This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a flavorful and elegant dish that transforms simple chicken breasts into a savory, satisfying meal. The combination of sweet roasted red peppers, fresh baby spinach, and creamy mozzarella cheese creates a delicious filling that pairs beautifully with tender, juicy chicken. Lightly dredged in flour and pan-seared in olive oil and butter, the chicken develops a golden crust that locks in moisture and flavor. The garlic adds aromatic depth, making every bite rich and comforting.

Perfect for both weeknight dinners and special occasions, this recipe elevates everyday chicken with minimal effort and simple ingredients. The filling is fresh and vibrant, providing a wonderful contrast to the savory outer layer of the chicken. This dish can be served with a variety of sides such as roasted vegetables, rice, or a crisp salad, making it versatile and crowd-pleasing. Whether you’re cooking for family or guests, this stuffed chicken recipe is sure to impress with its combination of textures and flavors.

Why You’ll Love This Recipe

1. Deliciously Flavorful

The combination of roasted peppers, spinach, and mozzarella creates a rich, savory filling.

2. Juicy and Tender Chicken

Pan-searing and stuffing the chicken locks in moisture and enhances texture.

3. Simple Ingredients

Uses everyday pantry staples with fresh produce and cheese.

4. Elegant Presentation

Stuffed chicken breasts look impressive and perfect for entertaining.

5. Versatile Side Pairings

Pairs well with many sides, making it adaptable to any meal style.

Ingredients

Medium chicken breasts
Salt and pepper

All-purpose flour
Olive oil
Butter

Jarred roasted red peppers (sliced)
Fresh baby spinach
Garlic cloves (minced)

Fresh mozzarella cheese slices

Variations

Cheese Swap: Use provolone or fontina instead of mozzarella for a different taste.
Add Herbs: Incorporate fresh basil or thyme into the filling.

Spicy Kick: Add crushed red pepper flakes or a dash of cayenne to the filling.
Stuffed and Baked: After searing, finish baking the chicken in the oven for a hands-off method.
Creamy Filling: Add a spoonful of cream cheese or ricotta to the filling for extra creaminess.

How to Make the Recipe

Step 1: Prepare Chicken

Butterfly each chicken breast by slicing horizontally, careful not to cut all the way through. Season both sides with salt and pepper. Lightly dredge the chicken in flour, shaking off excess.

Step 2: Sauté Filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and sauté briefly until fragrant. Add spinach and cook until wilted. Remove from heat and mix in roasted red pepper strips.

Step 3: Stuff Chicken

Place a slice of mozzarella cheese inside each butterflied chicken breast, then spoon the spinach and pepper mixture over the cheese. Fold the chicken over to enclose the filling.

Step 4: Cook Chicken

Heat remaining olive oil and butter in the skillet over medium-high heat. Add stuffed chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F/74°C).

Step 5: Rest and Serve

Remove chicken from heat and let rest for a few minutes before slicing and serving.

Tips for Making the Recipe

Be careful when butterflying the chicken to avoid cutting all the way through.

Pat chicken dry before dredging to help the flour stick better.
Use fresh mozzarella for better melting and creaminess.
Cook chicken over medium heat to prevent burning the outside before the inside cooks.

Let the chicken rest after cooking to retain juices.

How to Serve

Serve with roasted potatoes or mashed cauliflower for a comforting meal.
Pair with a crisp green salad or steamed vegetables to balance richness.

Drizzle with extra olive oil or balsamic glaze for added flavor.
Slice chicken and serve atop pasta or grains for a hearty entrée.
Garnish with fresh herbs such as parsley or basil.

Make Ahead and Storage

Storing Leftovers

Keep leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven or microwave, covering to maintain moisture.

Freezing

You can freeze cooked stuffed chicken for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use frozen chicken breasts?

Yes, but fully thaw before preparing and cooking.

2. What if I don’t have jarred roasted red peppers?

You can roast your own peppers or substitute with sun-dried tomatoes.

3. Can I bake the chicken instead of pan-frying?

Yes, bake at 375°F (190°C) for 20-25 minutes until cooked through.

4. How do I keep the cheese from leaking?

Ensure the chicken is folded tightly and press edges gently before cooking.

5. Can I prepare this recipe ahead of time?

You can stuff chicken breasts in advance and refrigerate, cooking just before serving.

6. What sides go best with this dish?

Roasted vegetables, rice, pasta, or a fresh salad complement well.

7. Can I add other vegetables to the filling?

Yes, mushrooms or sun-dried tomatoes work well.

8. Is fresh mozzarella necessary?

Fresh mozzarella melts better and has a creamier texture but shredded mozzarella can be used.

9. How do I know when chicken is fully cooked?

Use a meat thermometer; internal temperature should be 165°F (74°C).

10. Can I double the recipe?

Yes, just increase ingredients proportionally and cook in batches if needed.

Conclusion

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a deliciously satisfying dish that elevates simple chicken breasts into a gourmet meal. The combination of tender chicken, sweet roasted peppers, vibrant spinach, and creamy mozzarella creates a perfect harmony of flavors and textures. Whether for a cozy family dinner or a special occasion, this recipe offers an easy, impressive way to serve a nutritious and tasty entrée that everyone will love.