Caprese Stuffed Chicken (2024)

Published: Nov 3, 2020 · Modified: Jan 18, 2023 by Sherri · This post may contain affiliate links · 7 Comments

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This 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!

How to make this Stuffed Chicken Recipe
How to store it
What to serve it with

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 this Stuffed Chicken Recipe

Step 1: 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.

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

Caprese stuffed chicken is made with juicy chicken stuffed with tomato slices, melted mozzarella cheese, and basil pan-seared and then baked to perfection. A flavorful twist on the classic Caprese salad!

4.86 from 28 votes

Ingredients

▢ 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
▢ ½ cup balsamic vinegar
▢ 1 tablespoon brown sugar
▢ 4 cloves garlic minced

Instructions

Preheat oven to 375°F.
Slice each chicken breast about ¾ 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 ¼ 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.

Notes

Cook chicken breasts in either a non stick pan or cast iron pan.

If using a cast iron pan, you can place it directly in the oven instead of transferring them to a casserole dish.

Substitute fresh mozzarella cheese with regular sliced mozzarella cheese.

Nutrition

Nutritional Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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