Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

Juicy chicken breasts filled with melty mozzarella, roasted red peppers, and tender spinach—this Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken is a flavorful, wholesome dish that looks and tastes gourmet but is surprisingly easy to make. Perfect for a weeknight dinner or a special occasion, this protein-packed recipe is sure to become a family favorite.

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Why You’ll Love This Recipe
Restaurant-Quality – Looks elegant but comes together in under an hour.
Flavor-Packed Filling – Roasted peppers, garlicky spinach, and gooey mozzarella.
Juicy Chicken – Oven-baked to perfection with a crispy golden crust.
Low-Carb & High-Protein – Satisfying and nutritious with fewer carbs.
Customizable – Add herbs, swap cheeses, or throw in sun-dried tomatoes.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Toothpicks or kitchen twine (for securing)

For the Filling:

• 1 cup fresh spinach, chopped
• 1 tsp olive oil
• 1 clove garlic, minced
• ½ cup roasted red peppers, sliced (jarred or homemade)
• 1 cup shredded mozzarella cheese
• 2 tbsp cream cheese (optional, for extra creaminess)
• Salt and pepper to taste

For Topping (Optional):

• 2 tbsp grated Parmesan cheese
• Fresh chopped parsley, for garnish

Tools You’ll Need

• Sharp knife
• Skillet (oven-safe if possible)
• Toothpicks or twine
• Baking dish or sheet
• Meat thermometer

Step-by-Step Instructions

Step 1: Preheat & Prepare the Chicken

1. Preheat your oven to 375°F (190°C).
2. Place chicken breasts on a cutting board.
3. Slice a deep pocket into the side of each chicken breast (don’t cut all the way through).
4. Season the outside of each breast with salt, pepper, garlic powder, and paprika.

Step 2: Make the Filling

1. In a skillet, heat 1 tsp olive oil over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Add chopped spinach and cook for 1–2 minutes until wilted.
4. Transfer to a bowl and mix with roasted red peppers, mozzarella, and cream cheese if using.
5. Season the filling with a little salt and pepper.

Step 3: Stuff the Chicken

1. Spoon the filling evenly into each chicken breast pocket.
2. Use toothpicks or kitchen twine to secure the opening and keep the filling in place.

Step 4: Sear the Chicken (Optional for Extra Flavor)

1. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
2. Sear chicken breasts for 2–3 minutes on each side until golden.
3. If not using an oven-safe skillet, transfer seared chicken to a baking dish.

Step 5: Bake the Chicken

1. Place the skillet or baking dish in the preheated oven.
2. Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
3. Optional: Sprinkle with Parmesan cheese in the last 5 minutes of baking for extra flavor and texture.

Step 6: Garnish & Serve

1. Remove toothpicks or twine before serving.
2. Garnish with fresh parsley and serve hot.
3. Pair with your favorite side dish for a complete meal.

Tips for Success
Use Thin Chicken Breasts – Pound them slightly if too thick to ensure even cooking.
Don’t Overstuff – Too much filling can spill out during baking.
Secure Well – Use 2–3 toothpicks per breast to keep the filling inside.
Let Rest Before Slicing – Resting for 5 minutes helps retain juices.
Add Fresh Herbs – Basil, oregano, or thyme add wonderful flavor.

Serving Suggestions
With Garlic Mashed Potatoes – A hearty pairing for soaking up the juices.
Over Cauliflower Rice – Keep it low-carb with this veggie base.
With Roasted Vegetables – Try asparagus, carrots, or Brussels sprouts.
Beside a Fresh Salad – A light green salad balances the richness of the chicken.

How to Store & Reheat

Storing:

• Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing:

• Wrap each stuffed chicken breast tightly in foil or plastic wrap and freeze for up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating:

• Oven: Reheat at 350°F for 10–12 minutes.
• Microwave: Heat in 60-second intervals, covering loosely to prevent drying.

Frequently Asked Questions

1. Can I make this ahead of time?
   Yes! Prepare and stuff the chicken up to 24 hours in advance. Keep refrigerated until ready to bake.
2. Can I use frozen spinach?
   Yes—thaw and squeeze out excess moisture before mixing with other filling ingredients.
3. What other cheeses can I use?
   Try provolone, fontina, goat cheese, or a blend of Italian cheeses.
4. Can I grill the chicken instead of baking?
   You can, but make sure to secure the filling well and cook over indirect heat to avoid burning.
5. Is this keto-friendly?
   Yes! It’s low in carbs and high in protein and healthy fats, making it a great fit for keto diets.

Final Thoughts
This Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken is the kind of dish that turns simple ingredients into something extraordinary. Whether you’re cooking to impress guests or treating yourself to a weeknight dinner upgrade, this flavorful, juicy chicken will have everyone coming back for seconds.

Give it a try and make it your own! Don’t forget to share your version and tag us with your stuffed chicken masterpiece.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American–Mediterranean Fusion

Nutritional Information (Per Serving):
Calories: 370 | Protein: 38g | Carbohydrates: 6g | Fat: 20g | Fiber: 1g | Sodium: 440mg

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