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Roasted red pepper, spinach, and mozzarella stuffed chicken dish on a plate
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Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Creamy, juicy, and bursting with bright roasted red pepper flavor, this stuffed chicken is a comforting crowd-pleaser.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main
Cuisine: Mediterranean
Keyword: Easy
Servings: 4 servings

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Meat Mallet
  • Plastic Wrap
  • Whisk

Ingredients

Chicken

  • 4 pieces boneless, skinless chicken breasts about 6-8 ounces each, pounded to 1/2-inch thickness

Seasoning

  • 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

Filling

  • 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

Sauce

  • 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

Instructions

  • Preheat oven to 400°F. Lightly grease a 9x13 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.
  • 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, combine the squeezed dry spinach, chopped roasted red peppers, 1/2 cup shredded mozzarella cheese, ricotta cheese, grated Parmesan cheese, and the lightly beaten egg. Mix thoroughly.
  • 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.
  • Heat 1 tablespoon 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.
  • In a small saucepan, melt the remaining 1 tablespoon butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
  • Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly until the sauce thickens slightly. Stir in heavy cream and remaining mozzarella cheese until melted and smooth.
  • 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.
  • Remove from oven and let rest for 5 minutes before serving. Carefully remove toothpicks and spoon extra sauce over the chicken if desired.

Notes

Use room-temperature cheeses for easier mixing. Squeeze the thawed spinach well to avoid a watery filling. Don’t skip searing for added flavor.