Caprese stuffed chicken is made with juicy chicken stuffed with tomato slices, mozzarella cheese, fresh basil, balsamic and herbs, topped with balsamic and pan-seared then baked to perfection. A flavorful twist on the classic Caprese salad!
Stuffing chicken breasts is a great way to transform your everyday chicken by adding all kinds of different ingredients and flavors. Spinach Stuffed Chicken Breasts is another one to try. You can make as many as you want to serve a crowd or just enough for dinner for two!
If you have ever had a Caprese salad then you know how delicious the results of this chicken recipe are going to be. If you have never tried it, well, you’ll see. Ideally, you want to use fresh ingredients, fresh tomatoes, fresh basil leaves, and fresh mozzarella. If you can buy your cheese from the deli section or a specialty cheese shop even better. But definitely not necessary!
This is an incredibly easy dish, made even easier if you’re using a skillet. It’s a simple meal on any weeknight but fancy enough to serve at your next gathering. It makes great leftovers for the week or to take to lunch the next day.
The crusty herbed exterior of this tender chicken is thanks to the initial pan-searing of the seasoned breast. The flavorful balsamic and brown sugar drizzle brings this dish full circle with notes of fresh herbs, sweetness, and tang in every bite. It’s filling and super satisfying and the combination of intense flavors and mouthwatering textures is exactly why you’ll be making this stuffed chicken breast again and again!
How to make Caprese Stuffed Chicken
Preheat the oven and slice each chicken breast horizontally most of the way through the breast. Start with the thickest part first, being careful not to slice all the way through. You want to create a pocket.
Place tomato slices, mozzarella slices, and basil leaves inside each breast and close with toothpicks. Place them in diagonally to help keep the filling in.
Sprinkle each chicken breast with salt, basil, and oregano and heat olive oil in a non-stick pan or cast-iron skillet.
Once the pan is hot, sear chicken breast on each side. When flipping to the other side be careful to avoid spillage!
If you are not using a cast iron pan, place chicken into a casserole dish. If you are, leave them in there and place directly in the oven when ready.
Mix the garlic, balsamic vinegar, and brown sugar together in a small bowl and pour over top of the chicken.
Place the skillet or casserole dish into the oven and bake chicken until the chicken is no longer pink.
Drizzle with the extra balsamic juice and remove toothpicks before serving.
Tips & Variations
- When cutting your chicken breast, use a very sharp knife. Being careful not to cut all the way through, for safety and for the sake of creating a pocket. The sharper the knife the smoother the process.
- Substitute fresh tomatoes for sun-dried tomatoes for a flavor twist. It pairs well with the balsamic drizzle!
- Make this up to a day ahead by stuffing the chicken and keeping in the fridge until ready to sear.
- Sprinkle some bread crumbs on the chicken breast to give it a little added crispy texture.
How to store it
Once cooked, this Caprese chicken will keep in the fridge for up to 2 days in an airtight container. Reheat all the way through in the oven before serving.
What to serve it with
- Cauliflower breadsticks
- Balsamic Brussel sprouts
- Sauteed spinach with garlic
- Roasted green beans
- Cauliflower tots
- Roasted broccoli with garlic and Parmesan
Caprese Stuffed Chicken
- 4 chicken breasts boneless, skinless
- 2 tomatoes sliced thinly
- 8 slices fresh mozzarella cheese or regular mozzarella slices
- 1 cup fresh basil leaves divided into 4 servings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
- 4 cloves garlic minced
- Preheat oven to 375°F.
- Slice each chicken breast about 3/4 quarter of the way through starting on the thickest side (be (careful not to cut them all the way through
- Place 2 slices of tomato, 2 slices of mozzarella cheese and 1/4 cup of basil into each chicken breast pocket.
- Place 4 toothpicks into the open side of the chicken diagonally to keep the filling from falling out.
- Sprinkle each chicken breast with salt, basil and oregano.
- Heat 2 teaspoons of olive oil non stick pan (or cast iron pan) over medium-high heat.
- Add the chicken and pan sear for 2 minutes on each side. (careful when flipping)
- After pan searing, each chicken breast in a 9 x 13 casserole dish (if using cast iron pan, you can place it directly in the oven)
- Mix the garlic, balsamic vinegar and brown sugar together in a small bowl.
- Pour the mixture over top of the chicken
- Place the casserole dish in the preheated oven and cook for an additional 15-20 minutes, or until the chicken is cooked no longer pink in the middle.
- Drizzle with extra balsamic juice.
- Remove toothpicks prior to serving.