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Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Juicy chicken breasts stuffed with roasted red peppers, fresh spinach, and melted mozzarella for an impressive weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 1 cup roasted red peppers from a jar, drained and chopped
  • 5 ounces fresh spinach washed and roughly chopped
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • salt to taste
  • black pepper to taste

Equipment

  • sharp knife
  • Baking dish
  • mixing bowl
  • Toothpicks
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.
  2. Butterfly the chicken breasts by placing each one flat on a cutting board. Put your hand on top to hold it steady, then use a sharp knife to slice horizontally through the middle, cutting almost all the way through but stopping about 1/2 inch from the other side. Open the chicken like a book. If you cut all the way through, you can overlap the pieces and secure with toothpicks.
  3. In a medium bowl, combine chopped roasted red peppers, spinach, mozzarella cheese, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix until evenly distributed. Make sure peppers and spinach are well drained so filling isn't too wet.
  4. Lay the butterflied chicken breasts open on your work surface. Divide stuffing mixture evenly among the four breasts, placing about 1/3 to 1/2 cup on one side of each opened breast. Don't overstuff or filling will squeeze out.
  5. Fold the chicken over to enclose the filling, bringing the top half back down like closing a book. Secure the edges with 2-3 toothpicks per breast, angling them diagonally through both layers. Press gently to seal edges.
  6. Brush the outside of each stuffed chicken breast with olive oil. Season the tops generously with salt and black pepper.
  7. Place stuffed chicken breasts in the prepared baking dish, leaving space between each one. Bake for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F in the thickest part. Smaller breasts may only need 20 minutes; larger ones might need the full 30.
  8. Remove from oven and let rest for 5 minutes before serving. This allows juices to redistribute. Carefully remove and count all toothpicks before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep pieces separate to prevent sticking.
Reheating: For best results, reheat in oven at 350°F for 15-20 minutes, covered with foil to retain moisture. Can also microwave on 50% power in 1-minute intervals, covered with a damp paper towel.
Freezing: Freeze cooked chicken for up to 2 months. Wrap each piece tightly in plastic wrap, then foil. Thaw overnight in fridge before reheating. Don't freeze uncooked stuffed chicken.
Make-Ahead: Stuff chicken breasts up to 24 hours ahead. Assemble completely, place in baking dish, cover with plastic wrap, refrigerate. Remove from fridge 20 minutes before baking and add 5 minutes to cooking time.
Substitutions: Use sun-dried tomatoes instead of roasted red peppers. Swap mozzarella for provolone, fontina, feta, or goat cheese. Frozen spinach works if completely thawed and squeezed dry.
Variations: Add sautéed mushrooms to filling. Wrap each breast with prosciutto before baking. Spread pesto inside before adding filling. Add red pepper flakes for heat. Use pepper jack cheese for spicy version.
Tips: Pound chicken to even thickness before butterflying. Let chicken come to room temperature 15-20 minutes before baking. Use meat thermometer to check doneness (165°F). Don't skip 5-minute rest after baking. Drain roasted peppers well to prevent watery filling.
Serving Suggestions: Serve with quinoa, couscous, roasted vegetables, garlic roasted potatoes, arugula salad, or creamy polenta. Cold sliced stuffed chicken is great on salads.