Juicy, tender chicken breasts are filled with sweet roasted red peppers, fresh spinach, and creamy mozzarella, then seared for a golden crust and baked to perfection. This stuffed chicken recipe is bursting with flavor and makes for an elegant but easy dinner.
Why You’ll Love This Recipe
I love how this recipe brings together the richness of melted mozzarella with the freshness of spinach and the subtle sweetness of roasted red peppers. The chicken turns out incredibly juicy thanks to the stuffing, and searing before baking gives it a golden, slightly crisp edge. It’s a one-skillet dish that looks and tastes impressive, but it’s totally doable even on a weeknight. Plus, it’s low-carb, high in protein, and adaptable to different diets.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 cup roasted red peppers, sliced (jarred or freshly roasted)
1½ cups fresh spinach (or baby spinach)
3 cloves garlic, minced
4 slices fresh mozzarella (or ~1 cup shredded mozzarella)
2 tablespoons olive oil
1 tablespoon butter (optional, for searing)
Toothpicks or kitchen twine, for securing
Directions
I preheat the oven to 375 °F (190 °C) and lightly grease a baking dish or oven-safe skillet with olive oil.
I pat the chicken breasts dry and carefully slice a pocket into the side of each, making sure not to cut all the way through.
I season the inside and outside of each chicken breast with salt and pepper.
In a skillet over medium heat, I warm 1 tablespoon of olive oil (plus butter if I’m using it) and sauté the garlic for about 30 seconds until fragrant.
I add the roasted red pepper strips and spinach, cooking just until the spinach wilts (2–3 minutes), then I let it cool slightly.
I stuff each chicken breast pocket with the sautéed mixture and a slice of mozzarella, securing them with toothpicks or kitchen twine.
In the same skillet, I heat the remaining olive oil and sear the stuffed chicken breasts for 2–3 minutes per side, until golden.
I transfer the skillet to the oven and bake for 20–25 minutes, until the chicken is cooked through and reaches an internal temperature of 165 °F (74 °C).
I let the chicken rest for a few minutes before removing the toothpicks or twine. Then I slice and serve.
Servings and timing
Yield: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
I sometimes swap the mozzarella with provolone or goat cheese for a twist in flavor.
If I want a kick, I add a pinch of crushed red pepper flakes to the spinach and garlic sauté.
For a lower-fat option, I use part-skim mozzarella or skip the butter during searing.
When I’m short on time, I use jarred roasted red peppers straight from the pantry.
I occasionally add sun-dried tomatoes or fresh basil to the filling for extra Mediterranean flair.
Storage/Reheating
I store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. To reheat, I like to use the oven at 350 °F (175 °C) for about 10–15 minutes, covered with foil to keep it moist. A microwave works too—about 2 minutes on medium power per piece—but the oven keeps the texture better. I don’t recommend freezing once cooked, as the texture of the filling can suffer.
FAQs
How do I keep the filling from leaking out during cooking?
I make sure not to overstuff the chicken breasts and always secure them well with toothpicks or kitchen twine. Pressing the filling down a bit inside the pocket also helps.
Can I make this ahead of time?
Yes! I often prepare and stuff the chicken up to a day ahead and keep it in the fridge. I just sear and bake it fresh when I’m ready to serve.
What can I serve with this stuffed chicken?
I like to pair it with a simple side salad, garlic mashed potatoes, or roasted vegetables. It also goes well over a bed of pasta or cauliflower rice.
Can I use frozen spinach instead of fresh?
Absolutely. I just thaw and drain it well, squeezing out excess moisture before sautéing it with the garlic and peppers.
Do I need an oven-safe skillet?
Not necessarily. I often sear the chicken in a regular skillet, then transfer it to a baking dish for the oven step. Just make sure the dish is lightly greased.
Conclusion
This stuffed chicken breast with roasted red peppers, spinach, and mozzarella is one of my favorite go-to recipes when I want something healthy, hearty, and full of flavor. It’s easy to customize, simple to prepare, and always delivers juicy, restaurant-quality results. Whether I’m making it for a cozy weeknight dinner or serving guests, it never disappoints.
Juicy chicken breasts stuffed with roasted red peppers, spinach, and melted mozzarella, then seared and baked to perfection.
Ingredients
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 cup roasted red peppers, sliced (jarred or freshly roasted)
1½ cups fresh spinach (or baby spinach)
3 cloves garlic, minced
4 slices fresh mozzarella (or ~1 cup shredded mozzarella)
2 tablespoons olive oil
1 tablespoon butter (optional, for searing)
Toothpicks or kitchen twine, for securing
Instructions
Preheat the oven to 375 °F (190 °C). Grease a baking dish or oven‑safe skillet lightly with olive oil.
Pat chicken breasts dry. With a sharp knife, cut a horizontal slit into the side of each breast to form a pocket, being careful not to cut all the way through.
Season both inside and outside of each chicken breast with salt and pepper.
In a skillet over medium heat, warm 1 tablespoon olive oil (and butter, if using). Add garlic and sauté briefly until fragrant (about 30 seconds).
Add the roasted red pepper strips and spinach to the skillet. Sauté until the spinach is just wilted (about 2–3 minutes). Remove from heat and let the filling cool slightly.
Stuff each chicken breast pocket with a portion of the pepper‑spinach mixture and a slice (or portion) of mozzarella. Use toothpicks or kitchen twine to secure the openings.
In the same skillet (or another oven-safe skillet), add remaining olive oil and sear each stuffed breast for about 2–3 minutes per side, until golden brown (but not fully cooked through).
Transfer the skillet (or transfer chicken) into the preheated oven. Bake for 20–25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165 °F (74 °C).
Remove from oven, discard toothpicks/twine, let rest for a few minutes, then slice and serve.
Notes
You can roast your own red peppers by charring bell peppers, steaming them, peeling off skins and slicing.
If your chicken breasts are very thick, you may want to pound them slightly for more even cooking.
Don’t overstuff the pockets—too much filling can cause leakage.
You may prep and stuff ahead of time, keeping the stuffed (uncooked) breasts refrigerated up to 1 day before searing/baking.
Use a meat thermometer to ensure safe doneness (165 °F / 74 °C).
