Caprese Stuffed Chicken Breast
This is my go-to recipe when I want to impress without stressing. Juicy chicken breast stuffed with creamy mozzarella, fresh tomatoes, and fragrant basil, then finished with a drizzle of balsamic glaze. It looks like something from a fancy restaurant but takes less than 35 minutes from start to finish.
The key is cutting a deep pocket in the chicken without going all the way through. I use a sharp knife and my hand on top to feel where the blade is. Once you get the technique down, it takes about 30 seconds per breast. Then just stuff, season, and sear.
The cheese melts into pockets of gooey deliciousness while the tomatoes become jammy and sweet. Finish with balsamic glaze and you have a dish that looks complicated but is honestly one of the easiest elegant dinners you can make. Perfect for date night or impressing guests.
Ingredients
- 4 large boneless skinless chicken breasts
- 8 oz fresh mozzarella, sliced
- 2 medium tomatoes, sliced
- 1/2 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Balsamic glaze for drizzling
- Extra basil for garnish
Instructions
- 1
Prep the Chicken
Preheat oven to 400 degrees F. Using a sharp knife, cut a deep horizontal pocket into each chicken breast, being careful not to cut all the way through. Keep your hand on top of the breast to feel the knife and prevent cutting through the other side. Season inside of each pocket with a pinch of salt.
- 2
Stuff the Chicken
Layer mozzarella slices, tomato slices, and fresh basil leaves inside each pocket. Do not overstuff or the filling will squeeze out during cooking. Secure the opening with 1-2 toothpicks if needed. Season the outside of each breast with Italian seasoning, garlic powder, salt, and pepper.
- 3
Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes until golden brown on the bottom. Carefully flip each breast and sear the other side for another 3 minutes.
- 4
Bake and Serve
Transfer the skillet to the preheated oven and bake for 15-18 minutes until chicken reaches 165 degrees F internal temperature and cheese is melted. Let rest for 5 minutes, remove toothpicks, then drizzle generously with balsamic glaze. Garnish with fresh basil leaves and serve immediately.
Maya Quick Tips
- Use a sharp knife. Makes cutting the pocket much easier and safer.
- Do not overstuff. Less is more or filling will squeeze out.
- Let it rest. This keeps the juices in the chicken and lets cheese set slightly.
- Use fresh mozzarella. It melts better than the low-moisture kind.
- Make your own balsamic glaze. Simmer balsamic vinegar until reduced by half.
Nutrition Facts
Per serving