Roasted Red Pepper Mozzarella Stuffed Chicken Recipe

Ash Tyrrell

Roasted Red Pepper Mozzarella Stuffed Chicken Recipe

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.

Print Recipe Pin Recipe

Prep Time 18

Cook Time 23

Servings: 4

Ingredients Method Notes

Ingredients

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

Method

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.
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.
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.
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.
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.
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.
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.

Notes

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.