Caprese Stuffed Chicken Breast (Printable)

Juicy chicken filled with mozzarella, ripe tomatoes, and basil, baked and drizzled with tangy balsamic glaze.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil

→ Caprese Filling

04 - 4 ounces fresh mozzarella cheese, sliced
05 - 2 medium ripe tomatoes, sliced
06 - 16 fresh basil leaves

→ Balsamic Glaze

07 - 1/3 cup balsamic vinegar
08 - 1 tablespoon honey

→ Optional Garnish

09 - Extra fresh basil leaves

# Directions:

01 - Set the oven temperature to 400°F (200°C) in preparation for baking.
02 - Carefully slice a horizontal pocket into each chicken breast without cutting fully through.
03 - Season the interior and exterior of each breast with salt and freshly ground black pepper.
04 - Arrange mozzarella slices, tomato slices, and 4 basil leaves inside each chicken pocket; secure openings with toothpicks if necessary.
05 - Heat olive oil in an oven-safe skillet over medium-high heat, then sear chicken breasts for 2 to 3 minutes per side until golden brown.
06 - Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until the chicken is thoroughly cooked and the cheese has melted.
07 - Combine balsamic vinegar and honey in a small saucepan; simmer over medium heat, stirring occasionally, for 5 to 8 minutes until the mixture thickens to a syrupy consistency. Remove from heat.
08 - Remove toothpicks from the chicken breasts, drizzle with balsamic glaze, and garnish with additional fresh basil leaves if desired before serving.

# Expert Advice:

01 -
  • It looks fancy enough for company but comes together faster than ordering takeout.
  • The balsamic glaze transforms into something almost candy-like as it bubbles down, coating every bite with sharp sweetness.
  • Leftovers slice beautifully cold for next-day lunch over greens.
02 -
  • Don't skip the sear, it locks in moisture and gives the outside a texture that plain baked chicken just doesn't have.
  • If your chicken breasts are huge, butterfly them thinner or they'll still be raw inside when the outside is done.
  • Let the glaze cool for a minute after you pull it off the heat, it thickens even more as it sits.
03 -
  • Use an instant-read thermometer to check doneness, guessing leads to dry chicken or undercooked centers.
  • Make extra balsamic glaze and keep it in a jar, it's magic on everything from salads to roasted vegetables to vanilla ice cream.
  • If you don't have an oven-safe skillet, sear the chicken in a regular pan and transfer it to a baking dish before putting it in the oven.

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