Caprese Stuffed Chicken Breast

The skillet was still hissing when I realized I'd forgotten the toothpicks. Mozzarella oozed everywhere, pooling into the olive oil like melted clouds. That messy Tuesday taught me more about stuffed chicken than any cookbook ever could. Now I keep toothpicks in a jar right next to the stove.

I made this the night my sister announced her engagement, right there in my cramped kitchen with mismatched plates. She said it tasted like a restaurant, which made me laugh because I was still wearing paint-stained sweatpants. Sometimes the best meals happen when you're not trying to impress anyone.

Ingredients

• Boneless, skinless chicken breasts (4): Look for breasts that are similar in size so they cook evenly, and pound them gently if one is much thicker than the others.
• Salt and freshly ground black pepper: Season generously inside the pocket too, not just the outside, or the filling will taste bland against the chicken.
• Olive oil (1 tablespoon): Use enough to coat the pan so the chicken gets a real sear, not a sad steam.
• Fresh mozzarella cheese (120 g / 4 oz), sliced: The soft, milky kind in water is what you want here, it melts into creamy pockets instead of turning rubbery.
• Ripe tomatoes (2 medium), sliced: In winter I use small Roma tomatoes because they have better flavor than the big watery ones.
• Fresh basil leaves (16): Tuck them in whole so they perfume the chicken as it bakes, their edges will char just slightly and taste incredible.
• Balsamic vinegar (80 ml / 1/3 cup): Cheap balsamic works fine here since you're reducing it with honey, save the expensive stuff for drizzling over berries.
• Honey (1 tablespoon): This keeps the glaze from being too sharp and helps it cling to the chicken like syrup.

Instructions

Preheat your oven:

Set it to 200°C (400°F) while you prep the chicken. This gives the oven time to get properly hot so the chicken finishes cooking evenly after the sear.

Cut the pockets:

Lay each breast flat and slice horizontally into the thickest part, stopping about half an inch from the edge so it opens like a book. Go slow with the knife, I've cut through more than once when I rushed.

Season inside and out:

Sprinkle salt and pepper on both sides and inside the pocket. This step matters more than you think.

Stuff the chicken:

Layer in the mozzarella, tomato slices, and 4 basil leaves per breast, pressing gently to flatten the filling. If it's bulging, stick a toothpick or two through the edge to hold it closed.

Sear the chicken:

Heat the olive oil in an oven-safe skillet over medium-high until it shimmers, then lay the breasts in carefully. Let them sear undisturbed for 2 to 3 minutes per side until golden brown.

Bake until cooked through:

Slide the whole skillet into the oven and bake for 20 to 25 minutes. The chicken is done when it reaches 75°C (165°F) inside and the cheese is bubbling out the sides.

Make the balsamic glaze:

While the chicken bakes, combine the balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer and reduce for 5 to 8 minutes, stirring now and then, until it coats the back of a spoon.

Finish and serve:

Pull out the toothpicks, drizzle the warm glaze over each breast, and scatter a few torn basil leaves on top if you have extras. Serve it straight from the skillet if you want to feel rustic.

Save

One summer evening I served this on the porch with nothing but a pile of arugula and a bottle of cold white wine. My friend scraped her plate clean and said it tasted like vacation. I think about that every time I make it now.

How to Store and Reheat Leftovers

Let the chicken cool completely, then wrap each breast tightly in foil or store in an airtight container for up to three days. Reheat gently in a 160°C (325°F) oven for about 15 minutes so the cheese doesn't turn to rubber, and drizzle with a bit more glaze if you have it.

Ways to Change It Up

Sometimes I add a thin slice of prosciutto inside with the mozzarella for a salty punch, or swap the tomatoes for sun-dried ones when fresh tomatoes taste like nothing. A handful of baby spinach tucked in with the basil wilts down beautifully and sneaks in some greens.

What to Serve Alongside

This pairs perfectly with roasted vegetables, garlic mashed potatoes, or a simple pasta tossed with olive oil and lemon. I usually just make a big green salad and call it dinner.

• A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness of the cheese.
• Crusty bread for mopping up any extra glaze and pan juices is non-negotiable.
• Roasted asparagus or green beans add a bright, snappy contrast to the creamy filling.

Save

This recipe has become my go-to when I want to feel like I've really cooked something without spending the whole evening in the kitchen. I hope it becomes one of yours too.

Recipe FAQs

→ How do I prevent the filling from leaking out during cooking?

Carefully cut a pocket in the chicken breast without slicing through completely and use toothpicks to secure the opening while searing and baking.

→ Can I substitute fresh mozzarella with a different cheese?

Part-skim mozzarella works well for a lighter option, but other soft cheeses may alter the texture and flavor balance.

→ What is the best way to make the balsamic glaze?

Simmer balsamic vinegar with honey until thickened to a syrupy consistency, stirring occasionally to prevent burning.

→ How long should I cook the stuffed chicken breasts in the oven?

Bake at 200°C (400°F) for 20–25 minutes until the chicken is fully cooked and the cheese is melted inside.

→ What side dishes pair well with this chicken preparation?

This dish complements light green salads and crisp white wines, such as a Pinot Grigio, to balance its rich, fresh flavors.