoning
A blend of herbs that ties the Mediterranean flavors together.

Toothpicks or Kitchen Twine
Not an ingredient for flavor, but necessary to secure the chicken after stuffing!

Roasted Red Pepper Spinach Mozzarella Stuffed Chicken2

Step 1: Prepare the Chicken

Begin by laying each chicken breast flat on a cutting board. Use a sharp knife to slice a deep pocket into the side of each breast, being careful not to cut all the way through. Season the outside and inside of each breast with salt, pepper, paprika, and Italian seasoning.

Step 2: Make the Filling

In a skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant. Toss in the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Stir in chopped roasted red peppers and shredded or sliced mozzarella.

Step 3: Stuff the Chicken

Spoon the filling mixture evenly into each chicken breast pocket. Press gently to compact the filling and secure the opening with toothpicks or tie with kitchen twine to keep everything in place during cooking.

Step 4: Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Carefully add the stuffed chicken breasts and sear for 3-4 minutes on each side, until beautifully golden.

Step 5: Finish in the Oven

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for about 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Let rest a few minutes before serving.

How Long to Cook the Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

The overall cooking time is about 25-30 minutes:

Searing on the stovetop takes approximately 6-8 minutes total (3-4 minutes per side).
Baking in the oven will take 15-18 minutes, depending on the thickness of your chicken breasts.

Always check for doneness with a meat thermometer — the internal temperature should reach 165°F (74°C) for perfectly cooked chicken.

Tips for Perfect Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

Pound the chicken evenly: If your chicken breasts are thick on one end, gently pound them to an even thickness so they cook uniformly.
Don’t overstuff: While it’s tempting to add lots of filling, too much can cause the chicken to split or the filling to spill out.
Secure well: Use toothpicks or kitchen twine to keep the stuffing inside while cooking.
Preheat the skillet: A hot pan helps create that golden sear for extra flavor.
Rest before slicing: Let the chicken rest for 5 minutes after baking — this keeps the juices inside and the cheese from running out too quickly.

Watch Out for These Mistakes While Cooking

Overcooking the Chicken
Keep an eye on the internal temperature. Overcooked chicken can become dry and tough — aim for exactly 165°F (74°C).
Cutting the Pocket Too Deep
Be careful when slicing the pocket — if you cut all the way through, the filling will leak out during cooking.
Not Draining the Spinach
After sautéing the spinach, make sure to drain off any excess moisture. Too much liquid can make the filling soggy.
Skipping the Sear
That quick sear on the stovetop adds flavor and texture — don’t skip it!
Using Cold Cheese
Let your mozzarella sit at room temperature for a few minutes so it melts smoothly inside the chicken.

What to Serve With Roasted Red Pepper Spinach Mozzarella Stuffed Chicken?

Roasted Garlic Mashed Potatoes

Creamy, buttery potatoes complement the savory stuffed chicken beautifully.

Lemon Butter Asparagus

A bright, fresh side that balances the richness of the dish.

Garlic Parmesan Green Beans

Crisp and cheesy green beans are an easy, delicious pairing.

Caesar Salad

A classic salad with crisp romaine and creamy dressing provides a nice contrast.

Herbed Rice Pilaf

Light and fluffy rice pilaf soaks up the juices from the chicken perfectly.

Crusty Bread

Great for sopping up any melted cheese and juices from the pan.

Grilled Zucchini

Simple grilled vegetables add color and a smoky touch to the plate.

Balsamic Glazed Carrots

Sweet and tangy carrots round out the meal with a pop of flavor.

Storage Instructions

If you have leftovers, this dish stores wonderfully! Here’s how:

Refrigerator: Store the cooked and cooled chicken in an airtight container in the fridge for up to 3-4 days.
Freezer: You can also freeze the stuffed chicken. Wrap each breast tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also use a microwave, though the cheese may melt more unevenly.

Estimated Nutrition

Here’s an approximate breakdown per stuffed chicken breast (based on standard ingredients and serving size):

Calories: ~ 350-400 kcal
Protein: ~ 40g
Fat: ~ 18g
Saturated Fat: ~ 7g
Carbohydrates: ~ 5-6g
Fiber: ~ 2g
Sugar: ~ 2g
Sodium: ~ 600-700mg

Please note, exact nutrition will vary based on portion size, brands used, and substitutions.

Frequently Asked Questions

What type of mozzarella works best?

I prefer using low-moisture mozzarella — either shredded or sliced — because it melts beautifully without making the filling too watery. Fresh mozzarella can work, but make sure to pat it dry first.

Can I use frozen spinach?

Yes! Just thaw it completely and squeeze out as much moisture as possible before using. Too much water in the filling will affect the texture of the dish.

Can I prepare this dish in advance?

Absolutely. You can assemble the stuffed chicken up to a day ahead and refrigerate. When ready to cook, let it sit at room temperature for 15 minutes before searing and baking.

Do I need an oven-safe skillet?

It’s helpful, but not required. If your skillet isn’t oven-safe, simply transfer the seared chicken to a baking dish to finish cooking in the oven.

Can I add other ingredients to the filling?

Of course! Try adding sun-dried tomatoes, artichoke hearts, basil, or even a little ricotta cheese for extra flavor.

How do I know when the chicken is done?

Use a meat thermometer to check for an internal temperature of 165°F (74°C) at the thickest part of the chicken.

What if I don’t have toothpicks?

You can use kitchen twine to tie the chicken closed. Just remember to remove it before serving.

Is this recipe gluten-free?

Yes — as long as all your seasonings and fillings are gluten-free, this dish is naturally gluten-free.

Conclusion

This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is one of those recipes that looks fancy but is easy enough for a busy weeknight. It’s packed with flavor, endlessly customizable, and sure to impress anyone you serve it to. Whether you’re cooking for your family or entertaining friends, this dish is always a winner. I hope you give it a try — and when you do, let me know how it turns out!

Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

Author: Sally Thompson
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

Juicy chicken breasts stuffed with a savory mixture of sautéed spinach, roasted red peppers, and creamy mozzarella cheese. Seared to golden perfection and finished in the oven — this dish is elegant, flavorful, and ready in about 30 minutes!

Instructions

Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into each chicken breast.
Season both sides of the chicken (and inside the pocket) with salt, pepper, paprika, and Italian seasoning.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds.
Add spinach and cook until wilted. Remove from heat and stir in roasted red peppers and mozzarella.
Stuff each chicken breast with the filling. Secure with toothpicks or kitchen twine.
Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Sear the stuffed chicken for 3-4 minutes per side until golden.
Transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until chicken reaches 165°F (74°C).
Let rest for 5 minutes, then remove toothpicks/twine. Serve warm and enjoy!

Prep Time: 10 minutes
Cook Time: 25 minutes