Caprese Stuffed Chicken Breast (Printable)

Juicy chicken breast filled with mozzarella, tomatoes, basil, finished with a sweet balsamic drizzle.

# What You'll Need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon dried Italian seasoning

→ Filling

06 - 4 oz fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 16 fresh basil leaves

→ Balsamic Glaze

09 - ½ cup balsamic vinegar
10 - 1 tablespoon honey

# Steps:

01 - Preheat oven to 400°F.
02 - Cut a pocket into each chicken breast without slicing through.
03 - Drizzle olive oil on chicken breasts and season both sides with salt, pepper, and Italian seasoning.
04 - Fill each breast with 2–3 mozzarella slices, tomato slices, and 4 basil leaves; secure with toothpicks if needed.
05 - Heat an oven-safe skillet over medium-high heat and sear stuffed breasts 2–3 minutes per side until golden.
06 - Transfer skillet to oven and bake 18–22 minutes until chicken is cooked through and cheese melts.
07 - Simmer balsamic vinegar and honey in a small saucepan over medium heat until reduced by half and syrupy, about 8–10 minutes.
08 - Remove toothpicks from chicken and drizzle with balsamic glaze before serving.

# Expert Tips:

01 -
  • The chicken stays incredibly juicy because the melted cheese and tomatoes steam it from the inside while it bakes.
  • That balsamic glaze turns into something almost candy-like on the stove, sweet and tangy and way better than anything from a bottle.
  • It looks fancy enough for company but comes together faster than ordering takeout.
02 -
  • Do not skip the searing step, that golden crust locks in moisture and adds a ton of flavor you will not get from just baking.
  • Watch your balsamic glaze like a hawk once it starts bubbling, it can go from syrupy to burnt in about thirty seconds if you walk away.
  • Let the chicken rest for a couple minutes after it comes out of the oven or all the cheesy filling will flood out onto your cutting board the second you slice in.
03 -
  • Use a meat thermometer and pull the chicken out at exactly 74°C (165°F) so it stays juicy instead of dry and chalky.
  • If your mozzarella is too wet, pat it dry with a paper towel before stuffing or it will steam the chicken and make everything watery.
  • Make a double batch of balsamic glaze and store the extra in a jar, it keeps for weeks in the fridge and is amazing on everything from salads to grilled peaches.

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