Caprese Stuffed Chicken Breast (Printable)

Juicy chicken stuffed with mozzarella, tomato, basil, baked and topped with balsamic glaze for a fresh meal.

# What You 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

# Directions:

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

# Expert Advice:

01 -
  • The dish is secretly quick to prep yet looks elegantly impressive on the plate.
  • Every bite combines melty cheese, juicy tomatoes, and chicken in a way that makes you crave seconds.
02 -
  • If you skip the drying step, your chicken can turn soggy in the oven.
  • Layering basil under mozzarella keeps the leaves from wilting and losing flavor before serving.
03 -
  • Packing the filling tightly prevents the mozzarella from disappearing as it melts.
  • The quick sear before baking gives extra flavor and makes the chicken look appetizing.
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