Caprese Stuffed Chicken Breast (Printable)

Tender chicken breasts filled with mozzarella, tomatoes, and basil, baked and drizzled with balsamic glaze.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder

→ Filling

06 - 4 ounces fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 12 fresh basil leaves

→ Balsamic Reduction

09 - 1/2 cup balsamic vinegar
10 - 1 tablespoon honey

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Using a sharp knife, carefully cut a pocket into each chicken breast without slicing through completely.
03 - Season both the outside and inside of each chicken breast with salt, black pepper, and garlic powder.
04 - Fill each pocket with slices of mozzarella, tomato, and 3 basil leaves.
05 - Close the openings and secure with toothpicks to hold the filling in place.
06 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until golden brown.
07 - Transfer the skillet to the oven or place chicken on prepared baking tray. Bake for 18 to 22 minutes until cooked through and cheese melts.
08 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer, stirring occasionally, until reduced by half and syrupy, about 8 to 10 minutes.
09 - Remove toothpicks from chicken, drizzle with balsamic reduction, and serve immediately.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy because of how the filling steams it from the inside out.
  • It looks elegant enough to serve guests but requires no special skills, just a steady hand with a knife.
  • The balsamic reduction transforms from sharp vinegar to something silky and complex in under ten minutes.
02 -
  • The biggest mistake is cutting the pocket too deep or all the way through, which lets the filling escape, so go slow and stop when you think you're close enough.
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, making the difference between dry edges and a juicy center.
  • Balsamic reduction thickens as it cools, so don't let it reduce until it looks thick in the pan or it'll be unspreadable when it hits the plate.
03 -
  • If your chicken breasts are thicker than an inch, gently pound them with a meat mallet before cutting the pocket so they cook evenly without becoming tough.
  • The balsamic reduction is almost too good to keep just for this dish, so consider making extra to drizzle over grilled vegetables, fresh berries, or even vanilla ice cream.

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