Caprese Stuffed Chicken Breast (Printable Version)

Chicken breast filled with mozzarella, tomatoes, and basil, finished with balsamic glaze for a vibrant meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried Italian herbs

→ Filling

06 - 4 ounces fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 12 large fresh basil leaves

→ Finishing

09 - 2 tablespoons balsamic glaze
10 - Fresh basil leaves, for garnish

# How To Make:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with olive oil.
02 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each breast, avoiding cutting all the way through.
03 - Season chicken breasts inside and out with salt, black pepper, and Italian herbs.
04 - Stuff each pocket with mozzarella slices, tomato slices, and basil leaves. Secure with toothpicks if needed.
05 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts 2–3 minutes per side until golden brown.
06 - Transfer skillet to oven or move chicken to prepared baking dish. Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F.
07 - Allow chicken to rest for 5 minutes. Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

# Helpful Hints:

01 -
  • The chicken stays unbelievably juicy, and the filling tastes like summer in every bite.
  • This dish takes minimal effort but always looks impressive on the plate.
02 -
  • If you skip drying the chicken, it won’t sear properly—learned when I once rushed and got soggy results.
  • Securing stuffed chicken with toothpicks makes flipping easier and prevents cheese from sneaking out mid-bake.
03 -
  • Brown the chicken before baking for extra flavor and a sturdier crust.
  • Using homemade balsamic glaze lets you control sweetness and texture—just simmer and taste.
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