I made a Spinach Stuffed Chicken Breast that tucks roasted red peppers, sautéed spinach and gooey mozzarella into juicy chicken breasts, marrying bright pepper and melty cheese in an elegant yet simple package.

Jump to Recipe

I never thought a simple weeknight dinner could feel so clever until I started stuffing boneless skinless chicken breasts with roasted red pepper strips and fresh mozzarella. There’s this loud burst of sweet pepper, melted cheese pulling the bite together, and somehow it looks like something you’d order out but made at home.

I’ll admit I mess up the presentation sometimes, but people always ask for the recipe, and that curiosity I love. If you like Recipes With Roasted Red Peppers, this one will make you pause and want to dig in right away.

Ingredients

Print Recipe (No Advertisments)

Lean protein powerhouse, builds muscle, low carb, mild flavor soaks up seasonings.
Sweet smoky notes, vitamin C rich, adds color and subtle tangy sweetness.
Leafy green full of iron and fiber, cooks down, adds bright freshness.
Creamy, mild cheese, provides melty texture and calcium, not overly salty.
Sharp aromatic punch, immune boosting compounds, use sparingly so it doesn’t overpower.
Healthy monounsaturated fats, helps brown chicken and carry flavors into meat.
Salty umami finish, grated thinly for depth, little goes a long way.
Balsamic vinegar optional sweet tangy glaze, brightens flavors, a little acidity balances richness.

Ingredient Quantities

4 boneless skinless chicken breasts (6 to 8 oz each)

1 jar roasted red pepper strips (about 8 oz)

4 cups fresh baby spinach (about 5 oz)

8 oz fresh mozzarella

2 garlic cloves

2 tablespoons olive oil

1/4 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes optional

1 tablespoon balsamic vinegar optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375 F. Pat 4 chicken breasts dry, then make a pocket in each by slicing horizontally almost to the other side or butterfly and pound to even thickness with a meat mallet or heavy pan, season inside and out with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon dried Italian seasoning.

2. Heat 1 tablespoon olive oil in a skillet over medium, add 2 minced garlic cloves and cook about 30 seconds till fragrant, add 4 cups fresh baby spinach and cook until wilted, stir in 1 tablespoon balsamic vinegar if using, then transfer spinach to a bowl and squeeze out excess moisture with a spoon or clean towel.

3. Chop about 8 ounces roasted red pepper strips from the jar, tear or slice 8 ounces fresh mozzarella, then mix the spinach, peppers, mozzarella, 1/4 cup grated Parmesan and 1/4 teaspoon crushed red pepper flakes if you want heat; taste and add a little more salt or pepper if needed.

4. Stuff each chicken pocket with an even amount of the filling but don’t overstuff or it will burst, fold closed and secure with 2 toothpicks or kitchen twine.

5. Add the remaining 1 tablespoon olive oil to an ovenproof skillet over medium high heat, sear the stuffed breasts 2 to 3 minutes per side until golden brown to lock in juices.

6. Transfer the skillet to the oven and bake for 20 to 25 minutes until an instant read thermometer reads 165 F in the thickest part, if your skillet is not ovenproof place the breasts in a baking dish and bake same time.

7. Optional trick: if you want extra gooey cheese, add a few extra slices of mozzarella on top for the last 5 minutes of baking so it melts without overcooking the chicken.

8. If you skip searing, bake the stuffed breasts on a lined baking sheet at 375 F for 25 to 30 minutes, they will still be good just not as caramelized.

9. Let the chicken rest 5 minutes after baking so juices redistribute, remove toothpicks, slice and serve with any pan juices spooned over top.

Equipment Needed

1. Oven (preheat to 375 F)

2. Ovenproof skillet, cast iron or stainless. If your skillet isnt ovenproof have a baking dish ready

3. Cutting board

4. Sharp chef’s knife

5. Meat mallet or heavy pan to pound or even the breasts

6. Mixing bowl

7. Spoon and a clean kitchen towel or paper towels to squeeze out the spinach

8. Instant read meat thermometer to check for 165 F

9. Tongs or a spatula for searing and moving the chicken

10. Toothpicks or kitchen twine to secure the stuffed pockets

FAQ

Q: Can I use frozen spinach? A: Yes you can, but thaw it completely and squeeze out as much water as possible or the filling will be soggy. Chop it a bit so it mixes easy with the mozzarella.

Q: How do I stop the chicken from falling apart when I stuff it? A: Pound the breasts to an even thickness, don’t overstuff, and secure with toothpicks or kitchen twine. Searing both sides in a hot pan for a couple minutes helps seal it before baking.

Q: Can I swap the mozzarella or roasted red peppers for something else? A: Totally, try provolone, fontina or even a sharp cheddar for a different flavor. If you swap roasted peppers for sun dried tomatoes or grilled zucchini the moisture and salt will change so taste as you go.

Q: How do I know when it's done? A: Use an instant read thermometer, the thickest part should read 165 F. If you don’t have one slice into the thickest spot and confirm juices run clear and no pink remains.

Q: Can I make this ahead or freeze it? A: Yes, you can assemble and refrigerate for up to 24 hours before cooking. To freeze, wrap tightly and freeze uncooked for up to 2 months, then add 10 to 15 extra minutes to the bake time and check temp.

Q: Any tips for extra flavor? A: Toss the roasted pepper marinade or a splash of balsamic vinegar into the filling for brightness, sprinkle Parmesan on top before baking, and finish with a drizzle of olive oil or a little balsamic at the end for shine and tang.

Savory Stuffed Chicken With Roasted Red Peppers, Spinach, And Mozzarella Recipe Substitutions and Variations

Roasted red peppers: swap with jarred piquillo peppers or roast a red bell pepper yourself. For a different tang try chopped sun-dried tomatoes packed in oil.
Fresh mozzarella: use provolone, fontina, or low-moisture mozzarella for a firmer melt. Burrata works too but it’s super gooey so be careful when stuffing.
Baby spinach: sub baby arugula for a peppery kick, or use roughly chopped kale or Swiss chard that’s been sautéed briefly to soften the stems.
Balsamic vinegar (optional): replace with red wine vinegar plus a pinch of sugar or honey, or use lemon juice for bright acidity if you don’t have balsamic.

Pro Tips

– Dont overstuff the pockets. Pack them snug but not tight or the filling will force its way out while searing or baking. Press the seam closed with your fingers, secure with toothpicks or kitchen twine, then chill the stuffed breasts 15 to 30 minutes so the filling firms up and is less likely to spill.

– Get the filling as dry as possible. Squeeze wilted spinach in a towel or use paper towels on the mozzarella and drained peppers — extra water = soggy chicken. A dryer filling also helps the cheese melt a little better without turning the pan into a watery mess.

– Sear fast and hot, dont fuss with them while they form color. A good brown crust locks juices in and adds flavor. Use an ovenproof skillet if you can so you only have to transfer once, and check doneness with an instant read thermometer, 165 F in the thickest part.

– Little tricks for flavor and timing: taste the filling before stuffing and boost salt or a splash of balsamic if it needs life. You can stuff a day ahead and keep covered in the fridge, or freeze raw stuffed breasts for later. Let cooked chicken rest 5 to 10 minutes before slicing so the juices dont run out.