Caprese Stuffed Chicken
A light, comforting dish that folds fresh mozzarella, tomatoes, and basil into juicy chicken breasts. This Caprese Stuffed Chicken comes together with pantry-friendly ingredients and bakes into a colorful, flavorful main course perfect for weeknights or casual dinner parties.
Ingredients
- 4 skinless chicken breasts
- 8 oz fresh mozzarella, sliced
- 2 medium ripe tomatoes, sliced
- 1 small bunch fresh basil leaves
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- to taste salt
- to taste black pepper
- optional balsamic glaze for finish
Instructions
- Preheat your oven to 375 F (190 C). Lightly grease a baking dish or line it with parchment for easier cleanup.
- Prepare the chicken by cutting a pocket into the side of each breast. Be careful not to cut all the way through.
- Season the inside of each pocket with a pinch of salt and pepper. This is a quiet step, but it makes a big taste difference.
- Layer mozzarella and tomato slices inside each pocket. Add a few basil leaves for brightness. If you like, you can also add a whisper of garlic inside the pocket.
- Secure the opening with toothpicks if needed, then brush the outside of each chicken breast with olive oil and sprinkle with Italian seasoning, salt, and pepper.
- Arrange the stuffed breasts in the prepared dish. Drizzle any remaining olive oil over the top.
- Bake for 25 to 30 minutes, or until the chicken is cooked through and the cheese is melted. If you have a meat thermometer, aim for 165 F (74 C) at the thickest part.
- If you want a golden finish, turn on the broiler for the last 2–3 minutes of cooking, watching closely so the cheese doesn’t burn.
- Remove from the oven and let rest for a few minutes. Finish with a scattering of fresh basil and a light drizzle of balsamic glaze, if you like.