Spinach mozzarella stuffed chicken is a juicy baked dinner where chicken breasts are filled with garlicky spinach, sweet roasted red peppers, and gooey mozzarella, with no breading and almost no cleanup.
The filling is quickly sauteed so the spinach loses its water and the garlic turns mellow, then everything goes into pockets cut into the chicken and bakes in about 30 minutes. It looks impressive on the plate and takes little more effort than a plain baked breast.
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Why This Spinach Mozzarella Stuffed Chicken Recipe Works
Cutting a deep pocket into each breast creates a built in cup that holds the filling in place and keeps it from leaking onto the pan. It also lets the cheese melt inside the meat, which keeps the chicken moist.
Cooking the spinach and peppers first drives off extra water. Wet filling would make the pockets soggy and dilute the chicken juices, so a quick saute is worth the few minutes.
Roasted red peppers bring smoky sweetness while the garlic adds a savory base. Together with mozzarella they create a Mediterranean flavor without any heavy sauce.
Ingredients for Spinach Mozzarella Stuffed Chicken
- 4 boneless, skinless chicken breasts (6 to 8 oz each)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 oz fresh baby spinach (about 5 packed cups), chopped
- 1 cup jarred roasted red peppers, drained, patted dry, and chopped
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Chicken breasts. Choose evenly sized breasts so they finish baking at the same time.
Fresh spinach. Baby spinach wilts quickly and has a mild flavor, and five ounces cooks down to about 1/2 cup.
Roasted red peppers. Pat them dry with paper towels so they do not water down the filling.
Mozzarella. Low moisture shredded mozzarella melts smoothly and does not make the filling runny.
Garlic and olive oil. Both are cooked briefly to flavor the filling without browning.
How to Make Spinach Mozzarella Stuffed Chicken
1. Heat the oven Set the oven to 375 degrees F and lightly oil a baking dish large enough to hold the chicken in a single layer.
2. Saute the garlic Warm the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, stirring, until fragrant.
3. Wilt the spinach Add the spinach and peppers and cook for 2 to 3 minutes, until the spinach is wilted and most of the liquid has cooked off. Let the mixture cool for 5 minutes, then stir in the mozzarella.
4. Cut the pockets Make a horizontal slit in the thick side of each breast, cutting about two thirds of the way through to form a pocket without piercing the other side.
5. Stuff the chicken Spoon about 1/4 of the filling into each pocket and close the opening with toothpicks if needed. Season the outside with the salt and pepper.
6. Bake Place the chicken in the baking dish and bake for 25 to 30 minutes, until the thickest part reaches 165 degrees F.
7. Rest Rest the chicken for 5 minutes, remove the toothpicks, and slice or serve whole.
How to Serve Spinach Mozzarella Stuffed Chicken
Slice the chicken on a diagonal to show the colorful filling and spoon any pan juices over the top. Fondant potatoes or mashed potatoes and gravy make it a full dinner, while fluffy homemade dinner rolls soak up the juices. Add a few slices of air fryer garlic bread if you want something crunchy.
How to Store and Reheat Spinach Mozzarella Stuffed Chicken
Let the chicken cool, then keep it in an airtight container in the refrigerator for up to 3 days. Reheat in an oven set to 350 degrees F for 15 to 20 minutes, covered with foil, until the center reaches 165 degrees F. You can freeze the cooked chicken for up to 2 months and thaw it overnight in the refrigerator.
Tips and Variations for Spinach Mozzarella Stuffed Chicken
Do not overstuff. A pocket packed too full splits open while baking and loses the cheese.
Dry the filling. Squeeze the cooked spinach and pat the peppers dry so the filling stays thick.
Use frozen spinach. Thaw 10 ounces, squeeze it very dry, and skip the wilting step.
Add flavor. Stir 1 teaspoon of Italian seasoning or a pinch of crushed red pepper into the filling.
Brown first. For a deeper color, sear the stuffed breasts for 2 minutes per side before baking.
Switch the cheese. Provolone or feta works in place of mozzarella in the same amount.
Flag the allergens. The mozzarella is dairy, so label it clearly for guests.
Cook to a safe temperature. Check the thickest part of the chicken with a thermometer and wait for 165 degrees F. The FDA safe food handling guidance explains why.
Frequently Asked Questions About Spinach Mozzarella Stuffed Chicken
How long do you bake spinach mozzarella stuffed chicken?
Bake it at 375 degrees F for 25 to 30 minutes. Larger breasts may need 5 more minutes, and a thermometer in the thickest part should read 165 degrees F.
Can I prepare spinach mozzarella stuffed chicken ahead of time?
Yes. Stuff the chicken, cover it, and refrigerate it for up to 24 hours. Add about 5 minutes to the baking time if it goes in cold.
What goes well with spinach mozzarella stuffed chicken?
Mashed potatoes, rice, roasted vegetables, or a green salad all work well with the rich filling.
Why did the cheese leak out?
The pockets were probably too full or cut too wide. Use toothpicks to seal them and bake on a rimmed pan to catch drips.
Can I use chicken thighs?
Yes. Boneless thighs can be flattened, filled, and rolled, but they need about 5 more minutes of baking.
Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken
Equipment
- Large skillet
- Baking dish
- Sharp knife
- Toothpicks
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts 6 to 8 oz each
- 1 tbsp olive oil
- 2 cloves garlic minced
- 5 oz fresh baby spinach chopped
- 1 cup jarred roasted red peppers drained, patted dry, and chopped
- 1 cup shredded mozzarella cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Make the filling. Cook the garlic, spinach, and peppers until wilted, cool for 5 minutes, then stir in the mozzarella.
- Cut pockets. Slice a pocket into the side of each breast without cutting through.
- Stuff. Fill each pocket, close with toothpicks, and season the outside.
- Bake. Bake at 375 degrees F for 25 to 30 minutes until the thickest part reaches 165 degrees F.
- Rest. Rest for 5 minutes and remove the toothpicks before serving.
