Pin It This Italian-inspired dish transforms classic chicken breasts into something extraordinary. Each breast is carefully sliced to create a pocket, then generously filled with layers of creamy fresh mozzarella, vibrant ripe tomatoes, and fragrant fresh basil leaves. The chicken is first seared in a hot skillet to develop a beautiful golden crust, locking in all those delicious juices and flavors.
After searing, the chicken finishes baking in the oven until perfectly cooked through. While it bakes, a simple balsamic vinegar and honey reduction simmers on the stove, creating a luscious, tangy glaze that perfectly complements the rich, cheesy filling. The entire process takes just 45 minutes from start to finish.
The result is an impressive main dish that looks beautiful on the plate and tastes even better. The warm, melting mozzarella pairs perfectly with the sweet acidity of the tomatoes and the aromatic freshness of basil, all elevated by the sweet-tart balsamic finish.
Tuesday nights usually mean scrambled eggs but last week I craved something that felt like a hug from an Italian nonna. The kitchen was messy and a glass of red wine was already open so I decided to stuff chicken with whatever looked good in the fridge. The aroma of melting mozzarella and balsamic vinegar filled the entire apartment making it impossible to wait for the timer to go off.
I made this for a friend who swears they only like dry chicken breast mostly because they have never had it prepared with care. Watching their eyes widen when they cut into the steamy cheesy center was genuinely the highlight of my week. We spent the rest of the evening picking at the leftover glaze in the pan with forks.
Ingredients
- Chicken breasts: I prefer using organic free range meat because it tends to stay juicier during the baking process.
- Olive oil: A good quality extra virgin oil adds a lovely fruity base note to the sear.
- Salt and pepper: Be generous with the seasoning as the chicken needs a robust flavor profile.
- Garlic powder: This disperses more evenly than fresh garlic inside the pocket of the meat.
- Fresh mozzarella: Do not use the pre shredded kind as it will not melt into that beautiful gooey texture we want.
- Tomatoes: Roma tomatoes work best because they hold their shape without making the chicken soggy.
- Fresh basil: Tear the leaves by hand instead of cutting them to bruise them and release the oils.
- Balsamic vinegar: A nice aged vinegar will add a depth of complexity that cheap versions lack.
- Honey: Just a touch helps balance the acidity of the vinegar perfectly.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) so it is hot the moment your chicken hits the rack.
- Prep the chicken:
- Use a sharp knife to cut a deep pocket into the side of each breast without cutting all the way through.
- Add the seasoning:
- Sprinkle salt pepper and garlic powder all over the chicken and inside the pockets you just created.
- Stuff the pockets:
- Fill each pocket with mozzarella slices tomato slices and a few basil leaves then secure with toothpicks.
- Sear the meat:
- Heat olive oil in an oven safe skillet over medium high heat and cook chicken for 2 to 3 minutes per side.
- Bake until done:
- Move the skillet to the oven and bake for 18 to 20 minutes until the internal temperature reaches 74°C (165°F).
- Make the glaze:
- Simmer balsamic vinegar and honey in a small saucepan until reduced by half and thickened.
- Finish and plate:
- Remove the toothpicks from the chicken drizzle generously with the glaze and serve hot.
Pin It It was a rainy Sunday afternoon and the bright colors of the caprese filling made the grey day disappear instantly. This dish transformed a gloomy weekend into a cozy little celebration of simple ingredients.
Making It Ahead
You can prep the chicken in the morning and keep it covered in the fridge until dinner time. This saves so much stress when you have guests coming over later in the evening.
Choosing the Right Pan
A cast iron skillet is ideal because it goes from stovetop to oven seamlessly. If you do not have one any oven safe pan will work just as well.
Serving Suggestions
A simple side of roasted asparagus pairs beautifully with the tangy glaze.
- A crisp white wine cuts through the richness perfectly.
- Crusty garlic bread is great for soaking up extra sauce.
- Keep it light with a fresh arugula salad on the side.
Pin It I hope this recipe brings a little Italian summer to your dinner table tonight. Enjoy every single bite.
Recipe FAQs
- → How do I cut the pocket in the chicken breast?
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Place your hand flat on top of the chicken breast. Using a sharp knife, make a horizontal cut through the thickest part of the breast, stopping about 1 inch from the opposite edge. Gently open the pocket with your fingers to create space for the filling.
- → Can I prepare this dish ahead of time?
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You can stuff the chicken breasts up to 24 hours in advance. Wrap them tightly and refrigerate until ready to cook. The balsamic glaze can also be made ahead and stored at room temperature.
- → What should I serve with caprese stuffed chicken?
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Roasted vegetables like asparagus, zucchini, or bell peppers work beautifully. A simple green salad with light vinaigrette, garlic roasted potatoes, or crusty bread to soak up the balsamic glaze are also excellent choices.
- → How do I know when the chicken is fully cooked?
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The safest way is to use a meat thermometer. Insert it into the thickest part of the chicken—it should read 74°C (165°F). The juices should run clear when pierced, and the meat should feel firm, not squishy.
- → Can I use dried basil instead of fresh?
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Fresh basil is highly recommended for this dish as it provides the authentic caprese flavor and texture. If you must use dried, use only 1 teaspoon and add it during cooking rather than as a filling ingredient.
- → What if I don't have an oven-safe skillet?
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Simply sear the chicken in a regular skillet, then transfer it to a baking dish for the oven portion. Alternatively, you can complete the entire dish in a baking dish at 200°C for 25-30 minutes, though you'll miss the seared crust.
