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Caprese Stuffed Chicken

Caprese stuffed chicken with melted mozzarella and fresh basil is baked until the center is juicy and the cheese is fully melted. You’ll sear the chicken first for a golden crust, then finish in the oven with blistered cherry tomatoes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless chicken breasts Use evenly thick breasts for consistent cooking.
Cheese and herbs
  • 1 cup shredded mozzarella cheese Keep shredded for easier stuffing.
  • 0.25 cup fresh basil, chopped Fresh basil gives the best caprese flavor.
Tomatoes and finishing
  • 1 cup cherry tomatoes, halved Scatter around the chicken for blistering.
  • 1 tbsp olive oil Use for searing in the skillet.
  • 2 clove garlic cloves, minced Add to seasoning so it toasts during sear.
  • 0.08 tbsp Balsamic glaze, for drizzling Drizzle right before serving.
  • 0.1 Salt and pepper, to taste Season generously to help the crust.

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 375°F.
  2. Cut a pocket into the side of each chicken breast, being careful not to slice all the way through.
Stuff and season
  1. Stuff each pocket with shredded mozzarella and chopped basil.
  2. Season the outside with salt, pepper, and minced garlic.
Sear and bake
  1. Heat olive oil in an oven-safe skillet and sear the chicken for 3-4 minutes per side.
  2. Scatter cherry tomatoes around the chicken and transfer the skillet to the oven.
  3. Bake for 15-20 minutes at 375°F, until the chicken is cooked through and the cheese is melted.
Serve
  1. Drizzle with balsamic glaze before serving.

Notes

Pro tip: don’t overstuff the pockets—too much cheese can leak out and prevent the center from setting. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F until warmed through. Freezing isn’t recommended because the basil and cheese texture can change. For a lighter option, use part-skim mozzarella instead of full-fat to reduce calories while keeping the melt.