Easy Caprese Stuffed Chicken Breast

Stuffed chicken sounds like something only a trained chef could pull off, but this Caprese version is surprisingly simple. You butterfly the chicken, stuff it with fresh mozzarella, tomatoes, and basil, sear it, and finish it in the oven. That’s it. Twenty-five minutes later, you cut into a golden chicken breast and melty mozzarella oozes out alongside roasted tomato and fragrant basil.

I love serving this in the summer when tomatoes and basil are at their peak, but honestly, it’s delicious year-round. It looks impressive enough for a dinner party but is easy enough for a weeknight. The balsamic glaze at the end adds a sweet-tart finish that ties everything together.

Sarah Mitchell

Easy Caprese Stuffed Chicken Breast

Stuffed chicken sounds like something only a trained chef could pull off, but this Caprese version is surprisingly simple. You butterfly the chicken, stuff it with fresh mozzarella, tomatoes, and basil, sear it, and finish it in the oven.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

  

• 4 large boneless skinless chicken breasts
• 8 oz fresh mozzarella, sliced
• 2 medium tomatoes, sliced thin
• 8 -10 fresh basil leaves
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons balsamic glaze for drizzling

Method

 

1. Preheat your oven to 400°F (200°C).
2. Butterfly each chicken breast by cutting horizontally through the thickest part, not cutting all the way through. Open it like a book.
3. Season the inside with salt, pepper, and Italian seasoning.
4. Layer mozzarella slices, tomato slices, and basil leaves inside each chicken breast. Close and secure with toothpicks if needed.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the stuffed chicken for 3 minutes per side until golden brown.
7. Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F internally.
8. Remove the toothpicks, drizzle with balsamic glaze, and serve.

Notes

Don't overstuff the chicken — a few slices of each filling is plenty. The chicken will still seal nicely and the mozzarella will melt beautifully. Let the chicken rest for 3 minutes after taking it out of the oven — this helps the cheese set slightly so it doesn't all pour out when you slice.