Caprese Stuffed Chicken Breast (Print Version)
Tender chicken breast filled with mozzarella, tomatoes, and basil, glazed with balsamic vinegar.
# What You 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
# Preparation Steps:
01 - Set the oven to 400°F to warm while preparing the other components.
02 - Carefully cut a pocket into the side of each chicken breast without slicing completely through.
03 - Drizzle olive oil over both sides of the chicken breasts, then evenly season with salt, pepper, and Italian seasoning.
04 - Fill each pocket with 2 to 3 slices of mozzarella, several tomato slices, and 4 basil leaves. Use toothpicks if necessary to secure the opening.
05 - Heat an oven-safe skillet over medium-high heat and sear the stuffed breasts 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 thoroughly cooked and the cheese has melted.
07 - Combine balsamic vinegar and honey in a small saucepan, simmer over medium heat, stirring occasionally until reduced by half and syrupy, about 8 to 10 minutes.
08 - Remove toothpicks from the chicken, drizzle with balsamic glaze, and serve immediately.
# Expert Advice:
01 -
- It looks restaurant-quality on the plate but comes together in under an hour, making you look like a far better cook than you actually are.
- The melted mozzarella and fresh basil stay perfectly juicy inside while the outside gets a golden crust, and that balsamic glaze ties everything together like a little bow.
- It's naturally gluten-free and protein-packed, so you can serve it to almost anyone without apologies or substitutions.
02 -
- Don't skip the searing step—those golden, caramelized edges aren't just pretty; they seal in the juices and add flavor depth that roasting alone can't achieve.
- If your balsamic glaze isn't syrupy enough after reducing, it'll just slide off the plate and taste watery; keep simmering until it feels almost thick between your fingers.
- Remove the toothpicks after cooking, not before; they're the only thing keeping your beautiful filling from spilling onto the pan.
03 -
- Pat your chicken breasts dry before seasoning—moisture is the enemy of that golden crust you're after.
- Don't rush the searing step; those caramelized edges are where half the flavor lives, and they only happen if the pan is hot enough and you don't move the chicken around.