Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

The aroma of herb-seasoned Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken wafting through your kitchen is just the beginning of this culinary adventure. Tender chicken breasts transform into perfect pockets for sweet roasted peppers, vibrant spinach, and gooey mozzarella that oozes with each slice. This stuffed chicken recipe elevates ordinary poultry into a restaurant-worthy dish that’s surprisingly simple to prepare at home. You’ll learn how to butterfly chicken perfectly, create a flavorful filling, and achieve that golden-brown exterior while keeping the inside juicy and delicious.

Why You’ll Love This Recipe

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is about to become your new weeknight hero. The combination of flavors creates a perfect harmony – sweet roasted peppers provide a smoky depth, while spinach adds earthy freshness and nutritional value. The mozzarella melts into a creamy texture that contrasts beautifully with the firm, perfectly cooked chicken exterior.

What makes this dish truly special is its versatility. Impressive enough for entertaining guests but simple enough for busy weeknights, this stuffed chicken recipe delivers maximum flavor with minimal effort. The vibrant colors of the filling make for a stunning presentation when sliced, revealing the red, green, and white interior reminiscent of Italian cuisine.

Even kitchen novices can master this recipe, as the chicken can be prepared ahead of time and refrigerated until you’re ready to cook. The contrast between the crisp exterior and the tender, juicy meat inside creates a textural experience that elevates this dish beyond ordinary chicken recipes.

Ingredients

For the Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken, you’ll need:

• 4 boneless, skinless chicken breasts (about 6-8 oz/170-225g each)
• 2 cups (60g) fresh spinach, roughly chopped
• 1 cup (150g) roasted red peppers, drained and chopped (about 2 whole peppers)
• 8 oz (225g) fresh mozzarella cheese, sliced or shredded
• 3 cloves garlic, minced
• 2 tablespoons (30ml) olive oil
• 1 teaspoon dried Italian herbs
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons (30ml) balsamic vinegar
• 2 tablespoons (8g) fresh basil, chopped, for garnish

The roasted red peppers can be from a jar or homemade – jarred peppers provide convenience while homemade offer a fresher, more robust flavor. For the mozzarella, fresh is preferred over pre-shredded as it melts better and creates that classic cheese pull when served. Choose chicken breasts of similar size to ensure even cooking.

Pro Tips

Mastering these three techniques will elevate your Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken from good to extraordinary:

First, perfect the butterfly cut. Place your hand flat on top of the chicken breast and slice horizontally through the middle, stopping just short of cutting all the way through. This creates a pocket while keeping the chicken intact on one side. Open the breast like a book for easy stuffing. If the chicken is very thick, you can place it between plastic wrap and gently pound it to an even thickness before stuffing.

Second, avoid overstuffing. While it’s tempting to pack in as much filling as possible, excess filling will leak out during cooking. Use about 2-3 tablespoons of filling per chicken breast and press it firmly into the pocket before securing with toothpicks.

Third, sear before baking. Taking the time to sear your stuffed chicken in an oven-safe skillet before transferring to the oven creates a golden, flavorful crust that seals in juices. After searing, use an instant-read thermometer to verify doneness – chicken should reach 165°F (74°C) at its thickest part without touching the filling.

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking dish or oven-safe skillet.
2. Butterfly each chicken breast by placing it flat on a cutting board and, with your hand on top, carefully slice horizontally through the middle, stopping just before cutting all the way through. Open the chicken like a book.
3. Season the inside of each chicken breast with salt and pepper, ensuring even coverage for consistent flavor.
4. In a medium bowl, combine the chopped spinach, roasted red peppers, half of the minced garlic, Italian herbs, and red pepper flakes if using. Mix well to distribute the ingredients evenly.
5. Place a quarter of the spinach mixture onto one side of each opened chicken breast, followed by a portion of the mozzarella. Avoid overstuffing to prevent leakage during cooking.
6. Fold the empty side of the chicken over the filling, creating a pocket. Secure with toothpicks if necessary to keep the filling inside during cooking.
7. Heat olive oil in a large oven-safe skillet over medium-high heat. This initial searing creates a flavorful crust that seals in moisture.
8. Add the remaining garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it as this would create bitterness.
9. Carefully place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side until golden brown. Work in batches if needed to avoid overcrowding.
10. Pour the balsamic vinegar around the chicken (not directly on top to preserve the crust) and transfer the skillet to the preheated oven.
11. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted. The exact time will depend on the thickness of your chicken breasts.
12. Remove from the oven and let the Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in more tender chicken.
13. Garnish with fresh basil before serving for a pop of color and fresh herbaceous flavor.

Variations

Mediterranean Style: Transform your Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken by adding 2 tablespoons of chopped kalamata olives and 1 tablespoon of crumbled feta cheese to the filling. Finish with a drizzle of tzatziki sauce for a Greek-inspired twist that pairs beautifully with a simple cucumber and tomato salad.

Dairy-Free Option: Substitute the mozzarella with a good quality dairy-free cheese alternative that melts well. Nutritional yeast (about 1 tablespoon) mixed into the spinach filling can add a cheese-like flavor without any dairy. This variation maintains the essence of the original stuffed chicken recipe while accommodating dietary restrictions.

Spicy Kick: For heat lovers, add 1 finely chopped jalapeño to the filling mixture and replace the plain mozzarella with pepper jack cheese. A dash of smoked paprika in the seasoning intensifies the smoky flavor profile, creating a bold variation that pairs wonderfully with cooling sides like avocado slices or lime-cilantro rice.

Storage and Serving

Your Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken will keep well in an airtight container in the refrigerator for up to 3 days. For best results when reheating, cover with foil and warm in a 325°F (165°C) oven for 15-20 minutes until heated through. Microwaving is convenient but may result in a softer texture.

This stuffed chicken shines when served with complementary sides. A simple risotto or garlic mashed potatoes makes an excellent base to capture the flavorful juices. For a lighter option, serve alongside roasted asparagus or a bright arugula salad dressed with lemon vinaigrette.

For an impressive presentation, slice the chicken on a diagonal to showcase the colorful filling, and drizzle with the pan juices. A sprinkle of fresh herbs and a squeeze of lemon just before serving brightens the entire dish and adds a professional touch to this home-cooked masterpiece.

FAQs

Can I prepare this stuffed chicken ahead of time? Yes! You can butterfly and stuff the chicken up to 24 hours in advance. Store in the refrigerator, covered, and bring to room temperature for 20 minutes before cooking for even results.

How do I know when the chicken is fully cooked? The safest way is using an instant-read thermometer, which should register 165°F (74°C) at the thickest part of the chicken. If you don’t have one, ensure the juices run clear and the meat is no longer pink.

Can I use frozen spinach instead of fresh? Absolutely. Thaw completely and squeeze out excess moisture before using. You’ll need about ½ cup of thawed frozen spinach to equal 2 cups of fresh.

My chicken always opens up during cooking. How can I prevent this? Secure your stuffed chicken with toothpicks or kitchen twine before cooking. Insert toothpicks horizontally through the edges like you’re “sewing” it closed.

What’s the best cheese substitute if I don’t have mozzarella? Provolone, fontina, or monterey jack all work well as they melt beautifully. For sharper flavor, mix in a bit of parmesan with any of these milder cheeses.

Conclusion

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is comfort food at its finest — elevated with vibrant Mediterranean flavors yet simple enough for any day of the week. It’s the kind of dish that transforms ordinary chicken into a memory-making meal, whether for a quiet family dinner or entertaining guests.

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