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Creamy Spinach Red Pepper Stuffed Chicken

Tender boneless chicken breasts stuffed with a luscious, cheesy spinach and red pepper mixture, coated with a savory crust and baked to perfection for a comforting and flavorful dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Chicken
  • 4 large boneless skinless chicken breasts with deep pocket sliced on side
  • 2 tbsp butter for filling
  • 2 cloves garlic minced, for filling
  • 1 cup fresh spinach chopped
  • 1/2 cup red bell pepper diced
  • 4 oz cream cheese
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated, for filling
  • 1/4 tsp salt for filling
  • 1/8 tsp black pepper for filling
  • 1 tbsp olive oil for coating chicken
  • 1/2 tsp garlic powder for seasoning crust
  • 1/2 tsp paprika for seasoning crust
  • 1/2 tsp onion powder for seasoning crust
  • 1/2 tsp dried oregano for seasoning crust
  • 1/4 tsp salt for seasoning crust
  • 1/8 tsp black pepper for seasoning crust
  • 1/4 cup Parmesan cheese grated, for crust
  • 1/4 cup breadcrumbs for crust
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Skillet
  • Oven-safe Skillet or Baking Dish
  • Knife
  • Toothpicks

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Slice a deep pocket in each chicken breast without cutting all the way through.
  2. Step 2: Melt butter in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and diced red bell pepper; cook 2–3 minutes until spinach wilts and peppers soften.
  3. Step 3: Remove skillet from heat and stir in cream cheese, mozzarella, Parmesan, salt, and black pepper until creamy and combined.
  4. Step 4: Spoon the filling into the chicken pockets. Secure with toothpicks if needed.
  5. Step 5: In a small bowl, mix garlic powder, paprika, onion powder, dried oregano, salt, black pepper, grated Parmesan, and breadcrumbs. Rub olive oil over chicken breasts, then press seasoning mixture onto all sides.
  6. Step 6: Heat a large oven-safe skillet over medium-high heat. Sear each stuffed chicken breast 2–3 minutes per side until lightly golden.
  7. Step 7: Transfer skillet to preheated oven and bake 20–25 minutes until chicken is cooked through and filling is hot and bubbly. Use a baking dish if skillet is not oven-safe.
  8. Step 8: Let chicken rest 5 minutes before slicing.
  9. Step 9: Garnish with freshly chopped parsley and serve. Optionally spoon melted filling or pan juices over chicken.

Notes

Swap mozzarella for pepper jack or feta for flavor variations. Add sautéed mushrooms, sun-dried tomatoes, or artichokes to filling. Use crushed crackers, panko, or ground nuts instead of breadcrumbs. For dairy-free, substitute cream cheese and mozzarella with alternatives. Store leftovers in airtight container up to 3 days; freeze up to 2 months. Reheat gently in oven at 350°F.