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.
Ingredients
Scale
Chicken and Seasoning
- 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)
Stuffing
- 1 cup shredded mozzarella cheese
- ½ cup roasted red peppers, chopped
- 2 tablespoons fresh basil, chopped
- ¼ teaspoon red pepper flakes (optional)
Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons balsamic vinegar
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
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
Keywords: stuffed chicken, roasted red pepper chicken, mozzarella stuffed chicken, baked chicken breast, Italian chicken recipe
