When you’re craving a dinner that strikes the perfect balance between comfort food and elegance, Roasted Red Pepper and Mozzarella Stuffed Chicken is the answer. Juicy chicken breasts, golden on the outside and tender on the inside, cradle layers of smoky roasted red peppers, gooey mozzarella cheese, and fresh herbs. Every bite bursts with flavor—melty, savory, a little sweet, and entirely satisfying.
Best of all? This dish looks like something you’d order at a fine-dining restaurant, yet it’s surprisingly easy to make at home. In about 30 minutes, you can have a meal that delights family, impresses guests, and gives you that “wow” moment when you cut into the chicken and see the cheesy filling stretch beautifully.
This recipe is also naturally low-carb, high-protein, and gluten-free, making it a versatile dinner option that fits many lifestyles. Whether you’re preparing a weeknight dinner for your family or cooking for friends, stuffed chicken is one of those dishes that never fails to impress.
Why You’ll Love This Recipe
There are hundreds of chicken recipes out there, but this one stands out. Here’s why you’ll find yourself coming back to it again and again:
- Restaurant-Quality at Home: Golden seared chicken with a melty, cheesy filling feels indulgent without being complicated.
- Quick and Easy: Ready in just about 30 minutes, making it perfect for busy weeknights.
- Healthy and Balanced: Naturally low-carb and gluten-free, while still delivering incredible flavor.
- Flexible Recipe: Works with different cheeses, herbs, or even veggie swaps depending on what you have on hand.
- Family-Friendly: Kids love the cheesy center, while adults appreciate the sophisticated flavors of roasted peppers and basil.
What Does Roasted Red Pepper and Mozzarella Stuffed Chicken Taste Like?
Imagine slicing into a perfectly cooked chicken breast: the crust is golden and slightly crisp, the inside tender and juicy. As your knife glides through, melted mozzarella stretches like a gooey ribbon. The roasted red peppers bring a mild sweetness and smokiness, balancing the richness of the cheese. Fresh basil or Italian herbs add a vibrant, aromatic lift that ties everything together.
The result? A dish that’s savory, cheesy, and satisfying, without being heavy. It’s indulgence in the best possible way—a meal that feels special but doesn’t weigh you down.
Ingredients You’ll Need
This recipe calls for a short list of simple ingredients, yet they come together to create a dish full of flavor.
- Chicken Breasts (2 large, boneless, skinless): Choose thicker breasts so there’s room for stuffing.
- Salt and Black Pepper (to taste): Essential for seasoning inside and out.
- Garlic Powder (1 teaspoon): Adds a subtle savory depth.
- Italian Seasoning (1 teaspoon): A blend of oregano, thyme, and basil enhances the Mediterranean vibe.
- Smoked Paprika (½ teaspoon): Optional, but it deepens the smokiness of the roasted peppers.
- Roasted Red Peppers (2 whole, from a jar, drained and patted dry): Sweet and smoky, the star of the filling.
- Mozzarella Cheese (4 ounces fresh mozzarella, sliced or ½ cup shredded): The gooey, melty centerpiece.
- Fresh Basil (4–5 leaves, chopped): Adds brightness and freshness.
- Olive Oil (2 tablespoons): For searing the chicken to golden perfection.
- Butter (1 tablespoon): Enriches the flavor and helps create a crisp crust.
- Toothpicks: To secure the stuffed chicken so nothing falls out while cooking.
Ingredient Substitutions and Variations
The beauty of this recipe is that it’s highly adaptable. Here are some creative ways to make it your own:
- Cheese Swaps: Replace mozzarella with provolone, gouda, feta, or even creamy goat cheese for a new flavor profile.
- Vegetable Variations: Instead of roasted red peppers, try sautéed mushrooms, sun-dried tomatoes, or caramelized onions.
- Herbal Boost: Add oregano, thyme, or rosemary to the filling for more earthy notes.
- Prosciutto Wrap: Wrap each stuffed chicken breast in prosciutto or bacon before searing for an extra crispy, salty crust.
- Spicy Kick: Add a pinch of crushed red pepper flakes inside the filling for gentle heat.
- Pesto Layer: Spread a thin layer of basil or sundried tomato pesto inside the chicken pocket before stuffing for extra richness.
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Place chicken breasts on a cutting board.
- Using a sharp knife, carefully cut a pocket along the thickest side of each breast. Be careful not to cut all the way through.
- Season both the inside and outside of the chicken with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Step 2: Stuff the Chicken
- Layer slices of roasted red pepper, mozzarella, and basil leaves inside each pocket.
- Fold the chicken closed and secure with toothpicks to prevent the filling from spilling out during cooking.
Step 3: Sear the Chicken
- Heat olive oil and butter in a large skillet over medium heat.
- Once hot, place the stuffed chicken breasts in the skillet.
- Cook for about 4–5 minutes per side, until the outside is golden brown.
Step 4: Finish Cooking
Choose one of two methods:
- Stovetop Method: Lower the heat, cover the skillet, and cook for another 8–10 minutes until the chicken reaches an internal temperature of 165°F.
- Oven Method: Transfer the skillet to a preheated oven at 375°F and bake for 10–12 minutes, until cooked through.
Step 5: Rest and Serve
- Remove the chicken from the skillet and let it rest for 5 minutes. This ensures the juices redistribute and keeps the meat tender.
- Slice and serve immediately, allowing the melted cheese to shine.
Tips for Foolproof Stuffed Chicken
- Don’t Overstuff: Too much filling may cause leaks during cooking. Use just enough to keep the flavors balanced.
- Pat Peppers Dry: Excess moisture can make the chicken soggy—dry them well with paper towels.
- Use a Meat Thermometer: Always check for 165°F internal temperature to ensure doneness without overcooking.
- Sear Before Baking: Browning the chicken first guarantees a crisp, golden crust.
- Let It Rest: Just like steak, resting the chicken keeps it juicy and flavorful.
What to Serve with Roasted Red Pepper and Mozzarella Stuffed Chicken
This stuffed chicken pairs beautifully with many sides. Here are some ideas to create a complete meal:
- Potato and Bean Soup: A hearty, comforting starter that balances the lightness of the chicken.
- Honey Mustard Roasted Potatoes: Crispy, tangy potatoes that add texture to your meal.
- Creamy Garlic Parmesan Broccoli with Bacon: A cheesy, savory veggie side that complements the mozzarella filling.
- Caesar Salad: Crisp romaine lettuce with creamy dressing provides freshness.
- Lemon Herb Rice: Fluffy rice with a citrus twist to cut through the richness of the cheese.
- Roasted Vegetables: Bell peppers, zucchini, and carrots roasted with olive oil for a colorful plate.
Make-Ahead, Storage, and Reheating
- Make Ahead: Assemble stuffed chicken up to 24 hours in advance. Store covered in the refrigerator until ready to cook.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap each stuffed breast tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in the oven at 300°F for about 10 minutes. Avoid microwaving, as it can make the chicken rubbery.
Frequently Asked Questions
Q1: Can I use chicken thighs instead of chicken breasts?
Yes, but since thighs are smaller, you may need to roll them around the filling instead of stuffing. Secure with toothpicks and cook as directed.
Q2: Do I have to use roasted red peppers from a jar?
No—you can roast fresh red bell peppers at home for a more intense flavor. Simply char them over an open flame or roast in the oven until the skin blisters, then peel and slice.
Q3: Can I make this recipe dairy-free?
Yes, replace mozzarella with a dairy-free cheese alternative that melts well. Nutritional yeast or cashew cream can also add a cheesy flavor.
Q4: How do I prevent the chicken from drying out?
Avoid overcooking and always rest the chicken after cooking. Using a meat thermometer is the best way to ensure juicy results.
Q5: Can I grill stuffed chicken instead of baking?
Absolutely! Just sear on a grill pan or outdoor grill over medium heat for 5–6 minutes per side, then finish cooking over indirect heat until the internal temperature reaches 165°F.
Q6: Is this recipe keto-friendly?
Yes! Since it’s naturally low in carbs, just pair it with roasted veggies or a salad for a keto-approved meal.
Q7: What’s the best way to secure the chicken without toothpicks?
You can use kitchen twine to tie the chicken, or simply fold tightly and place seam-side down while searing.
Nutrition Information (per serving)
- Calories: 350
- Protein: 42g
- Fat: 18g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
Final Thoughts
Roasted Red Pepper and Mozzarella Stuffed Chicken is proof that a few simple ingredients can create something extraordinary. It’s easy enough for a weeknight yet elegant enough for entertaining. With smoky-sweet peppers, melty cheese, and juicy chicken, it’s a recipe you’ll keep in your rotation for years to come.
So, whether you’re looking for a dish that’s comforting, impressive, or just plain delicious, this stuffed chicken delivers every time. Pair it with a simple side, pour yourself a glass of wine, and enjoy a meal that feels like a celebration—without the fuss.
