Caprese Stuffed Chicken Breast

The first time I made this dish, I was trying to impress someone with what seemed like an elegant restaurant dinner but was secretly just ingredients I already had in my fridge. The way that balsamic glaze bubbles down into something glossy and thick feels like kitchen magic every single time. Now it is the recipe my friends actually request when they come over for dinner.

Last summer my sister helped me make this for a small dinner party and we were both slightly panicked about whether the chicken would cook through before the cheese completely escaped. We learned that going slow with the knife work really does matter. The whole table went quiet when we served it, which is always the sign of a winning recipe.

Ingredients

• Chicken breasts: Go for pieces that are relatively even in thickness so they cook at the same rate
• Olive oil: Helps the chicken get that gorgeous golden crust before it goes into the oven
• Salt, pepper, and garlic powder: Simple seasonings that let the filling shine while keeping the chicken flavorful
• Fresh mozzarella: The creamy texture when melted is absolutely worth seeking out the fresh stuff instead of shredded
• Ripe tomatoes: Look for ones that give slightly when pressed since they will cook down inside the chicken
• Fresh basil: The aromatic heat from the chicken makes the basil flavor really bloom
• Balsamic vinegar and honey: This combination reduces into a syrupy glaze that balances the rich cheese perfectly

Instructions

Get everything ready:

Preheat your oven to 200°C (400°F) and pat the chicken completely dry with paper towels

Create the pockets:

Using a sharp knife, carefully cut a deep horizontal slit into the side of each chicken breast, stopping before you cut all the way through

Season generously:

Sprinkle salt, pepper, and garlic powder all over the chicken, inside and out

Stuff the chicken:

Layer mozzarella, tomato slices, and about four basil leaves into each pocket, then secure with toothpicks if the filling feels loose

Sear for flavor:

Heat olive oil in an oven-safe skillet over medium-high heat, then cook chicken for 2 to 3 minutes per side until golden brown

Bake until done:

Transfer the skillet to the oven and bake for 15 to 18 minutes, until the chicken is cooked through and the cheese is melted

Make the glaze:

While chicken bakes, simmer balsamic vinegar and honey in a small saucepan for 6 to 8 minutes until reduced by half

Finish and serve:

Let the chicken rest for about 2 minutes, then drizzle with that beautiful balsamic glaze

Save

This recipe has become my go-to for those nights when I want something that feels special but does not require hours of prep work or obscure ingredients.

Making Ahead

You can stuff the chicken several hours ahead and keep it covered in the refrigerator. Just let it sit at room temperature for about 20 minutes before searing so it cooks evenly.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Roasted vegetables like zucchini or bell peppers also work wonderfully on the side.

Common Questions

Most people ask about the toothpicks and yes, please remember to count them and remove them before serving. If you are nervous about the filling escaping, you can also use kitchen twine to secure the chicken.

• The chicken is done when juices run clear and a meat thermometer reads 165°F
• Leftovers reheat surprisingly well in the oven at 350°F for about 10 minutes
• If fresh mozzarella feels too soft, you can briefly pat the slices dry before stuffing

Save

There is something deeply satisfying about cutting into that chicken and seeing the colors of the filling spill out onto the plate.