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Roasted Red Pepper Spinach And Mozzarella Stuffed Chicken

Roasted red pepper spinach and mozzarella stuffed chicken with a golden sear and an oven-baked, juicy pocket of wilted spinach. You’ll slice a deep pocket, stuff with roasted peppers and melty mozzarella, then bake until the center hits 165°F.
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Prep Time 20 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 4 boneless, skinless chicken breasts Use similar-size breasts so they cook evenly.
  • 1 cup roasted red peppers, chopped Drain if very wet so the filling stays thick.
  • 1 cup fresh spinach, chopped Chop finely so it distributes through the pocket.
  • 1 cup shredded mozzarella cheese Shred fresh or use pre-shredded; both melt well.
  • 2 clove garlic, minced
Chicken seasoning
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 salt and black pepper, to taste
  • 0.5 tsp red pepper flakes, optional Use a light pinch for gentle heat.
  • 0.5 tsp paprika, to taste

Equipment

  • 1 cast iron skillet

Method
 

Prep and heat
  1. Preheat the oven to 375°F and set out an oven-safe skillet for searing.
  2. Slice each chicken breast horizontally to create a deep pocket without cutting all the way through.
Make the filling
  1. In a bowl, mix the roasted red peppers, spinach, mozzarella, and minced garlic.
Stuff and season
  1. Stuff each chicken breast with the filling and secure with toothpicks.
  2. Rub the outside with olive oil, then season with Italian seasoning, salt, pepper, red pepper flakes, and paprika.
Sear and bake
  1. Sear each stuffed breast 2 to 3 minutes per side in an oven-safe skillet until golden.
  2. Transfer the skillet to the oven and bake 20 to 25 minutes, until the internal temperature reaches 165°F.
  3. Rest the chicken 5 minutes before serving to let the juices settle.

Notes

For a cleaner pocket, pat the chicken dry before slicing and avoid overstuffing—just enough so the mozzarella can melt without leaking. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended due to texture changes from the stuffed filling. For a lighter option, use part-skim mozzarella while keeping the same bake time.