Roasted Red Pepper & Mozzarella Stuffed Chicken

Here’s a Roasted Red Pepper & Mozzarella Stuffed Chicken recipe with clear, step-by-step directions and practical tips.

Roasted Red Pepper & Mozzarella Stuffed Chicken

Juicy chicken breasts are filled with sweet roasted red peppers and melted mozzarella, then baked until golden. This dish feels special but is easy enough for a weeknight.

Ingredients (serves 4)

• 4 boneless, skinless chicken breasts

• 1 cup roasted red peppers, drained and sliced
  (jarred or homemade)

• 1½ cups fresh mozzarella, sliced or shredded

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• Salt and black pepper, to taste

• Toothpicks (for securing)

Optional garnish

• Fresh basil or parsley, chopped

• Balsamic glaze, for drizzling

Equipment

• Sharp knife

• Cutting board

• Baking dish or oven-safe skillet

• Meat thermometer (recommended)

Directions

1. Preheat the oven
   Preheat oven to 400°F (205°C). Lightly grease a baking dish or skillet with olive oil.

2. Prepare the chicken
   Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep horizontal pocket into the thickest side of each breast. Do not cut all the way through.

3. Season the chicken
   In a small bowl, mix garlic powder, Italian seasoning, paprika, salt, and pepper. Rub the seasoning evenly over both sides of each chicken breast.

4. Stuff the chicken
   Place several strips of roasted red pepper inside each pocket, followed by mozzarella. Avoid overfilling so the cheese stays inside as it melts.

5. Secure the pockets
   Close each chicken breast and secure the opening with toothpicks if needed.

6. Sear (optional but recommended)
   Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Sear the chicken for 2–3 minutes per side until lightly golden. This adds flavor but can be skipped if preferred.

7. Bake
   Transfer the skillet or place chicken into the prepared baking dish. Drizzle with remaining olive oil.
   Bake uncovered for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

8. Rest and serve
   Remove from oven and let the chicken rest for 5 minutes. Remove toothpicks before serving. Garnish with fresh herbs or a light drizzle of balsamic glaze if desired.

Tips and Variations

• Cheese swaps: Provolone, fontina, or part-skim mozzarella work well.

• Extra flavor: Add a spoonful of pesto inside the chicken before stuffing.

• Low-carb pairing: Serve with roasted vegetables or a simple green salad.

• Crispier top: Sprinkle a small amount of grated Parmesan over the chicken before baking.