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Caprese Stuffed Chicken Recipe

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★★★★★

5 from 64 reviews

This Caprese Stuffed Chicken recipe combines tender, juicy chicken breasts with fresh mozzarella, ripe tomatoes, and aromatic basil, all marinated in a flavorful balsamic and garlic mixture. Baked to perfection, it’s a delightful twist on the classic Caprese salad served as a satisfying main dish.

Ingredients

Scale

Balsamic & Garlic Marinade

  • 1/3 cup Olive oil
  • 1/4 cup Balsamic vinegar, plus more for drizzle after baking
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Italian seasoning
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

Caprese Chicken

  • 4 Boneless, skinless chicken breasts, trimmed (approx. 6–8 ounces each)
  • 2 Medium Roma tomatoes, halved lengthwise then thinly sliced into half-moon shapes
  • 8 ounces Fresh mozzarella, sliced thin, then cut in half into half-moon shapes
  • 1 cup Large basil leaves, cut in half, plus more for garnish
  • Balsamic glaze for garnish (optional)

Instructions

  1. Marinate the Chicken: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is thoroughly coated. Refrigerate for at least 1 hour or up to 24 hours to allow flavors to infuse. Remove chicken from marinade before baking and discard the marinade.
  2. Prepare Oven and Baking Sheet: Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with foil and spray it with non-stick cooking spray to prevent sticking.
  3. Slice Chicken Breasts: Place each chicken breast flat on a cutting board. Using a sharp knife, make 4 deep cuts horizontally across the top of each breast, about ½ inch apart, without cutting all the way through. To avoid slicing through, place chopsticks or wooden spoons alongside the chicken breasts as a guide for your knife.
  4. Stuff Chicken: Carefully fill each cut with a slice of tomato, a slice of mozzarella, and a basil leaf, layering the fresh ingredients into the slits to create the signature stuffed look.
  5. Bake the Chicken: Arrange the stuffed chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.
  6. Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Drizzle with additional balsamic glaze if desired and garnish with extra chopped basil leaves. Serve warm and enjoy your Caprese stuffed chicken!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Wrap each chicken breast tightly in plastic wrap and place in a zip-top bag or airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Make Ahead: You can marinate and assemble the chicken with tomato, mozzarella, and basil up to 24 hours in advance. Keep refrigerated until ready to bake.

Keywords: Caprese chicken, stuffed chicken breast, baked chicken recipe, Italian chicken dish, mozzarella stuffed chicken, balsamic chicken

Find it online: https://islawhite.com/caprese-stuffed-chicken-recipe/