This Caprese stuffed chicken breast recipe is perfect for a quick, easy and healthy weeknight meal. Filled with basil pesto, mozzarella and fresh tomatoes, and baked in a balsamic sauce, it's simple to make and bursting with Mediterranean flavors.
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This post was originally published in September 2020. It has been updated with an improved recipe, more tips to make it and helpful information!
This Caprese stuffed chicken is a great easy weeknight meal that the whole family will love. Super quick and easy to make with simple ingredients, serve it up with a side salad, veggies or potatoes for a yummy dinner.
Taking inspiration from Italian Caprese, chicken breasts are stuffed with basil pesto, sliced fresh tomatoes and creamy mozzarella. They are seared in a skillet before being baked in a simple balsamic vinegar sauce. While the chicken is resting, the balsamic is reduced and then spooned over the top to serve.
Fresh, sweet and tangy, the chicken comes out perfectly cooked and full of flavor. All cooked in one pan, it's simple enough to enjoy for a family dinner, but tasty enough to serve to guests.
If you like your chicken stuffed, be sure to check out my Pizza Stuffed Chicken and Stuffed Chicken One Sheet Meal.
Why you will love this recipe!
- Quick and easy: Ready to serve in 30 minutes, this is a great chicken dinner to make and enjoy after a busy day.
- One pan: All made in one skillet, even the clean up is fuss-free!
- Kid-friendly: Kids will love this cheesy chicken! The flavors are fresh and bright without being too overpowering.
- Simple ingredients: This recipe is a simple way to liven up your chicken dinner. You only need a handful of simple everyday ingredients.
- Dietary info: Low in carbs, this stuffed caprese chicken is high in protein and naturally gluten-free.
Ingredients
- Chicken breasts: use boneless skinless chicken breasts for this recipe. Use organic and air chilled if you can.
- Salt and pepper: To season the chicken.
- Pesto: Use homemade or store bought basil pesto to spread over the inside of the chicken. It helps to keep the chicken nice and moist and juicy when baked.
- Mozzarella: I used buffalo mozzarella which is super creamy. You can use shredded if that's what you have to hand.
- Tomatoes: Use vine ripened tomatoes for the best flavor, but plum or roma will also work well.
- Balsamic vinegar: This is poured over the chicken before baking, and then quickly reduced for thick sauce to serve.
- Brown sugar: A little extra sweetness makes the balsamic less acidic.
How to make caprese stuffed chicken
Be sure to scroll down for the full recipe!
- Cut a pocket in the chicken breasts to from a pocket. Take care not to cut them all of the way through (photo 1).
- Season the chicken breasts, spread in the pesto and slices of tomato and mozzarella. Use toothpicks to seal the breasts together (photo 2).
- Mix together the balsamic vinegar and brown sugar (photo 3).
- Sear the chicken breasts on both sides in a skillet (photo 4).
- Pour the balsamic mix over the chicken and bake in the oven (photo 5).
- Once the chicken is fully cooked, remove from the pan to rest. Reduce the balsamic in the skillet to make a thick sauce (photo 6).
- Spoon the balsamic over the baked chicken breasts to serve (photo 7).
Recipe Variations
This caprese stuffed chicken breast recipe is super tasty as it is, but you can easily customize it to suit your own tastes.
If you want a stronger tomato flavor, then use sun-dried tomatoes instead of fresh, and add some fresh basil leaves for a more herby taste.
I used my favorite store bought basil pesto for the filling, but you can easily mix up the flavors by using a red pesto, or one of these homemade recipes:
Serving Suggestions
This chicken is perfect to serve up with a side of veggies like steamed broccoli or a potato side. It works great with fries or if you are keeping it healthy a fresh salad will do the trick. Try it with some of these favorite side dish recipes:
Frequently Asked Questions
When it comes to stuffed chicken, breasts tend to be easier to work with, as you can easily cut a pocket in them to fill them. If you have chicken thighs, roll them out flat and pound them to get them even, then roll up the pesto, mozzarella and tomato in them and secure with toothpicks.
Be aware that thighs will take a few minutes longer than chicken breasts to cook through fully.
This recipe is based on an Italian caprese salad which is made up of tomatoes, basil and mozzarella (the colors of the Italian flag). If you like, you can easily swap the mozzarella for a cheddar, or try it with feta or goats cheese.
It's a good idea to use toothpicks to seal the chicken back up after you have stuffed it, this will stop the filling from oozing out when you bake it. Just remember to remove them before serving!
If you don't have toothpicks, pieces of dried spaghetti also work a treat!
Make Ahead, Storage and Reheating
These caprese stuffed chicken breasts are best served as soon as you've made them so that they are nice and juicy. You can stuff the breasts earlier in the day and keep them covered in the fridge until you are ready to bake.
If you do have leftovers they will keep for 3 days in the fridge and can be reheated in the oven at 350F / 180c for about 15 to 20 minutes til warmed through.
Food Safety
- If using frozen chicken breast, make sure that it is fully defrosted before using.
- Don't wash raw chicken, this can spread bacteria around your kitchen.
- Keep raw chicken and it's juices away from ready to eat foods.
- After cutting and stuffing the chicken, wash your knife and cutting board, don't reuse it for other foods.
- Use an instant read thermometer to check when your chicken is fully cooked through. It should register between 160-165F.
- When you cut through the breast it should be and even white color throughout the flesh.
Recipe Notes and Tips
- Chicken is best cooked when it’s at room temperature, so take the breasts out of the fridge 30 minutes before you want to cook them.
- When you cut the pocket in the chicken, take care not to cut all the way through so that the sauce can’t escape.
- Use toothpicks to secure the breast once you have stuffed it. This will keep the filling in place during cooking.
- Let the chicken rest for 5 to 10 minutes before serving to allow the juices to redistribute. In this time you can reduce the balsamic sauce. Keep the breasts loosely covered with foil so that they stay warm
This Caprese stuffed chicken breast recipe comes alive with the deliciously tangy balsamic reduction. Simply enough to make for a weeknight dinner and perfect to serve up when you want something a little more fancy!
More Easy Chicken Recipes
- Shredded Buffalo Chicken Sandwich
- Maple & Apple Cider Glazed Chicken Thighs
- Crispy Chicken Satay with Peanut Sauce
- Honey & Mustard Marinated Chicken Salad
- Creamy Tomato and Turmeric Chicken
- Spicy Buttermilk Chicken Nuggets
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Caprese Stuffed Chicken with Balsamic
Ingredients
- 2 boneless skinless chicken breasts
- salt and pepper
- 4 tablespoons pesto homemade or store bought
- 2 slices of fresh mozzarella
- 1 large tomato vine ripened, sliced
- ½ cup balsamic vinegar (120ml)
- 1 tablespoon brown sugar
- 1 tablespoon oil for cooking
Instructions
- Pre heat the oven to 375F / 190c.
- Pat the chicken breasts dry.
- Using a sharp knife, cut partially through each breast lengthways to form a pocket.
- Season all over the breasts, and inside the pocket, with salt and black pepper
- Spread 1 to 2 tablespoons of pesto sauce on both sides of the pocket of the chicken breasts.
- Place a slice of mozzarella and tomato into each pocket and close over. Seal with toothpicks.
- In a jug or small bowl, mix together the balsamic vinegar and brown sugar, til the sugar dissolves.
- Heat a little oil in an ovenproof skillet on a medium high heat. Once hot, place the chicken breasts in the skillet and sear on both sides til browned. The chicken doesn't have to be cooked through.
- When ready, pour over the balsamic vinegar and place in the preheated oven for 10 to 15 minutes til the chicken is cooked through to 160-165F.
- Remove the chicken breasts from the skillet, place to one side and cover with foil to keep warm.
- Place the balsamic in the skillet back on to the stovetop on a high heat. Use a spoon to deglaze the pan and heat the balsamic until it has reduced and is thicker, this will only take a few minutes.
- Spoon the balsamic reduction over the chicken breasts to serve.
Notes
- Chicken is best cooked when it’s at room temperature, so take the breasts out of the fridge 30 minutes before you want to cook them.
- When you cut the pocket in the chicken, take care not to cut all the way through so that the sauce can’t escape.
- Don't be tempted to overstuff the chicken or the filling will ooze out.
- Let the chicken rest for 5 to 10 minutes before serving to allow the juices to redistribute.
- Nutritional values are based on one stuffed chicken breast and are an estimate only.
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