Roasted Red Pepper Chicken with Melted Mozzarella

Easy and full of bright, savory flavor, Chicken with Roasted Red Peppers and Mozzarella is a perfect weeknight dinner that looks and tastes like something from a restaurant. Thinly sliced chicken cutlets are topped with sweet roasted red peppers and melting mozzarella, then briefly broiled so the cheese turns bubbly and golden. A garlicky lemon and white-wine sauce ties everything together for a dish that’s simple to make but special enough for guests.

A restaurant-worthy meal

Chicken dishes are a staple in Italian-American cooking because chicken adapts so well to bold flavors. This version — thin chicken cutlets topped with roasted red peppers and slices of mozzarella — has a classic, comforting profile that feels familiar yet elevated. The lemony white-wine sauce, brightened with garlic, complements the richness of the cheese and the natural sweetness of the peppers.

The thin cutlets cook quickly and provide the ideal base for toppings and sauce. Broiling the assembled pieces at the end gives the mozzarella that irresistible, slightly browned finish that makes the dish feel special without adding complexity.

Serve this with sautéed greens or a simple rice or potato side to complete the meal. The combination is balanced, flavorful, and easy to prepare for both family dinners and small dinner parties.

Recipe Ingredients

Below are the ingredients used in this recipe, with practical notes to help you prepare. Quantities and full details are listed in the ingredient section further down.

• Chicken. Start with whole chicken breasts, fillet them, and pound the pieces thin. If you prefer convenience, use thin-sliced cutlets (about 6 cutlets or 1½ pounds).
• Peppers. Roasted red peppers bring sweetness and color. Homemade roasted peppers are excellent if you have time, but good-quality jarred peppers work well and save time.
• Cheese. Sliced mozzarella from the deli melts best for a smooth, creamy topping. If desired, you can substitute another melting cheese such as fontina, provolone, or muenster.
• Wine. A dry white wine (for example, sauvignon blanc) adds acidity and depth to the pan sauce. If you prefer not to use alcohol, substitute additional chicken stock and a splash of white wine vinegar to mimic the acidity.

See the ingredient list below for exact amounts used in this recipe.

How to make it

Step-by-step: prepare the chicken, sear it until golden, make the sauce in the same pan, assemble with roasted peppers and mozzarella, then broil briefly to melt and brown the cheese.

1. Fillet the chicken breasts and slice them into cutlets if needed.
2. Pound each cutlet to about 1/2-inch thickness so they cook evenly and quickly.

3. Pat the cutlets dry and season both sides with salt and pepper.
4. Dredge the cutlets in flour, shake off excess, and set them on a parchment-lined baking sheet while the pan heats.
5. Heat olive oil and a tablespoon of butter in a stainless-steel or heavy skillet over medium heat. Sear cutlets until golden, about 3 minutes per side, working in batches to avoid overcrowding.
6. Transfer seared cutlets to a plate and tent loosely with foil to keep warm.

7. In the same pan, add a bit more olive oil if needed and sauté sliced garlic until golden and fragrant.
8. Add chicken stock, white wine, and lemon juice, increase the heat to high, and bring the sauce to a boil. Scrape the brown bits from the pan to incorporate that caramelized flavor.
9. Reduce the sauce by about half, then turn off the heat and nestle the cutlets back into the pan. Arrange a layer of roasted red pepper over each piece.
10. Top each cutlet with a slice or two of mozzarella and spoon a little sauce over the cheese. Place the pan under a hot broiler and broil just until the cheese melts and starts to brown—watch closely to prevent burning.

11. Remove the pan from the oven and transfer the chicken to a serving platter. Whisk cold butter into the sauce one cube at a time until smooth and slightly thickened. Taste and adjust seasoning with salt and pepper, then stir in chopped parsley.
12. Pour the finished sauce over the chicken and serve immediately. Enjoy the contrast of tender chicken, sweet roasted peppers, and creamy melted cheese.

More Italian-American chicken recipes

If you enjoy this scallopine-style preparation, try other classic preparations such as Chicken Sorrentino, Chicken Saltimbocca, Chicken Piccata, or chicken with prosciutto in a creamy tomato sauce for similar, crowd-pleasing flavors.