Caprese Stuffed Chicken Breast (Print Version)

Juicy chicken breasts filled with mozzarella, tomatoes, and basil, baked with a tangy balsamic glaze.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder

→ Filling

06 - 4 oz fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 16 fresh basil leaves

→ Balsamic Glaze

09 - ¼ cup balsamic vinegar
10 - 1 teaspoon honey

# Steps:

01 - Preheat the oven to 400°F.
02 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each breast, being careful not to cut all the way through.
03 - Season the chicken on both sides and inside the pocket with salt, pepper, and garlic powder.
04 - Stuff each pocket with mozzarella slices, tomato slices, and 4 basil leaves. Secure with toothpicks if needed.
05 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
06 - Transfer the skillet to the oven and bake for 18–20 minutes, or until chicken is cooked through (internal temperature 165°F).
07 - While the chicken bakes, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat until reduced by half and thickened, about 5 minutes.
08 - Remove toothpicks from chicken, drizzle with balsamic glaze, and serve immediately.

# Expert Tips:

01 -
  • The melted mozzarella creates the most incredible cheese pull that'll make you feel like a restaurant chef
  • Fresh tomatoes and basil keep it bright even through the rich, savory chicken
  • That balsamic glaze adds the perfect sweet-tangy finish you never knew you needed
02 -
  • Dry your tomatoes thoroughly with paper towels before stuffing, or your filling will turn watery
  • Use an instant-read thermometer to check doneness instead of cutting into the chicken
  • The glaze thickens quickly once removed from heat, so pull it a minute earlier than you think
03 -
  • Let the chicken rest for at least five minutes before slicing to keep the juices inside
  • If your glaze gets too thick, whisk in a teaspoon of warm water to loosen it

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