Name: Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 pieces boneless, skinless chicken breasts (about 6-8 ounces each, pounded to 1/2-inch thickness); 1 tablespoon olive oil (for brushing chicken); 1 teaspoon Cajun seasoning (for seasoning); 1/2 teaspoon garlic powder (for seasoning); 1/4 teaspoon smoked paprika (for seasoning); 1/4 teaspoon salt (for seasoning); 1/4 teaspoon black pepper (for seasoning); 1 package frozen chopped spinach (10-ounce, thawed and squeezed dry); 1 jar roasted red peppers (12-ounce, drained and chopped); 1 cup shredded mozzarella cheese (divided (1/2 cup for filling, 1/2 cup for sauce)); 1/2 cup ricotta cheese (room temperature for easier mixing); 1/4 cup grated Parmesan cheese (for filling); 1 large egg (lightly beaten, for binding filling); 1/2 cup heavy cream (for sauce); 2 tablespoons butter (for searing and sauce); 2 tablespoons all-purpose flour (for thickening sauce); 1 cup chicken broth (for sauce); 1/4 cup milk (for sauce)

Jump to Recipe

Creamy, juicy, and bursting with bright roasted red pepper flavor, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is the kind of dinner that feels fancy but comes together surprisingly quickly. It’s a comforting crowd-pleaser with melty cheese inside and a silky cream sauce outside — perfect for weeknights or a cozy weekend supper. Fun fact: stuffing chicken breasts is a clever way home cooks make an ordinary ingredient feel gourmet without turning on the oven for hours.

This recipe shines because it’s simple, family-friendly, and quick to prepare. If you loved my take on baked comforts like the Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken, you’ll find this version just as satisfying and easier than you think. Read on — you’ll be surprised how little effort delivers big flavor. Let’s get cooking and impress the whole table tonight.

What is Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken?

What’s in a name? Plenty of deliciousness. This recipe is exactly what it sounds like: chicken breasts filled with a savory mix of spinach, roasted red peppers, and gooey mozzarella, rolled up and cooked in a creamy cheese sauce. Curious about where it came from? Maybe someone once decided that plain chicken needed a vacation and invited Mediterranean flavors to the party — roasted red pepper showed up with spinach and they never left.

Why is it called stuffed chicken? Because every bite hides a cheesy surprise. And remember, “the way to a man’s heart is through his stomach.” So whether you’re trying to win over a picky eater or treat yourself after a long day, this dish makes it easy. Give it a try and see who falls in love first — you or your dinner guests.

Why You’ll Love This:

Melty, comforting center: The combination of mozzarella, ricotta, and Parmesan gives you a creamy, oozy filling that contrasts beautifully with the tender chicken. Each bite is rich without being heavy.
Homemade and budget-friendly: Making this at home saves money over takeout or restaurant versions while delivering fresher flavors and control over seasoning. Leftovers also stretch into lunches all week.
Bright, savory toppings and sauce: Roasted red peppers add sweet smokiness, spinach brings a gentle earthiness, and the creamy cheese sauce ties everything together into a luscious finish.

If you like hearty, saucy chicken dishes, this is a must-try. And if you want another comforting chicken dinner option, check out my Chicken and Broccoli Baked Alfredo for a family-friendly pasta bake that’s just as satisfying. Ready to make it? Let’s walk through it.

How to Make: Quick Overview

This recipe is straightforward, fast, and very rewarding. You’ll flatten the chicken, spread on a flavorful spinach-and-pepper filling, roll and sear the rolls for color, then finish them in a creamy cheese sauce in the oven. Expect about 15 minutes of prep and 25 minutes of baking time for a total of roughly 40 minutes from start to finish. The standout elements are the creamy, cheesy sauce and the juicy, tender chicken rolls with a crisp sear.

Ingredients

4 boneless, skinless chicken breasts (about 6-8 ounces each), pounded to 1/2-inch thickness
1 tablespoon olive oil, for brushing chicken
1 teaspoon Cajun seasoning, for seasoning
1/2 teaspoon garlic powder, for seasoning
1/4 teaspoon smoked paprika, for seasoning
1/4 teaspoon salt, for seasoning
1/4 teaspoon black pepper, for seasoning
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 (1/2 cup for filling, 1/2 cup for sauce)
1/2 cup ricotta cheese, room temperature for easier mixing
1/4 cup grated Parmesan cheese, for filling
1 large egg, lightly beaten, for binding filling
1/2 cup heavy cream, for sauce
2 tablespoons butter, for searing and sauce
2 tablespoons all-purpose flour, for thickening sauce
1 cup chicken broth, for sauce
1/4 cup milk, for sauce

Directions

Preheat oven to 400°F. Lightly grease a 9×13 inch baking dish.
Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking.
In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon Cajun seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Brush the mixture evenly over both sides of the chicken breasts.
In a medium bowl, combine the squeezed dry spinach, chopped roasted red peppers, 1/2 cup shredded mozzarella cheese, 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, and the lightly beaten egg. Mix thoroughly so the filling binds together.
Spread about 1/4 of the spinach mixture evenly over each chicken breast. Roll each breast tightly from the short side and secure with toothpicks to keep the filling inside.
Heat 1 tablespoon butter in a large oven-safe skillet over medium-high heat. When hot, sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side. This adds flavor and color.
Remove the skillet from the heat. In a small saucepan, melt the remaining 1 tablespoon butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly to make a roux.
Gradually whisk in 1 cup chicken broth and 1/4 cup milk until smooth. Bring to a simmer, stirring constantly until the sauce thickens slightly. Stir in 1/2 cup heavy cream and the remaining 1/2 cup shredded mozzarella cheese until melted and smooth. Taste and season with salt and pepper as needed.
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 is cooked through and the internal temperature reaches 165°F (74°C).
Remove from oven and let rest for 5 minutes before serving. Carefully remove toothpicks. Spoon extra sauce over the chicken if desired.

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

What to Serve With

Steamed or roasted vegetables: green beans, asparagus, or roasted Brussels sprouts balance the richness.
Lemony rice or garlic mashed potatoes to soak up the creamy sauce.
A crisp green salad with vinaigrette for freshness and acidity.
Warm crusty bread to mop up every last drop of sauce.
For drinks, a light white wine like Pinot Grigio or a crisp sparkling water with lemon pairs nicely.

Top Tips for Perfecting

Use room-temperature cheeses for easier mixing and even melting.
Squeeze the thawed spinach very well to avoid a watery filling; a clean kitchen towel or cheesecloth works great.
Don’t skip searing — it adds important flavor and color even though you finish in the oven.
If your breasts are large, cut them in half horizontally and roll smaller portions for more even cooking.
For a lighter version, swap heavy cream for half-and-half, but the sauce will be slightly thinner.
Avoid overfilling the chicken to prevent bursts while baking; use toothpicks to secure tightly.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap tightly in foil or place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 325°F oven for 10-15 minutes until warmed through, or microwave in 30-second intervals to avoid overheating the filling. Reheat sauce separately on the stovetop if needed and spoon over chicken to refresh creaminess.

FAQs

Can I use fresh spinach instead of frozen?
Yes. Use about 6 cups of fresh spinach, sauté briefly until wilted, cool, and squeeze out excess moisture before mixing into the filling.

Can I prepare the stuffed chicken ahead of time?
Absolutely. You can assemble and refrigerate the rolled chicken for up to 24 hours before searing and baking. If assembling for freezing, freeze before cooking and bake from thawed.

What can I use instead of mozzarella for the filling?
Provolone, fontina, or a mild cheddar work well. Keep in mind flavor and meltability; mozzarella remains the most classic choice for its stretch and mild taste.

Is there a dairy-free option?
Yes. Use dairy-free cheese substitutes and a dairy-free cream alternative. The texture will vary, but it’s a workable swap for lactose-free diets.

How do I know the chicken is fully cooked?
Use an instant-read thermometer: the internal temperature should reach 165°F (74°C) in the center of the roll. If you don’t have a thermometer, cut into the thickest part to ensure the juices run clear and there’s no pink meat.

Conclusion

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is an easy way to serve up a restaurant-worthy meal at home without a fuss. It’s tender, flavorful, and perfect for feeding a family or impressing guests. If you want to follow the exact inspiration and original version, check out Roasted Red Pepper Spinach Mozzarella Stuffed Chicken for additional tips and variations. Try it tonight, share it with loved ones, and enjoy the cozy, cheesy comfort of this delightful dish.