How to Make Roasted Red Pepper, Spinach,

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken: A Cheesy, Flavor-Packed Dinner That Feels Gourmet but Is Easy to Make

If you’re looking for a dinner that’s both elegant and comforting, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is it. Juicy chicken breasts are filled with a rich blend of creamy ricotta, spinach, and sweet roasted red peppers, then topped with a luscious cheese sauce that melts into every bite. This dish brings restaurant-level flavor to your home kitchen—perfect for weeknights, romantic dinners, or impressing guests. The combination of smoky peppers, gooey mozzarella, and tender chicken creates a mouthwatering meal that pairs beautifully with mashed potatoes, roasted veggies, or crusty garlic bread.

Why You’ll Love This Recipe

This isn’t your ordinary stuffed chicken recipe—it’s a creamy, cheesy masterpiece bursting with color and texture. The Cajun-seasoned chicken adds a subtle heat, while the roasted red peppers and spinach bring freshness and balance. Best of all, it’s baked in a silky, homemade cheese sauce that keeps the chicken moist and flavorful. Whether you’re craving comfort food or hosting a dinner party, this recipe delivers bold flavor and stunning presentation with minimal effort.

Ingredients

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

Step-by-Step Instructions

Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or use an oven-safe skillet. Place each chicken breast between two sheets of plastic wrap and pound to ½-inch thickness. This ensures even cooking and makes rolling easier.

Step 2: Season the Chicken
In a small bowl, mix olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Brush evenly over both sides of each chicken breast.

Step 3: Prepare the Filling
In a medium bowl, combine the squeezed spinach, chopped roasted red peppers, ½ cup mozzarella, ricotta cheese, Parmesan, and beaten egg. Mix until well combined.

Step 4: Stuff and Roll the Chicken
Spread about ¼ of the filling evenly over each seasoned chicken breast, leaving a small border around the edges. Roll the chicken tightly and secure with toothpicks to hold the filling inside.

Step 5: Sear the Chicken
Melt 2 tablespoons 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 from heat and set aside.

Step 6: Make the Cheese Sauce
In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth and milk until smooth. Bring to a gentle simmer, stirring until thickened. Stir in the heavy cream and remaining ½ cup mozzarella until melted and creamy. Season with salt and pepper to taste.

Step 7: Bake the Chicken
Pour the cheese sauce over the seared chicken rolls in the skillet. Transfer to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 8: Rest and Serve
Remove from the oven and let rest for 5 minutes. Discard toothpicks, spoon the cheese sauce over the top, and serve hot.

Tips for Success

• Drain the spinach well: Excess moisture can make the filling watery. Squeeze it dry using paper towels or a clean kitchen towel.
• Use room-temperature cheese: This helps the filling mix smoothly and melt evenly.
• Make ahead: You can stuff and roll the chicken up to 24 hours in advance, refrigerate it, then sear and bake when ready.
• Storage: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven or microwave.

Serving Suggestions + Variations

• Classic Side Pairings: Serve with mashed potatoes, buttered noodles, or roasted baby potatoes.
• Vegetable Options: Try it alongside garlic green beans, asparagus, or roasted carrots.
• Low-Carb Version: Swap the sauce base for heavy cream and Parmesan only, skipping the flour.
• Cheese Swap: Try provolone, fontina, or Havarti instead of mozzarella for a unique flavor twist.
• Add Heat: Sprinkle crushed red pepper flakes into the filling for a spicy kick.

Frequently Asked Questions (FAQs)

Q1: Can I use fresh spinach instead of frozen?
Yes! Simply sauté 3–4 cups of fresh spinach until wilted, then squeeze out the liquid before adding it to the filling.

Q2: What’s the best way to keep the filling from leaking out?
Roll the chicken tightly and secure with toothpicks or small skewers. You can also sear seam-side down first to help seal it.

Q3: Can I make this without the cheese sauce?
Absolutely. The stuffed chicken is flavorful on its own—just brush it with olive oil before baking.

Q4: How do I know when the chicken is done?
Use a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part.

Q5: Can I freeze this dish?
Yes! Assemble and freeze the stuffed chicken (before baking). When ready to cook, thaw overnight in the fridge and bake as directed.

Estimated Nutrition Facts (Per Serving, Serves 4)

Final Thoughts: A Restaurant-Quality Meal Made Simple

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken proves that gourmet doesn’t have to mean complicated. Every bite delivers tender, juicy chicken, creamy spinach filling, and that irresistible melted cheese sauce that ties it all together. It’s elegant enough for a date night, easy enough for a weeknight, and satisfying enough for the whole family. With just a few simple steps, you can create a show-stopping dish that tastes like it came straight from a fine dining kitchen.