Caprese Stuffed Chicken Breast (Printable Version)

Tender chicken breasts filled with mozzarella, tomatoes, basil, and drizzled with a rich balsamic glaze.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil

→ Caprese Filling

04 - 4 ounces fresh mozzarella cheese, sliced
05 - 2 medium ripe tomatoes, sliced
06 - 16 fresh basil leaves

→ Balsamic Glaze

07 - 1/3 cup balsamic vinegar
08 - 1 tablespoon honey

→ Optional Garnish

09 - Additional fresh basil leaves

# Method:

01 - Set the oven to 400°F (200°C) to preheat.
02 - Carefully create a horizontal pocket in each chicken breast using a sharp knife, avoiding cutting through completely.
03 - Season both inside and outside of each chicken breast with salt and freshly ground black pepper.
04 - Insert slices of mozzarella, tomato, and 4 basil leaves into each chicken breast pocket; secure with toothpicks as necessary.
05 - Heat olive oil in an oven-safe skillet over medium-high heat and sear stuffed chicken breasts for 2 to 3 minutes per side until golden brown.
06 - Place the skillet in the preheated oven and bake for 20 to 25 minutes until cooked through and cheese is melted.
07 - Combine balsamic vinegar and honey in a small saucepan, simmer over medium heat for 5 to 8 minutes, stirring occasionally, until reduced to a syrupy consistency; remove from heat.
08 - Remove toothpicks from the chicken breasts, drizzle the balsamic glaze over them, and garnish with additional basil leaves if desired.

# Chef's Tips:

01 -
  • The cheese and tomato stay juicy inside the chicken, so every bite has that fresh, bright caprese flavor without the salad.
  • Dinner is ready in 45 minutes, which means you can make something that feels like you fussed without actually fussing.
  • The balsamic glaze is pure magic—sweet and tangy and thick enough to coat a spoon, which somehow makes the whole plate feel more intentional.
02 -
  • The pocket in the chicken needs to be big enough to hold the filling without it bursting out, but small enough that the opening seals somewhat as the chicken shrinks in the heat.
  • Don't skimp on the searing step—that crust is what keeps the juices locked in, and it tastes infinitely better than pale, poached chicken.
  • If your balsamic glaze starts to look like it's hardening as it cools, just warm it gently again; it'll loosen right back up.
03 -
  • Buy the mozzarella the day you're making this; it stays fresher and has a better texture than cheese that's been sitting around.
  • If your chicken breasts keep popping open as they cook, secure them with a toothpick placed horizontally through the pocket—remove it before serving so no one bites down on wood.

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