If you’re looking for a dinner that feels special but fits perfectly into a busy weeknight routine, this Roasted Red Pepper Spinach Mozzarella Stuffed Chicken delivers on every level. Juicy baked chicken breasts are filled with creamy cheese, tender spinach, and sweet roasted red peppers, creating a comforting, low-carb meal that’s both satisfying and family-friendly.
Why You’ll Love This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
This recipe checks all the right boxes. It’s hearty without being heavy, simple without being boring, and impressive without requiring complicated steps. The filling melts beautifully inside the chicken, keeping it moist while infusing every bite with Italian-inspired flavor. Best of all, it’s naturally low in carbs and high in protein, making it a great choice for balanced dinners.
Whether you’re cooking for your family or hosting guests, this dish looks elegant on the plate while remaining easy to prepare.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 4 cups fresh spinach
- 1 cup roasted red peppers, chopped
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
How to Make Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Step 1: Prepare the Filling
Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook just until wilted. Stir in the minced garlic and cook for about one minute until fragrant.
Add the softened cream cheese and stir until smooth and fully melted. Remove from heat, then fold in the chopped roasted red peppers and shredded mozzarella. Allow the mixture to cool slightly.
Step 2: Stuff the Chicken
Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through. Spoon the spinach mixture evenly into each pocket. Secure with toothpicks or kitchen twine if needed.
Step 3: Season and Bake
Rub the remaining olive oil over the chicken breasts. Season evenly with salt, black pepper, paprika, and Italian seasoning. Place the stuffed chicken into a baking dish and bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
Step 4: Rest and Serve
Let the chicken rest for 5 minutes before slicing. This helps keep the juices locked in and ensures a tender result.
Tips & Variations
- Extra cheesy: Add a sprinkle of mozzarella on top during the last 5 minutes of baking
- Different greens: Swap spinach for baby kale or chopped Swiss chard
- Lighter option: Use reduced-fat cream cheese and part-skim mozzarella
- Flavor boost: Add a pinch of crushed red pepper flakes or dried basil
- No toothpicks needed: Bake seam-side down to keep filling in place
Easy Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is juicy, flavorful, and packed with melty cheese, sweet roasted peppers, and tender spinach. Perfect for a hearty low-carb dinner that feels fancy without the fuss.
Ingredients
4 boneless skinless chicken breasts
4 cups fresh spinach
1 cup roasted red peppers, chopped
1 cup shredded mozzarella cheese
4 oz cream cheese, softened
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon Italian seasoning
Instructions
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon olive oil over medium heat. Add spinach and sauté until wilted.
3. Add garlic and cook for 1 minute. Stir in cream cheese until melted and smooth. Remove from heat.
4. Mix in roasted red peppers and mozzarella cheese. Let filling cool slightly.
5. Cut a pocket in each chicken breast without slicing all the way through.
6. Stuff each chicken breast with the spinach filling. Secure with toothpicks or kitchen twine.
7. Rub each breast with remaining olive oil and season with salt, pepper, paprika, and Italian seasoning.
8. Place chicken in a baking dish. Bake uncovered for 25–30 minutes or until internal temperature reaches 165°F (75°C).
9. Let rest for 5 minutes before slicing. Serve warm with your favorite side.
Notes
Secure the filling: Toothpicks or kitchen twine help keep the stuffing in place (or bake seam-side down).
Cool the filling slightly: This makes stuffing easier and helps prevent cheese from spilling out.
Use a thermometer: Chicken is done at 165°F (75°C) in the thickest part.
Make it spicier: Add a pinch of crushed red pepper flakes to the filling.
Storage: Refrigerate leftovers up to 3 days; reheat gently to keep chicken juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 140 mg
Serving Ideas & Storage
Serve this stuffed chicken with roasted vegetables, cauliflower mash, or a simple green salad for a complete meal. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~42g |
| Carbohydrates | ~6g |
| Fat | ~26g |
| Fiber | ~2g |
| Sodium | ~540mg |
Final Thoughts
This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken proves that simple ingredients can create restaurant-worthy results at home. It’s comforting, flavorful, and easy enough to make anytime you want a dinner that feels just a little extra special.