I’m so excited to share my Caprese Stuffed Chicken recipe with you! This simple dinner turns juicy chicken breasts into a colorful, cheesy, tomato filled meal that tastes fresh and comforting at the same time. Each piece is stuffed with mozzarella, basil, and tomato slices, then baked until tender, melty, and full of flavor.
Level: Easy
Total Time: About 1 hour 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
Course: Dinner
Cuisine: Italian Inspired
I still remember the first time I made Caprese Stuffed Chicken. The kitchen smelled like warm basil, sweet tomatoes, and melted mozzarella, and the chicken came out golden and tender. When I cut into the first piece and saw the cheese and tomato peeking through the slices, I knew this recipe would be one I’d make again and again.
This dish brings together everything I love about classic Caprese flavors. The chicken rests in a simple marinade that keeps it moist and helps each bite hold on to flavor. Then the chicken is sliced in a way that lets you tuck the tomato, mozzarella, and basil inside each slit so the flavors blend as they bake.
This recipe feels elegant but is easy for any home cook. If you enjoy fresh ingredients and simple steps that create a beautiful meal, this one will fit right into your weekly rotation.
How to Make Caprese Stuffed Chicken
This dish blends fresh Italian style flavors with a simple baking method. Here is how the whole recipe comes together:
• A balsamic and garlic marinade that keeps the chicken juicy
• Chicken breasts sliced hasselback style so each slit can be filled
• Soft mozzarella tucked between the cuts so it melts into the chicken
• Tomato slices and basil leaves that add freshness to each bite
• A short bake until the chicken is tender and fully cooked
• A light drizzle of balsamic glaze for extra brightness
Nothing about this recipe is complicated. You marinate, slice, stuff, and bake. The result looks impressive without a lot of work.
Ingredients
Marinade
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons Italian seasoning
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
Chicken
• 4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
• 2 medium Roma tomatoes, halved lengthwise and sliced into half moon pieces
• 8 ounces fresh mozzarella, sliced thin and cut into half moon shapes
• 1 cup large basil leaves, cut in half
• Balsamic glaze for serving (optional)
Directions
- Marinate the Chicken
In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, Italian seasoning, garlic, salt, and pepper. Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken so each piece is coated. Refrigerate for at least 1 hour or up to 24 hours. - Prepare the Baking Sheet
Preheat the oven to 400°F. Line a rimmed baking sheet with foil and spray it with nonstick cooking spray. - Slice the Chicken
Place one chicken breast on a cutting board. Using a sharp knife, make several deep cuts across the top, about 1/2 inch apart. Do not slice all the way through. Repeat with all pieces of chicken and discard the leftover marinade. - Stuff Each Chicken Breast
Slide a tomato slice, a mozzarella slice, and a basil piece into each slit. If your chicken breasts are large, you may need a few extra tomato or cheese slices to fill all the cuts. - Bake the Chicken
Arrange the stuffed chicken breasts on the prepared baking sheet. Bake for 25 to 30 minutes or until the thickest part reaches 165°F when checked with an instant read thermometer. - Rest and Finish
Let the chicken rest for about 5 minutes. Drizzle with balsamic glaze if you want extra sweetness and brightness. Garnish with chopped basil and serve warm.
Process Details
• Why we marinate the chicken:
The marinade adds flavor and helps the chicken stay tender while it bakes. Balsamic vinegar brings a slight sweetness, while olive oil keeps the chicken moist.
• Why the chicken is sliced hasselback style:
Cutting the chicken this way gives you small pockets to gently tuck the cheese, tomatoes, and basil inside. This keeps everything in place and helps the flavors blend as they cook.
• Why we bake at 400°F:
This temperature cooks the chicken evenly and melts the mozzarella without drying the chicken out.
• Why resting time matters:
Letting the chicken rest helps the juices settle so the chicken stays moist when sliced.
Tips for Success
• Slice slowly so you do not cut through the bottom of the chicken.
• Use tomatoes that are not too watery to prevent extra moisture in the pan.
• If your mozzarella slices are thick, cut them thinner so they melt evenly.
• Keep the chicken pieces close together on the pan so they cook consistently.
• If you want extra flavor, add a small pinch of salt inside each slit before stuffing.
• If the cheese browns too quickly, cover loosely with foil for the last few minutes.
Serving Ideas
• Serve with sautéed broccoli or oven roasted asparagus for a simple side.
• Pair with lemon butter pasta or garlic parmesan noodles for a fuller meal.
• Add a fresh arugula salad with olive oil and lemon for something crisp and light.
• Serve over cauliflower rice or steamed rice if you want a heartier plate.
• Add crusty bread to soak up the balsamic glaze and chicken juices.
Storage & Freezing
• Refrigerator:
Store leftovers in an airtight container for up to 3 days.
• Freezer:
Wrap each cooked chicken breast tightly in plastic wrap, place in a freezer safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
Warm in the oven at 350°F until heated through. For a faster option, microwave gently in 30 second intervals.
Nutrition Info (Approximate per Serving)
• Calories: about 480
• Protein: about 37 g
• Carbohydrates: about 7 g
• Fat: about 34 g
• Fiber: about 1 g
• Sodium: about 810 mg
• Sugar: about 4 g
My Caprese Stuffed Chicken brings together fresh basil, sweet tomatoes, and melty mozzarella in the simplest way. The marinade adds flavor without extra effort, and the hasselback style slicing makes the dish look impressive while staying easy enough for a busy weeknight. I hope you enjoy making this meal as much as I do. It is colorful, fresh, and comforting all at once, and it always feels like something special when it comes out of the oven.