Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

If you’re looking for a flavor-packed, juicy, and easy-to-make chicken dish, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a must-try! Tender chicken breasts are stuffed with melty mozzarella, roasted red peppers, and fresh spinach, then baked to perfection. The result? A cheesy, savory, and elegant meal that looks fancy but is surprisingly simple to make.

This dish is low-carb, high-protein, and naturally gluten-free, making it a healthy and satisfying option for any night of the week. Plus, it pairs beautifully with just about anything—roasted veggies, pasta, salad, or mashed potatoes.

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Why You’ll Love This Recipe

✔ Easy Yet Elegant – Looks gourmet, but comes together in just 30 minutes!
✔ Cheesy & Flavorful – Melty mozzarella pairs perfectly with sweet roasted peppers and spinach.
✔ Healthy & Protein-Packed – High in protein and naturally low-carb & gluten-free.
✔ Juicy & Tender – Baking keeps the chicken moist and full of flavor.
✔ Versatile & Customizable – Switch up the cheese, add seasonings, or try different fillings!

What Does This Dish Taste Like?

This stuffed chicken is juicy, cheesy, and bursting with Mediterranean-inspired flavors. The mozzarella melts into the chicken, while the roasted red peppers add a subtle sweetness. The spinach gives a fresh, earthy contrast, and everything is tied together with garlic, Italian herbs, and olive oil. Every bite is savory, cheesy, and absolutely delicious!

Benefits of This Recipe

High in Protein – Perfect for a balanced meal.
Naturally Gluten-Free – No breading, just wholesome ingredients.
Great for Meal Prep – Store leftovers for easy lunches.
Low-Carb & Keto-Friendly – A great option for those watching carbs.
One-Pan Recipe – Minimal dishes and easy cleanup!

Ingredients

To make this cheesy, flavorful stuffed chicken, you’ll need:

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 1 cup fresh spinach, chopped
• ½ cup roasted red peppers, sliced (jarred or homemade)
• 1 cup shredded or sliced mozzarella cheese
• 2 cloves garlic, minced
• ½ tsp red pepper flakes (optional, for heat)
• 2 tbsp grated Parmesan cheese (optional, for extra flavor)
• Toothpicks (to secure the filling)

Necessary Tools

✔ Sharp knife (for slicing chicken pockets)
✔ Cutting board
✔ Mixing bowl
✔ Oven-safe skillet or baking dish
✔ Toothpicks (to keep the stuffing in place)

Possible Ingredient Additions and Substitutions for Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

This stuffed chicken recipe is super versatile, allowing you to customize the flavors based on your preferences or what you have on hand. Here are some great options to switch things up:

1. Cheese Variations

If you don’t have mozzarella, try:

• Provolone – Melts beautifully and has a mild, creamy flavor.
• Feta – Adds a salty, tangy bite.
• Goat Cheese – Creamy with a bit of tang.
• Pepper Jack – For a spicy kick.
• Parmesan – Mix with another cheese for added depth of flavor.

2. Vegetable Additions

Boost the nutrition by adding:

• Sun-Dried Tomatoes – Adds a slightly sweet, tangy contrast.
• Caramelized Onions – Brings a deep, rich sweetness.
• Mushrooms – Sautéed mushrooms add an earthy umami flavor.
• Kale or Arugula – Swap spinach for other leafy greens.
• Artichoke Hearts – Adds a Mediterranean touch.

3. Meat & Protein Substitutions

• Chicken Thighs – Juicier than chicken breasts and great for stuffing.
• Turkey Breast – Works as a leaner alternative.
• Pork Chops – Can also be stuffed for a different twist.

4. Spice & Seasoning Enhancements

Enhance the flavor with:

• Red Pepper Flakes – Adds heat.
• Smoked Paprika – Adds a subtle smoky flavor.
• Basil or Oregano – Fresh herbs complement the Mediterranean flavors.
• Balsamic Glaze – Drizzle over the finished dish for a touch of sweetness.

5. Dairy-Free Option

• Use dairy-free mozzarella or omit cheese altogether and add extra veggies for texture.

6. Gluten-Free Option

• This recipe is naturally gluten-free, but make sure any seasonings or cheese used are labeled gluten-free if necessary.

7. Sauce Pairings & Extras

Take this dish to the next level by serving it with:

• Pesto Sauce – Adds a fresh, herby element.
• Marinara Sauce – A great pairing for a classic Italian touch.
• Creamy Garlic Sauce – For a rich, indulgent finish.

How to Make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and lightly grease an oven-safe skillet or baking dish.

Step 2: Prepare the Chicken

• Using a sharp knife, carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
• Season the outside of the chicken with salt, black pepper, garlic powder, smoked paprika, and Italian seasoning.

Step 3: Make the Filling

In a bowl, mix together chopped spinach, roasted red peppers, mozzarella, garlic, and red pepper flakes.

Step 4: Stuff the Chicken

• Divide the filling evenly and stuff it inside each chicken breast.
• Secure the opening with toothpicks to prevent the filling from spilling out.

Step 5: Sear the Chicken (Optional, But Recommended)

• Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
• Sear the stuffed chicken for 2-3 minutes per side until golden brown.

Step 6: Bake to Perfection

• If using an oven-safe skillet, transfer it directly to the oven. Otherwise, place the chicken in a baking dish.
• Bake for 18-22 minutes, or until the internal temperature reaches 165°F (75°C).
• Remove toothpicks before serving.

Step 7: Serve & Enjoy

• Sprinkle with grated Parmesan and fresh herbs for extra flavor.
• Serve warm with your favorite sides!

What to Serve with Stuffed Chicken

This stuffed chicken pairs well with a variety of sides! Here are some great options:

✔ Roasted Vegetables – Asparagus, zucchini, or Brussels sprouts.
✔ Mashed Potatoes – Creamy mashed potatoes balance the flavors.
✔ Rice or Quinoa – A simple grain makes it a full meal.
✔ Pasta – Serve with a side of garlic butter noodles.
✔ Green Salad – A light, refreshing option.

Helpful Tips for Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

1. How to Cut the Chicken Properly

• Use a sharp knife to cut a deep pocket into the side of each chicken breast. Be careful not to cut all the way through—you want a pocket, not two separate halves!

2. Prevent the Filling from Falling Out

• Don’t overstuff the chicken—too much filling will leak out during cooking.
• Use toothpicks to secure the opening and keep everything inside. Just remember to remove them before serving!

3. Get a Golden Brown Crust

• For extra flavor, sear the chicken in a skillet for 2-3 minutes per side before baking. This creates a nice golden crust.

4. Ensure Juicy Chicken

• Do not overcook! Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Overcooking will dry out the chicken.
• Let the chicken rest for 5 minutes after baking to allow the juices to redistribute.

5. Customize the Filling

• Swap mozzarella for provolone, feta, or goat cheese for a different flavor profile.
• Add sun-dried tomatoes or caramelized onions for extra sweetness.
• Use kale or arugula instead of spinach if preferred.

6. Air Fryer or Grilling Option

• Air Fryer: Cook at 375°F for 15-18 minutes, flipping halfway through.
• Grill: Grill over medium heat for 6-7 minutes per side with the lid closed.

7. Make It Ahead for Meal Prep

• Stuff the chicken up to 24 hours in advance, cover, and refrigerate until ready to cook.
• You can also freeze the uncooked stuffed chicken for up to 3 months—just thaw before baking.

8. Serve with the Perfect Side

• Pair with roasted vegetables, mashed potatoes, rice, pasta, or a fresh salad for a complete meal.

Storage Instructions for Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Refrigerator

• Allow the chicken to cool completely before storing.
• Place in an airtight container and refrigerate for up to 4 days.
• Reheat in the oven at 325°F (160°C) for about 10 minutes to keep it juicy.
• Microwave Option: Heat in 30-second intervals until warmed through, but avoid overheating to prevent dryness.

Freezer (Best for Uncooked Chicken)

• For best results, freeze uncooked stuffed chicken before baking.
• Wrap each stuffed chicken breast tightly in plastic wrap, then place in a freezer-safe bag or container.
• Store for up to 3 months.
• To cook from frozen: Thaw overnight in the refrigerator, then bake as instructed.

Freezing Cooked Stuffed Chicken (Not Recommended)

• Cooked stuffed chicken can be frozen, but the texture of the cheese and spinach may change upon reheating.
• If freezing, wrap individually in foil or plastic wrap, then place in a freezer bag for up to 2 months.
• Reheat from frozen: Bake at 350°F (175°C) for 20-25 minutes until warmed through.

Reheating Tips

• Oven (Best Method): Bake at 325°F for 10 minutes to retain moisture.
• Microwave (Quickest): Heat in 30-second intervals, covering with a damp paper towel to prevent drying.
• Air Fryer: Heat at 350°F for 5-7 minutes until warmed through.

Frequently Asked Questions for Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

1. Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs can be used, but they are smaller, so you may need to reduce the amount of filling. Thighs are juicier but may require an extra 2-3 minutes of baking time.

2. How do I prevent the filling from leaking out?

• Don’t overstuff the chicken—too much filling will spill out as it bakes.
• Secure with toothpicks to help keep the pocket closed. Just remember to remove them before serving!
• Sear the chicken first to create a light crust that helps hold in the filling.

3. What’s the best way to cut the chicken for stuffing?

• Use a sharp knife to cut a deep pocket along the thickest side of the chicken breast.
• Be careful not to slice all the way through—you want a pocket, not two separate pieces.

4. Can I make this recipe ahead of time?

Yes! You can:

• Prep the stuffed chicken and refrigerate for up to 24 hours before cooking.
• Freeze uncooked stuffed chicken for up to 3 months—thaw overnight before baking.

5. Can I cook this in an air fryer?

Yes! To air fry:

• Preheat to 375°F (190°C).
• Cook for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C).

6. Can I grill stuffed chicken?

Yes! To grill:

• Preheat to medium heat (about 375°F).
• Secure the opening with toothpicks and grill for 6-7 minutes per side with the lid closed.

7. How do I know when my chicken is fully cooked?

Use a meat thermometer—the internal temperature should be 165°F (75°C). If you don’t have one, cut into the thickest part; the juices should run clear.

8. Can I use frozen spinach instead of fresh?

Yes! Just thaw and squeeze out excess moisture before mixing it with the filling to prevent sogginess.

9. What’s the best cheese to use?

Mozzarella is great for its melty texture, but you can also use:

• Provolone (mild & melty)
• Feta (salty & tangy)
• Goat Cheese (creamy & slightly tangy)
• Parmesan (for extra depth of flavor)

10. Can I add other vegetables to the filling?

Absolutely! Try adding:

Chopped artichokes for a Mediterranean twist.

Sun-dried tomatoes for sweetness.

Mushrooms for an earthy flavor.

Caramelized onions for extra depth.

Conclusion

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is the perfect mix of cheesy, juicy, and savory flavors. It’s easy to make, packed with protein, and versatile enough for any occasion.

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