This stuffed chicken Caprese recipe is a simple, yet sensational dish and it is far easier to make than you might think. Tender, juicy chicken breasts are covered in an intensely delicious balsamic glaze before being stuffed with mozzarella, sun-dried tomatoes, and loads of fresh basil. A quick stovetop sear, 15 minutes in the oven, and voila! A masterpiece is born!
Stuffed Caprese chicken is one of those awesome meals that is fancy enough for any occasion and yet easy enough to make for a weeknight dinner. Maybe it is the sumptuous lure of melted cheese, or maybe it is the sheer joy of a meal with hidden gems baked inside. Either way, this dish is divinely decadent and incredibly satisfying.
Make this caprese chicken recipe anytime you want to impress your dinner guests without needing to put in hours of work. In fact, you can make this entire recipe — start to finish — in only 25 minutes! That is all the time you need to have this lovely, lavish meal on your table. Make it once, and the requests won’t stop coming!
Table of Contents
- Chicken – Choose boneless, skinless breasts for this caprese chicken recipe. When making the pockets, hold each breast firmly and use a very sharp knife to make a horizontal slice. Be sure to do this gently or you might puncture the bottom.
- Balsamic Dressing – This flavorful, olive oil-based dressing features bright balsamic vinegar, spicy Dijon mustard, aromatic oregano, salt, and pepper.
- Sun-Dried Tomatoes – Deliver an unparalleled, intensely robust tomato flavor complete with tones of savory umami, tartness, and sweetness.
- Mozzarella Cheese – Melts beautifully, adding richness and a mild, delicate flavor.
- Fresh Basil – Adds a spicy-sweet and pungent flavor plus a dazzling flash or green.
- Preheat the Oven. Set your oven to 350 degrees F and have an oven-safe skillet at hand.
- Make the Sauce. Add the mustard, 2 teaspoons of oil, balsamic vinegar, oregano, sugar, salt, and pepper to a small bowl and whisk together to combine. The sauce will get thick and paste-like as it emulsifies.
- Prepare the Chicken. Rinse the chicken and pat it dry using a paper towel. Being careful not to cut all the way through, horizontally slice each chicken breast with a sharp knife to form a small pocket.
- Brush with Balsamic. Use a brush to cover the inside and outside of the chicken breast with balsamic dressing.
- Stuff the Breasts. Place the chicken on a flat, clean work surface. Layer 4 basil leaves inside each breast, followed by a slice of mozzarella and sun-dried tomatoes. Skewer or use a toothpick diagonally to secure shut.
- Heat the Skillet. Place an oven-safe (I prefer cast iron) skillet over high heat along with 2 teaspoons of olive oil. Place the chicken in the skillet and sear each side for 1-2 minutes or until a nice golden color.
- Transfer to the Oven. Move the skillet to the preheated oven and bake for about 15 minutes. You want the chicken to be fully cooked and the cheese to be bubbly and melted.
- Rest, Garnish & Serve. Remove the skillet from the oven and let the meat rest for at least 2-3 minutes before serving. Top stuffed caprese chicken with more shredded basil leaves and serve with sauteed veggies.
– Serve with your favorite pasta like linguine or angel hair.
– Enjoy alongside Greek Green Beans, Briam Roasted Vegetables, or any of your favorite veggie side dishes.
– Pair with Greek Salad, Mediterranean Chickpea Salad, or any fresh garden salad of your choice.
– This chicken Caprese recipe pairs perfectly with flavorful rice dishes like Greek Spinach Rice, Greek Lemon Rice, or this Mediterranean Rice Pilaf Recipe.
– No Italian meal is complete without garlic bread! Go with the standard variety or try your hand at this Garlic Naan Bread.
This chicken Caprese recipe, and others like it, are descendants of the Italian classic — Caprese salad. Literally meaning “Salad of Capri,” this dish first showed up in the region in the 1920s. A simple mix of mozzarella, basil, and tomatoes, it includes all of Italy’s national colors and was developed as a patriotic statement to World War I.
However, it wasn’t until the 1950s that the recipe gained popularity and became known as a staple dish of the region. Since then, Caprese salad has evolved into a variety of delectable dishes including Caprese sandwiches, pizzas, crostinis, pasta dishes, flatbreads — and of course, this caprese chicken recipe.
For this chicken caprese recipe, you want melted, bubbling cheese and a nice golden brown color on the chicken. Since each breast gets seared on the stovetop first, it usually only takes about 15 minutes in a 350-degree F oven.
A meat thermometer is the best way to know for sure that your poultry is fully cooked. Insert one into the thickest part of the chicken breast and ensure it has reached an internal temperature of 165 degrees F.
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Stuffed Chicken Caprese
- 2 chicken breasts, boneless and skinless (See Note 1)
- 1 tbsp Dijon mustard
- 4 tsp olive oil separated
- 1 tbsp balsamic vinegar
- 1/8 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup sun dried tomatoes cut into strips
- 4 slices mozzarella cheese (See Note 2)
- 8 leaves fresh basil
- Preheat oven to 350°F.
- Whisk together the mustard, 2 teaspoons of oil, balsamic vinegar, sugar, oregano and salt an pepper in a bowl. This will emulsify and be thick and paste like.
- Rinse and pat dry the chicken with paper towels. Using a sharp knife, horizontally cut a pocket into each chicken breast, be careful not to cut all the way through.
- Brush the chicken inside and out with the balsamic dressing.
- Place on work surface and layer each breast with 4 basil leaves, the mozzarella cheese slice and top with sun dried tomato. Secure using toothpick or skewer on the diagonal.
- Heat the remaining 2 teaspoons of olive oil in an ovenproof skillet (I use cast iron) over high heat. Carefully add the chicken and sauté for 1-2 minutes on each side, or until golden.
- Transfer skillet with chicken to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Allow to rest for 2-3 minutes before serving. Garnish with torn basil leaves and serve along sautéed vegetables.
- I do not pound the chicken breast thin and slice. Keep hand firmly on top of chicken breast and gently with sharp knife cut pocket horizontally. Be careful not to cut through or cut a hole or cheese will melt through.
- I cut each slice of mozzarella 1/4 inch thick each, about 4 ounces total.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.