Delicious Roasted Red Pepper Mozzarella Stuffed Chicken

Roasted Red Pepper Mozzarella Stuffed Chicken is more than just a meal; it’s an invitation to experience an extraordinary fusion of flavors that transforms a simple chicken breast into a culinary masterpiece. I’ve always found immense joy in taking familiar ingredients and elevating them into something truly special, and this recipe does exactly that. Imagine a perfectly cooked, juicy chicken breast, generously filled with a vibrant medley of sweet, smoky roasted red peppers and rich, melt-in-your-mouth mozzarella. It’s a dish that promises to impress, whether you’re hosting a dinner party or simply looking to add a touch of gourmet elegance to your weeknight dining.

The beauty of this creation lies in its harmonious balance. The inherent sweetness of the roasted red peppers, often a staple in Mediterranean and Italian cuisine, provides a delightful contrast to the savory chicken. This is beautifully complemented by the creamy, slightly tangy mozzarella, which becomes irresistibly gooey upon baking, creating a luscious interior that bursts with flavor in every bite. It’s this exquisite combination of tender chicken, soft peppers, and stretchy cheese that makes this particular dish so universally beloved. While not steeped in ancient tradition, its ingredients draw inspiration from centuries of delicious Italian-American culinary innovation, blending robust flavors with comforting textures to create a truly satisfying experience.

I often find myself reaching for this recipe because it delivers on both sophistication and pure, unadulterated comfort. The preparation, while seemingly elaborate, is surprisingly straightforward, allowing you to achieve restaurant-quality results in your own kitchen. This Roasted Red Pepper Mozzarella Stuffed Chicken isn’t just a meal; it’s an experience that celebrates vibrant flavors and the simple pleasure of good food, making it an absolute must-try for any home cook.

this Recipe

Ingredients:

• 4 boneless, skinless chicken breasts, about 6-8 ounces each
• 1 (12-ounce) jar roasted red peppers, drained and patted very dry (or 2 large fresh red bell peppers, roasted and peeled yourself)
• 8 ounces fresh mozzarella cheese, packed in water, patted dry and cut into ½-inch cubes or thin slices
• 3 cloves garlic, minced very finely
• ¼ cup fresh basil leaves, finely chopped or chiffonaded
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons extra virgin olive oil, plus more for searing
• 1 teaspoon sea salt, plus more for seasoning
• ½ teaspoon freshly ground black pepper, plus more for seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon onion powder
• Pinch of red pepper flakes (optional, for a little heat)
• ½ cup low-sodium chicken broth or white wine (for pan sauce)
• 1 tablespoon unsalted butter (for pan sauce)
• Kitchen twine or wooden toothpicks, for securing

1. Preparing Your Ingredients for the Ultimate Roasted Red Pepper Mozzarella Stuffed Chicken

   Before we even think about cooking, proper preparation of our individual components is absolutely key to ensuring a smooth process and, ultimately, a delicious meal. This thoughtful approach sets the stage for our incredible Roasted Red Pepper Mozzarella Stuffed Chicken.

   1. Prepare the Chicken Breasts:

      Begin by patting your boneless, skinless chicken breasts dry with paper towels. This is a crucial step for achieving a beautiful sear later on. Place each chicken breast on a cutting board. Using a sharp knife, carefully slice a horizontal pocket into the thickest side of each chicken breast, being mindful not to cut all the way through to the other side or through the ends. You want to create a deep, wide pocket that can generously hold our stuffing without tearing. Think of it like creating a little pouch. If you find your chicken breasts are particularly thick, you can also butterfly them first (slice horizontally almost all the way through, then open them up like a book) and then pound them slightly to an even ¼ to ½ inch thickness before placing the stuffing on one half and folding the other half over. However, creating a deep pocket is often simpler and maintains a better shape for our Roasted Red Pepper Mozzarella Stuffed Chicken. Once the pockets are made, set the chicken aside.

   2. Prepare the Roasted Red Peppers:

      If you’re using jarred roasted red peppers, drain them very well and then pat them extremely dry with paper towels. Excess moisture will make our stuffing watery and can prevent proper searing, so don’t skip this step! Once dry, roughly chop the peppers into small, manageable pieces, about ¼ to ½ inch dice. If you’re roasting your own fresh red bell peppers, preheat your broiler to high. Place whole peppers on a baking sheet and broil, turning frequently, until the skin is completely blackened and blistered all over. This usually takes about 15-20 minutes. Immediately transfer the hot peppers to a heat-proof bowl and cover tightly with plastic wrap or a plate for 10-15 minutes. This steaming process helps loosen the skin. Once cool enough to handle, peel off the blackened skin, remove the stem and seeds, and then chop them as described above. The natural sweetness of home-roasted peppers truly elevates this dish, making your Roasted Red Pepper Mozzarella Stuffed Chicken sing with flavor.

   3. Prepare the Mozzarella Cheese:

      Take your fresh mozzarella cheese (preferably the kind packed in water for the best flavor and melt) and pat it dry with paper towels. Then, cut it into ½-inch cubes or thin slices. The goal here is to have pieces that will melt beautifully and evenly within the chicken without creating a huge, messy cavity. Small, uniform pieces are best for distribution of that creamy, delicious texture throughout your Roasted Red Pepper Mozzarella Stuffed Chicken.

   4. Mince Garlic and Herbs:

      Peel and mince your three cloves of garlic very finely. For the fresh basil, stack the leaves, roll them tightly into a cigar shape, and then slice them thinly crosswise to create beautiful chiffonade ribbons. Finely chop the fresh parsley. Fresh herbs are non-negotiable here; they bring a vibrant, aromatic freshness that dried herbs simply cannot replicate for this particular dish. These fresh elements are what make the stuffing for our Roasted Red Pepper Mozzarella Stuffed Chicken so incredibly aromatic.

   5. Create Your Custom Spice Blend:

      In a small bowl, combine 1 teaspoon of sea salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of smoked paprika, ½ teaspoon of dried oregano, and ¼ teaspoon of onion powder. If you like a subtle kick, add a pinch of red pepper flakes now. This blend will be used to season both the stuffing and the exterior of the chicken, ensuring every bite of our Roasted Red Pepper Mozzarella Stuffed Chicken is bursting with well-rounded flavor.

2. Crafting the Flavorful Stuffing and Assembling Your Chicken

   This phase is where the magic truly begins as we bring together all those wonderful flavors for the filling and prepare our chicken for cooking. Patience and care here will lead to a perfectly stuffed and beautifully cooked Roasted Red Pepper Mozzarella Stuffed Chicken.

   1. Combine Stuffing Ingredients:

      In a medium bowl, gently combine the chopped roasted red peppers, cubed fresh mozzarella, minced garlic, chopped fresh basil, chopped fresh parsley, 1 tablespoon of olive oil, and about half (approximately ½ teaspoon) of your prepared spice blend. Mix everything thoroughly but gently, ensuring all components are well distributed. We want a cohesive, flavorful stuffing that holds together. Taste a tiny bit of the stuffing (if you’re comfortable doing so, as raw garlic can be potent) and adjust seasoning if necessary, keeping in mind the chicken itself will also be seasoned. The balance of sweet peppers, creamy mozzarella, and fragrant herbs is what makes this a truly special Roasted Red Pepper Mozzarella Stuffed Chicken.

   2. Stuff the Chicken Breasts:

      Carefully open the pocket in each chicken breast. Using a spoon or your clean hands, gently fill each pocket with an equal portion of the roasted red pepper and mozzarella stuffing. Don’t overstuff, as the cheese will expand when it melts, and you want to be able to close the pocket. Aim for a generous but manageable amount that allows the chicken to still lie relatively flat. This step is delicate, as you want to ensure the delicious filling stays put inside your Roasted Red Pepper Mozzarella Stuffed Chicken.

   3. Secure the Chicken:

      Once stuffed, gently press the edges of the chicken breast together to seal the opening. To ensure the stuffing stays securely inside during cooking, you have a couple of options: you can either thread one or two wooden toothpicks through the edges to hold them closed, or, my preferred method for a more professional finish, use kitchen twine. If using twine, tie a couple of pieces around each chicken breast, securing the opening. This helps maintain the shape and keeps all that lovely melted mozzarella and roasted pepper goodness from escaping. If you’ve butterflied and folded, you’ll definitely want to secure it with twine or toothpicks around the edges. This careful sealing is crucial for a perfectly presented Roasted Red Pepper Mozzarella Stuffed Chicken.

   4. Season the Exterior:

      Drizzle the remaining 1 tablespoon of olive oil over the exterior of each stuffed chicken breast, gently rubbing it to coat evenly. Then, generously sprinkle the remaining half of your spice blend (the rest of the salt, pepper, smoked paprika, oregano, and onion powder) over all sides of the chicken. Pat it gently to adhere the seasoning. This exterior seasoning creates a beautiful crust and adds another layer of flavor that complements the stuffing perfectly. A well-seasoned exterior is key to the overall flavor profile of our Roasted Red Pepper Mozzarella Stuffed Chicken.

3. Cooking Your Roasted Red Pepper Mozzarella Stuffed Chicken to Perfection

   Now comes the exciting part – bringing all these prepared ingredients together through the magic of cooking. We’ll use a combination of searing and baking to ensure our chicken is juicy, cooked through, and boasts a wonderfully golden crust, with that irresistible cheesy filling. Get ready to create a truly memorable Roasted Red Pepper Mozzarella Stuffed Chicken.

   1. Sear for a Golden Crust:

      Preheat your oven to 400°F (200°C). While the oven is heating, heat 1-2 tablespoons of olive oil in a large oven-safe skillet (preferably cast iron or heavy-bottomed stainless steel) over medium-high heat. You want the oil to be shimmering, but not smoking. Carefully place the seasoned, stuffed chicken breasts into the hot skillet. If your pan isn’t large enough to accommodate all four without crowding, cook them in two batches to avoid steaming. Sear the chicken for about 3-4 minutes per side, until deeply golden brown and a beautiful crust has formed. The goal here isn’t to cook the chicken through, but to develop incredible flavor and texture on the exterior. This initial sear is a vital step for a truly gourmet Roasted Red Pepper Mozzarella Stuffed Chicken.

   2. Transfer to the Oven:

      Once both sides are nicely seared, carefully transfer the skillet directly into your preheated 400°F (200°C) oven. If you cooked in batches, combine all chicken into one oven-safe pan or baking dish now. If using a skillet that is not oven-safe, transfer the chicken carefully to a baking dish. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the chicken, avoiding the stuffing. During this baking time, the chicken will finish cooking through, and the mozzarella inside will melt into a gooey, delightful pool of cheesy goodness, mingling perfectly with the roasted red peppers and herbs. You’ll likely notice the aroma filling your kitchen – a sure sign your Roasted Red Pepper Mozzarella Stuffed Chicken is almost ready!

   3. Check for Doneness:

      It’s important not to overcook chicken, as it can quickly become dry. The best way to ensure perfect doneness is to use an instant-read meat thermometer. Insert the thermometer into the thickest part of the chicken breast, making sure it’s not touching any bone or the stuffing, which can give a false reading. We’re looking for an internal temperature of 165°F (74°C). Once it reaches this temperature, your chicken is safely cooked and ready to be removed from the oven. The visual cues will also be present: the chicken should be opaque throughout, and the cheese should be visibly melted and possibly oozing slightly. Achieving this perfect doneness is key to a succulent and tender Roasted Red Pepper Mozzarella Stuffed Chicken.

   4. Consider a Quick Pan Sauce (Optional but Recommended):

      While the chicken is baking, or immediately after you remove it from the oven, you can quickly whip up a simple pan sauce using the flavorful drippings left in the skillet. If you removed the chicken to a separate baking dish, transfer the drippings back to the skillet. Place the skillet back on the stovetop over medium heat. Add ½ cup of low-sodium chicken broth (or white wine for a brighter flavor) and 1 tablespoon of unsalted butter to the pan. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. These “fond” bits are packed with flavor! Let the sauce simmer and reduce for 2-3 minutes until it thickens slightly. This rich, savory sauce is absolutely incredible drizzled over your Roasted Red Pepper Mozzarella Stuffed Chicken, adding moisture and an extra layer of depth.

4. The Crucial Resting Period and Elegant Serving

   The cooking doesn’t stop when you take the chicken out of the oven. A short but essential resting period ensures maximum juiciness, and a thoughtful presentation makes your effort shine. This final stage will transform your cooked chicken into an exquisitely moist and flavorful Roasted Red Pepper Mozzarella Stuffed Chicken ready for the table.

   1. Rest Your Chicken:

      Once the chicken reaches 165°F (74°C), remove the skillet or baking dish from the oven. Transfer the chicken breasts to a clean cutting board and tent them loosely with aluminum foil. This step is absolutely crucial. Allow the chicken to rest for 5-10 minutes. Resting allows the juices, which have migrated to the center of the chicken during cooking, to redistribute throughout the meat. If you cut into it too soon, those precious juices will run out, leaving you with drier chicken. This resting period ensures every bite of your Roasted Red Pepper Mozzarella Stuffed Chicken is incredibly tender and juicy.

   2. Slice and Serve:

      After the chicken has rested, carefully remove any kitchen twine or toothpicks. Using a sharp knife, slice each stuffed chicken breast into thick, diagonal medallions, about ½ to 1 inch thick. This presentation not only looks beautiful but also elegantly showcases the vibrant red pepper and melted mozzarella filling inside. The visual appeal of the vibrant red peppers contrasting with the creamy white mozzarella, all encased in perfectly cooked chicken, is truly stunning. Each slice of Roasted Red Pepper Mozzarella Stuffed Chicken will reveal its delicious secret.

   3. Garnish and Enjoy:

      Arrange the sliced Roasted Red Pepper Mozzarella Stuffed Chicken on individual plates or a large serving platter. Spoon the warm pan sauce (if you made it) generously over the chicken. For a final flourish, sprinkle with a little extra fresh chopped parsley or basil, adding a touch of color and fresh aroma. This dish pairs wonderfully with a side of roasted asparagus, creamy mashed potatoes, or a simple green salad. Each bite is a symphony of flavors and textures – the tender, juicy chicken, the sweet roasted red peppers, the creamy, melted mozzarella, and the fresh herbs, all seasoned to perfection. Enjoy the fruits of your labor!

   

   Conclusion:

   And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey together, and I truly hope you’re as excited as I am about what we’ve created. This isn’t just another chicken dish; it’s a testament to how simple ingredients, when combined with a little thought and care, can transform into something truly extraordinary. I firmly believe that this recipe for Roasted Red Pepper Mozzarella Stuffed Chicken is an absolute game-changer, destined to become a staple in your kitchen. It masterfully balances the savory depth of tender chicken breast with the bright, smoky sweetness of roasted red peppers, all while enveloping a core of gooey, melting mozzarella that oozes out with every slice. The textural contrast is simply divine – the slight char on the chicken exterior, the moist and flavorful interior, and that delightful surprise of creamy, stretchy cheese and vibrant pepper make each bite a memorable experience. It’s a dish that manages to feel both incredibly comforting and effortlessly elegant, making it suitable for a cozy weeknight meal with your family or an impressive centerpiece for your next dinner party. Trust me when I say, the aroma alone as it bakes will have everyone gathered around the oven in anticipation!

   Elevate Your Meal: Perfect Pairings & Creative Twists

   One of the many beauties of this Roasted Red Pepper Mozzarella Stuffed Chicken is its incredible versatility, allowing you to tailor it to any occasion or personal preference. For a classic, satisfying meal, I love serving it alongside a generous mound of creamy mashed potatoes or a light, fluffy wild rice pilaf. The subtle starchiness provides a wonderful contrast to the rich chicken and cheese. If you’re leaning towards a lighter, healthier option, consider pairing it with a vibrant green salad tossed in a zesty vinaigrette, or some beautifully roasted asparagus spears and cherry tomatoes. The fresh, crisp vegetables will cut through the richness of the cheese and provide a lovely balance. Another fantastic idea is a simple couscous or quinoa salad, perhaps studded with some fresh herbs and lemon zest, which would add an extra layer of texture and freshness.

   But why stop there? Let your culinary imagination run wild with variations! While mozzarella is undeniably magnificent, feel free to experiment with other cheeses like creamy provolone, a tangy goat cheese for a more sophisticated profile, or even a smoked gouda for an added layer of complexity. For an extra punch of flavor and nutrition, you could easily incorporate some wilted spinach or fresh basil leaves into the stuffing alongside the roasted red peppers. A touch of finely chopped sun-dried tomatoes would also intensify the sweet and savory notes, or a pinch of red pepper flakes if you enjoy a little heat. Thinking about herbs? Fresh oregano or thyme would be absolutely delightful sprinkled over the chicken before baking, infusing it with an earthy aroma. And don’t forget about sauces! A light pesto drizzle just before serving can add a burst of herby goodness, or a simple balsamic glaze could introduce a tangy counterpoint that truly sings. For those looking for a different cooking method, consider pan-searing the chicken until golden brown on all sides before baking to finish, which can add even more depth of flavor and a lovely crust. This recipe is wonderfully adaptable, making it a fantastic canvas for your own creative flair.

   Your Turn to Shine!

   Now that I’ve walked you through every delightful step and shared my enthusiasm, it’s your turn to experience the magic firsthand. I genuinely encourage you to roll up your sleeves, gather your ingredients, and bring this incredible Roasted Red Pepper Mozzarella Stuffed Chicken to life in your own kitchen. You’ll be amazed at how achievable such an impressive dish truly is, and the joy of creating something so utterly delicious from scratch is a reward in itself. Don’t be shy about making it your own – cooking is an art, and your kitchen is your canvas! Once you’ve had the pleasure of tasting this culinary masterpiece, I would absolutely love to hear about your experience. Did you add a unique twist? What did you serve it with? Please, feel free to share your thoughts, your successes, and even your “oops” moments in the comments below. Your feedback and stories inspire me and our entire community of food lovers. So, go forth, conquer this recipe, and prepare to bask in the compliments from everyone lucky enough to share your table. Happy cooking, and I can’t wait to hear all about it!

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   Delicious Roasted Red Pepper Mozzarella Stuffed Chicken

   Roasted Red Pepper Mozzarella Stuffed Chicken is more than just a meal; it’s an invitation to experience an extraordinary fusion of flavors that transforms a simple chicken breast into a culinary masterpiece. Imagine a perfectly cooked, juicy chicken breast, generously filled with a vibrant medley of sweet, smoky roasted red peppers and rich, melt-in-your-mouth mozzarella. It’s a dish that promises to impress, whether you’re hosting a dinner party or simply looking to add a touch of gourmet elegance to your weeknight dining.

   Prep Time
   40 Minutes

   Cook Time
   28 Minutes

   Total Time
   20 Minutes

   Servings
   4 servings

   Ingredients

   • 4 boneless, skinless chicken breasts
   • 1 tsp salt
   • ½ tsp black pepper
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp Italian seasoning
   • 1 tbsp olive oil (for chicken)
   • 1 cup shredded mozzarella cheese
   • ½ cup chopped roasted red peppers
   • 2 tbsp fresh basil, chopped
   • ¼ tsp red pepper flakes (optional)
   • 1 tbsp olive oil (for cooking)

   Instructions

   1. Step 1
      Pat chicken breasts dry and slice a horizontal pocket into each. In a medium bowl, combine shredded mozzarella, chopped roasted red peppers, chopped fresh basil, and optional red pepper flakes. Stuff each chicken pocket with the filling and secure with toothpicks or kitchen twine.
   2. Step 2
      In a small bowl, combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. Drizzle the stuffed chicken breasts with 1 tablespoon olive oil and rub to coat. Season all sides generously with the spice blend.
   3. Step 3
      Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
   4. Step 4
      Remove chicken from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 5-10 minutes. Remove any twine or toothpicks. Slice chicken into thick, diagonal medallions. Serve immediately, garnished with extra fresh basil if desired.

   Important Information

   Nutrition Facts (Per Serving)

   It is important to consider this information as approximate and not to use it as definitive health advice.

   Allergy Information

   Please check ingredients for potential allergens and consult a health professional if in doubt.