This Caprese Stuffed Chicken transforms the classic salad into an elegant main course. Juicy chicken breasts are filled with fresh mozzarella, tomato, and basil for a colorful, cheesy surprise inside. It’s surprisingly simple to prepare yet impressive enough for any occasion.
Nothing beats a great Caprese Stuffed Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Drinks selection, keep scrolling!
Why You’ll Love This Caprese Stuffed Chicken
- Flavor explosion: Savory chicken, sweet tomato, creamy mozzarella, and aromatic basil unite.
- Impressive & easy: Revealing the colorful stuffing creates a restaurant-quality “wow” moment.
- Versatile base: Easily adapt with smoked mozzarella, pesto, or a prosciutto wrap.
- Crowd-pleaser: A reliable, feel-good meal that appeals to all ages.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180 g each)
- 125 g fresh mozzarella ball, cut into 8 small slices
- 16 fresh basil leaves
- 1 large, firm tomato, sliced into 8 thin rounds
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 2 tbsp balsamic glaze, for serving
Tools: A sharp chef’s knife, cutting board, meat mallet or rolling pin, toothpicks, and a large oven-safe skillet or baking dish.
Notes: Use fresh mozzarella (in water) for best melting, and pat tomato slices dry to avoid excess moisture.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 38 g |
| Fat: | 16 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breast thickness is key. Look for breasts that are uniformly thick. If one end is very thin and the other is a thick lump, it will be difficult to create an even pocket and the thin part will cook much faster, potentially drying out.
- Don’t use soggy tomatoes. A watery tomato can steam the inside of your chicken and make the stuffing runny. Choose a firm, ripe tomato and pat the slices dry with a paper towel before stuffing to remove excess moisture.
- Get your mozzarella to room temperature. Taking the mozzarella out of the fridge 15-20 minutes before you start helps it melt more evenly and quickly inside the chicken, creating that beautiful, oozy center we’re after.
- Secure your pockets well. This might seem like a small step, but using toothpicks to seal the chicken is crucial. It keeps all that delicious filling from bubbling out and onto your pan, ensuring every bite is packed with flavor.
How to Make Caprese Stuffed Chicken
Step 1: First, let’s get our chicken ready for its delicious filling. Place one chicken breast on your cutting board. Using a sharp knife, carefully slice a deep pocket into the thickest side of the breast. Imagine you’re creating a little canoe—you want to cut almost to the other side, but not all the way through. A good trick is to hold the breast flat with your non-dominant hand and slice horizontally, using your fingers as a guide for depth. Repeat with all the chicken breasts.
Step 2: Now, if any of your chicken breasts are unusually thick, we’ll even them out. Place the breast between two sheets of plastic wrap or in a large zip-top bag. Gently pound the thicker parts with a meat mallet or a heavy rolling pin until the entire breast is an even 2 cm thickness. This isn’t about making it paper-thin, just ensuring it cooks evenly. You’ll notice this also helps the pocket open up a bit more, making it easier to stuff.
Step 3: Time for the fun part—the stuffing! Season the inside of each pocket with a little pinch of salt and pepper. Then, layer in the ingredients. Start with 2 basil leaves, then add 1 slice of tomato, followed by 2 slices of the fresh mozzarella. Top with 2 more basil leaves. The order matters—the basil on the outside helps protect the cheese from direct contact with the hot chicken, which can sometimes make it seize up instead of melting beautifully.
Step 4: Carefully close the pocket you’ve created. You might need to gently press the sides together. Secure the opening with 2-3 toothpicks, weaving them in and out like you’re stitching it shut. Don’t be shy here; a well-sealed chicken breast is a happy one. Once all are stuffed, pat the outside of the breasts dry with a paper towel—this helps the seasoning stick and promotes a nice sear.
Step 5: Preheat your oven to 200°C. While it heats, mix the dried oregano, garlic powder, onion powder, salt, and pepper with the olive oil in a small bowl to create a flavorful paste. Rub this mixture all over the outside of each chicken breast, coating them evenly. You’ll notice the herbaceous aroma immediately—it’s a little preview of the deliciousness to come.
Step 6: Heat a large, oven-safe skillet over medium-high heat. Once hot, place the chicken breasts in the pan. You should hear a satisfying sizzle. Sear them for 2-3 minutes on one side, until you have a lovely golden-brown crust. Don’t move them around—let them develop that color. Flip them over and immediately transfer the entire skillet to the preheated oven.
Step 7: Bake for 18-22 minutes. The exact time will depend on the thickness of your chicken. The best way to check is with a meat thermometer inserted into the thickest part of the chicken (avoiding the stuffing); it should read 74°C. The chicken will be firm to the touch, and the juices should run clear. You might even see a little bit of melted cheese peeking out—that’s a great sign!
Step 8: Remove the skillet from the oven—remember, the handle is extremely hot! Transfer the chicken to a cutting board and let it rest for a full 5 minutes. This is non-negotiable. Resting allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. Carefully remove the toothpicks before serving.
Step 9: To serve, slice each breast on a slight diagonal. Drizzle with the balsamic glaze right before serving. The sweet and tangy glaze cuts through the richness of the cheese and chicken perfectly, tying the whole dish together. Serve immediately and watch faces light up.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked, stuffed chicken for up to 3 months; bake from frozen, adding 5–10 minutes.
- Reviving: Reheat in oven or air fryer to restore texture; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Garlic Parmesan Roasted Asparagus — The crispy, savory asparagus is a fantastic textural contrast to the tender, cheesy chicken and it cooks in the same oven, making your life easier.
- Lemon Herb Quinoa — A light, fluffy bed of quinoa with a zesty lemon kick absorbs the chicken’s juices and the balsamic glaze beautifully, turning a side into a main event.
- Creamy Polenta — For ultimate comfort, serve the chicken and its juices over a pool of soft, creamy polenta. It’s a match made in Italian-inspired heaven.
Drinks
- A crisp Pinot Grigio — Its bright acidity and citrus notes cleanse the palate between bites of the rich, cheesy chicken, making each mouthful taste fresh and new.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cut through the dish’s richness in a wonderfully refreshing way.
- Light-bodied Chianti — The classic tomato-and-basil flavors in the chicken pair naturally with the bright cherry and earthy notes of a young Chianti.
Something Sweet
- Lemon Sorbet — After a rich meal, a scoop of sharp, clean lemon sorbet is the perfect palate-cleanser that feels light and refreshing.
- Tiramisu — Lean into the Italian theme with a classic, coffee-soaked tiramisu. Its creamy, cool layers are the ideal decadent finish.
- Panna Cotta with Berry Compote — The silky, vanilla-infused panna cotta with a tart berry sauce provides a smooth, elegant end to the meal without being too heavy.
Top Mistakes to Avoid
- Overstuffing the chicken. It’s tempting to pack in as much cheese and tomato as possible, but this will cause the pocket to burst open during cooking, and the filling will leak out. A little goes a long way.
- Skipping the sear. That initial sear in a hot skillet isn’t just for color; it creates a flavorful crust and helps lock in the juices. Baking it from raw won’t give you the same depth of flavor or texture.
- Cutting into the chicken immediately. I know it’s hard to wait, but if you slice it right out of the oven, all the precious juices will run out onto the cutting board, leaving you with drier meat. Patience is a virtue here.
- Using pre-shredded, low-moisture mozzarella. That bagged cheese is designed not to clump, which means it won’t give you the same creamy, melty, stringy texture. Fresh mozzarella is essential for the true Caprese experience.
Expert Tips
- Tip: For an extra flavor boost, mix a teaspoon of sun-dried tomato pesto into your olive oil rub. It adds a deep, concentrated tomato flavor and a beautiful reddish hue to the outside of the chicken.
- Tip: If you don’t have an oven-safe skillet, you can sear the chicken in any pan and then carefully transfer them to a baking dish lined with parchment paper for the oven stage. It’s an extra dish to wash, but it works perfectly.
- Tip: To make this ahead, you can stuff and secure the chicken breasts up to 4 hours in advance. Keep them covered in the refrigerator, then let them sit at room temperature for 15 minutes before seasoning and cooking. This is a huge time-saver for dinner parties.
- Tip: If you love a crispy, herby topping, sprinkle a mixture of panko breadcrumbs, grated Parmesan, and a little melted butter over the chicken before it goes in the oven. It adds a wonderful crunch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully. They’re actually more forgiving and harder to overcook. You’ll just lay them flat, place the stuffing in the center, and then fold the thigh over itself, securing it with toothpicks. The cooking time might be slightly shorter, so start checking for doneness around the 15-minute mark. The richer flavor of the thigh pairs beautifully with the stuffing.
My cheese leaked out everywhere! What did I do wrong?
This usually happens for one of two reasons: the pocket was cut too deep and broke through the other side, or it wasn’t sealed securely enough with toothpicks. Make sure your “canoe” has sturdy sides and a solid bottom. When securing, use enough toothpicks to close the entire opening, not just the center. A little leakage is normal, but a river of cheese means we need better seals next time.
Can I make this without a meat thermometer?
You can, but a thermometer is the most reliable way to ensure perfect, safe results. Without one, look for the chicken to be firm to the touch and for the juices to run completely clear when you pierce the thickest part with a knife. The internal color should be white throughout, with no pink. Honestly, investing in a simple digital thermometer is a game-changer for cooking any kind of meat or poultry.
How do I store and reheat leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, the oven or an air fryer is your best friend. Microwaving will make the chicken rubbery and the cheese weirdly oily. Place the chicken on a baking sheet in a 175°C oven for 10-15 minutes, or until warmed through. This helps restore some of the original texture.
Can I freeze the stuffed chicken before cooking?
Yes, this is a fantastic meal-prep option! After you stuff and secure the chicken, place them on a parchment-lined baking sheet and freeze until solid (about 2 hours). Then, transfer them to a freezer bag. They’ll keep for up to 3 months. When you’re ready to cook, there’s no need to thaw—just add 5-10 minutes to the baking time, and use a meat thermometer to be sure they’re fully cooked.
Caprese Stuffed Chicken
Learn how to make stunning Caprese Stuffed Chicken with fresh mozzarella, tomato, and basil. An easy, impressive main course for any night. Get the recipe!
Ingredients
For the chicken and stuffing:
-
4 boneless, skinless chicken breasts (about 150-180 g each)
-
125 g fresh mozzarella ball (cut into 8 small slices)
-
16 fresh basil leaves
-
1 large, firm tomato (sliced into 8 thin rounds)
-
2 tbsp olive oil
-
1 tsp dried oregano
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/2 tsp salt (or to taste)
-
1/4 tsp black pepper
-
2 tbsp balsamic glaze (for serving)
Instructions
-
Place one chicken breast on your cutting board. Using a sharp knife, carefully slice a deep pocket into the thickest side of the breast. You want to cut almost to the other side, but not all the way through. Repeat with all the chicken breasts.01
-
If any of your chicken breasts are unusually thick, place the breast between two sheets of plastic wrap or in a large zip-top bag. Gently pound the thicker parts with a meat mallet or a heavy rolling pin until the entire breast is an even 2 cm thickness.02
-
Season the inside of each pocket with a little pinch of salt and pepper. Then, layer in the ingredients. Start with 2 basil leaves, then add 1 slice of tomato, followed by 2 slices of the fresh mozzarella. Top with 2 more basil leaves.03
-
Carefully close the pocket you've created. Secure the opening with 2-3 toothpicks, weaving them in and out like you're stitching it shut. Once all are stuffed, pat the outside of the breasts dry with a paper towel.04
-
Preheat your oven to 200°C. While it heats, mix the dried oregano, garlic powder, onion powder, salt, and pepper with the olive oil in a small bowl to create a flavorful paste. Rub this mixture all over the outside of each chicken breast, coating them evenly.05
-
Heat a large, oven-safe skillet over medium-high heat. Once hot, place the chicken breasts in the pan. Sear them for 2-3 minutes on one side, until you have a lovely golden-brown crust. Flip them over and immediately transfer the entire skillet to the preheated oven.06
-
Bake for 18-22 minutes. The exact time will depend on the thickness of your chicken. The best way to check is with a meat thermometer inserted into the thickest part of the chicken (avoiding the stuffing); it should read 74°C. The chicken will be firm to the touch, and the juices should run clear.07
-
Remove the skillet from the oven. Transfer the chicken to a cutting board and let it rest for a full 5 minutes. Carefully remove the toothpicks before serving.08
-
To serve, slice each breast on a slight diagonal. Drizzle with the balsamic glaze right before serving. Serve immediately.09
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