Roasted Red Pepper Mozzarella Stuffed Chicken Recipe | Cheesy

I just made this incredible roasted red pepper mozzarella stuffed chicken, and I had to share it with you immediately! The first time I tried this recipe, I was amazed at how the melted mozzarella paired with those sweet, smoky roasted peppers created such a restaurant-quality dish right in my own kitchen. If you enjoy comforting and flavorful dinners, you can also try the Easy Spicy Baked Potato Soup Recipe for another cozy and satisfying option.

What I love most is how simple it is – you’re basically creating a little pocket of pure deliciousness inside perfectly seasoned chicken breast. The golden, crispy skin combined with that gooey cheese center makes every bite absolutely divine. Trust me, once you try this recipe, it’s going to become your go-to dinner for both weeknight meals and special occasions.

Roasted Red Pepper Mozzarella Stuffed Chicken Recipe

Ingredients Section

4 boneless, skin-on chicken breasts (about 6-8 oz each) – The skin-on variety gives you that crispy texture we’re after, and the size ensures even cooking
1 clove fresh garlic – Fresh garlic makes all the difference here; avoid garlic powder for the best flavor infusion
1 teaspoon kosher salt – Kosher salt distributes more evenly than table salt and won’t make your chicken overly salty
½ teaspoon freshly ground black pepper – Fresh pepper has more punch than pre-ground versions
1 tablespoon extra virgin olive oil – Use good quality olive oil since it affects the final flavor
¾ cup shredded mozzarella cheese – Shred your own cheese from a block rather than using pre-shredded for better melting
¼ cup roasted red pepper strips – You can buy jarred or roast your own red peppers for a smokier flavor
Salt and pepper for seasoning – Additional seasoning to taste

Note: This recipe serves 4 people generously with each person getting one stuffed chicken breast.

Variations

Dairy-Free Options: Replace mozzarella with dairy-free cheese alternatives like cashew-based mozzarella or nutritional yeast mixed with dairy-free cream cheese for a creamy texture.
Flavor Enhancers: Add fresh basil leaves, sun-dried tomatoes, or spinach to the stuffing mixture for extra Mediterranean flavors. A pinch of Italian seasoning can also elevate the taste profile.
Protein Additions: Include thinly sliced prosciutto or cooked bacon bits for a meatier version, or add pine nuts for a delightful crunch.
Spice Variations: Incorporate red pepper flakes for heat, or use smoked paprika instead of black pepper for a deeper, smokier flavor.
Cheese Alternatives: Try goat cheese, cream cheese, or a blend of parmesan and ricotta for different flavor profiles. Dishes like the Creamy Spicy Chicken Pasta with Summer Vegetables Recipe also show how versatile these Mediterranean-inspired flavors can be.

Cooking Time

Prep Time: 18 minutes
Cooking Time: 23 minutes
Total Time: 41 minutes

Equipment You Need

Sharp boning knife – For creating clean pockets in the chicken breasts without cutting through
Large cast iron or oven-safe skillet – Provides even heat distribution and can go from stovetop to oven
Cutting board – A stable surface for safely preparing the chicken
Meat thermometer – Ensures chicken reaches safe internal temperature of 165°F
Tongs – For safely flipping chicken without piercing the skin
Small mixing bowl – For combining cheese and pepper filling ingredients

How to Make Roasted Red Pepper Mozzarella Stuffed Chicken Recipe

Preparing this stuffed chicken requires careful technique but delivers incredible results. The key is creating proper pockets without compromising the chicken’s structure. Each step builds upon the previous one to create layers of flavor.

Preheat Your Oven

Start by preheating your oven to 350°F to ensure even cooking throughout. This moderate temperature allows the chicken to cook through while the cheese melts perfectly inside. Having your oven ready prevents any delays once you start the cooking process.

Prepare the Garlic Seasoning

Cut your fresh garlic clove in half to expose the maximum surface area for rubbing. Generously rub the cut garlic over all sides of each chicken breast, pressing firmly to release the oils. This technique infuses the meat with garlic flavor much better than minced garlic would.

Create the Chicken Pockets

Using your sharp knife, carefully slice into each chicken breast about ⅓ inch below the skin. Cut horizontally through the length of the breast, stopping before you cut completely through to the other side. Season both the inside pocket and outside of the chicken generously with salt and pepper.

Sear the Chicken

Heat olive oil in your cast iron skillet over medium-high heat until it shimmers. Place chicken breasts skin-side down and cook for 4-5 minutes until golden brown and crispy. Flip carefully using tongs and cook another 4-5 minutes on the other side, then remove from heat to cool slightly.

Stuff with Cheese

Once the chicken is cool enough to handle safely, stuff each pocket with 2-3 tablespoons of shredded mozzarella cheese. Don’t overstuff, as the cheese will expand when melting and could burst through the chicken. Press gently to distribute the cheese evenly throughout the pocket.

Add the Roasted Peppers

Layer 2-3 strips of roasted red pepper on top of the cheese in each chicken breast. The peppers add sweetness and vibrant color to contrast with the creamy white cheese. Make sure the peppers sit flat against the cheese for even cooking.

Final Oven Cooking

Transfer the skillet to your preheated oven and bake for 8 minutes until the chicken is nearly cooked through. Increase the temperature to 450°F and cook for an additional 5 minutes to crisp the skin and ensure the internal temperature reaches 165°F. Let rest for 3-4 minutes before serving.

Additional Tips for Making this Recipe Better

I always pound my chicken breasts to an even thickness before stuffing – this ensures uniform cooking and prevents dry edges while the center finishes cooking.
When I make this recipe, I save some extra roasted peppers and cheese to sprinkle on top during the last few minutes of cooking for an extra cheesy, colorful presentation.
I’ve learned that letting the chicken rest after searing and before stuffing makes the meat easier to handle and reduces the risk of burning your fingers.
For extra flavor, I sometimes brush the skin with a mixture of olive oil and Italian herbs before the final high-heat cooking phase.
I always check the internal temperature with a meat thermometer inserted into the thickest part of the chicken, not just the stuffing area, to ensure food safety.

How to Serve Roasted Red Pepper Mozzarella Stuffed Chicken

This elegant dish pairs beautifully with simple sides that don’t compete with its rich flavors. Serve alongside garlic mashed potatoes or creamy polenta to catch any melted cheese that escapes. A fresh arugula or mixed greens salad with balsamic vinaigrette provides a nice acidic contrast to the rich, cheesy chicken.

For presentation, slice each breast diagonally to showcase the colorful stuffing and arrange on warmed plates. Drizzle any pan juices around the plate and garnish with fresh herbs like basil or parsley. A side of roasted vegetables such as asparagus, Brussels sprouts, or zucchini complements the dish perfectly while adding nutritional value and vibrant colors to your plate. If you’re planning an Italian-inspired dinner, pairing this with the Classic Chicken Parmesan Recipe makes for a truly unforgettable meal.

Nutritional Information

This protein-rich dish provides excellent nutritional value while satisfying your comfort food cravings.

Calories: 271 per serving
Protein: 27.4 grams per serving
Carbohydrates: 1.1 grams per serving
Fat: 17.7 grams per serving

Make Ahead and Storage

Refrigerator Storage: Store leftover stuffed chicken in airtight containers in the refrigerator for up to 3 days. The flavors actually develop more overnight, making leftovers particularly delicious. Always ensure the chicken stays below 40°F for food safety.

Freezing Instructions: You can freeze cooked stuffed chicken for up to 2 months in freezer-safe containers or wrapped tightly in plastic wrap and aluminum foil. For best quality, freeze individual portions to make reheating easier and more convenient.

Reheating Guidelines: Reheat refrigerated chicken in a 325°F oven for 15-20 minutes until heated through, or microwave on 50% power to prevent the cheese from becoming rubbery. Frozen chicken should be thawed overnight in the refrigerator before reheating using the same methods.

Why You’ll Love This Recipe

Here are the compelling reasons this recipe will become a favorite in your kitchen rotation.

Restaurant Quality at Home: This dish looks and tastes like something you’d order at an upscale Italian restaurant, but you can make it in your own kitchen with simple techniques and readily available ingredients.
Perfect for Entertaining: The impressive presentation and sophisticated flavors make this ideal for dinner parties, yet it’s simple enough that you won’t be stressed in the kitchen while guests are arriving.
Customizable to Your Taste: The basic technique works with countless variations, so you can adapt it to your family’s preferences or dietary restrictions without losing the essential appeal of the dish.
Balanced Nutrition: You get complete protein from the chicken, calcium from the cheese, and vitamins from the roasted peppers, making it a well-rounded meal that satisfies both nutritionally and culinarily.
Minimal Cleanup Required: Using just one skillet for both searing and baking means fewer dishes to wash, making this an excellent choice for busy weeknight dinners when you want something special without the hassle.

Ash Tyrrell