There’s something about a perfectly stuffed chicken breast that feels like a little dinnertime celebration — whether it’s a weeknight meal or a special weekend dinner. This savory stuffed chicken with roasted red peppers, spinach, and mozzarella is exactly that kind of dish. It’s hearty, full of comforting flavors, and looks like you put in way more effort than you actually did (our little secret).

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Growing up, stuffed chicken was always a dish my mom reserved for when she wanted to impress — birthdays, anniversaries, or Sunday dinners with guests. She’d tuck in all kinds of delicious fillings, but the combo of roasted red peppers, wilted spinach, and creamy mozzarella was always the family favorite. It’s colorful, flavorful, and just melts together beautifully when baked. That stretchy, gooey mozzarella when you cut into it? Pure magic.

What I love most about this recipe is how it transforms a simple chicken breast into something that feels gourmet, but still approachable. No fancy equipment needed — just a sharp knife, a skillet, and your oven. And the flavors? They’re bold, yet cozy. The sweetness of the roasted red peppers, the earthy spinach, and the creamy richness of the mozzarella all come together inside a perfectly seasoned chicken breast. It’s a little Mediterranean, a little homestyle, and totally satisfying.

Why You’ll Love This Recipe:

It’s simple, but impressive – Looks restaurant-worthy, but is easy to pull off at home.
Packed with flavor – Juicy chicken, melty mozzarella, sweet red peppers, and earthy spinach in every bite.
Versatile – Serve it with a fresh salad, roasted veggies, or mashed potatoes — it goes with almost anything.
Healthy-ish comfort food – High in protein, low in fuss, and full of real, whole ingredients.

INGREDIENTS YOU’LL NEED:

4 boneless, skinless chicken breasts
1 cup fresh spinach leaves
1 cup shredded mozzarella cheese
1/2 cup roasted red peppers, sliced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian herbs
Salt and pepper, to taste
Toothpicks or kitchen twine (to secure the chicken)

HOW TO MAKE SAVORY STUFFED CHICKEN WITH ROASTED RED PEPPERS, SPINACH, AND MOZZARELLA:

STEP-BY-STEP INSTRUCTIONS:

1. Preheat and prep.
Start by preheating your oven to 375°F (190°C). While the oven is heating, lay the chicken breasts flat on a cutting board. Using a sharp knife, carefully slice a pocket into the side of each chicken breast — don’t cut all the way through, just enough to make room for the filling.

2. Sauté the spinach.
In a small skillet, heat olive oil over medium heat. Add the spinach and sauté just until wilted, which only takes about 2-3 minutes. Set aside and let it cool for a minute before stuffing.

3. Stuff the chicken.
Now comes the fun part! Open each chicken pocket and layer in some of the sautéed spinach, a few strips of roasted red pepper, and a generous sprinkle of shredded mozzarella. Don’t overstuff — just enough to fill but still close the pocket securely.

4. Seal and season.
Use toothpicks or kitchen twine to secure the edges of the chicken so the filling stays tucked inside while cooking. Then season the outside of each chicken breast with garlic powder, onion powder, Italian herbs, salt, and pepper. Give them a good rub so the flavors really stick.

5. Sear for flavor.
Heat a bit more olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the stuffed chicken breasts for about 2-3 minutes on each side, until golden brown. This gives them a beautiful crust and locks in flavor.

6. Bake to finish.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked through (internal temp should hit 165°F/74°C). The cheese should be melty and the filling bubbling slightly.

7. Rest and serve.
Let the chicken rest for 5 minutes before slicing. This helps the juices redistribute and keeps everything nice and moist. Serve with your favorite sides and enjoy every cheesy, savory bite!

HELPFUL TIPS:

Use a sharp knife to cut the pockets — it makes the process smoother and safer.
If using thick chicken breasts, consider pounding them slightly to an even thickness before cutting.
Don’t skip the sear – it really adds to the flavor and texture of the chicken.
Try toothpicks in a crisscross pattern to keep the filling from spilling out.
Want to switch up the cheese? Provolone or gouda also work wonderfully here.

DETAILS:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: Mediterranean-Inspired
Diet: High-Protein, Gluten-Free (if using gluten-free cheese)

NOTES:

Feel free to add fresh herbs like basil or parsley to the filling for extra freshness.
You can prep the chicken a few hours ahead and keep it refrigerated until ready to bake.

NUTRITIONAL INFORMATION:

Approximate per serving:
Calories: 320
Protein: 38g
Fat: 15g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen spinach?
Yes, just make sure to thaw and squeeze out any excess water before using. You don’t want a soggy filling.

Can I grill instead of bake?
Absolutely — just make sure to sear it first and then grill over indirect heat until cooked through.

What sides go well with this dish?
Try garlic mashed potatoes, roasted asparagus, or a light couscous salad.

How do I know the chicken is fully cooked?
The safest way is to use a meat thermometer — you’re looking for 165°F (74°C) in the thickest part of the chicken.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving if possible — it can make the cheese rubbery and the chicken dry.

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CONCLUSION

There you have it — a comforting, flavor-packed dinner that feels like a hug on a plate. This savory stuffed chicken with roasted red peppers, spinach, and mozzarella has all the makings of a new family favorite. It’s easy enough for weeknights, fancy enough for guests, and cozy enough for when you just need something delicious and a little special.