Name: Roasted Red Pepper Mozzarella Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 large skinless (boneless chicken breasts (about 200g each)); 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp dried oregano; Sea salt and freshly ground black pepper; 150 g jarred roasted red peppers (drained and roughly chopped); 125 g fresh mozzarella ball (drained and torn into small pieces); A small handful of fresh basil leaves (about 15-20 leaves, roughly chopped); 2 cloves garlic (minced); A pinch of salt and pepper

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There are some dinners that just feel a bit special, even on a Tuesday. This Roasted Red Pepper and Mozzarella Stuffed Chicken is exactly that. It looks impressive, tastes absolutely incredible, yet it’s built on simple, wholesome ingredients that come together without a fuss. We’re talking tender chicken breasts, gently baked until juicy, with a glorious filling of sweet roasted red peppers, fresh basil, and mozzarella that melts into a creamy, stringy centre. It’s the kind of meal that silences the table for a moment, in the best possible way.

I’ve been making this for over 7 years, and it never disappoints. The magic is in the combination of textures and flavours. The smoky sweetness of the peppers is the perfect partner for the milky, mild mozzarella, while a little garlic and fresh basil bring a fragrant, Mediterranean warmth to every bite. It’s a complete departure from a boring midweek chicken dinner, elevating it to something you’d be proud to serve to friends on a Saturday night.

This recipe is for anyone looking to add a reliable, flavour-packed chicken dish to their repertoire. It works beautifully for a family meal when you want something a little more exciting than the usual, or for a dinner for two with a nice glass of wine. The method is straightforward, and the results are consistently delicious.

Recipe Overview

This Roasted Red Pepper Mozzarella Stuffed Chicken is all about creating big flavour with minimal effort. We pan-sear the chicken first to get a beautiful golden crust, which seals in the juices, before finishing it in the oven where the cheese gets gloriously melty and the chicken cooks through perfectly. The stuffing is a simple but powerful trio of roasted red peppers, fresh mozzarella, and basil. I’ve tested this with both fresh-roasted and jarred peppers, and honestly, good-quality jarred ones are a fantastic time-saver that deliver brilliant flavour.

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 rich and satisfying without being heavy. The sweetness of the roasted red peppers cuts through the rich, milky mozzarella, all seasoned with fragrant basil and garlic. It’s a classic Italian-inspired combination that just works.
Ready in Under 45 Minutes: From start to finish, this impressive cheesy chicken dinner is on the table in about 40 minutes, making it achievable for a weeknight meal.
Flexible Recipe: Don’t have mozzarella? A good provolone or fontina cheese melts beautifully too. You could also add a few chopped black olives or sun-dried tomatoes to the stuffing for an extra layer of flavour. It’s very adaptable, much like my Stuffed Bell Peppers.
Great for a Special Midweek Meal: This dish has enough wow-factor for a special occasion but is straightforward enough for a Wednesday. It’s ideal when you want to put something lovely on the table without spending hours in the kitchen.
Family Tested: This recipe always gets compliments in my house. The combination of chicken and melted cheese is a guaranteed hit with kids and adults alike, making it a reliable choice for a family dinner.

Roasted Red Pepper Mozzarella Stuffed Chicken

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

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Ingredients You’ll Need

You only need a handful of quality ingredients for this mozzarella chicken. I find that using a ball of fresh mozzarella packed in water gives the best melting texture. For the peppers, a good quality jar of roasted red peppers in brine (not oil) is my go-to for convenience; I particularly like the Belazu brand if you can find it.

4 large skinless, boneless chicken breasts (about 200g each)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
Sea salt and freshly ground black pepper
For the Stuffing:
150g jarred roasted red peppers, drained and roughly chopped
125g fresh mozzarella ball, drained and torn into small pieces
A small handful of fresh basil leaves (about 15-20 leaves), roughly chopped
2 cloves garlic, minced
A pinch of salt and pepper

Marcus’s Tip: I always pat the drained mozzarella and roasted peppers dry with a bit of kitchen roll before chopping. This simple step prevents the stuffing from becoming watery and helps you achieve that glorious, stringy cheese pull when you cut into the cooked chicken.

How to Make Roasted Red Pepper Mozzarella Stuffed Chicken

The process is all about building layers of flavour. We’ll create a flavourful pocket, sear the chicken for a golden crust, and then let the oven do the rest of the work. An oven-safe frying pan is ideal as it means less washing up.

Preheat and Prep: First, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Get a large, oven-safe frying pan ready. If you don’t have one, have a baking dish handy.
Make the Stuffing: In a small bowl, combine the chopped roasted red peppers, torn mozzarella, chopped basil, and minced garlic. Season with a small pinch of salt and pepper and mix gently to combine. Set aside.
Prepare the Chicken: Place a chicken breast flat on a cutting board. With your hand flat on top of it, carefully use a sharp knife to cut a deep pocket into the thickest side of the breast. Be careful not to cut all the way through. Repeat with the remaining chicken breasts.
Season Generously: In another small bowl, mix the smoked paprika and dried oregano. Rub the chicken breasts all over with olive oil, then sprinkle generously on all sides with the seasoning mix, plus salt and pepper.
Stuff the Chicken: Carefully divide the mozzarella and pepper mixture between the four chicken breasts, pushing it deep into the pockets. Don’t overfill them. I find that securing the opening with a cocktail stick or two helps keep the filling from escaping during cooking.
Sear for Colour and Flavour: Heat the oven-safe frying pan over a medium-high heat. Once hot, 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 flavour and texture.
Bake to Perfection: Transfer the entire 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. The internal temperature should reach 74°C on a meat thermometer.
Rest Before Serving: This is a key step! Remove the chicken from the oven, cover loosely with foil, and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring the chicken is moist and tender.

Tips From My Kitchen

Temperature Control: The most common reason for dry chicken is overcooking. I highly recommend a digital meat thermometer. According to the Food Standards Agency, chicken is safely cooked when it reaches an internal temperature of 74°C (165°F). This guarantees it’s juicy, not dry.
The Secret Step: I learned that searing the chicken before baking makes all the difference. The Maillard reaction creates a deep, savoury crust that you just don’t get from baking alone. It locks in the moisture and adds a huge amount of flavour.
Make-Ahead: You can prepare the stuffing and even stuff the chicken up to a day in advance. Just lay them in a dish, cover tightly with cling film, and store in the fridge. This makes it a great option for a stress-free dinner party. Just remember to take it out of the fridge 20 minutes before cooking.
Storage: Leftovers are fantastic the next day. Store them in an airtight container in the fridge for up to 3 days. I like to slice the chicken and have it cold in a salad, or gently reheat it in the oven at a low temperature to prevent it from drying out.

Common Mistakes to Avoid

Overcrowding the pan: When searing, give the chicken breasts plenty of space. If you crowd the pan, they will steam instead of sear, and you’ll miss out on that delicious golden-brown crust. If your pan isn’t big enough, sear them in two batches.
Wrong temperature: A screaming hot pan will burn the outside before the inside cooks, and an oven that’s too hot will dry out the chicken. Stick to a medium-high heat for searing and a moderate 180°C oven for baking.
Skipping the rest time: It’s tempting to slice into the chicken straight away, but please don’t! Letting it rest for at least 5 minutes is non-negotiable. It allows the muscle fibres to relax and reabsorb the juices, resulting in a much more succulent piece of meat.

Delicious Variations to Try

While this red pepper chicken is wonderful as it is, it’s also a great base for your own creative touches. It’s a forgiving recipe, much like our popular Creamy Chicken and Rice.

Spicy Version: Add 1/4 teaspoon of dried chilli flakes or some finely chopped fresh red chilli to the stuffing mixture for a gentle, warming heat.
Add Some Greens: Wilt a handful of fresh spinach with the garlic before mixing it into the stuffing for an extra dose of veg.
Different Herbs: If you’re not a fan of basil, fresh thyme or parsley would also work well in the stuffing. A little lemon zest can also add a lovely brightness.

What to Serve With Roasted Red Pepper Mozzarella Stuffed Chicken

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

Roasted Asparagus or Tenderstem Broccoli: A simple side of roasted green vegetables drizzled with olive oil and a squeeze of lemon complements the rich chicken perfectly.
Creamy Polenta or Mash: Something soft and comforting like creamy polenta or buttery mashed potatoes is ideal for soaking up any delicious pan juices.
A Crisp Salad: A simple rocket and Parmesan salad with a sharp balsamic vinaigrette provides a fresh, peppery contrast to the cheesy chicken.
Wine Pairing: A crisp, dry Italian white like a Pinot Grigio or a light-bodied red like a Valpolicella works beautifully with the Mediterranean flavours.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. My favourite time-saving trick is to prepare the chicken completely—stuffing and all—up to 24 hours in advance. Arrange the breasts in your baking dish, cover tightly with cling film, and pop it in the fridge. Let them sit at room temperature for about 20 minutes before searing and baking as normal.

How do I stop all the cheese from leaking out?

A little leakage is normal and creates lovely crispy bits in the pan! But to keep most of it inside, there are three tricks: 1) Don’t overstuff the pockets. 2) Pat your mozzarella dry to remove excess water. 3) Use one or two cocktail sticks to pin the opening of the pocket closed before you sear it.

How do I store leftovers?

Leftovers are delicious! Allow the chicken to cool completely, then store it in an airtight container in the fridge for up to 3 days. You can enjoy it cold, sliced in salads or sandwiches, or reheat it gently in a 160°C oven until warmed through.

Can I use fresh red peppers instead of jarred ones?

Yes, you can. The flavour of home-roasted peppers is fantastic, though it does add about 30 minutes to the prep time. To do it, simply roast whole red peppers in a hot oven (around 220°C) until the skin is blistered and blackened, then place them in a bowl covered with cling film to steam. Once cool, the skin will peel off easily. The BBC Good Food website has an excellent guide on how to roast peppers if you’re new to it.

Can I use frozen chicken breasts?

Yes, but you must ensure they are thoroughly defrosted before you begin. The best way is to defrost them slowly in the fridge overnight. Make sure to pat them completely dry with kitchen roll before seasoning and searing, as any excess water will prevent them from browning nicely.

Roasted Red Pepper Mozzarella Stuffed Chicken

Juicy chicken breasts filled with a flavorful mixture of roasted red peppers, fresh mozzarella, and basil, seared for a golden crust and baked to perfection.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 495

Ingredients Method Notes

Ingredients

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

For the Stuffing

150 g jarred roasted red peppers drained and roughly chopped
125 g fresh mozzarella ball drained and torn into small pieces
A small handful of fresh basil leaves about 15-20 leaves, roughly chopped
2 cloves garlic minced
A pinch of salt and pepper

Method

Preheat and Prep: First, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Get a large, oven-safe frying pan ready. If you don't have one, have a baking dish handy.
Make the Stuffing: In a small bowl, combine the chopped roasted red peppers, torn mozzarella, chopped basil, and minced garlic. Season with a small pinch of salt and pepper and mix gently to combine. Set aside.
Prepare the Chicken: Place a chicken breast flat on a cutting board. With your hand flat on top of it, carefully use a sharp knife to cut a deep pocket into the thickest side of the breast. Be careful not to cut all the way through. Repeat with the remaining chicken breasts.
Season Generously: In another small bowl, mix the smoked paprika and dried oregano. Rub the chicken breasts all over with olive oil, then sprinkle generously on all sides with the seasoning mix, plus salt and pepper.
Stuff the Chicken: Carefully divide the mozzarella and pepper mixture between the four chicken breasts, pushing it deep into the pockets. Don't overfill them. I find that securing the opening with a cocktail stick or two helps keep the filling from escaping during cooking.
Sear for Colour and Flavour: Heat the oven-safe frying pan over a medium-high heat. Once hot, 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 flavour and texture.
Bake to Perfection: Transfer the entire 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. The internal temperature should reach 74°C on a meat thermometer.
Rest Before Serving: This is a key step! Remove the chicken from the oven, cover loosely with foil, and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring the chicken is moist and tender.

Notes

Delicious served with a side of roasted asparagus, a fresh green salad, or creamy polenta. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Roasted Red Pepper Mozzarella Stuffed Chicken a go. It’s one of those recipes that has become a true staple in my kitchen for its fantastic flavour and reliable results. If you do make it, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures! Happy cooking.
– Marcus Bennett

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