If you’re looking for an elegant yet easy chicken dinner, this Roasted Red Pepper & Mozzarella Stuffed Chicken is a recipe that never fails to impress. Tender chicken breasts are filled with creamy mozzarella, sweet roasted red peppers, and fragrant basil, then seared and baked to perfection. The result? Juicy chicken bursting with Mediterranean flavor and melted cheese in every bite. I tried adding a drizzle of balsamic glaze over the top before serving, and it gave the dish a gourmet touch that made it absolutely irresistible. This recipe is simple enough for a weeknight meal yet stunning enough for special occasions.
Why You’ll Love This Recipe
This Roasted Red Pepper & Mozzarella Stuffed Chicken combines rich, Italian-inspired flavors in a recipe that’s both wholesome and comforting. The sweetness of roasted red peppers perfectly complements the creamy mozzarella and savory chicken. It’s a complete meal that looks fancy but takes only about 30 minutes to prepare. Plus, it’s versatile—serve it with pasta, salad, or roasted vegetables for a restaurant-quality dinner at home. The best part? Each bite delivers that perfect combination of juicy chicken and gooey melted cheese, making it a crowd-pleaser every time.
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Roasted Red Pepper & Mozzarella Stuffed Chicken – A Juicy, Flavor-Packed Dinner
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
Roasted Red Pepper & Mozzarella Stuffed Chicken is a juicy, flavorful chicken breast filled with melty mozzarella cheese, roasted red peppers, and fresh spinach, then baked to golden perfection. It’s a simple yet elegant dish that’s perfect for weeknight dinners or entertaining guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 4 slices fresh mozzarella cheese (or 1 cup shredded mozzarella)
- 1/2 cup roasted red peppers, sliced
- 1 cup fresh spinach leaves
- 2 tbsp olive oil
- Toothpicks or kitchen twine (for securing)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- Place chicken breasts on a cutting board. Using a sharp knife, cut a pocket into the side of each breast, being careful not to cut all the way through.
- Season both sides of the chicken with salt, pepper, paprika, garlic powder, and Italian seasoning.
- Stuff each chicken breast with a slice of mozzarella, a few slices of roasted red pepper, and a handful of spinach.
- Secure openings with toothpicks to prevent filling from falling out.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown.
- Transfer skillet to the preheated oven (or place chicken in the prepared baking dish) and bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven, let rest for 5 minutes, then remove toothpicks before serving.
- Optional: Drizzle with balsamic glaze or sprinkle with fresh basil before serving.
Notes
- Use sun-dried tomatoes instead of roasted red peppers for a flavor variation.
- Pair with roasted vegetables, mashed potatoes, or a simple salad for a complete meal.
- To make ahead, assemble and refrigerate stuffed chicken up to 12 hours before baking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts: Boneless, skinless chicken breasts work best. Choose evenly sized pieces for consistent cooking.
Roasted Red Peppers: Sweet and smoky, they add color, moisture, and a Mediterranean flair. Use jarred or homemade roasted peppers.
Mozzarella Cheese: Fresh mozzarella melts beautifully and gives that gooey, creamy texture inside the chicken.
Fresh Basil: Adds brightness and aroma that balances the richness of the cheese.
Garlic: Enhances flavor and complements the roasted peppers perfectly.
Olive Oil: Used for searing the chicken and keeping it moist during baking.
Salt and Pepper: Essential seasonings that enhance all the other flavors.
Italian Seasoning: A mix of oregano, thyme, and basil that ties the flavors together.
Paprika (optional): Adds a touch of color and mild smokiness to the chicken’s exterior.
Toothpicks or Kitchen Twine: To secure the chicken rolls while cooking.
Directions
Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and slice each one horizontally to create a pocket or butterfly cut. Be careful not to cut all the way through.
Season the inside of each chicken breast with salt, pepper, and a pinch of Italian seasoning. Layer slices of roasted red pepper, fresh basil leaves, and mozzarella cheese inside each pocket. Fold the chicken closed and secure the edges with toothpicks to prevent the filling from spilling out.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Carefully place the stuffed chicken breasts in the pan and sear for 3–4 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Let it rest for a few minutes before slicing.
For an extra touch of flavor, drizzle with balsamic glaze or a sprinkle of fresh herbs before serving.
Essential Equipment :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Perfect for serving 4 people as a hearty main course.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 10–12 minutes until heated through. Avoid microwaving for too long, as it can make the chicken rubbery and the cheese tough. You can also freeze the cooked chicken for up to 2 months—thaw overnight before reheating.
Variations and Customizations
Spinach & Mozzarella Stuffed Chicken: Replace roasted peppers with fresh spinach for a classic twist.
Sun-Dried Tomato Version: Add chopped sun-dried tomatoes for a tangy, savory filling.
Pesto-Stuffed Chicken: Spread a layer of basil pesto inside the chicken before adding mozzarella and peppers.
Prosciutto-Wrapped Chicken: Wrap the stuffed chicken in prosciutto before baking for an Italian-inspired upgrade.
Spicy Kick: Add sliced jalapeños or crushed red pepper flakes inside the filling.
Goat Cheese Swap: Replace mozzarella with goat cheese for a creamy, tangy flavor contrast.
Mediterranean Mix: Add olives and feta to the filling for extra briny goodness.
Grilled Version: Cook on a grill pan or outdoor grill for a smoky, charred flavor.
Low-Carb Option: Serve over zucchini noodles or with roasted vegetables instead of pasta.
Creamy Sauce Addition: Pour a light cream or tomato sauce over the baked chicken for extra richness.
FAQs
1. Can I use jarred roasted red peppers?
Yes, they’re perfect for convenience—just drain them well before using.
2. What kind of mozzarella should I use?
Fresh mozzarella gives the best melt and texture, but low-moisture shredded mozzarella works too.
3. How do I keep the filling from leaking out?
Secure the edges with toothpicks and avoid overstuffing the chicken.
4. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well, but they may need a slightly shorter baking time.
5. Can I make this ahead of time?
Yes, assemble the stuffed chicken and refrigerate for up to 12 hours before cooking.
6. How do I know when the chicken is done?
Use a meat thermometer—the internal temperature should reach 165°F (74°C).
7. What sides go best with this dish?
Pair with garlic mashed potatoes, roasted vegetables, or a light green salad.
8. Can I add sauce on top?
Absolutely—basil pesto, tomato sauce, or balsamic glaze all complement this dish.
9. Can I freeze the stuffed chicken before cooking?
Yes, assemble and freeze individually; thaw in the fridge before baking.
10. How do I make it dairy-free?
Use a dairy-free mozzarella alternative or omit the cheese entirely.
Conclusion
This Roasted Red Pepper & Mozzarella Stuffed Chicken is the definition of simple elegance—easy to make, yet bursting with flavor. The combination of juicy chicken, sweet roasted peppers, and creamy mozzarella creates a meal that feels both indulgent and wholesome. It’s perfect for weeknights, date nights, or impressing guests without spending hours in the kitchen. Serve it with your favorite sides, drizzle with balsamic glaze, and enjoy a restaurant-quality meal that’s sure to become a staple in your recipe collection.