Caprese Stuffed Chicken Breast (Print Version)
Tender chicken breasts filled with mozzarella, tomatoes and basil, finished with a tangy balsamic glaze.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
→ Filling
06 - 4 ounces fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 16 fresh basil leaves
→ Balsamic Glaze
09 - 1/3 cup balsamic vinegar
10 - 1 tablespoon honey
→ Garnish
11 - Fresh basil leaves (optional)
12 - Extra drizzle of olive oil (optional)
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry. Use a sharp knife to cut a deep lengthwise pocket into each breast without cutting through.
03 - Season both sides and interior pockets of the chicken with kosher salt, black pepper, and garlic powder.
04 - Fill 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. Sear stuffed chicken breasts for 2 to 3 minutes per side until golden brown.
06 - Transfer skillet to oven. Bake for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F.
07 - While chicken bakes, combine balsamic vinegar and honey in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes, stirring occasionally, until thickened.
08 - Remove chicken from oven and let rest for 5 minutes. Remove toothpicks, drizzle with balsamic glaze, and garnish with basil and olive oil if desired. Serve immediately.
# Expert Tips:
01 -
- It looks restaurant-fancy but comes together faster than ordering takeout, which always surprises guests.
- The mozzarella gets creamy, the tomato stays bright, and the basil somehow tastes like summer even in January.
- It's naturally gluten-free and protein-packed, so you can serve it guilt-free to basically anyone.
02 -
- Overloading the filling will cause it to burst during cooking, so restrain yourself even though you want more of everything inside.
- Don't skip the resting period—those 5 minutes are when the chicken reabsorbs its juices and stays juicy instead of becoming dry.
- The balsamic glaze will keep thickening as it cools, so take it off the heat when it looks slightly looser than you want it to be.
03 -
- Slice the mozzarella and tomato just before you assemble—wet ingredients weep, and that's one less thing to worry about.
- If your chicken breasts are really thick, pound them gently to an even thickness first so they cook uniformly without the edges overdrying.