Ultimate Guide to Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
This roasted red pepper, spinach, and mozzarella stuffed chicken is a restaurant-quality dish that’s easy to make at home! Tender chicken breasts are stuffed with a flavorful mixture of melty mozzarella cheese, smoky roasted red peppers, and fresh spinach, then seared to golden perfection before being baked until juicy and delicious. This recipe is low-carb, high-protein, and perfect for weeknight dinners, meal prep, or special occasions.
Serve it with roasted vegetables, creamy mashed potatoes, or a simple side salad for a complete and satisfying meal. Whether baked, air-fried, or cooked on the stovetop, this dish is packed with flavor and guaranteed to impress!
➡ Would you bake or air fry this dish? Let me know in the comments!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup fresh spinach, chopped
- ½ cup roasted red peppers, sliced
- 1 cup mozzarella cheese, shredded
- 1 tbsp olive oil
- 1 tbsp butter
Instructions
- Preheat the oven to 375°F (190°C).
- Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper.
- Stuff each chicken breast with chopped spinach, roasted red peppers, and shredded mozzarella cheese. Secure with toothpicks if needed.
- Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Cooking Tips & Tricks
- Avoid Overstuffing: Use just enough mozzarella, spinach, and roasted red peppers to close the chicken securely.
- Secure the Edges: Use toothpicks to keep the filling inside while cooking.
- Sear First for Extra Flavor: A quick sear before baking helps create a delicious golden crust.
- Use a Meat Thermometer: Ensure the chicken reaches 165°F (75°C) internally for perfect doneness.
Ingredient Substitutions
- Cheese Swap: Try feta, goat cheese, or provolone for a different flavor.
- Low-Carb Option: Pair with cauliflower mash instead of potatoes.
- Vegetarian Alternative: Use firm tofu in place of chicken and bake or pan-sear.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked stuffed chicken for up to 2 months. Thaw before cooking.
- Reheating: Warm in the oven at 350°F (17