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–+ servings

Roasted Red Pepper & Mozzarella Stuffed Chicken

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A flavorful and comforting dish featuring tender chicken breasts filled with creamy mozzarella and roasted red peppers, perfect for family dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 4 pieces 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 browning
  • 1 tablespoon olive oil for searing
For the filling
  • 1 cup shredded mozzarella cheese
  • ½ cup roasted red peppers, chopped
  • 2 tablespoons fresh basil, chopped
  • ¼ teaspoon red pepper flakes optional, for extra kick
  • 2 cloves garlic, minced
For baking
  • ½ cup chicken broth
  • 2 tablespoons balsamic vinegar

Method
 

Preparation
  1. In a mixing bowl, combine shredded mozzarella, chopped roasted red peppers, fresh basil, and optional red pepper flakes. Mix gently and set aside.
  2. Carefully cut pockets into each chicken breast, ensuring the sides remain intact for stuffing. Season the chicken on both the inside and outside with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  3. Generously fill each chicken pocket with the cheesy mixture and secure the openings with toothpicks.
Cooking
  1. In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear each chicken breast for 2-3 minutes per side until golden brown.
  2. Reduce the heat and add minced garlic, cooking for about 30 seconds until fragrant.
  3. Pour in the chicken broth and balsamic vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
  4. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 18-22 minutes, or until the internal temperature reaches 165°F (75°C).
  5. Remove from the oven, let the chicken rest for about 5 minutes before slicing.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 6gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 900mgSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes. For longer storage, freeze the cooked chicken for up to 3 months, wrapped tightly to prevent freezer burn.
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