Caprese Stuffed Chicken Breast

Three chicken caprese breasts on a white platter topped with balsamic glaze and fresh basil leaves with mozzarella and tomatoes on the side

Caprese Chicken is an easy stuffed chicken breast recipe to make for a high protein Italian meal. Sear and bake in one pan for a dinner that's ready in under 30 minutes!

Prep Time10

Cook Time20

Total Time30

Servings: people

Calories: 439kcal

Ingredients

1.5 lbs boneless, skinless chicken breasts 4 small breasts
¼ teaspoon kosher salt
½ teaspoon fresh black pepper
2 tablespoons olive oil

Balsamic Reduction

½ cup balsamic vinegar
½ teaspoon minced garlic
1 tablespoon brown sugar

Filling

4 tablespoons basil pesto
8 slices roma tomatoes sliced thin-about 3/4 cup
4 slices fresh mozzarella cut in half -about 3/4 cup
1 bunch fresh basil leaves

Instructions

Trim chicken breasts and slice a large pocket horizontally in the center of the breast, making sure not to cut all the way through. Season chicken all over with salt and pepper.
Make the balsamic reduction. In a small saucepan, over medium heat whisk together the balsamic, garlic and brown sugar. (Tip: You can buy already made balsamic glaze at the grocery store in the same aisle as the vinegars, if you want to take a shortcut. )
Bring the balsamic mixture to a boil, and cook until it has reduced by half, until only a ¼ cup remains and the mixture is just thick enough to coat the back of a spoon, about 15 minutes. Set aside.
Preheat oven to 375℉. Prep the chicken. Place 1 tablespoon of pesto into the pocket of each breast and spread evenly. Stuff each chicken breast with 2 halves of the mozzarella, 2 slices of tomato and 1 to 2 basil leaves.
Secure the chicken together with toothpicks to make sure the filling is secured.
In a large oven safe skillet over medium heat, add enough olive oil to thinly coat the pan. Sear the chicken breasts until the outside is golden brown.
Once the chicken has seared, bake in the oven until the chicken is fully cooked and the inside temperature reaches 165℉, about 8-12 minutes depending on the thickness of the chicken. If you do not have a large oven safe skillet, you can transfer the chicken to a baking dish or sheet tray to finish baking in the oven.
Remove from the oven and let rest for 5 minutes. Serve with a drizzle of the balsamic glaze and fresh basil for garnish.

Notes

1. Be sure all of the breasts are roughly the same thickness. This helps to ensure even cooking.

1. When creating the pocket for stuffing, avoid cutting all the way through. You want to use your knife to slice a large pocket horizontally in the center of the breast, but be sure not to cut all the way through from side to side, or so far back that you slice the breast into two pieces.

1. Sear each stuffed chicken breast before baking. It only takes a couple of minutes per side to sear them, and it helps to lock the juices inside the meat.

1. Use an instant-read digital thermometer to check doneness of baked caprese chicken. Your meal will be safe to eat when the internal temperature in the center of the breasts reaches 165°F.

Nutrition