Flavor-Packed Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken—ever have that wild craving for something that feels a bit fancy, but you want it easy enough for Tuesday night? Trust me, you’re not alone. I remember standing in my kitchen, eyeing a sad pack of chicken breasts, wondering…am I really about to make something boring again? Not a chance! This flavor-packed recipe came to the rescue and gave dinner new life. And if you ever feel like switching gears, check out my take on Keto Baked Ziti or when you’re in the mood for comfort but healthy, Easy Keto Goulash is pure gold.
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Okay, so let’s get into it. This dish is way easier than it looks, promise. The flavors are like—wow—melty mozzarella, tangy roasted red peppers, fresh spinach soaking up all the juices. It’s dinner party worthy but doesn’t make you sweat. The best part is you can dress it up with a drizzle of balsamic, or just slap it on a plate with some greens and call it a day. My mom even called this “five-star restaurant” once, and she’s picky as all get out.
I find the trick is not overstuffing. It’s tempting (believe me, I’ve broken a few chicken seams trying), but just enough filling keeps everything where it should be. You want every bite to have a little bit of everything, you know? And you can swap the mozzarella for provolone or feta if you’re in a wild mood.
How To Make Roasted Red Pepper, Mozzarella, and Spinach Stuffed Chicken Breast
Right, onto the “how” part—which is what we’re here for, yeah? First, get your chicken breasts (the fatter the better, really). Slice a pocket into each one. Meanwhile, I just toss spinach into a pan until it wilts, then lay it flat on a paper towel. Oh, and those jarred roasted reds? Lifesaver. Dry them a bit, chop ‘em up if you like smaller bites. Then I just grab some shredded mozzarella—nice and gooey.
Here’s the game plan: open each chicken breast, sprinkle a pinch of salt and pepper. Shove in a bit of spinach, some peppers, and a good mound of cheese. Fold it shut (sometimes I use toothpicks; sometimes I just wing it). Sear both sides in a skillet to get some color, then finish them in the oven till the chicken’s cooked through and cheese is, well, oozy. Don’t stress about perfection—messy tastes just as good.
And a little bonus: pour the pan juices over top before serving. So much flavor it’s ridiculous.
| Ingredient | Amount |
|---|---|
| Chicken Breast | 4 pieces |
| Roasted Red Peppers | 1 jar (drained, sliced) |
| Spinach (fresh) | 2 cups |
| Mozzarella Cheese | 1 cup (shredded) |
| Olive Oil | 2 tbsp |
Recommended Products
Look, you don’t need a ton of fancy gadgets. I do have some favorites, though. Can I cook this without my trusty cast iron pan? Yeah, but I wouldn’t want to. A solid oven-safe skillet makes life easier. Need toothpicks? Get the long ones—they actually work. Absolutely use parchment paper if you want easy cleanup. Also, don’t skimp on decent olive oil. The store brand is fine, but the good stuff? You taste the difference for real.
Stuffed chicken stores well too, if you have any left (not likely at my house). Invest in a tight-lid container. Spares you the sad, dry leftovers.
Related Posts: Keto Baked Ziti: No Cauliflower, Easy, Low Carb
If you love these gooey, savory flavors but want something totally different for next time, get a peek at my Keto Baked Ziti. No cauliflower in sight—just proper, hearty, low-carb pasta vibes. It’s the kind of dish you want to eat out of the bowl, standing over the stove.
Seriously, check it out if you love cheesy bakes as much as I do. That one’s been a comfort dish for my family for ages, especially when I want something MAKE-AHEAD.
Related Posts: Easy Keto Goulash (Cheesy, Low Carb, High Protein)
I know, I know, goulash isn’t chicken, but hang with me. My Easy Keto Goulash is for the nights I crave cozy, cheesy, spoon-ready food. Again, we’re keeping it low-carb and super simple. Give it a try, especially if your fridge is bursting with random veggies and you want to just—toss it all in.
Quick tip: it freezes like a dream.
Serving Suggestions
- Serve alongside simple steamed green beans or asparagus for a pop of color.
- Spoon extra sauce or pan juices over the top to keep it juicy.
- I sometimes bake up a handful of sweet potato fries for crunch, but that’s just my (highly recommended) oddball favorite.
- For leftovers, slice the chicken and toss onto salads or in wraps.
“Totally changed my chicken game! My husband said it was better than any restaurant chicken we’ve had. And it really was so simple!” – Casey from Oklahoma
Common Questions
Can I prep this ahead?
Yes! Stuff the chicken in the morning, chill covered, then just cook later. Easy.
What if I only have frozen spinach?
Just thaw and squeeze dry, then use like fresh. Works nearly as well.
Can I switch up the cheese?
Absolutely. Anything melty works—provolone, Swiss, even a bit of cream cheese.
How do I know when it’s done?
Chicken should hit 165°F inside. Or poke with a knife and check for those clear juices. No pink, you’re good.
Can I make it spicy?
Sure thing. Toss in some chopped jalapenos or red pepper flakes with the filling. Live wild.
Let’s Get Cooking—Don’t Overthink It
Alright, there you go. Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken isn’t just easy—it’s pure comfort and flavor. You can check out a great step-by-step tutorial from Roasted Red Pepper Spinach Mozzarella Stuffed Chicken for even more ideas, or peek at the Facebook version here, if you’re the social type. Give this recipe a shot the next night you want to impress without breaking a sweat. Your people will rave—probably exaggerate a bit, like mine do—and you’ll have something extra tasty, without any fuss. Go on, make dinnertime a bit more awesome!
Print
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A flavorful and easy recipe for stuffed chicken breasts filled with roasted red peppers, fresh spinach, and gooey mozzarella cheese.
Ingredients
- 4 pieces Chicken Breast
- 1 jar Roasted Red Peppers (drained, sliced)
- 2 cups Fresh Spinach
- 1 cup Mozzarella Cheese (shredded)
- 2 tbsp Olive Oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice a pocket into each chicken breast.
- Sauté spinach in a pan until wilted, then lay flat on a paper towel.
- Dry the roasted red peppers, chop them up if necessary.
- Open each chicken breast, sprinkle with salt and pepper, and stuff with spinach, peppers, and mozzarella.
- Sear both sides of the chicken breasts in a skillet until golden.
- Transfer the chicken to the oven and bake until fully cooked and cheese is melted.
- Serve with pan juices drizzled on top.
Notes
You can substitute mozzarella with provolone or feta. This dish pairs well with steamed green beans or asparagus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg