A savory, cheesy, protein-packed main perfect for a weeknight dinner or special occasion.
This stuffed chicken is loaded with roasted red peppers, sautéed spinach, and melty mozzarella, then baked to juicy perfection. It’s easy to prep, full of flavor, and pairs beautifully with roasted veggies, mashed potatoes, or a fresh salad.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Course: Main Dish
Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
- 1 red bell pepper, roasted and diced (jarred or homemade)
- 1 cup fresh spinach, chopped
- ½ cup grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 egg, beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Filling
In a medium bowl, combine:
- Diced roasted red pepper
- Chopped spinach
- Mozzarella and Parmesan cheese
- Breadcrumbs
- Beaten egg
- Salt and pepper
Mix until well combined.
3. Stuff the Chicken
Cut a slit or pocket into the side of each chicken breast without cutting all the way through.
Spoon the filling evenly into each breast. Secure with toothpicks to keep the filling inside during baking.
4. Bake
Place the stuffed chicken breasts on the prepared baking sheet.
Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
5. Serve
Remove toothpicks and serve hot with your favorite sides like mashed potatoes, roasted vegetables, or a green salad.
Tips & Variations
- Add Heat: For a spicy version, mix in a pinch of red pepper flakes to the filling.
- Try Sun-Dried Tomatoes: Replace roasted red pepper with chopped sun-dried tomatoes for a more intense flavor.
- Meal Prep Friendly: Assemble ahead and refrigerate, then bake when ready to eat.
Nutrition (Per Serving)
- Calories: 300 kcal
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 600mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Protein: 35g
Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This stuffed chicken is loaded with roasted red peppers, sautéed spinach, and melty mozzarella, then baked to juicy perfection. It’s easy to prep, full of flavor, and pairs beautifully with roasted veggies, mashed potatoes, or a fresh salad.
Ingredients
-
4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
-
1 red bell pepper, roasted and diced (jarred or homemade)
-
1 cup fresh spinach, chopped
-
½ cup grated mozzarella cheese
-
¼ cup grated Parmesan cheese
-
¼ cup breadcrumbs
-
1 egg, beaten
-
¼ teaspoon salt
-
¼ teaspoon black pepper
Instructions
1. Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Filling
In a medium bowl, combine:
-
Diced roasted red pepper
-
Chopped spinach
-
Mozzarella and Parmesan cheese
-
Breadcrumbs
-
Beaten egg
-
Salt and pepper
Mix until well combined.
3. Stuff the Chicken
Cut a slit or pocket into the side of each chicken breast without cutting all the way through.
Spoon the filling evenly into each breast. Secure with toothpicks to keep the filling inside during baking.
4. Bake
Place the stuffed chicken breasts on the prepared baking sheet.
Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
5. Serve
Remove toothpicks and serve hot with your favorite sides like mashed potatoes, roasted vegetables, or a green salad.
Notes
-
Add Heat: For a spicy version, mix in a pinch of red pepper flakes to the filling.
-
Try Sun-Dried Tomatoes: Replace roasted red pepper with chopped sun-dried tomatoes for a more intense flavor.
-
Meal Prep Friendly: Assemble ahead and refrigerate, then bake when ready to eat.