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Caprese Stuffed Chicken

Juicy chicken breasts stuffed with fresh mozzarella, tomatoes, and basil — Italian flavors packed into every bite.

dinner • prep: 10 min • cook: 20 min • serves 4

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 oz fresh mozzarella, sliced
  • 2 Roma tomatoes, sliced
  • 8 fresh basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic glaze
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Toothpicks, for securing

Instructions

  1. Prep the chicken: Cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Season inside and out with Italian seasoning, salt, and pepper.

  2. Stuff: Layer mozzarella, tomato slices, and basil inside each pocket. Secure with toothpicks.

  3. Sear: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden.

  4. Finish: If chicken isn’t cooked through (165°F), transfer skillet to a 400°F oven for 5-8 minutes to finish.

  5. Serve: Remove toothpicks. Drizzle with balsamic glaze and a few extra basil leaves.

Notes

  • Storage: Leftovers keep for 3 days. Slice and eat cold on a salad or reheat gently.
  • Variations: Add prosciutto inside the pocket. Swap mozzarella for goat cheese.
  • Tips: Pound the chicken breasts to an even thickness before cutting the pocket — they’ll cook more evenly.