Caprese Stuffed Chicken Breast (Printable)

Tender chicken breasts filled with mozzarella, tomatoes, and basil, glazed with balsamic for rich flavor.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder

→ Filling

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

→ Balsamic Glaze

09 - ⅓ cup balsamic vinegar
10 - 1 tablespoon honey

→ Garnish

11 - Fresh basil leaves (optional)
12 - Extra drizzle of olive oil (optional)

# How-To Steps:

01 - Heat oven to 400°F.
02 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket lengthwise into each breast without slicing through.
03 - Season both sides and inside pockets with salt, pepper, and garlic powder.
04 - Stuff each breast 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 breasts 2–3 minutes per side until golden brown.
06 - Transfer skillet to oven and bake 18–22 minutes until internal temperature reaches 165°F.
07 - Combine balsamic vinegar and honey in a small saucepan. Bring to boil, reduce heat, and simmer while stirring for 5–7 minutes until thickened.
08 - Remove chicken from oven; let rest 5 minutes. Remove toothpicks, drizzle with balsamic glaze, and garnish with basil and olive oil if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd expect, making it perfect for when you want to impress without the stress.
  • The chicken stays juicy, the filling stays creamy, and the balsamic glaze brings everything together with just the right amount of tang.
  • It's naturally gluten-free, requires minimal cleanup, and somehow feels special enough for company but easy enough for a regular Tuesday.
02 -
  • The filling will leak a tiny bit no matter what—that's normal and actually adds flavor to the pan, so don't worry if it's not picture-perfect.
  • Don't skip the searing step even though it seems like an extra thing; it seals in the juices and gives you that restaurant-quality crust that makes the whole dish feel elevated.
  • Balsamic reduces fast once it gets thick, so stay close and stir often in those final minutes or you'll end up with burnt vinegar instead of glaze.
03 -
  • Slice your mozzarella and tomatoes before you start cooking so there's no scrambling at the stuffing stage, and pat the tomato slices dry so they don't make the filling soggy.
  • If your chicken breasts are very thick, gently pound them to even out the thickness before cutting pockets—this guarantees they cook at the same rate.

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