Roasted Red Pepper and Mozzarella Stuffed Chicken
This Roasted Red Pepper and Mozzarella Stuffed Chicken is juicy, cheesy, and packed with smoky roasted peppers and pesto. Perfect for an easy weeknight dinner or an impressive meal for guests, this dish delivers a crispy, golden-brown crust with a gooey, melty mozzarella center. Serve it with a side of Potato and Bean Soup or Honey Mustard Roasted Potatoes for a complete and comforting meal!
Calories: 350kcal
Ingredients
- 2 large boneless skinless chicken breasts
- 1 roasted red bell pepper sliced
- 4 oz fresh mozzarella sliced
- 2 tbsp pesto sauce
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 2 tbsp olive oil
- Toothpicks for securing the chicken
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
- Prepare the chicken – Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Season the chicken – Rub the inside and outside with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
- Stuff the chicken – Spread a thin layer of pesto inside each pocket, then add slices of roasted red pepper and fresh mozzarella.
- Secure with toothpicks to keep the filling inside.
- Sear the chicken – Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
- Bake for 15-20 minutes until the chicken is fully cooked (internal temperature of 165°F/75°C).
- Remove toothpicks, let rest for 5 minutes, and serve hot!
Notes
- Pair with sides like Creamy Garlic Parmesan Broccoli with Bacon for a balanced meal.
- Use sun-dried tomatoes instead of roasted peppers for a different flavor twist.
- Swap mozzarella for feta or provolone for a tangier or sharper taste.
- Make it keto-friendly by serving with roasted veggies or a fresh salad.
- Store leftovers in an airtight container for up to 3 days and reheat gently in the oven.