Roasted Red Pepper & Mozzarella Stuffed Chicken: 5 Irresistible Perks

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I still remember the first time I tasted chicken stuffed with mozzarella cheese and peppers. It was one of those big Sunday dinners where half the family crammed into a too-small kitchen. Somebody pulled a golden-brown chicken breast from the oven, sliced it open, and out came gooey mozzarella, creamy and hot, wrapped around smoky roasted red peppers.

That moment pretty much ruined plain grilled chicken for me. From then on, I wanted every chicken breast to come with a surprise inside.

That’s what makes this Roasted Red Pepper & Mozzarella Stuffed Chicken so good: it looks fancy but is incredibly simple. It’s one of those stuffed chicken breast recipes that proves you don’t need a ton of ingredients to make something memorable.

Why You’ll Love This Recipe

Juicy & flavorful: The creamy mozzarella chicken filling keeps the chicken moist.
Simple yet elegant: A baked stuffed chicken breast that feels restaurant-worthy.
Perfect for any occasion: Weeknight, dinner party, or date night.
Customizable: Different cheeses, herbs, or a spicy kick—it’s all fair game.

This isn’t just a cheesy chicken dinner—it’s the kind of recipe that makes you want seconds.

What You Need to Know Before You Start

Prep & Cook Time: 15 min prep | 30 min cook | Total ~45 min.
Servings: 4 people.
Difficulty: Moderate (straightforward once you follow the steps).
Kitchen Tools:
- Sharp knife & cutting board
- Mixing bowl
- Toothpicks or kitchen twine
- Skillet (for the perfect skillet stuffed chicken)
- Oven-safe baking dish or oven-safe skillet
- Tongs

Tip: Always prep your filling and seasonings first. Once the chicken hits the pan, you don’t have time to chop basil.

Roasted Red Pepper & Mozzarella Stuffed Chicken

Ingredients

For the Chicken

4 boneless chicken breasts
2 tbsp olive oil
Salt & black pepper
½ tsp paprika or Italian seasoning

For the Filling

1 cup mozzarella (shredded or sliced – key to a mozzarella stuffed chicken breast)
1 cup roasted red peppers (thinly sliced – the hero of this red pepper chicken breast recipe)
Handful fresh basil leaves (mozzarella and basil stuffed chicken is unbeatable)
Optional: red pepper flakes

For Cooking

1 tbsp olive oil
2 garlic cloves, minced (chicken with peppers and garlic = flavor bomb)
½ cup chicken broth
1 tbsp balsamic vinegar

Step-by-Step Instructions

Step 1: Make the Creamy Mozzarella Chicken Filling

In a bowl, combine mozzarella, roasted red peppers, basil, and (if you like) red pepper flakes. Keep it simple—this isn’t a salad, it’s a filling.

Chef’s note: Tear the basil instead of chopping. Less bruising, more flavor.

Step 2: Prepare the Chicken Breast for Stuffing

Hold your knife flat and carefully cut a pocket into each chicken breast. Don’t slice all the way through—you want a pouch, not a flap.

Pat the chicken dry, drizzle with olive oil, and season generously with salt, pepper, and paprika.

This is key: Dry chicken sears. Wet chicken steams. Moisture is the enemy of browning.

Step 3: Stuff the Chicken

Fill each chicken breast with your mozzarella-pepper-basil mix. Don’t jam it in—you want just enough filling to taste in every bite.

Seal the pocket with toothpicks or twine. If some cheese oozes out while cooking, don’t panic—that’s bonus sauce.

Step 4: Sear in the Skillet for Maximum Flavor

Heat olive oil in a skillet over medium-high until shimmery.

Lay chicken seam-side down. Don’t crowd the pan (big mistake—it’ll steam, not sear). Sear 3–4 minutes per side until golden brown.

That crust? That’s where the flavor lives.

Step 5: Add Garlic & Deglaze the Pan

Once chicken is browned, toss in garlic. Stir until fragrant—don’t let it burn.

Pour in chicken broth and balsamic vinegar, scraping up those browned bits. That’s your sauce base.

This step turns a simple baked stuffed chicken breast into a full-on Italian stuffed chicken recipe.

Step 6: Bake the Chicken Until Juicy

Transfer skillet to the oven (or move chicken to a baking dish).

Bake at 375°F (190°C) for 20–25 minutes, until the thickest part of the chicken reaches 165°F.

Step 7: Rest Before Slicing

Take the chicken out and let it rest 5 minutes. This is non-negotiable. If you cut too soon, all those juices (the ones that keep your gooey melted cheese chicken moist) will leak onto the cutting board.

Slice, serve, and watch the cheese stretch.

Juicy roasted red pepper and mozzarella stuffed chicken breast

If you enjoyed this Roasted Red Pepper & Mozzarella Stuffed Chicken, here are some other recipes from my kitchen that you’ll want to try next:

Chicken & Dinner Recipes

Easy Cheesy Chicken Parmesan Bake – Comfort food at its best with layers of cheese and sauce.
Crispy Parmesan Crusted Chicken – Golden, crunchy, and full of flavor.
Creamy Honey Pepper Chicken – Sweet, spicy, and creamy all in one.
Cowboy Butter Chicken – Loaded with bold, herby garlic butter flavor.
Sweet Chili Chicken – A sticky-sweet dinner with just the right amount of kick.

Cheese & Creamy Pairings

Creamy Cajun Parmesan Sauce – Perfect for pasta, chicken, or seafood.
Garlic Butter Chicken Bites with Creamy Parmesan Pasta – Quick, creamy, and packed with flavor.
Creamy Smothered Chicken and Rice – A hearty one-pan dinner that’s rich and satisfying.

Storage & Meal Prep Tips

Refrigeration: Up to 3 days in an airtight container.
Freezing: Wrap tightly, freeze up to 3 months.
Reheating: Oven = best, microwave = quickest.

Pro move: slice leftovers over pasta or grain bowls for easy Mediterranean red pepper recipes.

Variations & Substitutions for Baked Stuffed Chicken Breast

Different cheese options: Provolone, fontina, goat cheese.
Add spinach: Classic Italian move.
Make it spicy: Jalapeños, hot sauce, or extra chili flakes.
Wrap in prosciutto: Salty, crispy upgrade.
Sauce it differently: Marinara, pesto, creamy white sauce.

This is one of those bell pepper stuffed chicken recipes that plays well with others.

FAQs About Roasted Red Pepper & Mozzarella Stuffed Chicken

How do I keep the filling from leaking?

Don’t overstuff, and always seal with toothpicks. (And if some cheese escapes—lucky you, it makes sauce.)

Can I make it ahead?

Yes. Stuff the chicken in the morning, refrigerate, then cook when ready.

What if I don’t have an oven-safe skillet?

No problem. Sear in a regular skillet, transfer to a baking dish for baking.

This Roasted Red Pepper & Mozzarella Stuffed Chicken is everything you want: juicy chicken, smoky-sweet peppers, and gooey cheese wrapped in one. It’s flexible—make it Italian, Mediterranean, or spicy.

If you’re hunting for the ultimate cheesy chicken dinner or want a reliable chicken with mozzarella cheese and roasted red peppers recipe, this one’s it.

Try it once, and it’ll take a permanent spot in your weeknight rotation. And if you’re looking for more inspiration, check out my collection of recipes on Pinterest—it’s packed with dinner ideas to keep you cooking happy.

This is the chicken I want to eat.

Roasted Red Pepper & Mozzarella Stuffed Chicken – A Cheesy, Flavor-Packed Dinner You’ll Crave

Why You’ll Love This Recipe

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What You Need to Know Before You Start