Caprese Stuffed Chicken Breast (Printable Version)

Chicken breasts filled with mozzarella and tomatoes, baked for a fresh Italian-style dinner.

# 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 teaspoon dried Italian herbs

→ Filling

06 - 4 ounces fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 12 large fresh basil leaves

→ Finishing

09 - 2 tablespoons balsamic glaze
10 - Fresh basil leaves for garnish

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with olive oil.
02 - Pat chicken dry. Using a sharp knife, cut a deep pocket into the side of each breast without cutting through the other side.
03 - Season chicken inside and out with salt, black pepper, and Italian herbs.
04 - Stuff each breast with 1–2 slices mozzarella, 2–3 slices tomato, and 3 basil leaves. Secure with toothpicks if needed.
05 - Heat olive oil in a large oven-safe skillet over medium-high. Sear for 2–3 minutes per side until golden brown.
06 - Transfer skillet to oven or move chicken to prepared baking dish. Bake for 20–25 minutes, or until internal temperature reaches 165°F.
07 - Let chicken rest for 5 minutes. Drizzle with balsamic glaze and garnish with extra basil before serving.

# Expert Suggestions:

01 -
  • When you slice into the chicken, the filling stays juicy and melts together beautifully.
  • It’s delightfully simple yet tastes like something special—perfect for impressing without stress.
02 -
  • If you cut all the way through the chicken, the filling falls out and cooks unevenly—go slow with the knife.
  • Searing first isn’t just for color—it seals in the juices and adds irresistible flavor.
03 -
  • Don’t skip patting the chicken dry—it browns better and prevents soggy pockets.
  • Layer basil between tomato and mozzarella to keep the cheese from sliding.
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