Caprese Stuffed Chicken Breast (Printable Format)

Tender chicken breasts layered with mozzarella, tomatoes, and basil, baked with a rich balsamic drizzle.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil

→ Caprese Filling

04 - 4 ounces fresh mozzarella cheese, sliced
05 - 2 medium ripe tomatoes, sliced
06 - 16 fresh basil leaves

→ Balsamic Glaze

07 - 1/3 cup balsamic vinegar
08 - 1 tablespoon honey

→ Optional Garnish

09 - Extra fresh basil leaves

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without slicing all the way through.
03 - Season the chicken breasts inside and out with salt and freshly ground black pepper.
04 - Stuff each pocket with mozzarella slices, tomato slices, and 4 basil leaves. Secure with toothpicks if necessary.
05 - Heat olive oil in an oven-safe skillet over medium-high heat and sear the stuffed chicken breasts for 2 to 3 minutes per side until golden brown.
06 - Transfer the skillet to the oven and bake for 20 to 25 minutes, until the chicken is fully cooked and the cheese has melted.
07 - While the chicken bakes, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5 to 8 minutes, stirring occasionally, until thickened and syrupy. Remove from heat.
08 - Remove toothpicks from the chicken. Drizzle the balsamic glaze over the stuffed breasts and garnish with extra basil leaves if desired.

# Expert Suggestions:

01 -
  • It looks impressive but comes together in under an hour, so you can pretend you planned ahead.
  • The balsamic glaze adds a glossy, restaurant-style finish without any complicated techniques.
  • Fresh mozzarella and basil make every bite taste like summer, even in the middle of winter.
02 -
  • Do not cut the pocket all the way through or your filling will leak out during cooking, I learned this the messy way.
  • Let the balsamic glaze cool slightly before drizzling, it thickens as it cools and clings better to the chicken.
  • If your chicken breasts are thick, pound them gently to an even thickness so they cook evenly and do not dry out.
03 -
  • If you want a smokier flavor, add a thin slice of prosciutto inside each pocket along with the mozzarella.
  • Use a meat thermometer to check for doneness, you are looking for 74°C (165°F) in the thickest part.
  • Make extra balsamic glaze, it keeps in the fridge for a week and is amazing drizzled over roasted vegetables or fresh fruit.

Go Back