Flavor-Packed Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Looking for a dish that’s bursting with flavor, visually stunning, and packed with nutritional benefits? This roasted red pepper, spinach, and mozzarella stuffed chicken recipe checks all the boxes. It’s a versatile, protein-rich meal perfect for weeknights, dinner parties, or make-ahead meal prep. With simple ingredients and bold Mediterranean-inspired flavors, this recipe is a go-to when you want something healthy, hearty, and deeply satisfying.

Not only is this dish easy to prepare, but it also uses ingredients known for their nutritional value. For example, spinach is rich in iron and fiber—check out the health benefits of spinach as outlined by Healthline. And when it comes to food safety, ensuring your chicken is cooked to the right internal temperature is key—see the USDA’s safe minimum cooking temperatures to keep your meal safe and delicious.

Want to take the flavor up a notch? Roasted red peppers provide smoky sweetness and vibrant color. While jarred peppers work fine, learning how to roast red peppers at home from Bon Appétit can elevate the freshness and intensity of your dish even further.

Why You’ll Love This Recipe

• Flavor-packed and juicy
• Combines lean protein with veggies and cheese
• Great for meal prepping or special dinners
• Gluten-free and low-carb friendly
• Customizable with your favorite add-ins or spices

Ingredients Breakdown and Substitutions

Here’s what you’ll need:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach (or thawed frozen spinach, well-drained)
• 1 cup shredded or sliced mozzarella cheese
• 1 cup roasted red peppers, sliced
• 2 cloves garlic, minced (optional)
• Salt and black pepper, to taste
• Olive oil for searing
• Optional: chopped fresh basil, red chili flakes, sun-dried tomatoes

Substitution Tips:

• Swap mozzarella with provolone, feta, or goat cheese for variety
• Use turkey cutlets instead of chicken if preferred
• Add in cooked mushrooms or artichoke hearts for extra umami

Kitchen Tools You’ll Need

• Sharp knife (for butterflying chicken)
• Cutting board
• Toothpicks or kitchen twine (to secure chicken)
• Oven-safe skillet or baking dish
• Meat thermometer

Step-by-Step Instructions

1. Butterfly and flatten the chicken breasts
   Slice each chicken breast horizontally without cutting all the way through. Open it like a book and gently flatten with a meat mallet.
2. Layer the filling
   Lay out each breast and layer with spinach, roasted red pepper, and mozzarella. Add a sprinkle of minced garlic if desired.
3. Roll and secure
   Carefully roll the chicken breast and secure with toothpicks or tie with kitchen twine.
4. Sear (optional)
   Heat olive oil in a skillet over medium heat. Sear the chicken for 2–3 minutes per side to develop flavor.
5. Bake until done
   Transfer to a preheated oven at 375°F (190°C). Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Rest and slice
   Let the chicken rest for 5 minutes before slicing to keep it juicy.

Serving Suggestions

Pair your stuffed chicken with:

• Garlic mashed potatoes or roasted baby potatoes
• Lemon butter asparagus
• Quinoa salad or wild rice pilaf
• Drizzle with balsamic glaze or garlic herb sauce

Wine pairing: Try a Chardonnay or Pinot Noir to balance the richness.

Variations to Try

• Mediterranean style: Add olives, feta, and oregano
• Spicy kick: Mix in jalapeños or sprinkle with chili flakes
• Keto version: Use extra spinach and cheese, no breadcrumbs or starch sides
• Air fryer adaptation: Cook at 375°F for 15–18 minutes, flipping once

Storage and Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat in the oven at 325°F for 10–15 minutes, or use the microwave in 1-minute intervals
• Freeze cooked chicken (individually wrapped) for up to 2 months
• For meal prep: Assemble uncooked stuffed chicken and refrigerate for up to 24 hours before baking

Common Mistakes to Avoid

• Overstuffing the chicken, which can cause it to burst open
• Forgetting to secure the seams
• Not using a meat thermometer—undercooked or overcooked chicken ruins texture
• Skipping the resting period, which causes juices to escape

Health Benefits of Key Ingredients

• Chicken breast: Lean protein, low fat, helps build muscle
• Spinach: High in iron, fiber, and vitamins A & C
• Roasted red peppers: Loaded with antioxidants like beta-carotene
• Mozzarella: Source of calcium and protein, especially when part-skim

FAQs

Can I use frozen spinach in stuffed chicken?
Yes, but make sure to thaw and squeeze out excess water to avoid soggy filling.

How do you keep stuffed chicken from falling apart?
Use toothpicks or twine to secure the roll, and avoid overfilling.

Is it better to bake or pan-sear stuffed chicken?
A combination works best. Searing locks in flavor; baking ensures even cooking.

What cheese works best for stuffing chicken?
Mozzarella is a great melting cheese. You can also use provolone, cheddar, or pepper jack.

Can I prep this ahead of time?
Absolutely. Stuff the chicken, cover, and refrigerate for up to 24 hours before baking.

Final Tips

• Don’t skip seasoning both inside and outside of the chicken
• Let the dish rest before slicing for best results
• Try different herb combinations like thyme or rosemary for a new flavor profile

This flavor-packed stuffed chicken recipe is sure to impress without requiring hours in the kitchen. Whether you’re cooking for the family or preparing a romantic dinner, this dish brings bold flavors and satisfying textures to the table every time.

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