Juicy Roasted Red Pepper And Mozzarella Stuffed Chicken

I still remember the weekend I first tried stuffing chicken breasts. We wanted to make dinner a little more special without heading out, and I spotted roasted red peppers, mozzarella, and some fresh basil from my balcony garden waiting to be used.

I carefully tucked the filling inside, seared the chicken golden, and slid it into the oven with a splash of balsamic. The kitchen filled with an incredible aroma—cheesy, herby, and slightly smoky.

When we cut into the chicken, melted mozzarella stretched beautifully against the sweet peppers. My kids called it fancy restaurant food, and my husband immediately asked for it again. From then on, Roasted Red Pepper and Mozzarella Stuffed Chicken became a family favorite.

Short Description

Juicy Roasted Red Pepper And Mozzarella Stuffed Chicken is a flavorful, elegant yet easy dish featuring tender chicken breasts filled with gooey mozzarella, sweet roasted red peppers, and fragrant basil, finished with a tangy balsamic glaze.

Key Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (medium to large)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil

For the Filling:

• 1 cup shredded mozzarella cheese
• ½ cup roasted red peppers (jarred or homemade), chopped
• 2 tablespoons fresh basil, chopped
• ¼ teaspoon red pepper flakes (optional)

For Cooking:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup chicken broth
• 2 tablespoons balsamic vinegar

Tools Needed

• Oven-safe skillet or frying pan
• Sharp knife
• Cutting board
• Mixing bowl
• Toothpicks or kitchen twine
• Meat thermometer

Cooking Instructions

Step 1: Prepare the Filling
Mix shredded mozzarella, roasted red peppers, basil, and optional red pepper flakes in a bowl. Set aside.

Step 2: Prepare the Chicken
Cut a pocket into each chicken breast with a sharp knife. Season inside and out with salt, black pepper, garlic powder, onion powder, and Italian seasoning.

Step 3: Stuff the Chicken
Divide the filling evenly, tuck it inside each pocket, and secure with toothpicks or twine.

Step 4: Sear the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown.

Step 5: Add Garlic and Deglaze
Reduce heat to medium. Add minced garlic, sauté for 30 seconds, then pour in chicken broth and balsamic vinegar. Scrape up browned bits.

Step 6: Bake the Chicken
Transfer skillet to oven preheated at 375°F (190°C). Bake 18–22 minutes until chicken reaches 165°F (75°C).

Step 7: Let the Chicken Rest
Remove from oven, rest 5 minutes before slicing to keep juices sealed in.

Why You’ll Love This Recipe

Juicy, tender chicken with restaurant-quality flavor.

Melty mozzarella paired with sweet peppers and basil.

Quick prep yet impressive presentation.

A healthy, high-protein meal without heavy sauces.

Easily customizable with different fillings.

Mistakes to Avoid & Solutions

Cutting the pocket too deep
The filling spills out during cooking.
Solution: Cut carefully, leaving at least ¼ inch uncut on the sides and bottom.

Overstuffing the chicken
Chicken won’t seal properly and filling leaks.
Solution: Use about ¼ cup filling per breast; secure with toothpicks.

Skipping the sear
Chicken turns pale and lacks depth of flavor.
Solution: Always sear before baking for color and flavor.

Dry chicken
Overbaking makes it tough.
Solution: Use a meat thermometer, remove at 165°F, and let rest.

Sauce too thin
The broth and vinegar won’t cling.
Solution: Simmer on stovetop after baking to thicken before spooning over chicken.

Serving and Pairing Suggestions

Serve this dish plated with a drizzle of pan sauce, alongside roasted vegetables, garlic mashed potatoes, or a simple green salad.

For a lighter option, pair with quinoa or cauliflower rice.

It works beautifully in a family-style dinner with crusty bread to soak up the sauce, or plated individually for a dinner party.

A glass of crisp Sauvignon Blanc or a light Pinot Noir makes the perfect pairing.

Storage and Reheating Tips

Cool leftovers completely before refrigerating in an airtight container for up to 3 days.

For longer storage, freeze individually wrapped portions for up to 2 months.

To reheat, thaw in the fridge overnight if frozen, then warm gently in a covered skillet with a splash of broth until heated through.

Avoid microwaving too long, as it can make the chicken rubbery and the cheese tough.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work, but they’re smaller, so use less filling and reduce bake time to 12–15 minutes.

2. What if I don’t have balsamic vinegar?
You can substitute with red wine vinegar plus 1 teaspoon honey for a similar balance.

3. Can I prep this ahead of time?
Absolutely. Stuff the chicken up to 12 hours in advance and keep refrigerated until ready to cook.

4. How do I prevent the filling from leaking?
Don’t overstuff and secure tightly with toothpicks. Also, searing helps seal the edges.

5. Can I make this dairy-free?
Yes, use dairy-free mozzarella alternatives and follow the recipe as written.

Tips & Tricks

Lightly pat chicken dry before seasoning for better searing.

Use fresh mozzarella for extra creaminess, but shred it to help it melt evenly.

Let the chicken rest before slicing to avoid losing juices.

Double the sauce ingredients if you want more pan sauce to drizzle.

Add a pinch of smoked paprika for extra depth.

Recipe Variations

Spinach and Feta Stuffed Chicken
Swap mozzarella with 1 cup crumbled feta, replace red peppers with 1 cup sautéed spinach, and follow the same steps. This gives a tangy, Mediterranean flavor.

Sun-Dried Tomato and Goat Cheese Stuffed Chicken
Use 1 cup crumbled goat cheese and ½ cup chopped sun-dried tomatoes instead of mozzarella and peppers. The goat cheese adds creaminess with a tangy punch.

Pesto and Provolone Stuffed Chicken
Spread 1 tablespoon pesto inside each pocket, then stuff with provolone slices instead of mozzarella. This adds an herby, nutty flavor twist.

Final Thoughts

Juicy Roasted Red Pepper and Mozzarella Stuffed Chicken proves how simple ingredients can transform into something special on the plate.

The mozzarella melts beautifully with sweet peppers and fresh basil, giving each bite a balance of creamy, sweet, and fragrant flavors. The balsamic glaze adds just the right tang to brighten everything up.

It’s a dish that works for both weeknight dinners and festive gatherings. No matter the setting, it always brings a touch of magic to the table and rarely leaves a single bite behind.