Cook/ Easy Weeknight

Caprese Stuffed Chicken

September 16, 2020 (Last Updated: September 26, 2020)

Last Updated on September 26, 2020 by Slow The Cook Down

This low carb caprese stuffed chicken recipe is perfect for a quick and easy weeknight meal. Made with just 5 ingredients it’s ready to serve in 30 minutes and loaded with fresh and delicious flavors. Made with pesto, mozzarella and fresh tomatoes it’s gluten-free and keto friendly.

Overhead shot of a stuffed chicken breast on a white plate

This baked 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.

I made this recipe with my lemon basil pesto which adds a great flavor to the chicken, but you can use your favorite brand if you are short on time.

If you like your chicken stuffed, be sure to check out my Pizza Stuffed Chicken and Stuffed Chicken One Sheet Meal,

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. You can also swap in red pesto if you prefer.
  • Mozzarella: I used buffalo mozzarella which is super creamy. You can also use shredded if you like.
  • Tomatoes: Use vine ripened tomatoes for the best flavor, but plum or roma will also work well.
  • Basil: For garnish and optional.

How to make caprese stuffed chicken

Be sure to scroll down for the full recipe!

  • Season the chicken and cut lengthways to from a pocket.
  • Spread pesto in the chicken (photo 1).
  • Add the tomatoes and mozzarella (photo 2).
  • Seal, place in a baking tin and top with pesto, mozzarella and tomatoes (photo 3).
  • Bake until cooked through.
Step by step photos to show how to make the recipe

Frequently Asked Questions

What do you serve it with?

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.

Can you make them ahead of time?

This caprese stuffed chicken is best served as soon as you’ve made it so that it is 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 have leftovers they will keep for 3 days in the fridge and can be reheated in the oven at 200F / 100c for about 20 minutes.

How do you seal the stuffed chicken?

Depending on how much filling you are putting in the chicken breast, it may not fold back over to bake. Simply use 3 or 4 toothpicks to skewer each side of the chicken together – just remember to remove them before serving!

If you don’t have toothpicks, pieces of dried spaghetti also work a treat!

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.
  • If the chicken won’t close back up after stuffing it, use toothpicks to secure in place.
  • Let the chicken rest for 5 to 10 minutes before serving to allow the juices to redistribute.
Close up of stuffed caprese chicken

More Easy Chicken Recipes

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Close up of stuffed caprese chicken

Caprese Stuffed Chicken

This low carb caprese stuffed chicken recipe is perfect for a quick and easy weeknight meal. Made with just 5 ingredients it's ready to serve in 30 minutes and loaded with fresh and delicious flavors. Made with pesto, mozzarella and fresh tomatoes it's gluten-free and keto friendly.
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 609kcal

Ingredients

  • 2 boneless skinless chicken breasts
  • salt and pepper
  • 6 tablespoons pesto homemade or store bought
  • 1 mozzarella ball sliced (about 8 oz)
  • 2 large tomatoes vine ripened, sliced
  • basil to garnish

Instructions

  • Pre heat the oven to 375F / 190c.
  • Pat the chicken breasts dry and season with salt, pepper.
  • Using a sharp knife, cut partially through each breast lengthways to form a pocket.
  • Spread 2 tablespoons of pesto sauce on both sides of the pocket of the chicken breasts.
  • Place in 2 to 3 slices of mozzarella and tomato slices into each pocket and close over. If the chicken doesn't stay closed, you can use toothpicks to hold it shut.
  • Place the breasts in a oven safe dish.
  • Spread a tablespoon of pesto over each breast, top with the remaining slices of mozzarella and tomato.
  • Bake in the oven for 20-25minutes until the chicken is cooked through.

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.
  • If the chicken won’t close back up after stuffing it, use toothpicks to secure in place.
  • 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.

Nutrition

Calories: 609kcal | Carbohydrates: 8g | Protein: 48g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 117mg | Sodium: 653mg | Potassium: 710mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2018IU | Vitamin C: 18mg | Calcium: 495mg | Iron: 1mg
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