Caprese Stuffed Chicken Breast (Printable)

Juicy 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 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil

→ Caprese Filling

04 - 4 oz 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 Make It:

01 - Preheat the oven to 400°F.
02 - Use a sharp knife to cut a horizontal pocket in each chicken breast, ensuring not to slice all the way through.
03 - Season the interior and exterior of each chicken breast with salt and freshly ground black pepper.
04 - Layer slices of mozzarella, tomato, and 4 basil leaves inside each chicken pocket. Secure with toothpicks if necessary.
05 - Heat olive oil in an oven-proof skillet over medium-high heat and sear stuffed chicken breasts for 2 to 3 minutes per side until golden brown.
06 - Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the chicken is fully cooked and the cheese has melted.
07 - In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat for 5 to 8 minutes, stirring occasionally, until thickened to a syrupy consistency. Remove from heat.
08 - Remove toothpicks from chicken breasts, drizzle with the balsamic glaze, and garnish with extra basil leaves if desired.

# Tips from dashanddishes:

01 -
  • It looks impressive but comes together faster than you'd think, even on a busy Tuesday.
  • The mozzarella melts into the chicken so it stays incredibly juicy, never dry.
  • That balsamic glaze adds a sweet tangy finish that makes every bite feel a little special.
02 -
  • Don't skip the searing step, that golden crust locks in moisture and adds a layer of flavor you can't get from baking alone.
  • Watch the glaze closely once it starts to thicken, it can go from perfect to burnt in less than a minute if you walk away.
03 -
  • Let the chicken rest for a few minutes after baking so the juices settle back into the meat instead of running all over your cutting board.
  • If your skillet isn't oven-safe, sear the chicken in a regular pan and transfer it to a baking dish before putting it in the oven.

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