Description
Tender chicken breasts stuffed with fresh mozzarella, juicy tomatoes, basil, Parmesan, and garlic, then lightly seared and baked until golden and melty. Finished with a sweet and tangy balsamic glaze for an easy Italian-inspired high-protein dinner.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (about 700 g)
1 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
For the Caprese Filling
8 oz (225 g) fresh mozzarella, sliced
2 medium ripe tomatoes, thinly sliced
1/3 cup (20 g) fresh basil leaves
2 tbsp grated Parmesan cheese
1 small garlic clove, minced
For the Balsamic Glaze
1/3 cup (80 ml) balsamic vinegar
1 tbsp honey
For Garnishing
Fresh basil leaves
1 tbsp grated Parmesan cheese
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep pocket horizontally into the thickest part of each chicken breast, taking care not to cut all the way through.
2. Rub the chicken breasts inside and out with olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper.
3. Fill each chicken pocket with fresh mozzarella, tomato slices, fresh basil, Parmesan, and minced garlic. Avoid overfilling so the pockets can close securely.
4. Gently close the chicken breasts around the filling. Use toothpicks to secure the openings if needed.
5. Heat an oven-safe skillet over medium-high heat. Add a small drizzle of olive oil and sear the stuffed chicken breasts for 2–3 minutes per side, until lightly golden.
6. Transfer the skillet to the preheated oven and bake for 18–25 minutes, depending on the thickness of the chicken, until cooked through and the internal temperature reaches 165°F (74°C).
7. While the chicken cooks, add the balsamic vinegar and honey to a small saucepan. Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until slightly thickened and glossy.
8. Remove the chicken from the oven and let it rest for about 5 minutes so the juices can settle.
9. Drizzle the balsamic glaze over the warm stuffed chicken. Garnish with fresh basil, grated Parmesan, and optional red pepper flakes.
10. Carefully slice the chicken to reveal the melted mozzarella, juicy tomatoes, and fresh basil inside. Serve warm with roasted vegetables, salad, potatoes, or your favourite side dish.
Notes
Choose evenly sized chicken breasts so they cook at the same rate. Create a deep pocket without cutting all the way through the chicken. Do not overfill the chicken, as the filling needs room to stay inside while cooking. Pat the chicken dry before seasoning to help it develop better browning during searing. Fresh mozzarella gives the filling a soft, creamy texture and classic Caprese flavour. Shredded mozzarella can also be used. Chicken should reach an internal temperature of 165°F (74°C) in the thickest part. Let the cooked chicken rest for about 5 minutes before slicing. Simmer the balsamic glaze gently and remove it from the heat once glossy, as it will continue to thicken while cooling. The chicken can be stuffed and seasoned several hours ahead. Keep it covered and refrigerated until ready to cook. Boneless chicken thighs can be used instead of breasts, although cooking time may vary. Serve with roasted vegetables, green salad, roasted potatoes, zucchini, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian