Mozzarella Stuffed Chicken

I elevate simple chicken breasts by stuffing them with a flavorful mix of roasted red peppers, sautéed spinach, and gooey mozzarella. Then I sear and bake them until the chicken is juicy and the cheese is melty—an eye-catching, satisfying dinner that’s perfect for any night.

Why You’ll Love This Recipe

I love how this recipe turns ordinary chicken into a gourmet-style entrée with minimal effort. The roasted peppers add sweetness, spinach brings freshness, and mozzarella adds creamy indulgence. It’s a well-balanced dish that feels special but is easy enough for weeknight cooking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Roasted red peppers (jarred or oven-roasted)

• Fresh spinach (baby or regular)

• Mozzarella cheese (fresh or shredded)

• Garlic, minced

• Olive oil

• Salt & black pepper

• Italian seasoning or dried herbs

• Toothpicks or kitchen twine (to secure the stuffing)

directions

1. Prep the stuffing mix. I briefly sauté garlic and spinach in olive oil, then combine it with chopped roasted peppers and mozzarella.

2. Make pockets in the chicken. I carefully slice each chicken breast to create a pocket (without cutting through), then season inside and out with salt, pepper, and Italian seasoning.

3. Stuff and secure. I spoon the spinach–pepper–cheese mixture into each pocket and secure them with toothpicks or tie with twine to keep everything inside during cooking.

4. Sear the chicken. I heat olive oil in a skillet over medium-high heat, then sear each chicken breast for 2–3 minutes per side until golden.

5. Bake to finish. I transfer the seared chicken to a preheated oven (around 375 °F / 190 °C) and bake for 15–20 minutes, until the chicken reaches 165 °F and the cheese is melted.

6. Rest and serve. After removing them from the oven, I let the chicken rest for 5 minutes, remove toothpicks or twine, then plate and spoon over any pan juices.

Servings and timing

• Serves: 2–4 (depending on breast size)

• Prep time: approx. 15 minutes

• Cook time: 20–25 minutes (sear + bake)

• Total time: ~35–45 minutes

Variations

• Cheese swap: Try provolone, fontina, or goat cheese instead of mozzarella for unique flavor profiles.

• Veggie additions: Add mushrooms, sun-dried tomatoes, or artichoke hearts to the stuffing mix.

• Spicy touch: Stir in red pepper flakes or diced jalapeños for heat.

• Herb blend: Finish with fresh basil or parsley just before serving.

storage/reheating

I store leftover stuffed chicken in an airtight container in the fridge for up to 4 days. To reheat, I gently warm it in a skillet or oven (at 325 °F) until heated through. If the cheese leaks out, it’s still delicious—just spoon it back over the chicken!

FAQs

Can I prepare these ahead of time?

Absolutely—I sometimes stuff the chicken and refrigerate it (covered) for a few hours before searing and baking. Just bring it closer to room temperature before cooking.

How do I prevent the stuffing from leaking?

Make sure not to overfill the pocket. Securing with toothpicks or kitchen twine and searing before baking helps seal everything in.

Can I grill these instead of baking?

Yes! Grill over medium heat, flipping occasionally until cooked through and cheese is melty. Use foil or a grill basket to prevent filling from oozing out.

Is this gluten-free?

Yes—it’s naturally gluten-free if your seasonings and cheese are gluten-free.

What sides pair well with this dish?

I like to serve it with roasted potatoes, rice pilaf, steamed green veggies, or a simple salad for a well-rounded meal.

Conclusion

I absolutely love this Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken—it’s a meal that looks gourmet and tastes amazing, yet comes together in under an hour. The melty cheese and vibrant flavors make every bite deliciously memorable, perfect for dinner guests or a special family meal.

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