- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon Italian seasoning (optional)
For the Stuffing:
- 1 cup roasted red peppers (jarred or homemade), chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Optional: 1/4 teaspoon red pepper flakes for a hint of heat
For Cooking:
- 1–2 tablespoons olive oil (or butter for extra richness)
- Optional: Fresh parsley or basil for garnish
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish or line it with parchment paper.
2. Prepare the Chicken
- Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through. This will create a “pocket” for the stuffing.
- Season the outside and inside of the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
3. Make the Stuffing
- In a mixing bowl, combine the roasted red peppers, spinach, mozzarella cheese, Parmesan cheese, minced garlic, and optional red pepper flakes. Mix well.
- Divide the stuffing mixture evenly among the chicken breasts, gently stuffing each pocket. Be careful not to overfill.
4. Seal the Chicken
- Secure the openings of the chicken breasts with toothpicks or kitchen twine to keep the stuffing inside during cooking.
5. Cook the Chicken
- Heat olive oil (or butter) in a large oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for 2–3 minutes per side, or until golden brown on the outside.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
6. Serve and Enjoy
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Optional: Garnish with fresh parsley or basil for added color and freshness.
- Serve hot and enjoy every bite of this cheesy, flavorful stuffed chicken!
- Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Tips for Success
- Use Fresh Ingredients: Fresh spinach and roasted red peppers provide the best flavor and texture.
- Don’t Overstuff: Too much filling can make the chicken difficult to seal and cook evenly.
- Make It Ahead: Assemble the stuffed chicken breasts ahead of time, refrigerate, and bake when ready to serve.
- Freeze for Later: Uncooked stuffed chicken breasts can be frozen for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
Why This Recipe Works
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken combines juicy chicken breasts with a flavorful stuffing that’s creamy, cheesy, and packed with veggies. The roasted red peppers add sweetness, the spinach brings freshness, and the mozzarella provides a gooey, melty center. Whether served as a main dish or a special occasion meal, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something cheesy and indulgent, looking for a healthy yet satisfying meal, or simply want to impress your guests, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is sure to delight. Its bold flavors, creamy textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this stuffed chicken might just inspire others to try it too! 🍗✨
