This stuffed chicken breast recipe brings bold Mediterranean-inspired flavors to your dinner table in under an hour. Juicy chicken breasts are filled with a savory blend of roasted red peppers, fresh spinach, and melty mozzarella cheese, then seared to golden perfection and baked with a splash of broth for tenderness and flavor.
It’s simple enough for a weeknight but elegant enough to serve guests.
⭐ Why You’ll Love This Recipe
- Quick & easy – Ready in about 40 minutes from start to finish.
- Flavor-packed – A delicious mix of creamy cheese, sweet peppers, and savory herbs.
- Healthy & satisfying – Protein-rich and full of vegetables.
- One-pan recipe – Minimal cleanup required!
🛒 Ingredients
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
Seasonings & Cooking:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
🔪 How to Make Stuffed Chicken Breast
Step 1: Preheat & Mix Filling
Preheat your oven to 375°F (190°C).
In a bowl, mix together:
- Roasted red peppers
- Chopped spinach
- Mozzarella cheese
Set the filling aside.
Step 2: Cut and Stuff the Chicken
Use a sharp knife to carefully cut a pocket into the side of each chicken breast, being careful not to slice all the way through.
Stuff each pocket with the pepper-spinach-cheese mixture and secure with toothpicks to keep the filling inside during cooking.
Step 3: Season and Sear
Season both sides of each chicken breast with:
- Garlic powder
- Oregano
- Salt
- Black pepper
Heat olive oil in a large oven-safe skillet over medium heat.
Sear each chicken breast for 3–4 minutes per side until golden brown.
Step 4: Bake to Finish
Pour chicken broth into the skillet around the chicken (not over it).
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is fully melted.
Cooking Tips
- Use a meat thermometer to ensure the chicken is fully cooked.
- Toothpicks or kitchen twine help keep the filling inside while cooking.
- If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before adding the broth.
Serving Suggestions
Pair this stuffed chicken with sides that complement its bold, cheesy flavors:
- Garlic mashed potatoes
- Roasted or grilled vegetables
- Lemon orzo or couscous
- A light side salad with balsamic vinaigrette
- Crusty bread to soak up the pan juices
Storage & Reheating
Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Microwave gently or reheat in the oven at 350°F until warmed through.
- Add a splash of broth or water to keep the chicken moist.
Nutrition (per serving)
- Calories: 350 kcal
- Protein: High
- Fat: Moderate (from cheese and olive oil)
- Carbs: Low
Variations
- Add pesto to the filling for an herby twist.
- Use provolone or goat cheese instead of mozzarella.
- Swap spinach for kale or arugula for a peppery bite.
- Try sun-dried tomatoes in place of roasted peppers.
Final Thoughts
This chicken breast stuffed with roasted red pepper, spinach, and mozzarella is a delicious way to bring restaurant-quality flavors to your home kitchen—without complicated prep or ingredients. Perfect for busy weeknights, date nights, or family dinners.
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