This Caprese Stuffed Balsamic Chicken is a delicious meal you’ll be proud to serve and it’s quicker and easier than you might think.
This blog post contains affiliate links. Read my full disclosure here.
Today’s recipe is perfect for a weeknight family dinner because it’s fairly quick and easy, but it will taste as if you ordered it out in a restaurant.
It takes just about ten minutes to put it together, another ten for browning, and then you can place it in the oven for the remaining 10 – 15 minutes – which is a perfect time to put together a salad or another side dish.
Another quick and easy dinner you won’t want to miss is my One Pan Pecorino Chicken. It’s so good!
Caprese Stuffed Chicken Breasts with Balsamic Glaze
Do you like garlic? I know it’s usually a love it or hate it type of thing. I am a garlic-aholic and need pretty much everything I eat to taste like garlic. I can most definitely assure you, there will be no vampires stopping by this house!
Ingredients:
4 8 oz chicken breasts boneless and skinless
4 oz fresh mozzarella cheese thinly sliced
1 large tomato thinly sliced
12 basil leaves julienne
2 tbsp olive oil
1 cup chicken broth
1 cup Balsamic vinegar
½ tsp garlic powder
salt & pepper to taste
Tools You’ll Need:
Oven-safe skillet
I love to use my Cuisinart stainless steel oven-safe skillet anytime I need to sear and then bake. There was a learning curve switching from non-stick cookware to stainless steel, but I will never ever go back again. The pan needs to be heated before anything gets added to it. You’ll know when it’s hot enough when you sprinkle tiny drops of water in the pan and they start to dance around. See what I mean in the video demonstration below.
Place the top oven rack in the center position and preheat oven to 350°F. Carefully butterfly the chicken by running a sharp knife horizontally through the thickest part, being careful not to cut all the way through.
Open each breast so both halves lie flat. Season with salt and pepper, as desired, and sprinkle with the garlic powder. If you’re a garlic-aholic like me, feel free to add as much as you please.
Divide the mozzarella, tomato, and basil among the 4 breasts. Fold the breasts in half to form a pocket around the filling. Secure with long wooden toothpicks, if desired, to hold the filling in place while cooking.
Heat olive oil over medium heat in a large oven-safe skillet. Add the stuffed chicken breasts to the pan and cook until the chicken is nicely browned and releases easily from the bottom of the skillet, approximately 4-5 minutes. Carefully turn and repeat on the other side. Season the breasts with additional salt and, if desired.
Add the chicken broth to the skillet and place skillet in the preheated oven. Roast for 12-15 minutes before carefully removing hot skillet from the oven and check for doneness by inserting an instant read thermometer into the thickest part of the breast. (The temperature will continue to rise several degrees after it is removed from the oven. The safe internal temperature for chicken breasts is 165°F).
While the chicken is roasting, prepare the balsamic glaze by heating the vinegar in a small saucepan over medium heat. Cook, stirring frequently until the vinegar is reduced to about 1/3 of its original volume and reaches a thick, syrupy consistency. Remove from heat and keep warm until ready to serve.
To serve, place a stuffed chicken breast on each plate and drizzle with the balsamic glaze.
For more chicken recipes, give these a try:
One Pan Chicken Mozzarella
Chicken Wing Soup
Chicken Cheddar Broccoli Hot Pockets
Check out my Caprese Pasta Salad and Strawberry Caprese Skewers, too!
I know you are going to love this easy to make recipe for chicken breast stuffed with tomatoes, mozzarella, and fresh basil leaves as much as I do.
Did you make these Caprese stuffed chicken breasts? Let me know your thoughts in the comments below.
Caprese Stuffed Balsamic Chicken Breasts
Ingredients
- 4 8 oz chicken breasts boneless and skinless
- 4 oz fresh mozzarella cheese
- 1 large tomato thinly slice
- 12 fresh basil leaves juilenne
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 cup Balsamic vinegar
- ½ tsp garlic powder
- salt & pepper to taste
Instructions
- Place top oven rack in the center position and pre-heat oven to 350°F. Carefully butterfly the chicken by running a sharp knife horizontally through the thickest part, being careful not to cut all the way through.
- Open each breast so both halves lie flat. Season with salt and black pepper, as desired, and sprinkle with the garlic powder.
- Divide the mozzarella, tomato, and basil among the 4 breasts. Fold the breasts in half to form a pocket around the filling. Secure with long wooden toothpicks, if desired, to hold the filling in place while cooking.
- Heat olive oil over medium heat in a large oven-safe skillet. Add the stuffed chicken breasts to the pan and cook until the chicken is nicely browned and releases easily from the bottom of the skillet, approximately 4-5 minutes. Carefully turn and repeat on the other side. Season the breasts with additional salt and black pepper, if desired.
- Add the chicken broth to the skillet and place skillet in the pre-heated oven. Roast for 12-15 minutes before carefully removing hot skillet from the oven and check for doneness by inserting an instant read thermometer into the thickest part of the breast. (The temperature will continue to rise several degrees after it is removed from the oven. The safe internal temperature for chicken breasts is 165°F).
- While the chicken is roasting, prepare the balsamic glaze by heating the vinegar in a small saucepan over medium heat. Cook, stirring frequently, until the vinegar is reduced to about 1/3 of its original volume and reaches a thick, syrupy consistency. Remove from heat and keep warm until ready to serve.
- To serve, place a stuffed chicken breast on each plate and drizzle with the balsamic glaze.