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Roasted Red Pepper Mozzarella Stuffed Chicken Recipe
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.
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Prep Time 20 minutes
Cook Time 25 minutes
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.