Introduction to Baked Mozzarella Stuffed Chicken
When you’re craving something cheesy, savory, and packed with flavor—but still easy enough for a weeknight—this baked mozzarella stuffed chicken checks every box. Juicy chicken breasts are filled with a vibrant mix of spinach, roasted red peppers, and melty mozzarella, then baked to golden perfection.
This recipe brings the fresh flavors of the Mediterranean into a dish that’s satisfying yet wholesome. It’s great for meal prep, date night dinners, or when you want something a bit more special without the extra effort. Curious about other Mediterranean-inspired chicken ideas? Explore the principles behind this healthy, flavorful cuisine in Mediterranean diet recipes.
You can also get creative with the filling—swap in sun-dried tomatoes, artichokes, or even basil pesto. For more visual inspiration, browse these stuffed chicken breast ideas that are perfect for home cooks looking to elevate their chicken dinners.
Why You’ll Love This Recipe
If you’re looking for a healthy baked chicken recipe that feels indulgent but is still light and wholesome, this mozzarella stuffed chicken delivers big on flavor without requiring a ton of ingredients or time. It’s one of those reliable dishes you’ll come back to again and again.
What sets this recipe apart is its combination of simple ingredients that pack a punch. Fresh spinach adds earthiness and color, while the melty mozzarella cheese gives it that creamy, gooey center. Roasted red peppers add a touch of sweetness and Mediterranean flair. It’s the kind of meal that looks impressive but is surprisingly easy to pull off. Learn more about why stuffed chicken has become a go-to for home cooks in this overview of chicken breast recipes.
This dish is also easy to make your own—try swapping the spinach for kale, or add sun-dried tomatoes or fresh basil. For serving inspiration, check out these stuffed chicken dinner boards featuring sides like garlic potatoes, couscous, or roasted vegetables.
What Makes This Chicken Recipe a Must-Try
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Packed with flavor from Italian seasoning, garlic, and roasted veggies
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High in protein and lower in carbs—great for balanced eating
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Melty cheese center that keeps the chicken juicy and satisfying
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Versatile for meal prep or entertaining
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Pairs well with salads, grains, or pasta
Whether you’re cooking for your family or making a romantic dinner for two, this spinach stuffed mozzarella chicken is equal parts cozy, nourishing, and crave-worthy.
Ingredient Breakdown and Substitutions
This easy baked stuffed chicken recipe uses simple, fresh ingredients you can find in almost any kitchen. The result? A satisfying and flavorful dish that feels like something you’d order at a restaurant.
Key Ingredients
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Chicken breasts – Boneless, skinless and sliced into pockets
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Mozzarella cheese – Melts beautifully; use fresh slices or shredded
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Spinach – Adds nutrition and color; fresh or frozen both work
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Roasted red peppers – Sweet and tangy, for contrast
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Seasonings – Garlic powder, Italian herbs, salt, and pepper
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Olive oil – For searing and sautéing
Learn more about how stuffed chicken evolved into a staple home recipe in this chicken entrée guide.
Substitutions and Ideas
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Use provolone or goat cheese in place of mozzarella
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Swap spinach for baby kale or arugula
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Add a spoonful of basil pesto inside for bold flavor
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Try using cherry tomatoes or sun-dried tomatoes instead of red peppers
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Make it spicy with crushed red pepper flakes or hot sauce
Need more variations? Check out these stuffed chicken recipes that feature Mediterranean and Italian-style fillings.
Step-by-Step Instructions
1. Prep the Chicken
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Cut a horizontal slit in each breast to form a pocket.
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Season inside and out with garlic powder, salt, pepper, and Italian seasoning.
2. Sauté the Spinach
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Heat olive oil in a pan.
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Add spinach and cook until wilted. Let cool slightly.
3. Stuff the Chicken
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Fill each breast with spinach, roasted red peppers, and mozzarella.
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Secure with toothpicks or kitchen twine.
4. Sear and Bake
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Sear each breast for 2–3 minutes per side until golden.
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Transfer to the oven and bake at 375°F (190°C) for 18–22 minutes, or until internal temp reaches 165°F.
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Let rest before serving.
For more tips on food-safe chicken prep, see this guide to internal temperatures and handling.
Tips for the Best Mozzarella Stuffed Chicken
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Do not overstuff – It can cause fillings to spill out during baking
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Sear before baking – Locks in moisture and adds flavor
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Use fresh mozzarella slices for better meltability
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Let chicken rest before slicing to keep juices in
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Secure tightly with toothpicks or twine for easy handling
Need step-by-step visual guidance? Browse how-to-stuff chicken tutorials for different stuffing and tying methods.
How to Serve This Dish
This dish is bold enough to be the star of your plate, but versatile enough to pair with many sides:
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Garlic mashed potatoes or buttery rice pilaf
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Roasted veggies – Think asparagus, zucchini, or carrots
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Simple pasta tossed with olive oil and herbs
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Couscous, quinoa, or orzo for a Mediterranean twist
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Fresh green salad with lemon vinaigrette
For more pairing ideas, check out this Mediterranean dinner board filled with wholesome sides.
Storage and Reheating Tips
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Store leftovers in an airtight container for up to 3 days
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Reheat in the oven at 325°F, covered with foil to prevent drying
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Microwave with a splash of broth or water for moisture
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Freeze uncooked stuffed breasts tightly wrapped for up to 2 months
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Thaw overnight in the fridge before baking
For best results, avoid slicing before storing—this helps keep the cheese intact.
Variations and Add-Ons
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Add pesto or sun-dried tomato spread inside the pocket
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Top with marinara and bake for an Italian-American twist
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Use feta and olives for Greek-inspired flavor
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Stuff with mushrooms and Swiss for a savory upgrade
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Serve with a balsamic glaze drizzle for elegance
More creative combinations can be found on this stuffed chicken ideas board.
Common Mistakes to Avoid
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Cutting the pocket too deep – Keep one side intact to hold filling
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Skipping the sear – It adds flavor and texture
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Overbaking – Check temp early to avoid dry chicken
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Overstuffing – Less is more when it comes to holding everything inside
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Not resting before slicing – Locks in moisture
Check out this guide to perfectly cooked chicken to master timing and doneness.
FAQs – People Also Ask
Can I prep this ahead of time?
Yes. Stuff the chicken, refrigerate it for up to 24 hours, and bake when ready.
Is this recipe keto-friendly?
Yes. It’s low-carb, high-protein, and full of whole ingredients.
Can I grill this instead of baking?
Yes, but use indirect heat and watch for melting cheese leakage.
Can I use frozen spinach?
Absolutely—just thaw and squeeze out as much water as possible.
What if I don’t have roasted red peppers?
Use sun-dried tomatoes, sautéed onions, or even olives.
Baked Mozzarella Stuffed Chicken – A Weeknight Favorite
Description
This baked mozzarella stuffed chicken is filled with sautéed spinach, roasted red peppers, and creamy mozzarella, then seared and baked to juicy perfection. It’s a comforting, Mediterranean-inspired dish that’s big on flavor but easy enough for any night of the week.
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 cup fresh spinach (or ½ cup frozen spinach, thawed and drained)
½ cup roasted red peppers, sliced
4 slices fresh mozzarella or 1 cup shredded mozzarella cheese
Toothpicks or kitchen twine to secure
Instructions
Preheat oven to 375°F (190°C).
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket (do not cut all the way through). Season inside and outside of the chicken with salt, pepper, garlic powder, and Italian seasoning.
In a skillet over medium heat, sauté spinach in a small drizzle of olive oil for 1–2 minutes, just until wilted. Remove from heat.
Stuff each chicken breast with sautéed spinach, roasted red peppers, and mozzarella. Secure the opening with toothpicks or tie with kitchen twine.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken for 2–3 minutes per side until golden.
Transfer skillet to the preheated oven (or place chicken in a baking dish if not using an oven-safe pan). Bake for 18–22 minutes, or until internal temperature reaches 165°F (74°C).
Let rest for 5 minutes. Remove toothpicks or twine before serving.
Notes
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Servings: 4
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Best Cheese Options: Fresh mozzarella, provolone, or fontina
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Storage: 3 days refrigerated
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Reheat Method: Oven for crispness, microwave for speed
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Pairs Well With: Rice, pasta, potatoes, or roasted vegetables
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Optional Toppings: Marinara, balsamic glaze, fresh basil
