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Caprese Stuffed Chicken

Caprese stuffed chicken features a deep pocket of melty mozzarella, ripe tomato, and fresh basil, then it’s seared and baked until the cheese oozes. This quick chicken dinner bakes at 375°F and reaches a juicy 165°F finish.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless chicken breasts
Cheese and produce
  • 4 oz fresh mozzarella sliced
  • 1 Roma tomato sliced
  • 0.25 cup fresh basil leaves
Seasoning and finishing
  • 2 tbsp olive oil
  • 2 tbsp balsamic glaze
  • Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and stuff
  1. Preheat the oven to 375°F.
  2. Cut a deep pocket into the side of each chicken breast without cutting all the way through.
  3. Stuff each pocket with mozzarella slices, tomato slices, and basil leaves.
  4. Secure the opening with toothpicks and season the outside with salt and pepper.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden.
  2. Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F.
Finish and serve
  1. Remove toothpicks, drizzle with balsamic glaze, and serve.

Notes

Pro tip: keep the pockets tightly packed so the filling stays put during the sear and oven bake. Refrigerate leftovers in an airtight container up to 3 days; reheat gently to avoid drying out. Freezing is not recommended because the mozzarella and tomato texture can change. Dietary swap: use low-fat mozzarella to reduce calories while keeping the melty center.