Chicken with Roasted Red Peppers and Mozzarella

Introduction

This Chicken with Roasted Red Peppers and Mozzarella is a restaurant-style dinner made right at home. Tender chicken cutlets are pan-seared, smothered in sweet roasted red peppers, topped with melty mozzarella, and finished in a rich garlic lemon sauce that feels elegant yet comforting.

Why You’ll Love This Recipe

• Crispy, golden chicken with a juicy center
• Bold Mediterranean flavors from garlic and roasted peppers
• Simple ingredients with impressive results
• Perfect for family dinners or entertaining guests
• Halal-friendly and easy to customize

Chicken with Roasted Red Peppers and Mozzarella

Pan-seared chicken topped with roasted red peppers and melted mozzarella.

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Prep Time 20 minutes mins

Course dinner

Cuisine Italian-inspired

Ingredients

  

• 3 chicken breasts filleted and pounded flat (or 6 chicken cutlets)
• 1 cup flour for dredging
• 1/4 cup olive oil
• 1 tablespoon unsalted butter
• 8 cloves garlic sliced
• 1 1/2 cups low-sodium chicken stock
• 1/2 cup chicken stock + 1/2 cup white grape juice non-alcoholic wine substitute
• 2 tablespoons lemon juice
• 6 large roasted red peppers sliced
• 10 slices mozzarella cheese or enough to cover chicken
• Salt and black pepper to taste
• 3 tablespoons cold unsalted butter cubed
• 1/4 cup minced flat-leaf Italian parsley

Instructions

 

• Pat chicken cutlets dry and season both sides with salt and pepper. Dredge lightly in flour, shaking off excess. Set aside on a parchment-lined baking sheet.
• Heat a stainless steel pan over medium heat for 3 minutes. Add olive oil. Once shimmering, add 1 tablespoon butter and sear chicken for about 3 minutes per side until golden. Work in batches. Transfer chicken to a plate and tent with foil.
• If needed, add more olive oil to the pan, then sauté garlic until lightly golden. Add chicken stock, grape juice mixture, and lemon juice. Increase heat and bring to a boil, scraping up browned bits.
• Turn on the broiler and position rack to the second highest level.
• When sauce reduces by half, turn off heat. Return chicken to the pan. Top each piece with roasted red peppers and mozzarella. Spoon a little sauce over each cutlet.
• Broil until mozzarella is melted and lightly browned, watching closely.
• Remove chicken to a platter. Whisk cold butter into the sauce one cube at a time. Season with salt and pepper, stir in parsley, and pour sauce over chicken before serving.

Notes

Serve with pasta, mashed potatoes, or crusty bread

Ingredients

• 3 chicken breasts, filleted and pounded flat (or 6 chicken cutlets)
• 1 cup flour, for dredging
• 1/4 cup olive oil
• 1 tablespoon unsalted butter
• 8 cloves garlic, sliced
• 1 1/2 cups low-sodium chicken stock
• 1/2 cup chicken stock + 1/2 cup white grape juice (non-alcoholic wine substitute)
• 2 tablespoons lemon juice
• 6 large roasted red peppers, sliced
• 10 slices mozzarella cheese (or enough to cover chicken)
• Salt and black pepper, to taste
• 3 tablespoons cold unsalted butter, cubed
• 1/4 cup minced flat-leaf Italian parsley

Instructions

1. Pat chicken cutlets dry and season both sides with salt and pepper. Dredge lightly in flour, shaking off excess. Set aside on a parchment-lined baking sheet.
2. Heat a stainless steel pan over medium heat for 3 minutes. Add olive oil. Once shimmering, add 1 tablespoon butter and sear chicken for about 3 minutes per side until golden. Work in batches. Transfer chicken to a plate and tent with foil.
3. If needed, add more olive oil to the pan, then sauté garlic until lightly golden. Add chicken stock, grape juice mixture, and lemon juice. Increase heat and bring to a boil, scraping up browned bits.
4. Turn on the broiler and position rack to the second highest level.
5. When sauce reduces by half, turn off heat. Return chicken to the pan. Top each piece with roasted red peppers and mozzarella. Spoon a little sauce over each cutlet.
6. Broil until mozzarella is melted and lightly browned, watching closely.
7. Remove chicken to a platter. Whisk cold butter into the sauce one cube at a time. Season with salt and pepper, stir in parsley, and pour sauce over chicken before serving.

Tips & Tricks

• Pound chicken evenly for uniform cooking
• Use fresh mozzarella for extra melt if desired
• Don’t overcrowd the pan when searing
• Watch closely under the broiler to avoid burning

Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Dinner
• Method: Pan-Seared + Broiled
• Cuisine: Italian-Inspired
• Difficulty: Medium
• Dietary: Halal-friendly

Notes

• Serve with pasta, mashed potatoes, or crusty bread
• Roasted red peppers can be jarred or homemade
• Add spinach to the sauce for extra color and nutrition

Nutrition (Approximate Per Serving)

• Calories: 520
• Protein: 38g
• Carbohydrates: 26g
• Fat: 30g

FAQ

What can I use instead of wine?
A mix of chicken stock and white grape juice mimics the acidity and sweetness.

Can I bake instead of broil?
Yes, bake at 400°F until cheese melts, then broil briefly for color.

Is this recipe freezer-friendly?
Freeze without cheese for best texture.

Can I use chicken thighs?
Yes, use boneless skinless thighs and adjust cooking time slightly.

Storage

• Refrigerator: Up to 3 days in an airtight container
• Freezer: Up to 2 months (best without cheese)
• Reheating: Oven at 350°F until warmed through

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Conclusion

This Chicken with Roasted Red Peppers and Mozzarella is rich, comforting, and beautifully balanced with garlic, lemon, and melted cheese. It’s a standout dish that feels special yet achievable for any home cook.