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Stuffed Chicken with Mozzarella

Featured in Chicken dishes that always work.

This stuffed chicken, loaded with mozzarella, spinach, and roasted peppers, is pan-seared then baked for a perfect weeknight meal in under an hour.
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Maria from tastyhush
Updated on Wed, 14 May 2025 17:36:19 GMT
Chicken breasts stuffed with roasted peppers and spinach, golden brown in a skillet. Pin it
Chicken breasts stuffed with roasted peppers and spinach, golden brown in a skillet. | tastyhush.com

Turn your plain chicken breasts into a showstopper with these spinach, mozzarella, and roasted red pepper bundles. Every bite’s creamy, cheesy, and bright. But really, it’s so easy you can just throw it together on a Tuesday night.

Mouthwatering Chicken Showstopper

I stumbled onto this idea when chicken was getting boring for me. It’s now my go-to, with friends and family always hoping I’ll make it. The sweet peppers, garlic-kissed spinach, and gooey mozzarella taste so good together it almost feels fancy. What’s wild is it looks tough to make but comes together fast.

Stuff You'll Grab

  • Salt and Pepper: These guys are your seasoning heroes, making everything taste better from the start.
  • Flour: Dust on just a bit to help the outside get crisp and brown in the pan.
  • Olive Oil and Butter: A splash of oil and a dab of butter work together for that tasty sauté and golden chicken.
  • Garlic: A couple of cloves, minced up, to amp up the flavor in your filling.
  • Mozzarella Cheese: Go thick with slices of low-moisture mozz, so it melts inside the chicken.
  • Baby Spinach: Use the fresh kind — cook it until it shrinks down in the pan.
  • Roasted Red Peppers: Slice these up for that pop of color and smoky-sweet bite.
  • Chicken Breasts: Get medium, boneless, skinless breasts — cut a deep pocket down the side.

Let’s Dive In

Stuff 'em and Bake
Spoon the cheesy, veggie filling and a slice of mozzarella into each chicken breast. Hold it all together with toothpicks if you're struggling. Pop into a 375°F (190°C) oven for about 20–25 minutes, or until everything's cooked to 165°F inside.
Prep the Filling
Toss spinach and red peppers in a splash of olive oil in your pan. Sprinkle in some garlic. Let it sizzle for a minute and add salt and pepper if you like. Let it cool for a sec.
Sear in a Pan
Heat butter and olive oil up in your skillet, then brown the chicken on each side. This gives it color and helps the filling stay put.
Get the Chicken Ready
Dry off your chicken breasts and cut open a pocket. Sprinkle salt and pepper all over, dust with some flour, then shake off what's extra.

Little Tricks for Big Wins

After a bunch of experiments, I picked up a few things that really help. Dry off the chicken first so you get that great crust. Skip the bagged cheese — grab fresh mozzarella because it melts way better. And those toothpicks? Total lifesavers to keep the filling from spilling out while it cooks.

Time to Dig In

I usually put this chicken over rice. It soaks up all those melty, tasty juices. Or go for roasted veggies if that’s more your style. Cutting into it and seeing cheese spill out never gets old — it always surprises people and makes any night feel a little fancy.

Two chicken breasts loaded with cheese, spinach, and red pepper, cooked together in a pan. Pin it
Two chicken breasts loaded with cheese, spinach, and red pepper, cooked together in a pan. | tastyhush.com

Frequently Asked Questions

→ What does dredging in flour do?
Coating the chicken in flour helps it get a crispy outer layer and keeps it juicy while cooking.
→ Why should I sear the chicken first?
Searing locks the juices in and adds a tasty crust before the chicken finishes baking.
→ How can I check if the chicken's done?
A meat thermometer should show a temperature of 165°F, usually reached after about 20-25 minutes of baking.
→ Can I swap out mozzarella?
Yes! Mozzarella melts perfectly, but you can try other cheeses—the key is picking ones that melt well.
→ Why do I take out the toothpicks?
They’re just to hold the chicken together during cooking. Removing them before serving keeps it safe and easy to eat.

Chicken Peppers Mozzarella

Chicken breasts loaded with roasted red peppers, mozzarella cheese, and fresh spinach. Simple, flavorful, and ready fast.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Maria

Category: Poultry

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 4 Servings (4 stuffed chicken breasts)

Dietary: ~

Ingredients

01 4 medium chicken breasts, about 2 pounds.
02 Pepper and salt, add as needed.
03 1/4 cup plain flour.
04 2 tablespoons of olive oil (use it in two steps).
05 1 tablespoon of butter.
06 1/2 cup of roasted red peppers from a jar, sliced thin.
07 1 and a half cups of fresh baby spinach leaves.
08 3 minced garlic cloves.
09 4 slices of mozzarella, freshly sliced.

Instructions

Step 01

Slice each chicken breast across the side but stop before cutting through. Sprinkle on salt, pepper, then coat in flour.

Step 02

Melt butter with half of the oil in your skillet. Sear each side for 2 to 3 minutes until brown. Move it to a plate.

Step 03

Cook the spinach and slices of peppers in the leftover oil for 3-5 minutes. Add the garlic for another minute. Adjust flavors with salt if needed.

Step 04

Stuff the chicken with mozzarella and the spinach-pepper combo. Keep fillings secure using toothpicks. Bake at 375°F for 20 to 25 minutes or until the inside reaches 165°F.

Notes

  1. Don't forget to take out the toothpicks before eating.
  2. Jarred roasted peppers save time.
  3. You'll need a skillet that can go in the oven.

Tools You'll Need

  • Skillet that can go into the oven.
  • Toothpicks to hold fillings in place.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (mozzarella and butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~