Roasted Red Pepper Mozzarella Stuffed Chicken Recipe
This Roasted Red Pepper Mozzarella Stuffed Chicken recipe features juicy chicken breasts filled with a flavorful mixture of mozzarella cheese, roasted red peppers, fresh basil, and a touch of red pepper flakes. The chicken is seasoned with Italian spices, quickly seared to develop a golden crust, then baked to perfection in a balsamic garlic sauce. A deliciously cheesy and elegant main dish perfect for a family dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (for searing)
Filling
- 1 cup shredded mozzarella cheese
- ½ cup roasted red peppers, chopped
- 2 tablespoons fresh basil, chopped
- ¼ teaspoon red pepper flakes (optional)
Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons balsamic vinegar
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded mozzarella cheese, chopped roasted red peppers, chopped fresh basil, and red pepper flakes if using. Mix well and set aside.
- Prepare the Chicken: Slice a pocket horizontally into each chicken breast, being careful not to cut all the way through. Season both the inside and outside of each chicken breast generously with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Stuff the Chicken: Spoon the cheese and pepper mixture into each chicken pocket, filling them evenly. Secure the openings with toothpicks to keep the stuffing inside during cooking.
- Sear the Chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear them for 2 to 3 minutes on each side until they are golden brown and develop a nice crust.
- Add Garlic and Deglaze: Reduce the heat to medium-low and add the minced garlic to the skillet. Cook for about 30 seconds until fragrant. Pour in the chicken broth and balsamic vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pan to create a flavorful sauce.
- Bake the Chicken: Transfer the skillet to a preheated oven set at 375°F (190°C). Bake the chicken for 18 to 22 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Remove toothpicks before slicing. Serve warm with your choice of vegetables, pasta, or salad for a complete meal.
Notes
- Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- If you don’t have roasted red peppers, you can use jarred roasted red peppers drained well.
- Securing the stuffed chicken with toothpicks helps keep the filling inside while cooking.
- For a spicier dish, increase the red pepper flakes or add a pinch of cayenne pepper to the filling.
- This recipe works well with chicken thighs as a substitute for breasts, adjusting the cooking time accordingly.
Keywords: Stuffed chicken breasts, roasted red pepper chicken, mozzarella stuffed chicken, Italian chicken recipe, baked chicken with cheese
