Looking for a wholesome, delicious dinner that feels gourmet but is easy enough for a weeknight? This Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella is the perfect answer. It’s juicy, flavorful, and packed with good-for-you ingredients like lean protein, leafy greens, and roasted red peppers. Topped with gooey mozzarella, this dish is both comforting and nutritious.
This recipe is ideal when you want something special but don’t want to spend hours in the kitchen. The combination of colorful vegetables, melted cheese, and tender chicken makes this dish a standout, whether you’re cooking for family or guests.
Why You’ll Love This Recipe
Perfect Balance of Flavor and Nutrition
With lean chicken breast, fiber-rich spinach, and the sweetness of roasted red peppers, every bite is both satisfying and healthy. The melted mozzarella adds just the right amount of indulgence.
Easy to Prepare
Though it looks impressive, the preparation is simple and doesn’t require advanced cooking skills. It’s a great dish to master for weeknights or dinner parties.
Oven and Skillet Friendly
Start it on the stovetop for a beautiful golden sear, then finish in the oven for even cooking. This method locks in flavor and ensures the chicken stays juicy inside.
Customizable
Not a fan of mozzarella? Swap it with provolone, gouda, or feta. Want more veggies? Add mushrooms or sun-dried tomatoes to the filling.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 2 roasted red peppers, sliced (store-bought or homemade)
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Toothpicks, for securing the rolls
These simple ingredients come together to create a dish that feels restaurant-quality, but is entirely homemade.
Step-by-Step Instructions
Prep the Chicken
- Preheat your oven to 375°F (190°C). You’ll need it ready after the chicken is seared.
- Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the breasts to an even ½-inch thickness. This ensures even cooking and makes rolling easier.
- Season both sides of the chicken with garlic powder, onion powder, salt, and pepper.
Add the Filling
- Lay each chicken breast flat on a cutting board.
- Start by layering fresh spinach over each piece. Add slices of roasted red pepper, then top with a generous handful of shredded mozzarella.
Roll and Secure
- Carefully roll the chicken breasts up, starting from the narrower end. Tuck in the edges as best as you can to keep the filling inside.
- Secure each roll with toothpicks, inserting them at angles to hold the shape without poking through too much filling.
Sear for Flavor
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken rolls.
- Sear each side for about 3–4 minutes, turning until all sides are golden brown. This step locks in moisture and gives the chicken a delicious crust.
Bake to Finish
- Transfer the skillet to your preheated oven. Bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is bubbly and melted.
- Once cooked, carefully remove the toothpicks. Let the chicken rest for a few minutes before slicing or serving whole.
Serving Suggestions
- With a Grain: Serve it over rice, quinoa, or couscous to soak up the cheesy, juicy flavors.
- With a Salad: Pair with a crisp green salad dressed in lemon vinaigrette for a light contrast.
- Low-Carb Style: Skip the grains and serve with roasted vegetables like zucchini, cauliflower, or asparagus.
- Gourmet Touch: Drizzle with a balsamic glaze or a spoonful of pesto for added depth.
Tips for Best Results
- Use Even Chicken Cuts: Pounding the chicken ensures even cooking and helps avoid dry, overcooked edges.
- Don’t Overfill: A light hand with the filling keeps it from spilling out while cooking.
- Secure Properly: Use enough toothpicks to keep the rolls intact—usually two to three per breast.
- Check Doneness with a Thermometer: Chicken is safely cooked at 165°F (74°C). Using a meat thermometer guarantees it’s fully done without drying it out.
- Make Ahead: You can assemble the stuffed chicken ahead of time and refrigerate it for a few hours before searing and baking. Great for meal prep!
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure it’s thawed and well-drained before adding it to the chicken. Excess water can make the filling soggy.
Can I substitute the mozzarella cheese?
Absolutely. Mozzarella adds great melt and mild flavor, but provolone, gouda, Swiss, or even feta can work well depending on your taste preferences.
How do I roast red peppers at home?
Place whole red peppers under a broiler or over a gas flame, turning until blackened on all sides. Then place in a sealed container for 10 minutes to steam. Peel off the charred skin and slice.
Can I make this dairy-free?
Yes. Omit the cheese or use a dairy-free cheese alternative. The flavor will change slightly, but the dish still works beautifully with the veggies alone.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for 10–15 minutes to retain moisture and texture. You can also microwave, but the cheese may lose its stretch and become chewy.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat as mentioned above for best results.
Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella is a dish that brings together the ease of home cooking with the elegance of restaurant plating. It’s hearty, vibrant, and satisfying—perfect for anyone looking to eat well without overcomplicating dinner. Whether you’re hosting a gathering or making a cozy weeknight meal, this stuffed chicken will become a go-to favorite in your kitchen.