Roasted Red Pepper Mozzarella Stuffed Chicken Recipe

Roasted Red Pepper Mozzarella Stuffed Chicken Recipe | Cheesy & Delicious

I’ll be honest — this Roasted Red Pepper Mozzarella Stuffed Chicken Recipe has become one of my all-time favorite dinners. The first time I made it, I remember how juicy the chicken was and how the peppers and melted mozzarella practically oozed out with each bite. It looked rustic and elegant at the same time.

I couldn’t wait to serve it to my family, and they asked for seconds instantly. Trust me, once you try this, you’ll be making it again and again. You can also enjoy similar creamy dishes like Chicken Alfredo Monkey Bread Recipe for a fun twist on chicken dinner nights.

Ingredients

Here’s everything you need to make this delicious stuffed chicken dish, with tips from my own experience.

• 4 medium boneless, skinless chicken breasts — about 2 pounds, evenly sized for consistent cooking.
• Salt and pepper to taste — season well so the chicken isn’t bland.
• 1/4 cup all-purpose flour — helps the chicken sear to a golden crust.
• 2 tablespoons olive oil, divided — use extra-virgin for deeper flavor.
• 1 tablespoon butter — adds richness to the sear.
• 1/2 cup jarred roasted red peppers, sliced into strips — pat dry to avoid soggy filling.
• 1½ cups fresh baby spinach — fresh wilts best, don’t use frozen.
• 3 cloves garlic, minced — fresh garlic adds boldness here.
• 4 slices fresh mozzarella cheese — low-moisture fresh mozzarella melts into perfect creamy pockets.

Note: Serves 4 servings — perfect for a cozy family meal or meal prepping for later. You might also want to try a sweet finish to your meal like Cinnamon Coffee Crinkles Recipe for dessert.

Variations

Love tweaking recipes? Here are some tasty ideas you can try:

• Dairy-Free: Swap out mozzarella for dairy-free cheese slices or a plant-based option that melts well.
• Add Heat: Mix in red pepper flakes or diced jalapeño for a spicy kick.
• Herby Flavor: Add basil or oregano to the roasted pepper mixture for an aromatic twist.
• Cheese Swap: Try provolone or fontina instead of mozzarella for a richer flavor.
• Low-Carb/Keto: Skip the flour dredge and simply sear the seasoned chicken.

Cooking Time

Here’s how the time breaks down for this recipe:

• Prep Time: 20 minutes
• Cook Time: 20–25 minutes
• Total Time: 40–45 minutes

Equipment You Need

You’ll only need simple kitchen tools:

• Large Oven-Safe Skillet — for searing the chicken and finishing it in the oven.
• Sharp Knife — to slice clean, even pockets in the chicken breasts.
• Cutting Board — for prepping chicken and filling ingredients.
• Measuring Cups & Spoons — to keep ingredient quantities accurate.
• Tongs — to flip and transfer the chicken easily.
• Toothpicks — optional but great for securing the stuffed chicken.

How to Make Roasted Red Pepper Mozzarella Stuffed Chicken Recipe?

Prepare the Chicken

Start by patting the chicken dry, then slice a deep pocket horizontally into each breast without cutting all the way through. Season well with salt and pepper, then lightly coat the chicken in flour to help it brown beautifully in the pan.

Sear the Chicken

Heat olive oil and butter in a skillet over medium-high heat until hot and shimmering. Add the chicken and sear it for 2–3 minutes per side until golden. This step gives extra flavor and locks in moisture before baking.

Make the Filling

In the same skillet, add a bit more olive oil and toss in the roasted red peppers and spinach. Cook until the spinach softens, then add garlic and sauté briefly until fragrant. Let the filling cool slightly before stuffing.

Stuff the Chicken

Spoon the cooled filling into each chicken pocket, then add a slice of fresh mozzarella. Press the chicken gently to close and secure with toothpicks if needed to keep the filling inside during baking.

Bake to Perfection

Transfer the stuffed chicken back into the skillet and bake at 375°F (190°C) for 20–25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). Let it rest for a few minutes before serving.

Additional Tips for Making This Recipe Better

Here are some personal tips that have made this recipe even better for me:

• Use fresh mozzarella for the creamiest melt — pre-shredded cheese doesn’t melt as smoothly.
• Pat roasted peppers dry or the filling can become watery.
• Don’t overfill the chicken; a balanced amount helps it cook evenly.
• Let the chicken rest before slicing so juices stay inside.
• If you want extra flavor, sprinkle a little Italian seasoning inside the chicken pocket.

How to Serve Roasted Red Pepper Mozzarella Stuffed Chicken Recipe?

For a beautiful presentation, slice the chicken breasts slightly so the vibrant peppers and melted mozzarella are visible. Serve over mashed potatoes, buttery pasta, rice pilaf, or roasted vegetables. Add a drizzle of the skillet juices over the top and finish with chopped parsley or basil for a fresh pop of color.

Nutritional Information

Here’s a simple breakdown per serving:

• Calories: ~350–400
• Protein: ~40g
• Carbohydrates: ~6–10g
• Fat: ~18–22g

Make Ahead and Storage

Refrigerating

You can prep the stuffed chicken a day ahead and refrigerate it before baking. Once cooked, leftovers keep well in an airtight container for up to 3 days.

Freezing

Wrap uncooked stuffed chicken tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before cooking.

Reheating

Reheat cooked leftovers in the oven at 350°F (175°C) for 10–15 minutes until warmed through. This keeps the chicken juicy and the cheese melty.

Why You’ll Love This Recipe?

Here’s why this stuffed chicken has become such a favorite:

• Simple but Impressive: It looks gourmet but is easy enough for weeknights.
• Incredibly Flavorful: Smoky peppers, creamy mozzarella, and juicy chicken make every bite satisfying.
• Flexible: You can customize the filling with herbs, spices, or different cheeses.
• Healthy & Balanced: High-protein and veggie-packed without being heavy.
• Crowd-Pleaser: Perfect for family dinners or serving to guests.

Ben Carraoli

Roasted Red Pepper Mozzarella Stuffed Chicken Recipe

I’ll be honest — this roasted red pepper mozzarella stuffed chicken has become one of my all-time favorite dinners. The first time I made it, I remember how juicy the chicken was and how the peppers and melted mozzarella practically oozed out with each bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 4 medium boneless skinless chicken breasts — about 2 pounds, evenly sized for consistent cooking.
• Salt and pepper to taste — season well so the chicken isn’t bland.
• 1/4 cup all-purpose flour — helps the chicken sear to a golden crust.
• 2 tablespoons olive oil divided — use extra-virgin for deeper flavor.
• 1 tablespoon butter — adds richness to the sear.
• 1/2 cup jarred roasted red peppers sliced into strips — pat dry to avoid soggy filling.
• 1½ cups fresh baby spinach — fresh wilts best don’t use frozen.
• 3 cloves garlic minced — fresh garlic adds boldness here.
• 4 slices fresh mozzarella cheese — low-moisture fresh mozzarella melts into perfect creamy pockets.

Method

 

1. Start by patting the chicken dry, then slice a deep pocket horizontally into each breast without cutting all the way through. Season well with salt and pepper, then lightly coat the chicken in flour to help it brown beautifully in the pan.
2. Heat olive oil and butter in a skillet over medium-high heat until hot and shimmering. Add the chicken and sear it for 2–3 minutes per side until golden. This step gives extra flavor and locks in moisture before baking.
3. In the same skillet, add a bit more olive oil and toss in the roasted red peppers and spinach. Cook until the spinach softens, then add garlic and sauté briefly until fragrant. Let the filling cool slightly before stuffing.
4. Spoon the cooled filling into each chicken pocket, then add a slice of fresh mozzarella. Press the chicken gently to close and secure with toothpicks if needed to keep the filling inside during baking.
5. Transfer the stuffed chicken back into the skillet and bake at 375°F (190°C) for 20–25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). Let it rest for a few minutes before serving.

Notes

• Use fresh mozzarella for the creamiest melt — pre-shredded cheese doesn’t melt as smoothly.
• Pat roasted peppers dry or the filling can become watery.
• Don’t overfill the chicken; a balanced amount helps it cook evenly.
• Let the chicken rest before slicing so juices stay inside.
• If you want extra flavor, sprinkle a little Italian seasoning inside the chicken pocket.