Indulging in juicy chicken breasts filled with roasted red peppers, fresh spinach and melty mozzarella is one of my favourite ways to turn a simple dinner into something special. The flavours blend beautifully, giving me a dish that feels comforting, colourful and satisfying.
Why You’ll Love This Recipe
I love how effortless yet impressive this dish feels. The roasted red peppers bring sweetness and a hint of smokiness, the spinach adds freshness and colour, and the mozzarella melts into a rich, gooey centre. I also appreciate that everything is baked in one dish, which makes cleanup quick. This recipe fits perfectly into a busy weeknight, yet it’s elegant enough to serve when I’m hosting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup roasted red peppers, chopped
2 cups fresh spinach
1 cup shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon garlic powder
Salt, to taste
Pepper, to taste
Directions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a pan over medium heat. Add the spinach and sauté for 2–3 minutes until wilted, then let it cool slightly.
Combine the sautéed spinach, roasted red peppers and mozzarella in a bowl.
Cut a pocket into the side of each chicken breast.
Fill each chicken breast with ¼ to ⅓ cup of the spinach and pepper mixture.
Season the outside of each breast with garlic powder, salt and pepper.
Place the stuffed chicken breasts in a baking dish and bake for 25–30 minutes, or until cooked through and the juices run clear.
Let the chicken rest for 5 minutes before slicing.
Servings And Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: about 45 minutes
Variations
I like swapping mozzarella with feta or goat cheese when I want extra tang.
Adding sun-dried tomatoes, mushrooms or artichoke hearts gives more depth and texture.
Using a smoke-flavoured cheese creates a richer, bolder version.
For a lighter meal, I often pair it with a simple salad or roasted vegetables.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, I warm the chicken in the oven at 350°F (175°C) for about 15–20 minutes, covered with foil to keep moisture in. If reheating a single piece, I use the microwave on medium heat and cover it lightly with a damp paper towel.
FAQs
How do I prevent the filling from leaking out?
I make sure not to overfill the chicken breasts and to keep the pocket opening small so the stuffing stays inside during baking.
Can I prepare the stuffed chicken ahead of time?
Yes, I often stuff the chicken earlier in the day and refrigerate it until baking. I simply add a few extra minutes of cook time if it goes into the oven cold.
Can I use frozen spinach instead of fresh?
I can, but I make sure to thaw it completely and squeeze out as much water as possible to avoid excess moisture in the filling.
What should the internal temperature be?
I always cook the chicken until it reaches 165°F (75°C) in the thickest part to ensure it’s fully cooked and juicy.
Can I freeze this recipe?
I can freeze the chicken either before or after baking. If baking from frozen, I add extra cooking time and check for doneness with a thermometer.
Conclusion
This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken has become one of my favourite ways to elevate a simple chicken dinner. The flavours come together beautifully, the preparation is straightforward and the result is consistently satisfying. It’s a dish I reach for when I want something wholesome, vibrant and just a little indulgent.
Juicy chicken breasts stuffed with roasted red peppers, fresh spinach, and gooey mozzarella, baked to perfection for a colourful, comforting and satisfying meal.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts
1 cup roasted red peppers, chopped
2 cups fresh spinach
1 cup shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon garlic powder
Salt, to taste
Pepper, to taste
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a pan over medium heat. Add the spinach and sauté for 2–3 minutes until wilted, then let it cool slightly.
Combine the sautéed spinach, roasted red peppers and mozzarella in a bowl.
Cut a pocket into the side of each chicken breast.
Fill each chicken breast with ¼ to ⅓ cup of the spinach and pepper mixture.
Season the outside of each breast with garlic powder, salt and pepper.
Place the stuffed chicken breasts in a baking dish and bake for 25–30 minutes, or until cooked through and the juices run clear.
Let the chicken rest for 5 minutes before slicing.
Notes
Do not overfill the chicken to prevent leakage during baking.
Make ahead by stuffing the chicken earlier and refrigerating until ready to bake.
Frozen spinach can be used—thaw and squeeze out excess moisture first.
