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Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Because dinner’s better when shared.

Meta description (for SEO): Juicy chicken breasts stuffed with roasted red peppers, baby spinach, and fresh mozzarella. Golden-seared, oven-finished, weeknight‑friendly, and deeply comforting.

Why this recipe works

Two-step cooking = perfect texture. A quick stovetop sear builds a golden crust; the oven finish cooks the chicken through gently so the cheese melts without leaking everywhere.
Balanced flavors. Sweet roasted red peppers, garlicky spinach, and milky mozzarella give richness without heaviness.
Smart pan flow. You sauté the veggies in the same skillet used for searing, so every bite picks up that savory fond.

Ingredient spotlight

Chicken breasts: Choose 4 medium pieces (about 2 lb total). Medium breasts are easier to stuff without overcooking the exterior.
Flour: A light dredge promotes browning and gives the crust a delicate, restaurant‑style finish.
Olive oil + butter: Oil raises the smoke point; butter adds flavor and color.
Roasted red peppers: Bring sweetness and moisture. Jarred peppers are perfect—just pat dry.
Baby spinach & garlic: Quick to wilt, fragrant, and classic with mozzarella.
Fresh mozzarella slices: Melts luxuriously and stays creamy.
Optional herbs or chili flakes: A sprinkle at the end lifts everything or adds gentle heat—totally optional.

Pro tips for guaranteed success

Cut the pocket with control. Keep the knife parallel to the cutting board and stop about ½ inch from the edges so the filling stays put.
Pat dry, then season. Dry chicken sears better. Season inside and out for full flavor.
Don’t rush the sear. Medium-high heat, 2–3 minutes per side, and minimal moving—let the crust form.
Add garlic last in the pan. Garlic burns quickly; stirring it in at the end keeps it fragrant, not bitter.
Secure smartly. Use 2–3 toothpicks per breast and insert them on a slight angle so they don’t poke through the opposite side.
Check doneness by temperature. Aim for an internal temperature of 165°F (74°C) in the thickest part.
Rest before slicing. A few minutes of rest keeps the mozzarella molten and the juices where they belong.

The Recipe

Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Because dinner’s better when shared.

Ingredients:
4 medium chicken breasts (about 2 lbs)
Salt & black pepper to taste
¼ cup all-purpose flour
2 tbsp olive oil (divided)
1 tbsp butter
½ cup roasted red peppers (sliced)
1½ cups fresh baby spinach
3 cloves garlic, minced
4 slices fresh mozzarella
Optional: fresh herbs or chili flakes

How to Make It:
Pat chicken dry and cut a pocket into each breast — just enough to hold that melty goodness. Season with salt and pepper, then lightly dredge in flour.
Sear in olive oil and butter until golden on both sides; that crust gives the perfect texture later.
In the same pan, sauté spinach and roasted red peppers until soft, then stir in garlic for a burst of aroma.
Stuff each chicken breast with mozzarella and the veggie mix, secure with toothpicks, and bake at 375°F for 20–25 minutes, until juicy inside and beautifully browned.
Let rest for a few minutes before serving — it keeps the cheese right where it belongs.

Closing line:
That silky, glossy, creamy mozzarella pull against roasted peppers and spinach is pure comfort on a plate.

Nutrition details:
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 4 | Calories per serving: ~420 | Protein per serving: ~45 g

Step-by-step notes (what’s happening in the pan)

Dredge & sear: The thin flour coat helps the protein brown evenly and protects the surface so moisture stays inside. Butter caramelizes milk solids for deeper color; olive oil prevents scorching.
Sauté the veg: Deglazing with the moisture from peppers and spinach loosens the fond (those tasty browned bits), bringing big flavor into the filling.
Bake to finish: Gentle oven heat melts the mozzarella uniformly and brings the chicken to a safe, juicy finish.

What to serve it with

Simple sides: Lemon-garlic green beans, roasted baby potatoes, or a peppery arugula salad.
Carb companions: Buttered orzo, creamy polenta, or garlic bread to catch the juices.
Sauce (optional, on the plate): A spoon of warm marinara or a drizzle of good olive oil and balsamic—served alongside so the base recipe stays unchanged.

Make-ahead, storage & reheating

Make-ahead: You can stuff and secure the chicken up to 6 hours ahead; refrigerate tightly covered. Sear and bake just before serving.
Store: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat: Warm, covered, at 325°F until hot, then uncover for 2–3 minutes to re-crisp. Avoid microwaving on high; gentle heat keeps the cheese creamy.
Freezing: Possible but not ideal with fresh mozzarella (it can weep on thawing). If you must, freeze after baking; reheat in the oven from thawed.

Troubleshooting

Cheese leaked out: The pocket likely had a tear or wasn’t secured. Next time, keep the pocket shallower and angle toothpicks inward.
Dry chicken: Overbaked or too thin. Pull at 165°F and consider using an instant‑read thermometer for precision.
Pale crust: Pan wasn’t hot enough or chicken was damp. Pat dry and give the pan a minute longer to preheat.

Suggested tools

Chef’s knife, cutting board, 12‑inch oven‑safe skillet, tongs, instant‑read thermometer, and toothpicks.

FAQs

Can I use jarred roasted red peppers?
Yes—just pat them dry so the filling isn’t watery.

Do I have to use fresh mozzarella?
It’s part of the recipe’s signature melt and flavor. If you ever swap cheeses on a different day, choose a low‑moisture option and slice thinly—but keep the base recipe as written here.

How do I keep the garlic from burning?
Add it after the spinach and peppers have softened; 30–60 seconds is plenty.