Caprese Stuffed Chicken Breast (Printable)

Tender chicken breasts filled with mozzarella, tomatoes, basil and finished with a balsamic glaze.

# What You'll Need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon dried Italian seasoning

→ Filling

06 - 4 oz fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 16 fresh basil leaves

→ Balsamic Glaze

09 - ½ cup balsamic vinegar
10 - 1 tablespoon honey

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Using a sharp knife, cut a pocket into the side of each chicken breast without cutting completely through.
03 - Drizzle olive oil over the chicken breasts and season evenly with salt, black pepper, and dried Italian seasoning on both sides.
04 - Fill each chicken breast with 2 to 3 slices of mozzarella, several slices of tomato, and 4 basil leaves. Secure with toothpicks if necessary.
05 - Heat a large oven-safe skillet over medium-high heat and sear the stuffed breasts for 2 to 3 minutes per side until golden brown.
06 - Transfer the skillet to the oven and bake for 18 to 22 minutes until the chicken is fully cooked and cheese is melted.
07 - Combine balsamic vinegar and honey in a small saucepan; simmer over medium heat, stirring occasionally, until reduced by half and syrupy, about 8 to 10 minutes.
08 - Remove toothpicks from the chicken and drizzle with the prepared balsamic glaze before serving.

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but comes together faster than most people expect.
  • The moment you cut into that chicken and see the melted cheese and vibrant basil is genuinely satisfying every single time.
  • Balsamic glaze brings a sophisticated tang-sweet finish that makes people ask for the recipe.
02 -
  • Don't skip drying the chicken before seasoning and searing; moisture is the enemy of a good golden crust.
  • The balsamic glaze thickens more as it cools, so stop reducing it when it looks just slightly thinner than you want.
  • If your filling starts leaking, the pocket was too ambitious—next time, be gentler with the knife.
03 -
  • If you're worried about the chicken drying out, use a meat thermometer and pull it from the oven at 74°C (165°F) internal temperature.
  • Prep your filling ingredients before you start cooking so the chicken doesn't sit raw while you slice tomatoes and hunt for basil.

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