This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a flavorful, comforting dish that’s packed with creamy spinach, smoky roasted red peppers, and gooey mozzarella cheese—all wrapped up in tender, seared chicken breasts and topped with a rich, velvety cheese sauce. It’s a hearty and satisfying meal perfect for any occasion, from family dinners to a special weekend treat.

Why You’ll Love This Recipe

This stuffed chicken combines a variety of delicious ingredients that complement each other perfectly. The savory, creamy filling of spinach, roasted red peppers, and mozzarella creates a rich flavor profile, while the seared chicken adds a satisfying crunch. The velvety cheese sauce drizzled over the top makes this dish irresistibly indulgent. It’s a comforting and visually stunning dinner that’s easy to prepare and sure to impress your guests or family. Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts (about 6-8 ounces each)
1 tablespoon olive oil
1 teaspoon Cajun seasoning
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12-ounce) jar roasted red peppers, drained and chopped
1 cup shredded mozzarella cheese, divided
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 large egg, lightly beaten

For the Cheese Sauce:

½ cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
¼ cup milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Place each chicken breast between two sheets of plastic wrap and pound to a ½-inch thickness.
In a small bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Brush the mixture evenly over both sides of the chicken breasts.
In a medium bowl, mix together the squeezed spinach, chopped roasted red peppers, ½ cup mozzarella cheese, ricotta cheese, Parmesan cheese, and the beaten egg.
Spread about ¼ of the spinach mixture evenly over each chicken breast, then roll them up tightly and secure with toothpicks.
Heat the butter in a large oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side.
Remove the skillet from heat. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth and milk, stirring until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
Stir in the heavy cream and the remaining ½ cup mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
Pour the cheese sauce over the seared chicken rolls in the skillet. 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).
Remove from the oven and let the chicken rest for 5 minutes before serving. Remove the toothpicks and serve, spooning extra sauce over the chicken if desired.

Servings and Timing

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Add Mushrooms: For an earthy depth of flavor, sauté some mushrooms with the spinach and roasted peppers before stuffing the chicken.
Spicy Version: If you like things spicy, add some crushed red pepper flakes to the cheese sauce or sprinkle on top of the chicken before baking.
Dairy-Free: Use a dairy-free mozzarella and swap the heavy cream with coconut milk or another dairy alternative for a dairy-free version of this recipe.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cooked chicken (without the sauce) for up to 2 months. When ready to eat, thaw in the refrigerator overnight, then bake in the oven at 350°F (175°C) for 20-25 minutes or until heated through.
Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes until the chicken is hot.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs would work well in this recipe, and they will be even more juicy and tender than breasts. Just be sure to adjust the cooking time if using bone-in thighs.

2. Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Just sauté it lightly in a pan with some olive oil until wilted before adding it to the stuffing mixture.

3. Can I make this dish ahead of time?

Yes, you can prep the stuffed chicken the day before and store it in the refrigerator. When ready to cook, follow the recipe from the point of searing the chicken and finishing it in the oven.

4. Can I use a different type of cheese for the stuffing?

Definitely! Feel free to swap out mozzarella for a cheese like provolone, fontina, or even goat cheese for a different flavor.

5. How do I know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check for doneness.

6. Can I use a different type of seasoning for the chicken?

Yes, you can use any seasoning blend you prefer. Italian seasoning, Cajun spice, or even just salt and pepper would work well.

7. Can I make this without the cheese sauce?

Yes, if you want a lighter version, you can skip the cheese sauce and serve the stuffed chicken as is, or with a drizzle of olive oil and lemon.

8. Can I freeze the cheese sauce?

While the cheese sauce can technically be frozen, it may change in texture once reheated. It’s best to make it fresh if you’re planning to freeze the chicken.

9. Can I use store-bought roasted red peppers?

Yes, store-bought roasted red peppers work great for this recipe and save you time compared to roasting your own.

10. What can I serve this stuffed chicken with?

This dish pairs perfectly with a side of roasted vegetables, mashed potatoes, or a fresh salad to round out the meal.

Conclusion

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a savory, creamy, and comforting dish that will quickly become a favorite in your household. The combination of tender chicken, creamy cheese, and flavorful spinach and roasted peppers makes for an incredibly satisfying meal, while the cheese sauce adds the perfect finishing touch. Whether it’s a weeknight dinner or a special occasion, this stuffed chicken is sure to impress!

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken