Mediterranean Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

Mediterranean Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

This dish combines tender chicken breasts with a savory filling of roasted red peppers, wilted spinach, and gooey mozzarella cheese. Each bite delivers a perfect balance of smoky, creamy, and herbaceous Mediterranean flavors. It’s a protein-rich, low-carb meal that feels gourmet but is simple enough for weeknights.

Serve it with a side of Greek salad, lemon couscous, or roasted vegetables for a complete Mediterranean experience.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Total Time: 40–45 minutes

Serves: 4

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp garlic powder

Salt and black pepper, to taste

Toothpicks or kitchen twine (for sealing)

For the Filling:

1 cup fresh spinach leaves (chopped)

1/2 cup jarred roasted red peppers (drained & sliced)

1/2 cup shredded mozzarella cheese (or fresh mozzarella slices)

2 tbsp cream cheese or ricotta (optional, for extra creaminess)

1 garlic clove, minced

1 tbsp fresh basil or parsley, chopped

Optional Garnish:

Extra herbs (parsley, basil)

Lemon wedges

Drizzle of olive oil

Instructions

Prepare the Chicken:

Preheat oven to 200°C (400°F).

Pat the chicken breasts dry with paper towels.

Use a sharp knife to cut a pocket into each chicken breast, slicing horizontally without cutting all the way through.

Season both sides of the chicken (and the inside pocket) with olive oil, smoked paprika, oregano, garlic powder, salt, and pepper.

Make the Filling:

In a small bowl, mix together the chopped spinach, roasted red peppers, mozzarella cheese, cream cheese (if using), minced garlic, and fresh basil or parsley.

Stuff the Chicken:

Spoon the filling evenly into each chicken breast pocket.

Secure with toothpicks or kitchen twine to keep the filling in place.

Sear the Chicken (Optional but recommended):

Heat a large oven-safe skillet over medium heat with a splash of olive oil.

Sear the stuffed chicken breasts for 2–3 minutes per side until golden.

Bake the Chicken:

Transfer the skillet to the oven (or place the chicken in a baking dish if not using an oven-safe pan).

Bake for 20–25 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).

Serve:

Remove toothpicks or twine before serving.

Garnish with fresh herbs and lemon wedges.

Serve alongside salad, rice, or roasted vegetables.

Optional Add-Ins & Variations

Cheese Options: Swap mozzarella for feta or goat cheese for a tangier twist.

Veggie Boost: Add chopped olives, artichoke hearts, or sun-dried tomatoes to the filling.

Grilled Version: Grill the stuffed chicken over medium heat for a smoky flavor (use indirect heat to avoid burning).

Low-Fat Version: Use part-skim mozzarella and skip the cream cheese.

Tips

Use Evenly Sized Chicken Breasts

Choose medium to large chicken breasts of similar size to ensure even cooking.

Don’t Overstuff

Add enough filling for flavor, but not so much that the chicken can’t close properly. This prevents cheese from leaking out during baking.

Secure Properly

Use toothpicks or kitchen twine to keep the filling inside while cooking. Remember to remove them before serving.

Searing Enhances Flavor

Searing the chicken before baking locks in juices and adds a golden crust. If you’re short on time, you can skip searing and go straight to baking, but searing is recommended for the best texture.

Rest Before Cutting

Let the chicken rest for 5 minutes after baking to keep it juicy and allow the cheese to set slightly.

Variations

Cheese Swaps

Use feta, goat cheese, or provolone for different textures and flavors.

Try sun-dried tomato mozzarella for an extra Mediterranean kick.

Veggie Additions

Add artichoke hearts, chopped olives, or sautéed mushrooms to the stuffing for variety.

Make It Spicy

Add a pinch of crushed red pepper flakes to the filling for a subtle heat.

Grilled Version

For summer grilling, sear the chicken on a grill pan or BBQ, then finish cooking over indirect heat.

Dairy-Free Option

Use dairy-free mozzarella or skip the cheese entirely and stuff with just roasted peppers, spinach, and herbs.

Q&A

Q: Can I make this dish ahead of time?

A: Yes! You can stuff the chicken breasts up to 24 hours in advance and keep them covered in the refrigerator. Sear and bake when ready to eat.

Q: How do I keep the chicken moist?

A: Searing helps seal in juices. Also, avoid overcooking—use a meat thermometer and remove from the oven when the internal temp hits 75°C (165°F).

Q: What sides go well with this?

A: Try it with:

Lemon couscous

Mediterranean quinoa salad

Garlic roasted vegetables

Greek-style roasted potatoes

Q: Can I freeze stuffed chicken breasts?

A: Yes. Prepare and stuff the chicken (raw), then wrap tightly and freeze. Defrost overnight in the fridge before cooking. Freezing after cooking is possible but may affect cheese texture.

Nutrition Facts (Per Serving – Approximate, Based on 4 Servings)

Note: Nutrition may vary depending on cheese type and portion size.

Conclusion

The Mediterranean Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken is a simple yet elegant dish that delivers bold flavors and satisfying textures. The combination of juicy chicken, smoky peppers, melty cheese, and fresh herbs creates a meal that feels indulgent while staying nutritious and low-carb. It’s versatile enough for family dinners yet impressive enough for guests.

Enjoy it with your favorite Mediterranean sides for a complete and wholesome meal!