A super simple, yet flavorful recipe for Caprese Stuffed Balsamic Chicken that's stuffed with fresh mozzarella, basil, and sundried tomatoes and baked with a sweet balsamic glaze.
This is a delicious Caprese Stuffed Chicken recipe that you'll make over and over again.
In this post we're covering what ingredients are in Caprese Stuffed Balsamic Chicken, how to make Caprese Stuffed Balsamic Chicken, how to stuff chicken for Caprese Stuffed Balsamic Chicken, how to store Caprese Stuffed Balsamic Chicken, and we're talking about what is caprese.
CAPRESE STUFFED BALSAMIC CHICKEN RECIPE
This easy caprese stuffed balsamic chicken dinner is simple enough for weeknights, and fancy enough to make for guests too.
We are taking all of the flavors of the traditional Caprese salad and stuffing them into tender chicken breasts.
Fresh mozzarella cheese, fresh basil, and both fresh and sun-dried tomatoes create a filling that will take chicken breast to the next level.
Caprese stuffed balsamic chicken is gluten free, low carb, and keto friendly, so perfect for any crowd.
INGREDIENTS IN CAPRESE STUFFED BALSAMIC CHICKEN
Chicken Breasts - You'll need four boneless skinless chicken breasts for this recipe. We'll be cutting a pocket into them and stuffing them full of goodness.
Tomatoes - Fresh roma tomatoes are my pick for this chicken recipe. Any tomatoes will work, but I like romas because they aren't as juicy as other types of tomatoes.
Mozzarella Cheese - Fresh or regular mozzarella will work here, a nice thick slice for each chicken breast.
Sun Dried Tomato Strips in Oil - Find these in the Italian section of your grocery store. I love the flavor these add. Use the oil from the jar to brown the chicken.
Basil - Fresh basil leaves are a must for caprese.
Salt and Pepper - Add to taste, to season your chicken.
Dried Oregano - This adds flavor to the outside of the chicken.
Dried Basil - More herb-y, warm flavor that will be baked in.
Balsamic Vinegar - This tangy, flavorful, aged vinegar adds notes of umami and brightness.
Honey - A bit of sweetness balances out the rest of the savory flavors. Substitute with brown sugar or coconut sugar if you prefer.
If you have any questions about this caprese stuffed chicken, please leave a comment and I will get back to you.
HOW TO MAKE CAPRESE STUFFED BALSAMIC CHICKEN
- Cut a pocket ¾ of the way through each piece of chicken, being careful not to cut all the way through.
- Fill each pocket with 2 slices of tomato, one slice mozzarella cheese, a few sun dried tomato strips, and fresh basil leaves.
- Seal each piece of chicken with 2-3 toothpicks, diagonally, to hold the filling in.
- Season the chicken with salt, pepper, dried oregano, and dried basil. In a small mixing bowl, mix the balsamic and honey.
- Heat sun-dried tomato oil in a cast iron skillet or oven safe pan.
- Add the chicken to the pan and sear on both sides as directed in the recipe card below.
- Add the balsamic mixture to the pan and spoon over the chicken. Transfer the hot pan to the oven and bake as directed until cooked through.
- Remove from the oven and allow to cool slightly. Remove toothpicks and serve, drizzling with balsamic sauce from the pan.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in this caprese stuffed chicken, please see the recipe below.
CAN I STUFF CHICKEN THIGHS?
Generally I would say you could substitute chicken thighs for most chicken breast recipes, however for this caprese stuffed balsamic chicken recipe, you need to use boneless, skinless chicken breasts.
The reason for this is that they are thick enough to cut a pocket into. Chicken thighs just don't have that real estate available that's needed for making Caprese Stuffed Balsamic Chicken.
HOW DO I KNOW WHEN CHICKEN IS COOKED THROUGH?
Use a meat thermometer to ensure that your chicken is cooked to at least 165°F. This is the safe temperature for cooking chicken.
For this caprese stuffed balsamic chicken recipe, take a temperature in the center of the chicken, close to the filling but not inside of it.
HOW TO STORE CAPRESE STUFFED BALSAMIC CHICKEN
Caprese Stuffed Balsamic Chicken stores for up to 3 days covered in the refrigerator. You can also freeze it for up to 3 months. Just note that the tomatoes get mushy after freezing.
WHAT IS CAPRESE?
Caprese is traditionally a fresh Italian salad that is made with sliced tomatoes, sliced fresh mozzarella cheese, and basil, dressed with olive oil and balsamic vinegar.
The colors are said to represent the Italian flag, and it's named for the island of Capri.
Caprese Stuffed Balsamic Chicken takes that simple salad recipe and turns it into a filling and delicious meal.
WHY DO YOU COOK THE CHICKEN IN THE SUNDRIED TOMATO OIL?
Using the oil that the sundried tomatoes are stored in adds tons of extra flavor to the caprese stuffed balsamic chicken. You can use plain olive oil, but why would you when you have that tangy, tomato oil to use instead.
This Caprese Stuffed Balsamic Chicken wouldn't be the same without it.
MORE CHICKEN DISHES
If you love Caprese Stuffed Balsamic Chicken, you're going to want to try these recipes next:
Sweet Hawaiian Crockpot Chicken - Use your slow cooker to make this sweet Hawaiian Crockpot Chicken recipe featuring chicken, pineapple, soy sauce, and brown sugar to create the most delicious sauce to serve over rice.
Instant Pot Chicken Stir Fry - Make this simple and completely delicious Instant Pot Chicken Stir Fry with vegetables for dinner this week. This recipe is fast, easy, and filling.
Instant Pot Chicken Fried Rice is a simple and delicious way to get dinner on the table with minimal effort. Fragrant jasmine rice, tender chicken, and lots of veggies come together to create a healthy and satisfying meal that the whole family will enjoy.
Instant Pot Salsa Chicken - A super simple recipe for instant pot salsa chicken that is ready in under 30 minutes. This instant pot salsa chicken recipe uses three ingredients that most people who love tacos have on hand.
Marry Me Chicken - One of our favorites, and super simple to make, this chicken recipe is naturally gluten free, super savory, and delicious.
Instant Pot Buffalo Chicken Dip - Cook up this easy Instant Pot Buffalo Chicken Dip the next time you need a dip or appetizer for game day or a party. It only uses a handful of ingredients and it's bursting with flavor.
Did you make this Caprese Stuffed Balsamic Chicken Recipe? Please leave a comment below letting me know what you thought.
- 4 chicken breasts (about 1 ½ lbs.)
- 2 tomatoes, thinly sliced (Roma tomatoes work best)
- 4 medium-sized mozzarella cheese slices
- ¼ cup sun dried tomato strips in oil
- 10-12 basil leaves
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ⅓ cup balsamic vinegar
- 2 tablespoons honey (or brown sugar or coconut sugar)
- Preheat the oven to 350°F.
- Cut a pocket ¾ quarters of the way through each piece of chicken, being careful not to cut all the way through.
- Fill each pocket with 2 slices tomato, one slice mozzarella cheese, sun dried tomato strips, and fresh basil leaves.
- Seal each piece of chicken with 2-3 toothpicks, diagonally, to hold the filling in.
- Season the tops with salt, pepper, dried oregano, and dried basil.
- Heat 2 teaspoons of sun-dried tomato oil (or olive oil) in a cast iron skillet, or oven safe pan.
- Add the chicken to the pan and sear on both sites for 2-3 minutes, carefully turning the chicken over not to spill the filling out.
- In a separate small mixing bowl, mix the balsamic and honey and add it to the pan. If it won’t mix, microwave for 20 seconds to melt the honey, then stir.
- Spoon the balsamic honey mixture over the chicken.
- Using an oven mitt, carefully transfer the hot pan to the oven. Bake for 15-17 minutes, or until the chicken is cooked through.
- Remove from the oven and allow to cool for 5 minutes. Remove the toothpicks and plate the chicken. If desired, drizzle the remaining sauce from the pan over the tops of the chicken.
- Serve warm.
- You can use either fresh or prepackaged mozzarella slices for this recipe.
- Low moisture tomatoes such as Roma and San Marzano work best.
Amount Per Serving: Calories: 386Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 124mgSodium: 353mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 45g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.