Caprese Stuffed Chicken Breast (Printable version)
Juicy chicken breasts filled with mozzarella, tomatoes, and basil, topped with a rich balsamic glaze.
# Ingredient List:
→ 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 ounces 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 Make It:
01 - Preheat the oven to 400°F.
02 - Pat chicken breasts dry and cut a deep pocket lengthwise into each, avoiding cutting through completely.
03 - Season both sides and inside pockets of the chicken breasts with kosher salt, black pepper, and garlic powder.
04 - Fill each chicken breast pocket with sliced mozzarella, 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 2–3 minutes per side until golden brown.
06 - Transfer the skillet to the oven and bake for 18–22 minutes until internal temperature reaches 165°F.
07 - Combine balsamic vinegar and honey in a small saucepan; bring to a boil, then simmer, stirring frequently for 5–7 minutes until thickened.
08 - Remove chicken from oven; let rest for 5 minutes, then carefully remove toothpicks.
09 - Drizzle the balsamic glaze over the stuffed chicken; garnish with fresh basil leaves and an optional drizzle of olive oil. Serve immediately.
# Expert Suggestions:
01 -
- It looks fancy enough to impress guests but comes together faster than ordering takeout.
- The contrast of creamy cheese, fresh basil, and that tangy balsamic glaze tastes like a restaurant dish you'd actually pay for.
- It's naturally gluten-free and packed with protein, so you feel good about what you're eating.
02 -
- Don't skip patting the chicken dry. I learned this the hard way when mine steamed instead of seared, and the difference between that and a golden crust is literally just a paper towel.
- Cut your pocket carefully. If you slice all the way through, the filling leaks out during cooking and you'll find your basil hanging out in the bottom of the pan instead of where it should be.
- Let that balsamic reduce down. If you skip this step and just drizzle vinegar straight on, it tastes harsh and acidic instead of sweet and sophisticated.
03 -
- For extra flavor depth, slide a thin piece of prosciutto inside the pocket before adding the mozzarella. It adds a salty richness that makes people wonder what your secret is.
- If you prefer less acidity in the glaze, reduce the balsamic by a splash and add a pinch more honey. The honey isn't just sweetness—it's what makes the glaze glossy and luxurious.