Roasted Red Pepper & Mozzarella Stuffed Chicken is one of those delightful dishes that seamlessly blends flavors and colors, captivating both the eyes and palate. It’s become a go-to in my kitchen for busy weeknights and impressive dinner parties alike. The tender chicken, oozing with melted mozzarella and vibrant roasted peppers, creates an experience that feels gourmet without the fuss. Plus, you can whip it up in under an hour!

Reasons to try it

Why should this dish earn a place on your table? First and foremost, it’s a crowd-pleaser. The combination of creamy cheese, zesty roasted peppers, and fragrant basil evokes Italian flavors that many love. It’s perfect for any occasion—family dinners, date nights, or even meal prep for the week ahead. And best of all, it’s quick to prepare and budget-friendly, making it an accessible favorite for everyone.

"This stuffed chicken quickly became my family’s favorite recipe! The flavors are incredible, and it looks beautiful on the plate. A true winner!" – Emma, dedicated home cook.

How this recipe comes together

Making Roasted Red Pepper & Mozzarella Stuffed Chicken involves a series of straightforward steps, ensuring a seamless cooking experience. You’ll start by creating the filling, followed by prepping the chicken for stuffing. A quick sear locks in all the flavors before it finishes baking in the oven. In just a few steps, you’ll have a beautiful dish that’ll wow anyone at your table.

What you’ll need

To make this flavorful dish, gather the following 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 (for the sauce)
2 cloves garlic, minced
½ cup chicken broth
2 tablespoons balsamic vinegar

Feel free to swap out ingredients if you have similar items on hand—like using provolone instead of mozzarella for a different flavor profile or fresh oregano instead of basil.

Step-by-step instructions

Prepare the Filling: In a mixing bowl, combine the mozzarella, chopped roasted red peppers, fresh basil, and optional red pepper flakes. Mix well and set aside.
Prepare the Chicken: Using a sharp knife, slice a pocket into each chicken breast. Season the inside and outside generously with salt, black pepper, garlic powder, onion powder, and Italian seasoning to infuse those flavors.
Stuff the Chicken: Carefully fill each chicken breast pocket with the cheese mixture you’ve prepared. Secure the opening with toothpicks to prevent the filling from escaping.
Sear the Chicken: In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear each chicken breast for 2-3 minutes on each side, until they’re golden brown.
Add Garlic and Deglaze: Lower the heat. Add minced garlic into the skillet, cooking for about 30 seconds until fragrant. Pour in chicken broth and balsamic vinegar, scraping the browned bits from the pan for added flavor.
Bake the Chicken: Transfer the skillet to a preheated oven set at 375°F (190°C) and bake for 18-22 minutes. Ensure the internal temperature of the chicken reaches 165°F (75°C) for safety.
Rest and Serve: Once cooked, allow the chicken to rest for about 5 minutes before slicing. Serve alongside your favorite vegetables, pasta, or a fresh salad for a complete meal.

Best ways to enjoy it

When it comes to serving your Roasted Red Pepper & Mozzarella Stuffed Chicken, there are plenty of creative options. Consider plating it over a bed of buttery mashed potatoes or alongside a colorful quinoa salad for a healthy twist. A drizzle of balsamic glaze can elevate the presentation even further, adding visual appeal while enhancing the flavor.

Storage and reheating tips

Leftovers? No problem! Store any uneaten chicken in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or an oven set to low until heated through. If you need to store it longer, freeze the cooked chicken for up to 2 months. Just ensure it’s well-wrapped to prevent freezer burn.

Helpful cooking tips

Here are a few tips to ensure your chicken dish turns out perfectly:

Use fresh herbs whenever possible for the best flavor.
Ensure that you don’t overstuff the chicken. A little filling goes a long way!
Using an instant-read thermometer can help prevent overcooking, ensuring the chicken remains juicy.

Recipe variations

Feeling adventurous? Here are some fun variations you can try:

Swap the roasted red peppers with sun-dried tomatoes for a tangy twist.
Add spinach or artichokes to the cheese filling for extra veggies.
For a spicy kick, mix in some jalapeños or use pepper jack cheese instead of mozzarella.

Common questions

What is the prep time for this recipe?
The prep time is about 15 minutes, with an additional 22-30 minutes for cooking.
Can I substitute the chicken breasts?
Yes, this recipe can work with chicken thighs if you prefer a juicier cut.
How long can I store the leftovers?
Store in the refrigerator for up to 3 days, or freeze for up to 2 months for best taste.

This Roasted Red Pepper & Mozzarella Stuffed Chicken recipe is not just a meal; it’s an experience that brings flavors together and brightens any dinner table. Enjoy diners’ smiles as they dive into this mouthwatering dish!

Roasted Red Pepper & Mozzarella Stuffed Chicken

Delightful roasted red pepper and mozzarella stuffed chicken that captivates the palate and impresses guests with its gourmet feel, perfect for both weeknight dinners and special occasions.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 400 kcal

Ingredients

For the filling

1 cup shredded mozzarella cheese
½ cup roasted red peppers, chopped
2 tablespoons fresh basil, chopped
¼ teaspoon red pepper flakes (optional) For a spicy kick

For the chicken

4 pieces 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)

For the sauce

2 cloves garlic, minced
½ cup chicken broth
2 tablespoons balsamic vinegar

Instructions

Preparation

In a mixing bowl, combine the mozzarella, chopped roasted red peppers, fresh basil, and optional red pepper flakes. Mix well and set aside.
Using a sharp knife, slice a pocket into each chicken breast. Season the inside and outside generously with salt, black pepper, garlic powder, onion powder, and Italian seasoning.

Stuffing and Cooking

Carefully fill each chicken breast pocket with the cheese mixture and secure the opening with toothpicks.
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear each chicken breast for 2-3 minutes on each side, until golden brown.
Lower the heat and add minced garlic into the skillet, cooking for about 30 seconds until fragrant.
Pour in chicken broth and balsamic vinegar, scraping the browned bits from the pan.
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 18-22 minutes until the internal temperature reaches 165°F (75°C).
Allow the chicken to rest for about 5 minutes before slicing.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven set to low. Freeze for up to 2 months if well-wrapped.

Keyword Easy Recipe, Gourmet Dinner, Mozzarella, Roasted Red Pepper, Stuffed Chicken