Easy and bursting with flavor, my Chicken with Roasted Red Peppers and Mozzarella is the dish to make when you want to make an impression with minimal effort! Thinly sliced cutlets are topped with roasted red pepper and mozzarella cheese, broiled until bubbly, and topped with a garlicky lemon white wine sauce. Easy enough for weeknights but special enough for dinner guests!
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A restaurant-worthy meal
There’s never a shortage of chicken dishes on the menus of Italian-American restaurants in the New York area, and that’s likely because chicken is one of the most versatile ingredients. While my chicken with roasted red peppers and mozzarella is a dish I’ve never seen on a menu, it tastes like it could be!
The thinly sliced cutlets are the perfect vehicle for the roasted red peppers and cheese, and the lemon white wine sauce is a rich and flavorful complement to the entire dish.
The flavor combination of all ingredients just works, and my family of taste testers couldn’t agree more!
This dish is great with a side of garlicky broccoli rabe or sauteed spinach with garlic, as well as rice pilaf, or crispy roasted potatoes with lemon and garlic.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m starting with whole chicken breasts that I fillet and pound thin. You can make things easier by starting with thin-sliced cutlets if desired. If going the cutlet route, use 6 cutlets or about 1 1/2 pounds.
- Peppers. If you have time, use my homemade roasted red peppers, but jarred will also do wonderfully!
- Cheese. Sliced mozzarella from the deli counter works best but you could use shredded as well. You can also use any melting cheese in place of the mozzarella, such as American muenster cheese, fontina, or soft provolone.
- Wine. A dry white wine such as sauvignon blanc is my go-to for chicken cutlets with roasted red peppers.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Fillet the chicken breasts in half.
- Pound the chicken cutlets to about a 1/2-inch thick.
- Pat the cutlets dry and season on both sides with salt and pepper.
- Dredge the cutlets in flour and shake off the excess, then place the chicken on a parchment paper-lined baking sheet.
- Sear the cutlets in a pan over medium heat in the olive oil and butter.
- Once brown on both sides, transfer the cutlets to a plate covered with tented foil.
- In the same pan, saute the garlic until golden, adding a touch more olive oil if needed.
- Add the chicken stock, wine, and lemon juice and turn the heat to high and bring to a boil while scraping the bottom of the pan with a wooden spoon to dislodge any brown bits.
- Once the sauce reduces by half, turn the heat off and place the chicken cutlets in the pan. Top each cutlet with a layer of roasted red pepper.
- Top each cutlet with the mozzarella cheese, then spoon the sauce on top of each cutlet. Place in the oven and broil until the cheese is melted but watch carefully to prevent burning.
- Transfer the chicken to a serving dish, then whisk in the cold butter, 1 cube at a time. Taste test and season with salt and pepper, then add the parsley.
- Pour the sauce over the chicken with roasted red peppers and mozzarella and serve. Enjoy!
Top tips
- Searing the chicken. The addition of butter to the olive oil really helps develop a beautiful golden color on the cutlets. Don’t skip the butter!
- Use homemade stock. Anytime you have the opportunity to use homemade chicken stock over store-bought I recommend doing so. Using homemade stock instantly elevates the flavor of the dish and also affords you greater control over the sodium levels.
- Substitutions. While I created this recipe with roasted red peppers in mind, feel free to change it up! Adding sliced prosciutto, mushrooms, cherry peppers, eggplant, or other ingredients would all be great!
More Italian-American chicken recipes
If you love a good chicken scallopine dish, give these other recipes a try!
If you’ve enjoyed this Chicken with Roasted Red Peppers and Mozzarella, give it a 5-star rating.
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Chicken with Roasted Red Peppers and Mozzarella
Ingredients
- 3 chicken breasts filleted and pounded flat, can also use 6 chicken cutlets
- 1 cup flour for dredging only
- 1/4 cup olive oil
- 1 tablespoon unsalted butter
- 8 cloves garlic sliced
- 1 1/2 cups low-sodium chicken stock
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 6 large red roasted peppers or enough to cover chicken in layer
- 10 slices mozzarella cheese or enough to cover each piece of chicken
- salt and pepper to taste
- 3 tablespoons cold unsalted butter cubed
- 1/4 cup minced flat-leaf Italian parsley
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Instructions
- Pat the chicken cutlets dry and season both sides with salt and pepper. Dredge cutlets in flour and shake off the excess. Place the chicken on a parchement paper lined baking sheet.
- Heat a stainless steel pan to medium heat for 3 minutes. Add the olive oil. Once shimmering, add 1 tablespoon of butter and sear the cutlets on both sides until browned (about 3 minutes per side). Work in batches to not overcrowd the pan. Place all of the seared chicken on a plate and tent with foil.
- If the pan is dry, add 2-3 more tablespoons of olive oil along with the garlic. Saute the garlic until golden then add the chicken stock, wine, and lemon juice. Turn the heat to high and bring the sauce to a boil. Scrape the bottom of the pan with a wooden spoon to dislodge all of the brown bits.
- Turn the broiler on and set the rack to the second highest level.
- Once the sauce reduces by half, turn the heat off and place the chicken into the pan. Top each piece with a layer of red roasted pepper then the mozzarella cheese. Spoon a touch of the sauce on top of each cutlet and place the pan in oven to broil and melt the cheese. Watch carefully, making sure it doesn't burn, but let it cook enough to thourougly brown the cheese.
- Remove the pan from the oven and place the chicken pieces on a platter. Whisk in the butter, 1 cube at a time. Taste test and season with salt and pepper. Mix in the parsley. Pour the sauce over the chicken and serve. Enjoy!
Notes
- Pan size. I used a 14-inch stainless steel pan. You might not be able to fit all of chicken in a 12-inch pan. If so, transfer the chicken and sauce to a baking dish or sheet pan before broiling.
- Chicken. I used 3 chicken breasts, filleted and pounded flat into 6 pieces. You can use 6 chicken cutlets or roughly 1.5 pounds instead.
- Red roasted peppers. One layer of red roasted peppers is all that is required. A 24-ounce jar will be more than enough for all of the chicken.
- Cheese. Any melting cheese will work. American muenster cheese, fontina, or soft provolone can be subbed for the mozzarella.
- Leftovers. Chicken with roasted red peppers and mozzarella can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So I just made. Had everything on hand expect wanted to add a special twist. Had some left over broccoli rabe from the other night and replaced tomatoes with the rabe. SOO GOOD. such an amazing recipe. thank you so much!! you always have great suggestios
We’re so happy you enjoyed, Caterina!