Roasted Red Pepper Mozzarella Stuffed Chicken Recipe
This Roasted Red Pepper Mozzarella Stuffed Chicken is a flavorful and comforting dish featuring juicy chicken breasts stuffed with a savory mixture of mozzarella cheese, roasted red peppers, fresh basil, and a hint of red pepper flakes. The chicken is seasoned with Italian spices, seared to a golden brown on the stovetop, and then baked to perfection in the oven. Finished with a garlic and balsamic vinegar pan sauce, it makes an impressive yet easy-to-make meal perfect for weeknights or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 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 and Additional Ingredients
- 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 shredded mozzarella cheese, chopped roasted red peppers, fresh chopped basil, and optional red pepper flakes. Mix well and set aside to be used as the stuffing.
- Prepare the Chicken: Using a sharp knife, slice a horizontal pocket into each boneless chicken breast, being careful not to cut all the way through. Season both the inside and outside of the chicken breasts with salt, black pepper, garlic powder, onion powder, and Italian seasoning evenly.
- Stuff the Chicken: Spoon the prepared mozzarella and red pepper filling into each chicken breast pocket. Secure the opening with toothpicks to ensure the filling stays inside while cooking.
- Sear the Chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2 to 3 minutes on each side until they develop a golden-brown 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, scraping the bottom of the skillet with a wooden spoon to loosen up any browned bits. This creates a flavorful pan sauce.
- Bake the Chicken: Transfer the oven-safe skillet with the chicken to a preheated oven at 375°F (190°C). Bake uncovered for 18 to 22 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when measured with a meat thermometer.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Remove toothpicks carefully, then slice and serve with your choice of vegetables, pasta, or salad.
Notes
- You can substitute fresh mozzarella slices for shredded mozzarella if preferred.
- If roasted red peppers are not available, you can use jarred roasted red peppers drained well.
- Be careful not to overstuff the chicken breasts to prevent filling from leaking out during cooking.
- Using an oven-safe skillet simplifies the process by allowing you to sear and bake in one dish.
- For extra flavor, garnish with additional fresh basil before serving.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for food safety.
Keywords: stuffed chicken breast, roasted red peppers, mozzarella, baked chicken, Italian seasoning, balsamic vinegar sauce
