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Caprese Stuffed Chicken Recipe

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★★★★★

4.7 from 61 reviews

This Caprese Stuffed Chicken recipe features juicy boneless, skinless chicken breasts filled with fresh mozzarella, ripe tomatoes, and fragrant basil leaves, marinated in a flavorful blend of olive oil, balsamic vinegar, Dijon mustard, and Italian seasoning. Baked to perfection, it’s a delicious, elegant entree inspired by the classic Italian Caprese salad, ideal for a family dinner or special occasion.

Ingredients

Scale

Marinade Ingredients

  • 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

Main Ingredients

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

Instructions

  1. Prepare the marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper. This will infuse the chicken with rich flavors.
  2. Marinate the chicken: Place the trimmed chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them ensuring they are fully coated, then refrigerate for at least 1 hour or up to 24 hours for optimal flavor. Before baking, remove the chicken and discard the marinade.
  3. Preheat the oven and prepare baking sheet: Set your oven to 400°F. Line a rimmed baking sheet with foil and spray it with non-stick cooking spray to prevent sticking.
  4. Prepare the chicken for stuffing: Place each chicken breast flat on a cutting board. Use a sharp knife to make four deep cuts about ½ inch apart crosswise into the top of each breast, being careful not to cut all the way through. To avoid cutting through completely, place chopsticks on either side underneath the chicken as guides.
  5. Stuff the chicken: Insert a slice of tomato, then a slice of mozzarella, and a basil leaf into each cut, layering them carefully so the flavors meld inside the chicken.
  6. Bake the chicken: Arrange the stuffed chicken breasts on the prepared baking sheet and bake for 25-30 minutes or until an instant-read thermometer registers 165°F at the thickest part, ensuring the chicken is fully cooked.
  7. Rest and serve: Remove from the oven and let the chicken rest for 5 minutes to retain juices. Drizzle with balsamic glaze if desired and garnish with extra chopped basil for a fresh finish. Serve warm and enjoy!

Notes

  • Marinating the chicken for longer (up to 24 hours) enhances the flavor and tenderness.
  • Use a sharp knife and the chopstick method to avoid cutting all the way through the chicken breasts when making the slits.
  • Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
  • Using fresh mozzarella and ripe tomatoes is key to achieving the authentic Caprese flavor.
  • Balsamic glaze adds a sweet tangy finish but is optional.
  • Leftover stuffed chicken can be refrigerated for up to 3 days and reheated gently.

Keywords: Caprese Stuffed Chicken, Baked Chicken, Italian Chicken Recipe, Stuffed Chicken Breasts, Caprese Salad Inspired, Healthy Chicken Dinner

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