Roasted Red Pepper & Mozzarella Stuffed Chicken Recipe
If you’re looking for a dish that feels fancy but comes together easily, this Roasted Red Pepper & Mozzarella Stuffed Chicken is exactly what you need in your dinner rotation. The juicy, tender chicken breasts are generously filled with melty mozzarella and sweet roasted red peppers, then kissed with fresh basil and a hint of spice. It’s a symphony of flavors and textures that’s as comforting as it is impressive, making every bite a total delight. Whether you’re cooking for family or impressing guests, this recipe hits all the right notes.

Ingredients You’ll Need
The beauty of this recipe is how a handful of simple ingredients come together to create something extraordinary. Each component plays a key role in building layers of flavor, from the seasoned chicken to the creamy, aromatic filling, giving you a meal that’s anything but ordinary.
- 4 boneless, skinless chicken breasts: The perfect canvas to hold the delicious filling while staying juicy and tender.
- 1 teaspoon salt: Essential for enhancing all the natural flavors throughout the dish.
- ½ teaspoon black pepper: Adds a gentle peppery kick to the chicken.
- 1 teaspoon garlic powder: Infuses a robust, savory note without overpowering the other flavors.
- 1 teaspoon onion powder: Offers a subtle depth that balances the garlic beautifully.
- 1 teaspoon Italian seasoning: A fragrant mix that brightens the chicken with herbs like oregano and thyme.
- 1 tablespoon olive oil (for seasoning and searing): Helps achieve a golden, crisp exterior on the chicken.
- 1 cup shredded mozzarella cheese: Melts to a creamy, luscious filling that ties everything together.
- ½ cup roasted red peppers, chopped: Adds sweetness and vibrant color that pops against the mozzarella.
- 2 tablespoons fresh basil, chopped: Brings freshness and an aromatic lift to the stuffing.
- ¼ teaspoon red pepper flakes (optional): For a subtle heat that enhances without overwhelming.
- 2 cloves garlic, minced: Adds a punch of fresh garlicky flavor during cooking.
- ½ cup chicken broth: Keeps the chicken moist and forms the base of a simple pan sauce.
- 2 tablespoons balsamic vinegar: A touch of tangy sweetness to balance the richness perfectly.
How to Make Roasted Red Pepper & Mozzarella Stuffed Chicken
Step 1: Prepare the Filling
Start by combining the shredded mozzarella, chopped roasted red peppers, fresh basil, and red pepper flakes in a bowl. This mixture is going to be the heart of the flavor, so make sure everything is evenly mixed. Setting this aside lets the flavors mingle while you move on to the chicken prep.
Step 2: Season the Chicken
Take each chicken breast and carefully slice a pocket into the side, creating space for that glorious filling. Season both inside and out with salt, pepper, garlic powder, onion powder, and Italian seasoning. The seasoning on the chicken itself is crucial because it ensures every bite is perfectly flavored, even outside the filling.
Step 3: Stuff the Chicken
Now comes the fun part. Spoon the cheese and pepper mixture into each chicken pocket, making sure not to overstuff, which can cause the filling to leak during cooking. Secure the opening with toothpicks to keep everything snug inside while it cooks to perfection.
Step 4: Sear the Chicken
Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat and sear the stuffed chicken breasts for about 2–3 minutes per side. This step locks in juices and creates a golden-brown crust that gives the dish a beautiful texture and flavor dimension before baking.
Step 5: Add Garlic and Deglaze the Pan
Reduce the heat and add minced garlic to the skillet, cooking for just 30 seconds until fragrant. Then pour in the chicken broth and balsamic vinegar, scraping up all those delicious browned bits stuck to the pan. This not only creates a flavorful sauce but also keeps the chicken moist as it finishes cooking in the oven.
Step 6: Bake to Perfection
Slide the skillet into a preheated oven at 375°F (190°C) and bake for 18–22 minutes. You want the internal temperature of the chicken to reach 165°F (75°C) to ensure it’s fully cooked but still juicy. The baking melts the mozzarella inside and melds all those flavors together beautifully.
Step 7: Rest Before Serving
Once the chicken is out of the oven, give it a 5-minute rest. This resting period helps the juices redistribute inside the meat so every slice is tender and full of flavor. Then you’re ready to slice, serve, and enjoy!
How to Serve Roasted Red Pepper & Mozzarella Stuffed Chicken

Garnishes
A sprinkle of fresh basil or a handful of chopped parsley not only adds a pop of color but also amps up the fresh herbal notes that complement the stuffed chicken perfectly. A drizzle of balsamic reduction can enhance the tangy-sweet aspects and make the presentation extra special.
Side Dishes
This Roasted Red Pepper & Mozzarella Stuffed Chicken pairs beautifully with a variety of sides. Roasted vegetables, such as asparagus or Brussels sprouts, bring earthy contrasts. Creamy mashed potatoes or buttery polenta offer comforting, soft textures. For a lighter option, a crisp mixed greens salad with a lemon vinaigrette balances the richness of the cheese and chicken.
Creative Ways to Present
Slice the stuffed chicken diagonally to showcase the colorful filling, arranging slices fanned out on the plate. Serve it over a bed of garlic-infused pasta or creamy risotto for an elegant, restaurant-style presentation. For a casual vibe, stack the chicken on top of a warm ciabatta or toasted bread for a hearty sandwich twist.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Red Pepper & Mozzarella Stuffed Chicken keeps well in an airtight container in the fridge for up to 3 days. Make sure to remove the toothpicks before storing to avoid any mishaps.
Freezing
If you want to prep ahead, you can stuff the chicken breasts but not cook them yet. Wrap each tightly in plastic wrap and then foil before freezing for up to 1 month. When ready, thaw overnight in the refrigerator before cooking.
Reheating
For the best results when reheating, warm the chicken gently in a 350°F oven for about 15-20 minutes. This restores the texture without drying out the meat or melting the cheese filling too far out of place. Avoid microwaving if possible to keep the crispy exterior intact.
FAQs
How do I keep the filling from leaking out?
Securing the chicken pockets with toothpicks or kitchen twine helps hold the filling in place. Also, avoid overfilling the pockets so there’s enough chicken around the mixture to seal everything nicely.
Can I make this ahead of time?
Definitely! You can prepare and stuff the chicken breasts up to 24 hours before cooking. Keep them refrigerated and cook when you’re ready for a fresh and delicious meal.
What if I don’t have an oven-safe skillet?
No worries. You can sear the chicken in a regular pan and then transfer it to a baking dish to finish baking in the oven without any fuss.
Can I substitute the cheese or peppers?
Absolutely! Feel free to experiment with cheeses like provolone or fontina for a different melt. Roasted yellow or orange peppers also work well if red peppers aren’t on hand.
Is this recipe spicy?
The recipe has only a subtle touch of heat from the optional red pepper flakes, so you can control the spice level by adding more or leaving them out completely.
Final Thoughts
Roasted Red Pepper & Mozzarella Stuffed Chicken is one of those dishes that feels special yet is totally approachable for everyday cooking. It’s packed with fresh flavors, creamy cheese, and comforting textures that make every meal memorable. I can’t recommend enough giving this recipe a try—you’ll end up wanting to make it again and again. Trust me, it’s a total winner at the dinner table!
PrintRoasted Red Pepper & Mozzarella Stuffed Chicken Recipe
This Roasted Red Pepper & Mozzarella Stuffed Chicken recipe features tender, juicy chicken breasts stuffed with a flavorful blend of creamy mozzarella cheese, sweet roasted red peppers, and fresh basil. Seared to golden perfection and finished in the oven with a savory garlic and balsamic sauce, this dish is a delicious and elegant choice for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
For the Chicken:
- 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 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 Cooking:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons balsamic vinegar
Instructions
- Prepare the Filling: In a bowl, combine the shredded mozzarella, chopped roasted red peppers, fresh basil, and optional red pepper flakes. Mix well and set aside to allow the flavors to meld.
- Prepare the Chicken: Slice a pocket into each chicken breast by carefully cutting horizontally through the thickest part without cutting all the way through. Season the chicken breasts inside and out with salt, black pepper, garlic powder, onion powder, and Italian seasoning to ensure full flavor penetration.
- Stuff the Chicken: Spoon the prepared cheese and pepper mixture into each chicken pocket. Secure the openings with toothpicks to hold the filling inside during cooking.
- Sear the Chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear each side for 2-3 minutes until they develop a golden brown crust, locking in the juices.
- Add Garlic and Deglaze: Reduce 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, using a wooden spoon to scrape up any browned bits from the bottom of the pan, creating a flavorful sauce.
- Bake the Chicken: Transfer the skillet to a preheated oven at 375°F (190°C). Bake the chicken for 18-22 minutes or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and the cheese is melted.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Remove toothpicks, slice if desired, and serve with your favorite side dishes like roasted vegetables, pasta, or a fresh salad.
Notes
- Secure the chicken pockets well with toothpicks or kitchen twine to prevent the filling from leaking out while cooking.
- Do not overstuff the chicken breasts to avoid bursting during searing or baking.
- You can prepare the stuffed chicken up to 24 hours in advance and refrigerate before cooking.
- If you don’t have an oven-safe skillet, sear the chicken in a regular pan and transfer it to a baking dish to finish cooking in the oven.
- Feel free to customize the filling with different cheeses, herbs, or spices according to your preferences.
Nutrition
- Serving Size: 1 stuffed chicken breast (about 6 oz)
- Calories: 340
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
Keywords: stuffed chicken, roasted red pepper chicken, mozzarella chicken, baked chicken breasts, easy dinner recipe, Italian chicken recipe