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Caprese Stuffed Chicken

Caprese stuffed chicken with melty mozzarella, ripe tomatoes, and fresh basil is seared until golden and cooked through. Each chicken breast is pocket-stuffed, pan-seared, and finished with balsamic glaze for a juicy, savory bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 boneless chicken breasts Pound-free, pocked for stuffing.
Caprese filling
  • 4 oz fresh mozzarella, sliced Cut into thin slices so it melts inside the pocket.
  • 1 tomato, sliced Use ripe tomato slices for juicy flavor.
  • 0.25 fresh basil leaves Fresh leaves add aroma; tuck a few inside and garnish at the end.
Seasoning and pan sear
  • 2 tbsp olive oil For searing and browning.
  • 1 tsp Italian seasoning Season the outside of the chicken.
  • 0.25 tsp salt and pepper, to taste Season to taste; keep balanced with mozzarella and balsamic.
Finish
  • 0.5 tbsp balsamic glaze, for drizzling Drizzle after searing for sweet-tangy finish.

Equipment

  • 1 cast iron skillet

Method
 

Prepare the chicken pockets
  1. Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
  2. Stuff each pocket with mozzarella, tomato slices, and a few basil leaves.
  3. Secure with toothpicks if needed, then season the outside with Italian seasoning, salt, and pepper.
Sear until golden
  1. Heat the olive oil in a skillet over medium heat and sear the chicken for 5–6 minutes per side, until golden and cooked through.
  2. Drizzle with balsamic glaze and garnish with fresh basil before serving.

Notes

Pro tip: secure the pocket opening with a toothpick if the filling wants to spill, and check doneness with a meat thermometer—165°F in the thickest part. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently. Freezing is not recommended because stuffed chicken can become watery after thawing. For a lighter option, use part-skim mozzarella and keep the balsamic drizzle to a thin coating.