One summer evening during a weekend at our son’s lake house, I was put in charge of dinner while everyone else set up the bonfire. The pantry and fridge weren’t exactly overflowing with options, but tucked away in the cooler was a jar of roasted red peppers, a bag of mozzarella, and a few chicken breasts from the morning’s grocery run. I had no plan in mind, but the idea of combining those sweet, smoky peppers with creamy cheese sounded too good to pass up.
As the grandchildren chased each other barefoot across the grass, I sliced open the chicken and tucked the filling inside, brushing the pieces with olive oil and seasoning them the way my mother taught me—simply but generously. The smell of garlic and balsamic vinegar drifting from the oven was enough to draw everyone into the kitchen, and before long, plates were filled and laughter spilled into the night.
That meal has stayed with me, not only for its taste but for the way it turned a handful of basic ingredients into something truly comforting. Roasted Red Pepper And Mozzarella Stuffed Chicken became one of those recipes that feel like family—unpretentious, satisfying, and warm.
Short Description
Tender chicken breasts are filled with roasted red peppers, mozzarella, and fresh basil, then baked in a garlicky balsamic broth until juicy and flavorful. This recipe is simple, elegant, and perfect for a comforting family dinner or entertaining guests.
Key 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
Tools Needed
- Sharp knife
- Cutting board
- Medium mixing bowl
- Oven-safe skillet
- Tongs
- Toothpicks
- Meat thermometer
Cooking Instructions
Step 1: Prepare the Filling
In a medium bowl, mix mozzarella, roasted red peppers, chopped basil, and red pepper flakes (if using). Set aside.
Step 2: Prepare the Chicken
Slice a deep pocket into each chicken breast without cutting through completely. Season both inside and outside with salt, pepper, garlic powder, onion powder, and Italian seasoning.
Step 3: Stuff the Chicken
Spoon the filling into each pocket, pressing gently. Secure with toothpicks to keep the filling from escaping.
Step 4: Sear the Chicken
Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side until golden brown.
Step 5: Add Garlic and Deglaze
Reduce the heat slightly, add the minced garlic, and cook for 30 seconds. Pour in the chicken broth and balsamic vinegar, scraping up any browned bits with a wooden spoon.
Step 6: Bake the Chicken
Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Step 7: Rest and Serve
Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve hot with vegetables, pasta, or a fresh salad.
Why You’ll Love This Recipe
Bursting with Flavor: The roasted peppers bring smoky sweetness, balanced beautifully by creamy mozzarella and fresh basil.
Healthy yet Comforting: Lean chicken keeps it light, while the cheesy filling adds richness.
Simple Preparation: No fancy techniques, just straightforward cooking with pantry-friendly ingredients.
Versatile Pairings: Pairs well with pasta, rice, roasted vegetables, or even a crisp side salad.
Family-Friendly: Mild enough for kids, but satisfying for adults too.
Mistakes to Avoid & Solutions
Overstuffing the chicken: Too much filling can cause the chicken to split open. Solution: Use about 2–3 tablespoons of filling per breast.
Not sealing the chicken securely: Filling may leak out. Solution: Use toothpicks and make sure pockets aren’t cut too wide.
Skipping the sear: Going straight to baking can leave the chicken pale. Solution: Always sear first for flavor and color.
Overcooking: Dry chicken is the most common issue. Solution: Use a meat thermometer and remove the chicken once it reaches 165°F.
Forgetting to rest: Cutting too soon makes juices run out. Solution: Let it rest 5 minutes before slicing.
Serving and Pairing Suggestions
Serve alongside roasted asparagus or green beans for a light dinner.
Pair with buttery mashed potatoes or a lemony pasta for something heartier.
Offer a glass of crisp Sauvignon Blanc or a light Pinot Noir.
Slice the chicken and serve it over mixed greens for a hearty salad.
Present family-style in a large dish so everyone can help themselves.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and warm in a 325°F oven for 10–12 minutes. This prevents the chicken from drying out.
For a quick option, microwave on medium power in 45-second intervals, though the cheese may not be as melty.
Avoid freezing, as mozzarella can become grainy once thawed.
FAQs
1. Can I use jarred roasted red peppers instead of fresh?
Yes, jarred peppers work perfectly and save time. Just drain them well before chopping.
2. What’s the best way to keep the filling from leaking out?
Don’t cut too large of a pocket, and always secure with toothpicks.
3. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well, but adjust the baking time to about 25 minutes.
4. Is there a way to make this dish spicier?
Increase the red pepper flakes in the filling, or drizzle with a little hot sauce before serving.
5. Can I make this ahead of time?
Yes, you can stuff the chicken a few hours in advance, cover, and refrigerate until ready to cook.
Tips & Tricks
Pat the chicken dry before seasoning to help the spices stick.
Grate your own mozzarella instead of using pre-shredded for better melt.
Add a splash of white wine when deglazing for extra depth.
Line your skillet with parchment if you’re worried about sticking.
Garnish with fresh basil leaves for a pretty finish.
Recipe Variations
Mediterranean Style: Swap mozzarella for feta, add kalamata olives, and finish with a squeeze of lemon.
Caprese Twist: Replace roasted peppers with sun-dried tomatoes and add a drizzle of balsamic glaze before serving.
Spinach & Artichoke: Mix chopped spinach and artichoke hearts into the mozzarella for a creamy, earthy filling.
Italian Sausage & Pepper: Add crumbled cooked sausage to the filling for a heartier version.
Smoky BBQ: Use smoked mozzarella and roasted poblano peppers, and finish with a light brush of BBQ sauce.
Final Thoughts
For me, cooking has always been about turning ordinary evenings into something memorable, and this roasted red pepper and mozzarella stuffed chicken is exactly that kind of dish. It’s the sort of recipe that looks impressive when you set it down on the table but doesn’t demand hours of fussing in the kitchen. What I love most is the way the flavors come together—simple ingredients layered to create something deeply satisfying.
I often think back to that lakeside evening when this recipe first came to life. It wasn’t planned, it wasn’t fancy, but it became one of those meals that made everyone pause between bites and smile. That’s what food should do: nourish not only the body but also the spirit. If you try this, I hope it brings warmth to your table and sparks a story of your own to share.
Roasted Red Pepper And Mozzarella Stuffed Chicken
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
- Mix mozzarella, roasted red peppers, basil, and red pepper flakes in a bowl.
- Slice a pocket into each chicken breast, season inside and out with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Stuff the pockets with filling and secure with toothpicks.
- Heat olive oil in an oven-safe skillet, sear chicken 2–3 minutes per side until golden.
- Add garlic, cook 30 seconds, then deglaze with broth and balsamic vinegar, scraping the pan.
- Bake at 375°F (190°C) for 18–22 minutes, until chicken reaches 165°F (75°C).
- Rest 5 minutes before slicing and serve with vegetables, pasta, or salad.
