Caprese Stuffed Chicken Breast (Print)

Chicken breasts filled with mozzarella, tomatoes, and basil—baked and served with balsamic glaze for a fresh Italian dinner.

# What You Need:

→ Chicken Preparation

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

# Steps:

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, create a deep pocket in the side of each breast without slicing through.
03 - Sprinkle salt, black pepper, and dried Italian herbs both inside and outside the chicken pockets.
04 - Stuff each pocket with 1 to 2 slices of mozzarella, 2 to 3 slices of tomato, and 3 fresh basil leaves. Secure with toothpicks if needed.
05 - Heat olive oil in a large oven-safe skillet on medium-high. Sear stuffed chicken breasts for 2 to 3 minutes per side until golden.
06 - Transfer skillet to oven, or place chicken in prepared baking dish. Bake for 20 to 25 minutes, until chicken reaches 165°F internally.
07 - Let chicken rest for 5 minutes. Drizzle with balsamic glaze and garnish with additional basil leaves before serving.

# Top Tips:

01 -
  • This stuffed chicken turns a handful of summer ingredients into a secret masterpiece.
  • It wins hearts at the table without demanding much fuss or cleanup.
02 -
  • If you cut too far, the filling will tumble out—so leave a sturdy edge.
  • Letting the chicken rest for five minutes stops dryness and makes slicing easier.
03 -
  • Always secure the chicken with toothpicks—loose filling will escape before baking is done.
  • Use parchment paper for easy cleanup and to prevent sticking.
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