Roasted Red Pepper and Mozzarella Stuffed Chicken

If you’re looking for a dinner that feels fancy but is secretly super easy, Roasted Red Pepper and Mozzarella Stuffed Chicken is exactly what you need! Juicy, golden-brown chicken breasts are filled with smoky roasted red peppers, gooey mozzarella, and a touch of basil for a burst of fresh, herby flavor. The best part? It all comes together in just about 30 minutes, making it perfect for busy weeknights or an impressive weekend dinner.

This dish is not only deliciously cheesy and packed with flavor, but it’s also naturally low-carb and high in protein—so you can enjoy every bite guilt-free! Stick around for all my best tips on making this recipe absolutely foolproof.

Why You’ll Love This Recipe

• Quick & Easy: A restaurant-quality meal in just 30 minutes!
• Flavor-Packed: The combo of roasted red peppers, melted mozzarella, and fresh basil makes every bite irresistible.
• Healthy: Low-carb, high-protein, and naturally gluten-free.
• Versatile: Serve it with pasta, salad, or roasted veggies—it goes with everything!

What Does It Taste Like?

Imagine cutting into a golden, juicy chicken breast and watching melty mozzarella cheese stretch from your fork. The roasted red peppers add a subtle sweetness and smokiness, while the basil brings a fresh, aromatic touch. Every bite is savory, cheesy, and just a little indulgent—but in the best way!

Ingredients

To make this stuffed chicken masterpiece, you’ll need:

• 2 large boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 2 roasted red peppers (from a jar, drained and patted dry)
• 4 slices fresh mozzarella (or about ½ cup shredded)
• 4-5 fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter (for extra flavor and crispiness!)
• Toothpicks (to seal the chicken)

Kitchen Tools You’ll Need

• Sharp knife
• Cutting board
• Skillet (oven-safe if you plan to finish in the oven)
• Tongs
• Toothpicks

Ingredient Substitutions & Additions

Want to tweak the recipe? Here are some fun swaps and add-ins:

• No roasted red peppers? Use sun-dried tomatoes or sautéed mushrooms.
• Cheese swap: Try provolone, goat cheese, or feta for a different flavor.
• Herb boost: Add a sprinkle of dried oregano or a pinch of crushed red pepper flakes for extra kick.
• Wrap it up: Wrap the stuffed chicken in prosciutto for a crispy, salty crust!

How to Make Roasted Red Pepper and Mozzarella Stuffed Chicken

Step 1: Prep the Chicken

Using a sharp knife, carefully cut a pocket into each chicken breast, making sure not to slice all the way through. Season both the outside and inside of the chicken with salt, pepper, garlic powder, and Italian seasoning.

Step 2: Stuff the Chicken

Layer roasted red peppers, mozzarella slices, and fresh basil inside each chicken breast. Fold it closed and secure with toothpicks to keep everything in place.

Step 3: Sear the Chicken

Heat olive oil and butter in a large skillet over medium heat. Once hot, add the stuffed chicken and cook for about 4-5 minutes per side, until golden brown.

Step 4: Finish Cooking

• Stovetop only: Cover and reduce heat to low, cooking for another 8-10 minutes until the chicken is cooked through (internal temp of 165°F).
• Oven method: Transfer the skillet to a preheated 375°F oven and bake for about 10-12 minutes.

Step 5: Rest & Serve

Remove the chicken from the heat and let it rest for 5 minutes before slicing. This keeps it extra juicy!

What to Serve with Stuffed Chicken

This dish is versatile—pair it with:

• Potato and Bean Soup – A comforting and hearty starter.
• Honey Mustard Roasted Potatoes – The perfect crispy, tangy side dish.
• Creamy Garlic Parmesan Broccoli with Bacon – A cheesy, flavorful veggie side that pairs beautifully!

Tips for Perfect Stuffed Chicken

• Don’t overstuff! A little filling goes a long way. Overstuffing can cause leaks.
• Use a meat thermometer. Check for an internal temp of 165°F to ensure it’s cooked but still juicy.
• Sear before baking. This gives the chicken a delicious golden crust.
• Pat the roasted red peppers dry. This prevents extra moisture from making the chicken soggy.

Storage & Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm in a covered skillet over low heat or in the oven at 300°F for 10 minutes. Avoid microwaving to keep the cheese melty and the chicken juicy!

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! You can stuff the chicken up to a day in advance and store it in the fridge until you’re ready to cook.

What’s the best way to cut the chicken for stuffing?

Use a sharp knife and cut a pocket along the thickest part of the chicken breast—about ¾ of the way through. Be careful not to cut all the way!

Can I use chicken thighs instead of breasts?

Yes, but they’re smaller, so you may need to roll them instead of stuffing them. Secure with toothpicks and cook similarly.

Try These Other Delicious Chicken Recipes!

• Potato and Bean Soup – A comforting and hearty side that pairs beautifully with this chicken.
• Honey Mustard Roasted Potatoes – A crispy, flavorful side that complements the cheesy stuffing.
• Creamy Garlic Parmesan Broccoli with Bacon – Because you can never go wrong with broccoli and bacon!

If you make this Roasted Red Pepper and Mozzarella Stuffed Chicken, I’d love to hear how it turned out! Leave a comment below or share your photos on Pinterest (@TheKitchenJoyy)—let’s inspire each other in the kitchen!

Enjoy your meal! 🍽️