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Roasted Red Pepper & Mozzarella Stuffed Chicken Recipe

Roasted Red Pepper & Mozzarella Stuffed Chicken Recipe
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★★★★★

5.1 from 7 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Keywords: stuffed chicken, roasted red pepper chicken, mozzarella chicken, baked chicken breasts, easy dinner recipe, Italian chicken recipe

Find it online: https://messykitchenmagic.com/roasted-red-pepper-and-mozzarella-stuffed-chicken-recipe/