Name: Roasted Red Pepper Mozzarella Stuffed Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 1 tablespoon olive oil (for searing); 1 cup shredded mozzarella cheese; ½ cup roasted red peppers, chopped; 2 tablespoons fresh basil, chopped; ¼ teaspoon red pepper flakes (optional); 1 tablespoon olive oil; 2 cloves garlic, minced; ½ cup chicken broth; 2 tablespoons balsamic vinegar

Jump to Recipe

If you’re on the hunt for a dish that feels both indulgent and comforting, look no further than Roasted Red Pepper Mozzarella Stuffed Chicken. This recipe is a delightful combination of tender chicken breasts packed with melty mozzarella and sweet roasted red peppers, all seasoned with aromatic herbs. Every bite bursts with cheesy goodness and a subtle hint of sweetness and spice, making it a perfect weeknight meal or an impressive dinner for guests. Trust me, once you make Roasted Red Pepper Mozzarella Stuffed Chicken, it’ll become one of your go-to dishes for its winsome flavors and satisfying textures.

Roasted Red Pepper Mozzarella Stuffed Chicken Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to nailing this recipe. Each one plays a special role, from enhancing flavor to adding moisture and color, making this dish as vibrant as it is delicious.

4 boneless, skinless chicken breasts: The perfect protein foundation that absorbs flavors and stays juicy when cooked right.
1 teaspoon salt: Brings out all the flavors and seasons the chicken inside and out.
½ teaspoon black pepper: Adds a touch of heat and depth without overpowering.
1 teaspoon garlic powder: Provides warm, aromatic notes essential to savory dishes.
1 teaspoon onion powder: Adds subtle sweetness and complexity.
1 teaspoon Italian seasoning: A blend of herbs that ties the flavors together beautifully.
1 tablespoon olive oil (plus extra for searing): Helps crisp the chicken and infuses a fruity richness.
1 cup shredded mozzarella cheese: The gooey, irresistible filling star that melts perfectly inside the chicken.
½ cup roasted red peppers, chopped: Sweet and smoky, these bring vibrant color and tangy sweetness.
2 tablespoons fresh basil, chopped: Adds a refreshing herbaceous kick that complements the cheese and peppers.
¼ teaspoon red pepper flakes (optional): A subtle heat bonus for those who like a touch of spice.
2 cloves garlic, minced: Fresh garlic for that punch of flavor during cooking.
½ cup chicken broth: Keeps the chicken moist and helps create a flavorful sauce.
2 tablespoons balsamic vinegar: Adds a slight tang and depth that perfectly balances the richness.

How to Make Roasted Red Pepper Mozzarella Stuffed Chicken

Step 1: Prepare the Filling

Start by mixing shredded mozzarella, chopped roasted red peppers, fresh basil, and optional red pepper flakes in a bowl. This combination makes the filling beautifully gooey and flavorful, ensuring every bite inside the chicken bursts with cheesy, savory goodness balanced by a hint of sweetness and spice.

Step 2: Prepare the Chicken

Carefully slice a pocket into each chicken breast—this is where all the magic happens. Season the chicken inside and out with salt, black pepper, garlic powder, onion powder, and Italian seasoning. This seasoning blend not only flavors the meat deeply but also sets a lovely aromatic base for the dish.

Step 3: Stuff the Chicken

Fill each chicken pocket generously with the cheese and pepper mixture. Be sure to pack it well for maximum flavor in every bite. Use toothpicks to secure the breasts, so that nothing leaks out while cooking, keeping your cheese nice and melty inside the perfectly cooked chicken.

Step 4: Sear the Chicken

Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for about 2 to 3 minutes per side until they develop a gorgeous golden-brown crust. This step locks in juices and adds a wonderful texture contrast between crispy outside and tender inside.

Step 5: Add Garlic and Deglaze

Turn down the heat, toss in minced garlic, and cook for 30 seconds until fragrant. Then pour in chicken broth and balsamic vinegar, scraping the bottom of the pan to lift those browned bits full of flavor. This simple sauce enhances the chicken’s taste and keeps it moist during baking.

Step 6: Bake the Chicken

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 18 to 22 minutes. Bake until the chicken reaches an internal temperature of 165°F (75°C). This ensures the chicken is cooked through but still juicy and tender inside, with that luscious mozzarella perfectly melted.

Step 7: Rest and Serve

Once out of the oven, let the chicken rest for about 5 minutes. This resting period allows the juices to redistribute evenly, so when you slice into the Roasted Red Pepper Mozzarella Stuffed Chicken, the filling stays beautifully gooey and nothing dries out. It’s ready to be enjoyed alongside your favorite sides.

How to Serve Roasted Red Pepper Mozzarella Stuffed Chicken

Garnishes

Fresh basil leaves or a sprinkle of chopped parsley add lively green pops that brighten the dish visually and bring fresh herbal notes to every bite. A light drizzle of balsamic glaze can add a touch of sweetness and elegance too.

Side Dishes

Pair this stuffed chicken with garlic roasted veggies, a crisp mixed green salad, or creamy mashed potatoes for a balanced and hearty meal. Pasta tossed in a light olive oil and herb dressing also complements the rich, cheesy filling perfectly.

Creative Ways to Present

Slice the chicken breasts crosswise to reveal the colorful filling and arrange on a platter with alternating colors of roasted red peppers and fresh greens. For a fun twist, serve over a bed of quinoa or cauliflower rice to keep things light and fresh while highlighting the star Roasted Red Pepper Mozzarella Stuffed Chicken.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Red Pepper Mozzarella Stuffed Chicken stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the toothpicks in until reheating to maintain the shape and keep the gooey filling from oozing out.

Freezing

You can freeze cooked stuffed chicken by wrapping each breast tightly in plastic wrap and then foil, or using a freezer-safe container. Frozen leftovers stay good for up to 2 months. To freeze before cooking, prepare the stuffed chicken, wrap well, and thaw overnight before cooking as directed.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C) for about 15 minutes or until warmed through. This prevents the chicken from drying out while melting the mozzarella back to its creamy, dreamy state. Avoid microwaving if possible to maintain the crispy exterior.

FAQs

Can I use other cheeses instead of mozzarella?

Absolutely! While mozzarella is perfect for its meltiness, you can substitute with provolone, fontina, or a mild cheddar for different flavor profiles. Just make sure to choose a cheese that melts well.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer—when the internal temperature hits 165°F (75°C), the chicken is cooked through and safe to eat. The filling will also be hot and melted by then.

Can I prepare this dish gluten-free?

Yes, the recipe as is contains no gluten ingredients. Just double-check labels on seasoning blends and broth to be sure they are gluten-free if you have sensitivities.

Is it possible to make this recipe dairy-free?

Yes, you can swap the mozzarella for a dairy-free cheese alternative that melts well. There are many plant-based cheese options that would work nicely in this recipe.

Can I cook these stuffed chicken breasts on the grill?

Grilling is possible but tricky because of the filling. If you try it, use indirect heat and cook slowly with a lid closed to ensure thorough cooking without burning the exterior. Otherwise, the stovetop-to-oven method is more foolproof.

Final Thoughts

Roasted Red Pepper Mozzarella Stuffed Chicken is one of those incredible dishes that feels fancy but is totally achievable in your own kitchen. Its enticing mix of melty cheese, sweet roasted peppers, and tender chicken never fails to impress. I can’t wait for you to give it a try and add this recipe to your family’s favorite meals—it’s a guaranteed crowd-pleaser that will brighten your dinner table and warm everyone’s hearts.

Roasted Red Pepper Mozzarella Stuffed Chicken Recipe

★★★★★

4.7 from 28 reviews

Author: Ella
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

This Roasted Red Pepper Mozzarella Stuffed Chicken recipe features juicy chicken breasts filled with a vibrant mix of melted mozzarella, roasted red peppers, fresh basil, and a hint of red pepper flakes. Seared to golden perfection and finished in the oven with a flavorful garlic, chicken broth, and balsamic glaze, it’s an easy yet elegant dish perfect for weeknight dinners or entertaining.

Instructions

Prepare the Filling: In a medium bowl, combine the shredded mozzarella, chopped roasted red peppers, fresh chopped basil, and red pepper flakes if using. Mix well and set aside to allow flavors to meld.
Prepare the Chicken: Using a sharp knife, carefully slice a pocket horizontally into each chicken breast without cutting through the other side. Season the inside and outside of each chicken breast evenly with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
Stuff the Chicken: Spoon the cheese and pepper mixture into each chicken pocket, packing it in evenly. Secure the opening with toothpicks to keep the filling inside during cooking.
Sear the Chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 2 to 3 minutes per side until they develop a golden-brown crust.
Add Garlic and Deglaze: Lower the heat to medium, add the minced garlic to the skillet, and sauté for about 30 seconds until fragrant. Pour in the chicken broth and balsamic vinegar, scraping the bottom of the skillet to loosen any browned bits; this will create a flavorful pan sauce.
Bake the Chicken: Transfer the skillet to a preheated oven at 375°F (190°C) and bake the chicken for 18 to 22 minutes until the internal temperature reaches 165°F (75°C) and the cheese is melted.
Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove toothpicks, slice if desired, and serve with your choice of vegetables, pasta, or salad, spooning some of the pan sauce over the top.

Notes

Use toothpicks carefully to avoid them burning in the oven; soak toothpicks in water for 10 minutes if concerned.
For extra flavor, marinate the chicken breasts in olive oil and seasonings for 30 minutes before stuffing.
Roasted red peppers can be purchased jarred or homemade for best flavor.
Make sure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
Serve with sides like steamed vegetables, garlic mashed potatoes, or a fresh green salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing and Baking
Cuisine: Italian-American