Caprese Stuffed Chicken Breast (Printable)

Tender 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 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 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 - 1/4 cup balsamic vinegar
10 - 1 teaspoon honey

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each breast, being careful not to cut all the way through.
03 - Season the chicken on both sides and inside the pocket with salt, pepper, and garlic powder.
04 - Stuff each pocket with mozzarella slices, tomato slices, and 4 basil leaves. Secure with toothpicks if needed.
05 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
06 - Transfer the skillet to the oven and bake for 18-20 minutes, or until chicken is cooked through to an internal temperature of 165°F.
07 - While the chicken bakes, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat until reduced by half and thickened, about 5 minutes.
08 - Remove toothpicks from chicken, drizzle with balsamic glaze, and serve immediately.

# Expert Advice:

01 -
  • The way melty mozzarella and sweet tomatoes burst out when you cut into the chicken feels like opening a present
  • That balsamic glaze transforms everything it touches into restaurant-quality magic
  • It looks impressive enough for dinner guests but comes together in under an hour
02 -
  • Let the chicken rest for 5 minutes after baking or those precious juices will run all over your cutting board
  • If your toothpicks have trouble staying in, try soaking them in water for 10 minutes first
  • The glaze thickens fast once it starts reducing so don't walk away from the stove
03 -
  • Pound thicker ends of the chicken breasts slightly to create even thickness before stuffing
  • If you're nervous about cutting pockets, practice on a chicken thigh first to get the feel
  • A splash of cream in the balsamic glaze makes it extra luxurious

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