Caprese Stuffed Chicken Breast (Printable)

Tender chicken breasts stuffed with fresh mozzarella, tomatoes, basil, and glazed with a tangy balsamic drizzle.

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

→ Balsamic Reduction

09 - 1/2 cup balsamic vinegar
10 - 1 tablespoon honey

# How-To Steps:

01 - Set oven to 400°F and line a baking tray with parchment paper.
02 - Using a sharp knife, carefully cut a pocket into each chicken breast without slicing entirely through.
03 - Season both inside and outside of the chicken breasts with salt, black pepper, and garlic powder.
04 - Fill each pocket with slices of mozzarella, tomato, and 3 basil leaves.
05 - Close openings with toothpicks to keep the filling in place.
06 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes on each side until golden brown.
07 - Transfer skillet to the oven or place chicken on the prepared baking tray. Bake 18 to 22 minutes until cooked through and cheese is melted.
08 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer and reduce by half until syrupy, approximately 8 to 10 minutes.
09 - Remove toothpicks from chicken and drizzle with balsamic reduction before serving.

# Expert Advice:

01 -
  • The filling stays juicy and melts into the chicken so every bite tastes like you spent all afternoon cooking.
  • It looks elegant enough for guests but comes together faster than ordering takeout.
  • Once you nail the technique, you can stuff the breasts in the morning and bake them whenever you're ready.
02 -
  • The most common mistake is cutting the pocket too deep and slicing all the way through the breast, so go slowly and leave at least an inch of meat at the bottom to hold everything in.
  • If your mozzarella looks like it's leaking during baking, the oven wasn't quite hot enough to seal the exterior fast enough, so crank it to 210°C (420°F) next time for a quicker sear.
  • The balsamic reduction continues to thicken as it cools, so pull it off the heat when it still looks slightly looser than you want it, or you'll end up with a hard glaze.
03 -
  • Pat your mozzarella and tomato slices dry with a clean towel before assembling, because excess moisture is the enemy of a crispy exterior and a well-sealed pocket.
  • If you don't have an oven-safe skillet, sear the chicken in a regular skillet for the same time, then transfer to a baking tray and bake without worrying about the handle.

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