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Roasted Red Pepper & Mozzarella Stuffed Chicken Recipe

Roasted Red Pepper & Mozzarella Stuffed Chicken Recipe
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★★★★★

4.7 from 16 reviews

A flavorful and juicy roasted red pepper and mozzarella stuffed chicken breast recipe, perfect for a delicious and elegant dinner. This dish features tender chicken breasts filled with a cheesy and vibrant pepper mixture, seared to golden perfection and baked with a savory garlic-balsamic sauce.

Ingredients

Scale

Chicken and Seasonings

  • 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

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

  1. Prepare the Filling: In a bowl, combine the shredded mozzarella, chopped roasted red peppers, fresh basil, and red pepper flakes if using. Mix well and set aside to allow the flavors to meld.
  2. Prepare the Chicken: Using a sharp knife, carefully slice a pocket into each chicken breast, being careful not to cut all the way through. Season both inside and outside of each breast with salt, black pepper, garlic powder, onion powder, and Italian seasoning for balanced flavor.
  3. Stuff the Chicken: Stuff each chicken breast pocket evenly with the prepared cheese and pepper mixture. Use toothpicks to securely close the pockets and keep the filling inside while cooking.
  4. Sear the Chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear each side for 2 to 3 minutes until they develop a beautiful golden-brown crust. This step locks in juices and adds flavor.
  5. Add Garlic and Deglaze: Reduce the heat to medium-low, add the minced garlic to the pan, and sauté for about 30 seconds until fragrant. Pour in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan to create a flavorful sauce.
  6. Bake the Chicken: Transfer the skillet to a preheated oven at 375°F (190°C). Bake the chicken for 18 to 22 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and juicy.
  7. Rest and Serve: Remove the chicken from the oven and allow it to rest for 5 minutes. This helps retain the juices. Remove toothpicks before slicing and serve with your choice of vegetables or side dishes.

Notes

  • Make sure not to overfill the chicken pockets to prevent the filling from spilling out during cooking.
  • Use fresh basil for the best flavor; dried basil can be substituted if necessary but reduce quantity.
  • Roasted red peppers can be store-bought or homemade; drain well to avoid excess moisture.
  • Using an oven-safe skillet allows a seamless transition from stove to oven for searing and baking.
  • To check doneness, use a meat thermometer for accuracy; the internal temperature should reach 165°F (75°C).
  • Resting the chicken helps redistribute juices, resulting in a moister dish.
  • Serve with a side of steamed vegetables or a fresh salad for a complete meal.

Nutrition

Keywords: stuffed chicken breast, roasted red pepper, mozzarella, baked chicken, Italian chicken recipe, easy dinner, healthy chicken

Find it online: https://trendytasterecipes.com/roasted-red-pepper-and-mozzarella-stuffed-chicken-recipe/