There are some dishes that just transport you. For me, this Roasted Red Pepper and Mozzarella Stuffed Chicken is one of them. It was inspired by a meal I had at a tiny, family-run restaurant tucked away on a side street in Tuscany. The combination of smoky, sweet peppers, gloriously melty mozzarella, and fragrant basil, all encased in a juicy chicken breast, was simply unforgettable. I spent the flight home scribbling down notes, determined to recreate that magic in my own kitchen.

After a few rounds of testing, I landed on this recipe, and it has been a staple in our home ever since. It’s the kind of chicken dinner that feels special enough for a Saturday night but is straightforward enough to manage after a busy day. We’re not just stuffing chicken here; we’re creating pockets of pure flavour. When you slice into the tender chicken, the vibrant red of the pepper and the creamy white of the molten mozzarella spill out, promising a truly satisfying bite. The aromas of garlic, herbs, and roasting chicken fill the house, building anticipation for what is a genuinely wonderful meal.

This is a recipe for anyone who appreciates wholesome, vibrant food that doesn’t require hours of complex preparation. It works beautifully for a cosy dinner for two or can be easily scaled up when you have friends over. Friends always ask me for this recipe after trying it at dinner parties, so I’m thrilled to finally be sharing it with you all.

Recipe Overview

This recipe brings together tender chicken breasts with a rich, savoury filling of roasted red peppers, fresh basil, and creamy mozzarella. The chicken is seared to create a golden crust before being baked to perfection, ensuring it remains succulent and juicy. The flavour profile is a beautiful balance of sweet, smoky, and savoury, with a fresh herbal lift from the basil. During testing, I found that taking an extra minute to pat the chicken completely dry before searing is the key to getting that lovely golden-brown finish.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Roasted Red Pepper Mozzarella Stuffed Chicken

• Genuine Flavour: The taste is wonderfully authentic. You get the deep, smoky sweetness from the roasted peppers, which pairs beautifully with the mild, creamy mozzarella that gets beautifully stringy when melted. The fresh basil adds a bright, peppery note that cuts through the richness.
• Ready in Under 45 Minutes: From start to finish, this impressive-looking main course comes together in about 40 minutes, making it an ideal choice for a satisfying weeknight chicken dinner.
• Flexible Recipe: You can easily adapt the filling to your taste. Try adding a handful of fresh spinach, some chopped sun-dried tomatoes, or a pinch of chilli flakes for a bit of heat. Provolone also works as a great substitute for mozzarella.
• Great for Entertaining: This dish looks elegant on the plate and always gets compliments. It feels a bit fancy, but since you can prepare the stuffed chicken ahead of time, it takes the stress out of hosting. It reminds me a bit of the preparation for my Stuffed Peppers With Rice Recipe Dinner, where the prep work pays off beautifully.
• Family Tested: My whole family adores this meal. The vibrant filling even tempts my pickiest eater, and my husband says the cheesy, juicy chicken is one of his all-time favourites.

Roasted Red Pepper Mozzarella Stuffed Chicken

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this stuffed chicken recipe, we’re using simple, high-quality ingredients that truly shine. When it comes to the mozzarella, I always recommend buying a solid block and grating it yourself. I find that brands like Galbani offer a superior melt and flavour compared to pre-shredded varieties, which often contain anti-caking agents that can affect the texture.

• 4 large boneless, skinless chicken breasts (about 200g each)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• For the Filling:
• 150g roasted red peppers from a jar, drained and finely chopped
• 125g block mozzarella, coarsely grated
• 25g grated Parmesan cheese
• 1 large garlic clove, minced
• A large handful of fresh basil leaves (about 15g), chopped

Ashley’s Tip: Make sure your roasted peppers are well-drained and patted dry with a paper towel before chopping. Excess moisture can make the filling watery and prevent the cheese from binding everything together properly.

How to Make Roasted Red Pepper Mozzarella Stuffed Chicken

The process is quite straightforward. We’ll create a pocket in the chicken, fill it with our delicious mozzarella and pepper mixture, seal it, and then give it a quick sear before finishing it in the oven. This two-step cooking method is the secret to succulent, flavourful chicken every time.

1. Preheat and Prepare the Chicken: Preheat your oven to 200°C (180°C fan). Place the chicken breasts on a cutting board. Using a sharp knife, carefully cut a deep pocket into the thickest side of each breast, being careful not to slice all the way through.
2. Season the Chicken: In a small bowl, mix together the smoked paprika, dried oregano, salt, and pepper. Rub this seasoning mixture all over the outside of the chicken breasts.
3. Mix the Filling: In a separate bowl, combine the chopped roasted red peppers, grated mozzarella, Parmesan, minced garlic, and chopped fresh basil. Mix well until everything is evenly incorporated.
4. Stuff the Chicken: Carefully spoon the filling mixture into the pocket of each chicken breast. Don’t overfill them, as the cheese will expand and ooze out. You can use one or two cocktail sticks to secure the opening of each breast to help keep the filling inside. What works best for me is inserting them at an angle to pin the opening closed.
5. Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan over a medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the pan. Sear for 3-4 minutes on each side, until they are beautifully golden brown. This step is crucial for building flavour and texture.
6. Bake to Perfection: Transfer the entire oven-safe pan to the preheated oven. If your pan isn’t oven-safe, move the seared chicken to a baking dish. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear.
7. Rest the Chicken: Remove the chicken from the oven and let it rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender result. Don’t forget to remove the cocktail sticks before serving!

Tips From My Kitchen

• Temperature Control: The most reliable way to know if your chicken is cooked perfectly is by using a meat thermometer. The internal temperature should reach 74°C (165°F) at the thickest part. This ensures the chicken is both safe to eat and not overcooked. The Food Standards Agency provides excellent guidance on cooking chicken safely.
• The Secret Step: Always pat your chicken breasts completely dry with a paper towel before seasoning. I learned that removing surface moisture is essential for getting a fantastic, golden-brown sear in the pan. A wet surface will steam rather than sear, robbing you of that delicious crust.
• Make-Ahead: You can prepare the filling up to 2 days in advance and store it in an airtight container in the fridge. You can also stuff the chicken breasts, wrap them tightly, and refrigerate for up to 24 hours before you plan to cook them. Just take them out of the fridge about 20 minutes before searing.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C until warmed through to prevent the chicken from drying out.

Common Mistakes to Avoid

• Overcrowding the pan: When searing the chicken, make sure there is enough space between each breast. If the pan is too crowded, the chicken will steam instead of browning, and you’ll miss out on that lovely crust. Cook in two batches if necessary.
• Wrong temperature: Searing on a heat that’s too high can burn the outside before the inside is cooked. Too low, and it won’t brown properly. A steady medium-high heat is ideal for achieving that perfect golden colour.
• Skipping the rest time: It’s tempting to slice into the chicken straight from the oven, but resting is vital. As explained by BBC Good Food, this short pause allows the muscle fibres to relax and reabsorb the juices, resulting in a much more tender and flavourful piece of meat.

What to Serve With Roasted Red Pepper Mozzarella Stuffed Chicken

This cheesy chicken dish is versatile and pairs well with a variety of sides. Here are a few of my favourite combinations:

• Creamy Polenta: The soft, creamy texture of polenta is a wonderful contrast to the chicken and is perfect for soaking up any delicious juices.
• Roasted Asparagus with Lemon: A simple side of roasted asparagus spears, drizzled with olive oil and a squeeze of fresh lemon, adds a fresh, green element to the plate.
• A Simple Rocket Salad: A peppery rocket salad with cherry tomatoes and a light balsamic vinaigrette offers a refreshing counterpoint to the rich, cheesy filling. It’s a bit like the simple side you’d serve with Grilled Lamb Chops to let the main shine.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. For red wine lovers, a light-bodied Pinot Noir works well too.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. You can prepare the filling up to 2 days ahead. You can also stuff the raw chicken breasts, wrap each one tightly in cling film, and store them in the fridge for up to 24 hours. This makes it a great option for entertaining as all the messy work is done in advance.

How do I prevent the mozzarella filling from leaking out during cooking?

There are a few tricks. First, don’t overstuff the chicken pocket; leave a small border around the edge. Second, using cocktail sticks to pin the opening shut is very effective. Finally, searing the chicken helps to create a crust that seals the opening before it goes into the oven. A little cheese leakage is normal and creates delicious crispy bits in the pan!

How do I store leftovers?

Let any leftover chicken cool completely, then place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, I recommend placing it in an oven-safe dish with a splash of water or chicken stock, covering with foil, and warming at 160°C for 10-15 minutes.

Can I use a different type of cheese?

Yes, this recipe is very forgiving. Provolone is a fantastic substitute as it also melts beautifully and has a slightly sharper flavour. You could also try fontina or even a smoked mozzarella for a different flavour dimension.

Can I use jarred roasted red peppers?

Yes, and I encourage it! Using high-quality jarred roasted red peppers is a huge time-saver and they have a wonderful, concentrated flavour. Just be sure to drain them thoroughly and pat them dry before chopping to avoid a watery filling.

Roasted Red Pepper Mozzarella Stuffed Chicken

Tender chicken breasts stuffed with a savory filling of roasted red peppers, mozzarella, Parmesan, and fresh basil, seared golden and baked to juicy perfection.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 515

Ingredients Method Notes

Ingredients

  

• 4 large boneless skinless chicken breasts (about 200g each)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

For the Filling

• 150 g roasted red peppers from a jar drained and finely chopped
• 125 g block mozzarella coarsely grated
• 25 g grated Parmesan cheese
• 1 large garlic clove minced
• A large handful of fresh basil leaves about 15g, chopped

Method

 

1. Preheat and Prepare the Chicken: Preheat your oven to 200°C (180°C fan). Place the chicken breasts on a cutting board. Using a sharp knife, carefully cut a deep pocket into the thickest side of each breast, being careful not to slice all the way through.
2. Season the Chicken: In a small bowl, mix together the smoked paprika, dried oregano, salt, and pepper. Rub this seasoning mixture all over the outside of the chicken breasts.
3. Mix the Filling: In a separate bowl, combine the chopped roasted red peppers, grated mozzarella, Parmesan, minced garlic, and chopped fresh basil. Mix well until everything is evenly incorporated.
4. Stuff the Chicken: Carefully spoon the filling mixture into the pocket of each chicken breast. Don't overfill them, as the cheese will expand and ooze out. You can use one or two cocktail sticks to secure the opening of each breast to help keep the filling inside. What works best for me is inserting them at an angle to pin the opening closed.
5. Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan over a medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the pan. Sear for 3-4 minutes on each side, until they are beautifully golden brown. This step is crucial for building flavour and texture.
6. Bake to Perfection: Transfer the entire oven-safe pan to the preheated oven. If your pan isn't oven-safe, move the seared chicken to a baking dish. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear.
7. Rest the Chicken: Remove the chicken from the oven and let it rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender result. Don't forget to remove the cocktail sticks before serving!

Notes

For best results, let the chicken rest for 5 minutes before slicing. Remember to remove cocktail sticks before serving!

I really hope you give this Roasted Red Pepper Mozzarella Stuffed Chicken a try. It’s a recipe I am truly proud of and one that brings a little bit of that Italian sunshine into my kitchen, no matter the weather outside. It’s a real testament to how a few simple, good-quality ingredients can create something truly special. If you do make it, please let me know how it turned out in the comments below. I love hearing from you!

Happy cooking,
Ashley

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