Roasted Red Pepper Mozzarella Chicken

Golden-seared chicken breasts topped with melted fresh mozzarella cheese, roasted red pepper strips, and fresh basil in a creamy skillet sauce.

Juicy, golden-seared chicken breasts smothered in a rich roasted red pepper garlic cream sauce, topped with melted fresh mozzarella, sweet pepper strips, and fresh basil.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings: 4

Calories: 430

Ingredients Method Notes

Ingredients

For the Chicken:

* 4 boneless skinless chicken breasts pounded to 1/2-inch thickness
* 1 tbsp extra virgin olive oil
* 1 tbsp unsalted butter
* 1 tsp smoked paprika
* 1 tsp Italian seasoning
* 1 tsp garlic powder
* 1/2 tsp sea salt or to taste
* 1/4 tsp freshly cracked black pepper or to taste

For the Creamy Red Pepper Sauce:

* 4 cloves garlic minced
* 1 cup jarred roasted red peppers drained, patted dry, and sliced into strips - divided
* 1/2 cup low-sodium chicken broth
* 1 cup heavy cream or Greek yogurt + broth blend
* 1/2 cup finely grated Parmesan cheese
* 1/4 tsp crushed red pepper flakes optional

For the Topping & Garnish:

* 8 oz fresh mozzarella cheese sliced into rounds
* 1/4 cup fresh basil leaves thinly sliced chiffonade

Method

Season the Chicken:

Pat the chicken breasts thoroughly dry with paper towels. Season both sides evenly with smoked paprika, Italian seasoning, garlic powder, salt, and black pepper.

Sear the Chicken:

Heat olive oil and butter in a 12-inch cast-iron skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side until golden brown. Transfer chicken to a plate.

Build the Sauce Base:

Reduce heat to medium. Add minced garlic and half of the roasted red pepper strips to the pan drippings. Sauté for 1 minute until fragrant.

Deglaze:

Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom. Simmer for 2 minutes until reduced by half.

Simmer Sauce:

Stir in heavy cream, grated Parmesan, and crushed red pepper flakes. Simmer gently for 3–4 minutes until slightly thickened and glossy.

Assemble & Melt:

Return chicken cutlets to the skillet sauce. Top each piece with fresh mozzarella rounds and remaining red pepper strips. Cover with a lid, reduce heat to low, and cook for 5–6 minutes until internal temperature reaches 165°F (74°C) and cheese is bubbly.

Serve:

Garnish with fresh basil chiffonade and serve immediately.

Notes

* Always pat jarred roasted red peppers dry before adding to avoid watering down your sauce.
* To reheat, warm gently over medium-low heat with a splash of extra chicken broth.