Caprese Stuffed Chicken Breast

The first time I made this dish was on a rainy Tuesday when I was craving something that felt fancy but didn't require hours of effort. I had fresh basil from my windowsill garden that desperately needed using, and a ball of mozzarella sitting in the fridge. When I pulled that golden chicken from the oven, the kitchen already smelled like an Italian bistro, and I knew I'd stumbled onto something special.

I served this to my sister last month, and she actually stopped talking mid-sentence to take another bite. The contrast between the crispy, seasoned exterior and that soft, herb-filled center gets me every single time. Now it's her most requested dish whenever she visits.

Ingredients

• 4 boneless skinless chicken breasts: Look for ones that are roughly the same thickness so they cook evenly
• 1 tablespoon olive oil: This helps achieve that beautiful golden sear before baking
• 1 teaspoon salt: Don't skip seasoning inside the pocket
• ½ teaspoon black pepper: Freshly ground makes a noticeable difference
• ½ teaspoon garlic powder: Distributes garlic flavor more evenly than fresh garlic here
• 120 g fresh mozzarella cheese: Get the good stuff from the specialty section, it melts so much better
• 2 medium ripe tomatoes: Vine-ripened have the best flavor and hold up well during cooking
• 16 fresh basil leaves: Tuck them in whole so they stay bright and fragrant
• 60 ml balsamic vinegar: Quality matters here since it's the star of the glaze
• 1 teaspoon honey: Just enough to balance the acidity of the vinegar

Instructions

Preheat your oven to 200°C:

Get it hot first so the chicken starts cooking immediately when it goes in

Create pockets in the chicken:

Lay each breast flat and use a sharp knife to slice horizontally through the center, stopping before you cut all the way through

Season generously:

Sprinkle salt, pepper, and garlic powder over both sides and inside each pocket

Stuff the chicken:

Layer mozzarella, tomato slices, and 4 basil leaves into each pocket, then secure with toothpicks

Sear to golden perfection:

Heat olive oil in an oven-safe skillet over medium-high heat and cook chicken 2 to 3 minutes per side until beautifully browned

Bake until done:

Transfer the skillet directly to the oven and bake for 18 to 20 minutes until the internal temperature reaches 74°C

Make the balsamic glaze:

While the chicken bakes, simmer balsamic vinegar and honey in a small saucepan until reduced by half

Finish and serve:

Remove toothpicks carefully and drizzle that thickened glaze over the chicken while it's still hot

Save

This recipe saved me during a dinner party when I completely forgot to plan a main course until an hour before guests arrived. The hostess said it tasted like something from a high-end restaurant, and I just smiled and said nothing about the mad dash to the grocery store.

Making Ahead Like a Pro

You can stuff and season the chicken up to a day in advance, then store it tightly wrapped in the refrigerator. The flavors actually meld together beautifully this way. Just let it sit at room temperature for 20 minutes before searing so it cooks evenly.

Choosing the Right Mozzarella

Fresh mozzarella packed in water gives you that incredible melt factor, but you need to pat it dry with paper towels before stuffing. Too much moisture makes the chicken steam instead of roast. I learned this the hard way with a soggy first attempt.

Perfect Sides to Complete the Meal

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Roasted vegetables like zucchini or bell peppers pick up those Italian flavors too. For something heartier, creamy polenta or garlic mashed potatoes never miss.

• Crusty bread to soak up any extra balsamic glaze on your plate
• A light white wine like Pinot Grigio pairs wonderfully
• Fresh parmesan shavings on the side never hurt anybody

Save

There's something deeply satisfying about cutting into that stuffed chicken and watching everyone lean in closer to see what's inside. This recipe has become my go-to for making any weeknight feel like a celebration.

Recipe FAQs

→ How do you prevent the chicken from drying out?

Searing the chicken breasts before baking helps seal in moisture, keeping them tender and juicy during cooking.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the chicken breasts and refrigerate them before cooking. Bake when ready to serve for best results.

→ What substitutes can I use for fresh mozzarella?

For a dairy-free option, a plant-based mozzarella alternative can be used without compromising flavor.

→ How thick should I slice the tomatoes and mozzarella?

Slice both tomatoes and mozzarella about ¼ inch thick to ensure even filling that melts nicely inside the chicken.

→ What side dishes pair well with this entrée?

Roasted vegetables or a simple green salad complement this dish beautifully, balancing its rich and tangy flavors.

→ Can I add other ingredients to the filling?

Adding thin slices of prosciutto enhances depth and saltiness, creating an even more flavorful stuffed chicken.