Caprese Stuffed Chicken Breast (Printable)

Tender chicken breasts stuffed with mozzarella, tomatoes, basil, and topped with a sweet balsamic glaze.

# What's Needed:

→ 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

# How to Make It:

01 - Set the oven temperature to 400°F.
02 - Carefully cut a pocket into the side of each chicken breast without slicing all the way through.
03 - Drizzle olive oil over the chicken breasts and season both sides evenly with salt, pepper, and dried Italian seasoning.
04 - Fill each pocket with 2 to 3 slices of mozzarella, several slices of tomato, and 4 basil leaves. Secure with toothpicks if necessary.
05 - Heat an oven-safe skillet over medium-high heat and sear each chicken breast for 2 to 3 minutes per side until golden brown.
06 - Transfer the skillet to the oven and bake for 18 to 22 minutes until the chicken is fully cooked and cheese is melted.
07 - In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat, stirring occasionally, until reduced by half and syrupy, about 8 to 10 minutes.
08 - Remove toothpicks from chicken breasts, drizzle with the balsamic glaze, and serve immediately.

# Tips for Success:

01 -
  • It tastes impressive but comes together faster than you'd expect, making weeknight entertaining actually possible.
  • The stuffing stays juicy because you're basically creating a mozzarella and tomato steamer inside the chicken itself.
  • That balsamic glaze is pure magic—sweet, tangy, and it makes the whole plate feel deliberate.
02 -
  • Pat your tomato slices dry before they go in, or they'll release water that makes the inside of the chicken soggy instead of juicy.
  • Don't skip the sear step—those golden, browned edges seal in the juices and give you flavor you can't get from the oven alone.
  • The balsamic needs to actually reduce and turn syrupy; thin balsamic vinegar poured straight over looks sad and tastes sharp.
03 -
  • Pound your chicken breasts to an even thickness before cutting the pocket, and you'll have more consistent cooking and an easier time with the stuffing.
  • Use a meat thermometer if you have one—165°F (74°C) in the thickest part means it's done without ever being overdone.

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