Caprese Stuffed Chicken Breast (Printable)

Juicy chicken breasts stuffed with mozzarella, tomatoes, and basil, finished with balsamic glaze for an Italian main.

# What You'll Need:

→ Chicken

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

→ Filling

06 - 4 ounces fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 12 fresh basil leaves

→ Balsamic Reduction

09 - ½ cup balsamic vinegar
10 - 1 tablespoon honey

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Using a sharp knife, carefully cut a pocket into each chicken breast without slicing through completely.
03 - Season both the exterior and interior of each chicken breast with salt, black pepper, and garlic powder.
04 - Fill each pocket with slices of mozzarella, tomato, and 3 basil leaves.
05 - Use toothpicks to close the openings and hold the filling in place.
06 - Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken breasts for 2 to 3 minutes per side until golden brown.
07 - Transfer the skillet to the oven or place the chicken on the prepared baking tray. Bake for 18 to 22 minutes until the chicken is fully cooked and the cheese has melted.
08 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer, stirring occasionally, until reduced by half and syrupy, about 8 to 10 minutes.
09 - Remove toothpicks from the chicken and drizzle with the balsamic reduction before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you really spent thirty minutes, making it perfect for impressing someone without the stress.
  • The warm cheese, soft tomato, and crisp basil all melt together inside the chicken, creating flavor that tastes like a Italian summer on your plate.
02 -
  • Don't skip the searing step—those golden edges seal in flavor and give the chicken a texture that baking alone won't achieve.
  • The balsamic reduction keeps cooking even after you take it off heat, so pull it back when it's slightly thinner than you want it to end up.
03 -
  • If your tomatoes are watery, pat them dry with a paper towel before stuffing—excess moisture is the enemy of texture.
  • Use a meat thermometer instead of cutting into the chicken to check doneness, which keeps all the juices locked inside where they belong.

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