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Cozy Stuffed Chicken with Roasted Red Peppers, Spinach, and Mozzarella

Juicy chicken breasts stuffed with a creamy mixture of roasted red peppers, spinach, ricotta, mozzarella, and Parmesan cheese, finished with a simple, rich pan sauce. This dish is comforting, flavorful, and looks impressive while being easy to make, perfect for weeknights or entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts around 6-8 ounces each
  • 1 tbsp olive oil
  • 1 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Stuffing
  • 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 ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
For the Sauce
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter divided for searing and sauce
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/4 cup milk
  • salt and black pepper to taste, for sauce

Equipment

  • Baking Dish (9x13 inch) or Oven-Safe Skillet
  • Large skillet
  • Small saucepan
  • Meat Thermometer

Method
 

  1. Step 1: Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a large oven-safe skillet.
  2. Step 2: Place each chicken breast between two sheets of plastic wrap and pound gently to a uniform ½-inch thickness. In a small bowl, whisk together olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Brush this spice mix evenly over both sides of the pounded chicken breasts.
  3. Step 3: In a medium bowl, combine the well-squeezed thawed spinach, chopped roasted red peppers, ½ cup of the shredded mozzarella, the ricotta cheese, grated Parmesan cheese, and the lightly beaten egg. Mix thoroughly.
  4. Step 4: Lay out one seasoned chicken breast. Spoon about a quarter of the spinach mixture evenly over the chicken, leaving a small border. Carefully roll up each chicken breast tightly from the narrow end. Secure each roll with one or two toothpicks.
  5. Step 5: If not using an oven-safe skillet for the whole process, use a separate large skillet. Add 2 tablespoons of butter for searing over medium-high heat. Once melted, add the stuffed chicken rolls seam-side down. Sear on all sides until golden brown, about 2-3 minutes per side. If using a separate skillet, transfer the seared rolls to your greased baking dish.
  6. Step 6: In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the chicken broth and milk until smooth. Bring to a gentle simmer, stirring constantly, until thickened. Stir in the heavy cream and the remaining ½ cup of mozzarella cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
  7. Step 7: Pour the cheese sauce evenly over the seared chicken rolls in the skillet or baking dish.
  8. Step 8: Transfer the skillet or baking dish to your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  9. Step 9: Carefully remove the dish from the oven. Let the chicken rest for about 5 minutes before serving. Remove all toothpicks before plating. Spoon extra sauce over the chicken and serve immediately.

Notes

Tips for Success: Squeeze all water out of thawed spinach. Pound chicken to uniform thickness. Don't overstuff the chicken rolls. Secure rolls well with toothpicks. Get a good sear for flavor and shape. Use a meat thermometer for best results (165°F/74°C). You can prep ingredients a day ahead. Make the sauce ahead and reheat.
Storage: Store cooled leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven at 350°F (175°C) or microwave individual portions. Freeze cooked chicken rolls (with or without sauce) for 2-3 months; thaw overnight in the fridge before reheating.