Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Easy, Homemade, Healthy — Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken (Traditional Weeknight Favorite)
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is one of those recipes that feels both special and comforting — exactly the kind of dish you make when you want to impress without sweating the details. I first made this for a chilled autumn Sunday when friends popped by unexpectedly; the house smelled like garlic and herbs, and everyone kept coming back for seconds. It’s a cozy, traditional bake that’s perfect for weeknight dinners, Sunday family meals, or even holiday gatherings when you want something a little elevated but still homey.
This version is easy to follow, healthy enough to enjoy guilt-free, and completely customizable — think golden-browned chicken wrapped around a melty, vibrant filling of roasted red pepper, spinach, and gooey mozzarella.
🧂 Ingredients:
- 4 boneless, skinless chicken breasts (about 1½–2 lbs)
- 1 large red bell pepper, roasted, peeled, seeded, and diced (or 1 cup jarred roasted red peppers, drained)
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese (or fresh mozzarella, sliced)
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs (use gluten-free if desired)
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or 1 tbsp fresh chopped basil + oregano)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (or avocado oil) for brushing
- 1 tablespoon butter (optional, for pan-searing)
- Lemon wedges, for serving
Optional garnish:
- Chopped fresh parsley or basil
- A drizzle of balsamic glaze
👩🍳 Directions:
- Preheat the oven to 375°F (190°C). Lightly grease an ovenproof baking dish or skillet.
- If roasting your own pepper: place whole red bell pepper under broiler or on a hot grill until charred on all sides, then transfer to a bowl and cover for 10 minutes. Peel, seed, and dice. (If using jarred roasted peppers, just chop and drain.)
- In a medium bowl, stir together roasted red pepper, chopped spinach, mozzarella, Parmesan, breadcrumbs, beaten egg, minced garlic, Italian seasoning, salt, and pepper until evenly combined.
- Butterfly each chicken breast: lay flat and slice horizontally almost through to create a pocket, or slice completely and open like a book. If needed, gently pound with a meat mallet to even thickness (about ½ inch).
- Spoon an even portion of the filling into each breast, then roll or fold to enclose. Secure with toothpicks or kitchen twine if necessary.
- Heat a large oven-safe skillet over medium-high heat. Add butter and/or 1 tablespoon olive oil. Sear the stuffed chicken seam-side down for 2–3 minutes until golden; flip and sear the other side 1–2 minutes. (This step adds color and flavor but you can skip and bake directly.)
- Brush the tops with remaining olive oil, then transfer skillet or baking dish to the preheated oven. Bake for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using a thinner cut, check at 18 minutes.
- Remove from oven and let rest 5–7 minutes (this helps keep the juices in). Remove toothpicks or twine, slice on a bias, and serve with lemon wedges and fresh herbs.
Total active time: ~25–35 minutes; total time: ~40–50 minutes.
💡 Tips & Variations:
- Low-carb / Keto: Replace breadcrumbs with 2 tbsp almond flour or crushed pork rinds. Skip the egg or use it just to bind if needed.
- Gluten-free: Use certified gluten-free breadcrumbs or crushed GF crackers.
- Dairy-free / Vegan-ish swap: Use vegan mozzarella and firm tofu or seitan cutlets in place of chicken (adjust baking time). For a fully vegan stuffed “chicken,” try large portobello caps or thick aubergine slices rolled with filling.
- Make-ahead: Assemble stuffed chicken and keep covered in the fridge for up to 24 hours before baking. Great for dinner planning.
- Freezer instructions: Freeze assembled (unbaked) chicken on a tray, then transfer to a freezer bag. Bake from frozen at 400°F for 35–45 minutes, or until 165°F internally.
- Serving ideas: Pair with a simple arugula salad, roasted potatoes, cauliflower mash, or lemon garlic pasta. A glass of crisp white wine (Sauvignon Blanc or Pinot Grigio) complements nicely.
- Crisper top: Sprinkle extra mozzarella and broil for 1–2 minutes at the end for a bubbly, brown top — watch closely!
- Internal temp tip: Use an instant-read thermometer for reliable doneness — 165°F is safe and juicy.
🩺 Health & Lifestyle Tie-in:
This dish is protein-rich and packs nutritious veggies: red peppers bring vitamin C and antioxidants, spinach delivers iron and folate, and mozzarella offers calcium and protein. Choosing lean chicken and using olive oil in moderation supports a balanced, heart-healthy approach. Small choices in the kitchen now — like cooking at home and choosing whole ingredients — can add up and help you feel better physically and financially over time (fewer takeout meals, fewer surprise health expenses). Eating well is one of the easiest long-term investments in your well-being.
❤️ Conclusion:
If you try this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken, I’d love to hear how it turns out — drop a comment below, tag me on Instagram, or share a photo. This is one of those recipes that warms the kitchen and the heart, and I hope it becomes a cozy favorite in your home too. Happy cooking!
If you want, I can format this as a printable recipe card or create a shopping list for one, two, or four servings — tell me your family size and I’ll scale it.
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease an ovenproof baking dish or skillet.
- If roasting your own pepper: place whole red bell pepper under broiler or on a hot grill until charred on all sides, then transfer to a bowl and cover for 10 minutes. Peel, seed, and dice. (If using jarred roasted peppers, just chop and drain.)
- In a medium bowl, stir together roasted red pepper, chopped spinach, mozzarella, Parmesan, breadcrumbs, beaten egg, minced garlic, Italian seasoning, salt, and pepper until evenly combined.
- Butterfly each chicken breast: lay flat and slice horizontally almost through to create a pocket, or slice completely and open like a book. If needed, gently pound with a meat mallet to even thickness (about ½ inch).
- Spoon an even portion of the filling into each breast, then roll or fold to enclose. Secure with toothpicks or kitchen twine if necessary.
- Heat a large oven-safe skillet over medium-high heat. Add butter and/or 1 tablespoon olive oil. Sear the stuffed chicken seam-side down for 2–3 minutes until golden; flip and sear the other side for 1–2 minutes.
- Brush the tops with remaining olive oil, then transfer skillet or baking dish to the preheated oven. Bake for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using a thinner cut, check at 18 minutes.
- Remove from oven and let rest 5–7 minutes. Remove toothpicks or twine, slice on a bias, and serve with lemon wedges and fresh herbs.
