Irresistible Roasted Red Pepper Mozzarella Stuffed Chicken

If you’re anything like me, you’ve probably had those nights where you crave something that looks fancy but doesn’t take hours of prep. That’s exactly where this roasted red pepper mozzarella stuffed chicken comes in. Picture tender chicken breasts filled with gooey mozzarella, sweet roasted red peppers, and fresh basil—then seared golden and baked until melty perfection. It’s a recipe that makes the whole kitchen smell incredible, and honestly, it’s hard not to sneak a bite before it even hits the table. Recipes like this remind me why I love cooking: simple ingredients transforming into something that feels special. For another great weeknight inspiration, I love browsing through EatingWell’s quick dinner collection.

What I adore about this dish is how effortlessly it fits into different occasions. Need a cozy dinner for two? Perfect. Hosting friends and want to impress without stressing? Even better. The flavors are bold yet comforting, and it’s one of those meals that looks straight out of a restaurant kitchen—without the hefty bill or complicated techniques. The secret is in the balance of creamy cheese, smoky-sweet peppers, and that little balsamic drizzle at the end. It’s a small touch that makes the dish shine. Ready to bring a little “wow” factor to your dinner table?

Ingredients You’ll Need

Here’s everything you’ll need to bring this roasted red pepper mozzarella stuffed chicken to life. I’ve added few tips and notes for each ingredient to make prep easier and more flexible:

• 4 boneless, skinless chicken breasts – Choose medium-sized breasts that are evenly shaped so they cook at the same rate. If they’re extra thick, you may want to butterfly them slightly before stuffing.
• 1 cup roasted red peppers, sliced – Jarred roasted peppers are a huge time-saver here. Just pat them dry with paper towels so they don’t make the filling watery.
• 1 cup shredded mozzarella cheese – The gooey, melty star of the show. Fresh mozzarella works too, but shredded is easier to tuck inside.
• Fresh basil leaves (about 6–8) – Adds that fresh, herby punch. If you don’t have basil, fresh spinach or parsley makes a great swap.
• 2 tablespoons olive oil – For searing the chicken to golden-brown perfection. You’ll want enough to coat the pan evenly.
• 2 cloves garlic, minced – Brings a subtle richness to the pan sauce. Fresh garlic works best here.
• ½ cup low-sodium chicken broth – Deglazes the pan and creates the base for a quick sauce. Vegetable broth works in a pinch.
• 1 tablespoon balsamic vinegar – The secret finishing touch. It adds just enough tang to balance the cheesy, smoky flavors.
• Salt and black pepper, to taste – Seasoning at every stage makes a big difference in flavor.

Optional but delicious:

• Red pepper flakes – For a little heat if you like spice.
• Parmesan cheese – A sprinkle on top before baking gives the chicken a golden, savory crust.

Tips & Variations

One of the best things about this recipe is how flexible it can be. A few small tweaks can completely change the flavor profile or make it fit your weeknight routine even better. Here are some of my favorite ideas:

Ingredient Swaps

• Cheese Choices: Swap mozzarella for provolone, fontina, or even pepper jack if you like a little extra kick.
• Herbs: Basil is classic, but oregano, thyme, or fresh spinach can add a new twist.
• Peppers: Don’t have roasted red peppers on hand? Try sun-dried tomatoes or sautéed mushrooms for a similar richness.

Flavor Boosts

• Add a Crust: Before baking, sprinkle the chicken with a little Parmesan cheese or seasoned breadcrumbs for a crispy, golden topping.
• Spicy Kick: Mix in a few red pepper flakes or a dash of hot sauce with the filling.
• Mediterranean Vibe: Add sliced olives or a touch of feta cheese for a briny, tangy twist.

Storage & Make-Ahead Tips

• Refrigerating: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 325°F (165°C) to keep the chicken juicy.
• Freezing: Stuff the chicken, wrap tightly, and freeze before cooking. When ready, thaw overnight in the fridge and follow the cooking instructions as usual.
• Meal Prep Friendly: Bake ahead and slice into thin strips to add to salads, wraps, or grain bowls throughout the week.

Serving Suggestions

This roasted red pepper mozzarella stuffed chicken is already a star on its own, but pairing it with the right sides can turn it into a full, well-rounded meal that feels restaurant-worthy. Here are a few serving ideas to inspire you:

Perfect Pairings

• Roasted Vegetables: A mix of zucchini, asparagus, or carrots adds a colorful, nutrient-packed side that complements the smoky sweetness of the peppers.
• Fresh Green Salad: A crisp arugula or spinach salad with a lemon vinaigrette balances the richness of the cheese-filled chicken.
• Creamy Mashed Potatoes: The ultimate comfort food pairing—perfect for soaking up that balsamic pan sauce.
• Rice or Quinoa: A simple bed of fluffy rice or nutty quinoa makes this dish more filling without overpowering it.

Presentation Tips

• Slice the chicken at a slight angle and fan it out on a plate to showcase the melted mozzarella and roasted pepper layers.
• Drizzle the balsamic pan sauce right before serving—it adds shine, flavor, and that picture-perfect finish.
• Garnish with a few fresh basil leaves or a sprinkle of Parmesan to make the dish pop visually (a Pinterest-worthy touch!).

This recipe is flexible enough for both weeknight dinners and special occasions, so you can dress it up or keep it casual depending on your vibe.

FAQs

Here are some of the most common questions readers might have about making this roasted red pepper mozzarella stuffed chicken—along with helpful answers to make your cooking experience smooth and stress-free.

1. Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work well, though they’re smaller, so you may need to reduce the amount of filling. Cooking time may be slightly shorter, so keep an eye on the internal temperature (165°F / 75°C is the goal).

2. Do I have to sear the chicken before baking?

Searing is highly recommended because it locks in juices and gives the chicken a golden crust, but if you’re short on time, you can skip straight to baking. Just note that the flavor won’t be quite as deep.

3. Can I make this recipe ahead of time?

Absolutely. You can prep and stuff the chicken earlier in the day, cover it tightly, and refrigerate until you’re ready to cook. Just add a couple extra minutes to the baking time if the chicken goes into the oven cold.

4. What’s the best way to keep the filling from spilling out?

Use toothpicks to secure the opening after stuffing. Also, avoid overfilling—just enough cheese and peppers to create a nice pocket without forcing it closed.

5. Can I make this recipe without the balsamic vinegar?

Yes, though you’ll miss a little tangy depth. You can substitute with a splash of lemon juice or even a light drizzle of white wine vinegar for brightness.

6. How should I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F (165°C) until warmed through. Avoid microwaving for too long, as it can make the chicken rubbery and the cheese tough.

Final Thoughts

Cooking doesn’t always have to be complicated to feel special, and this roasted red pepper mozzarella stuffed chicken is the perfect example. With just a few everyday ingredients, you can create a dish that looks impressive, tastes incredible, and makes the whole kitchen smell heavenly. Whether you’re planning a cozy weeknight dinner or a meal to wow friends, this recipe delivers every time.

If you’ve been looking for more simple but elevated dinner ideas, you might also enjoy browsing Delish’s chicken recipe collection. It’s always fun to keep a few go-to recipes in your back pocket for nights when you want flavor without fuss.

So grab those peppers, cheese, and chicken, and let your oven do the magic. I promise—once you try this, it’ll quickly become a recipe you’ll come back to again and again.

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