Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella

As the chicken breasts bake in the oven, the aromas start to swirl around the kitchen, filling the air with warmth and anticipation. The rich scent of roasted red peppers mingles with the earthy fragrance of spinach, while the mozzarella begins to melt, releasing a creamy, slightly tangy note that promises a mouthful of deliciousness. There’s something so satisfying about the way these ingredients come together—each bite is a perfect balance of flavors and textures. The smoky sweetness of the peppers, the savory depth of the spinach, and the gooey, indulgent cheese create a harmony that’s both comforting and exciting. And let’s not forget the chicken itself: tender and juicy, perfectly seasoned, and providing the perfect base for all these amazing ingredients to shine.

What’s great about this dish is how easily you can make it your own. You could swap out the mozzarella for a sharp cheddar or even throw in some crumbled feta for a tangy twist. If you’re feeling adventurous, why not add a few crushed red pepper flakes for a little extra kick? It’s the kind of recipe that encourages creativity while still being simple enough to keep you coming back to it time and time again. And if you have any leftovers, you’ll be in for a treat the next day—this stuffed chicken breast makes for a delightful lunch or dinner, whether you enjoy it cold or reheated.

Key Ingredients for Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella

Now, let’s break down the key ingredients that make this stuffed chicken breast recipe so irresistible. Each one plays a crucial role in bringing out the dish’s layers of flavor and texture. Here’s what you’ll need:

• Boneless, skinless chicken breasts: The perfect canvas for all the vibrant fillings. Tender, juicy, and easy to stuff, these chicken breasts provide a lean, protein-packed base that keeps everything together without overpowering the other ingredients.
• Red bell pepper, diced: The red pepper adds a burst of sweetness and vibrant color. When roasted, it softens beautifully, bringing a smoky depth to the dish that pairs wonderfully with the earthy spinach and creamy mozzarella.
• Fresh spinach, chopped: Spinach is the unsung hero in this recipe, adding a touch of earthiness and color. It wilts down as it cooks, blending seamlessly with the other ingredients and adding a healthy, vibrant component to the filling.
• Mozzarella cheese, shredded: This is the creamy, melty star of the dish. As it melts, it gives a soft, gooey texture and a mild, slightly tangy flavor that complements the smoky peppers and savory spinach perfectly.
• Olive oil: A little drizzle of olive oil helps to sauté the vegetables before they go into the chicken, adding richness and a silky texture to the filling. Plus, it keeps the chicken moist while it bakes.
• Garlic powder: A dash of garlic powder infuses the filling with aromatic warmth. It’s a subtle flavor enhancer that ties everything together and elevates the overall dish without overwhelming it.
• Salt: A pinch of salt is key to bringing out the natural flavors of the chicken and the vegetables. It enhances the sweetness of the red pepper and the savory notes of the spinach and cheese.
• Black pepper: Just a little black pepper adds a gentle heat that balances the sweetness of the peppers and the richness of the cheese, making every bite a bit more interesting.
• Dried oregano: Oregano is the herb that brings an Italian touch to this dish. Its warm, slightly peppery flavor perfectly complements the mozzarella and adds depth to the overall taste.
• Crushed red pepper flakes (optional): If you like a little heat, these red pepper flakes will do the trick. Just a pinch can add a subtle spiciness that wakes up your taste buds without overpowering the dish.
• Fresh parsley, chopped: Fresh parsley adds a pop of color and a light, fresh note to the dish. Sprinkling it on top before serving not only enhances the flavor but also makes the dish look extra appetizing.

Each ingredient is essential in making this stuffed chicken breast a delightful, well-rounded meal.

How to Make Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella

Serving Suggestions for Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella

1. Serve with

How to Store Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella

If you’re lucky enough to have leftovers of this stuffed chicken breast, you’ll want to store them properly to keep all those flavors intact. The best way to store this dish is in an airtight container. Allow the chicken to cool down a bit before transferring it to the container—this helps prevent any moisture buildup, which could make the chicken soggy. Once it’s sealed up, store the container in the fridge, where it’ll stay fresh for about 3 to 4 days.

For longer storage, you can freeze the stuffed chicken breasts. If you want to keep them in top shape, wrap each chicken breast individually in plastic wrap or foil before placing them in a freezer-safe container or bag. They’ll last up to 3 months in the freezer, and when you’re ready to enjoy them again, simply thaw them in the fridge overnight and reheat in the oven for that crispy exterior and melted cheese.

When reheating, be mindful not to dry out the chicken. Gently warm it in the oven at a low temperature (around 300°F) for 15-20 minutes, or until heated through. This will help keep the chicken juicy and the filling creamy, so every bite is just as delicious as when it was freshly made.

Conclusion

And there you have it, my friends! A simple yet flavorful stuffed chicken breast recipe that combines the sweetness of red peppers, the earthiness of spinach, and the gooey goodness of mozzarella. Every bite is a perfect harmony of textures and flavors that’s bound to become a favorite in your kitchen. What I love most about this dish is how easy it is to customize—whether you want to play with the cheese, add a little spice, or experiment with different veggies, the possibilities are endless.

I hope this recipe brings as much joy to your table as it does to mine. If you decide to give it a try, I’d love to hear how it turns out! Feel free to drop a comment or share any tips or tweaks you made—I’m always curious to know what you’re cooking up. And if you run into any questions or need a little help along the way, don’t hesitate to ask. Happy cooking, and may your kitchen always be filled with delicious aromas and good company!

Print Recipe

Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Calories: 350

Description

Tender chicken breast stuffed with vibrant red peppers, fresh spinach, and creamy mozzarella. Each bite bursts with savory flavors and a melt-in-your-mouth texture, creating a perfect balance of freshness and richness that's simply irresistible.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 boneless, skinless chicken breasts

• 1 red bell pepper, diced

• 1 cup fresh spinach, chopped

• ¹⁄₂ cup mozzarella cheese, shredded

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₂ teaspoon dried oregano

• ¹⁄₄ teaspoon crushed red pepper flakes (optional)

• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the chicken breasts on a clean cutting board.
3. Use a sharp knife to carefully cut a pocket into the side of each chicken breast, being sure not to cut all the way through.
4. Season the chicken breasts inside and out with salt, black pepper, garlic powder, and dried oregano.
5. In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat.
6. Add the diced red bell pepper to the skillet and sauté for about 3-4 minutes, or until it starts to soften.
7. Add the chopped spinach to the skillet and cook for another 2 minutes, stirring occasionally, until the spinach wilts.
8. Remove the skillet from the heat and set it aside to cool for a moment.
9. Once the vegetable mixture has cooled slightly, stir in the shredded mozzarella cheese until well combined.
10. Stuff the chicken breasts with the mixture, ensuring the filling is evenly distributed in each pocket.
11. Secure the opening of each chicken breast with toothpicks to keep the filling inside.
12. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
13. Carefully place the stuffed chicken breasts into the skillet and cook for 2-3 minutes on each side, or until golden brown.
14. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
15. Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks.
16. Sprinkle the fresh chopped parsley over the top of the chicken breasts for garnish.
17. Slice the stuffed chicken breasts and serve immediately.

Note

• Make sure to use a sharp knife when cutting the pocket into the chicken breasts to avoid tearing the meat.
• If you prefer a milder dish, omit the crushed red pepper flakes.
• For extra flavor, try adding a squeeze of lemon juice over the chicken before serving.
• Be sure to let the chicken rest for 5 minutes before cutting to retain its juices.
• You can substitute fresh mozzarella with provolone or another mild cheese if preferred.

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