Caprese Stuffed Chicken with Balsamic Glaze

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If you’re like us, you’re always on the hunt for a new delicious chicken recipe. Well, you are in luck with this one.

Caprese Salad is one of our all-time favorite salads in the world. The flavors work so beautifully together. The stuffed chicken is seared and then baked in a balsamic sauce and is heavenly. And it is incredibly easy to prepare and the results truly deliver the ‘Wow!” factor.

A white dinner plate filled with a caprese-stuffed chicken breast and topped with a balsamic glaze.

How To Make Caprese-Stuffed Chicken

Cooking with boneless, skinless chicken breasts is economical and easy to work with.

The trick is to keep the chicken moist. Searing the breasts first, and then baking them ensures juicy chicken.


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The Ingredients You Will Need

Chicken Breasts – Around 8 to 10 ounces
Salt and Pepper – Season the chicken on the outside and inside the pocket
Dried Herbs – We love oregano and basil
Garlic – Fresh garlic in the pocket adds a depth of flavor 
Olive Oil – For brushing and searing the chicken
Sliced Tomatoes – Roma tomatoes are the ideal size
Mozzarella – Fresh slices are delicious, you may need to cut them again
Basil – A couple of fresh leaves per chicken
Balsamic VinegarAged is excellent
Chicken Stock – You can substitute water, if necessary
Brown Sugar – This will help to thicken the sauce

EXPERT TIP: You’ll also need some toothpicks to secure the chicken when you sear and bake.

A person stuffing a chicken breast with slices of mozzarella, tomatoes, and basil.

Tips for Making Caprese-Stuffed Chicken

How To Create the Pouch in the Chicken – Start with a small, sharp knife. Working slowly and steadily, begin cutting a pouch in the largest part of the chicken breast. Cut a little, and then cut a little more. Try your best to not cut through the top or bottom of the breast or the other side. But if you do, don’t worry, you’ll still be okay.

Stuffing the Cavity – You may need to cut the tomato and cheese slices in half. It helps to get another pair of hands to help you squeeze the edges together while your helper inserts the toothpicks on a diagonal. You’ll use about 4 to 5 toothpicks per chicken breast.

What to do if 4 Breasts Won’t Fit in Your Skillet – There are a couple of ways to approach this. Sear three, set them aside, and then sear the fourth. Usually, they will have shrunk enough that you can stuff all 4 into a large cast-iron skillet. If not, you can bake the extra breast(s) in a separate dish.

How To Ensure Properly Cooked Chicken – We strongly recommend using an instant-read thermometer for cooking the chicken. Insert in the meat and wait until the internal temperature reaches 165°F.

EXPERT TIP: Mix the glaze ingredients in a jar and then pour over the chicken while you are searing them. As they cook and then bake, the sauce will thicken to a slightly thin glaze.

A person pouring a balsamic mixture from a small Mason jar into a skillet filled with 3 caprese-stuffed chicken breasts.

How To Serve

We love to serve this chicken dish with a nice green leaf salad. Our Spinach Salad with Warm Bacon Vinaigrette pairs perfectly.

Transfer the extra sauce into a gravy boat for serving at the table.

The sauce is amazing when drizzled over Perfect Mashed Potatoes.

A large spoon drizzling a balsamic glaze over a seared chicken breast in a cast-iron skillet

Other Amazing Chicken Dishes to Try

Chicken is such a versatile protein and always family-friendly. Here are some of our most popular chicken recipes for you to try:

Baked Honey Mustard Chicken
Pesto-Stuffed Chicken with Tomato Reslish
Chicken Fricassee
Classic Chicken Cacciatore
Whole Roasted Chicken
Chicken Florentine
Chicken Piccata
Amazing Chicken Francese
Best-Ever Chicken Quesadilla

In the meantime, does this catch your eye? Wait until you sink your teeth into it!

A close-up view of a caprese-stuffed chicken breast with a balsamic glaze on a white dinner plate.

Folks, we are not lying when we see this truly is a spectacular winner-winner chicken dinner!

It’s easy and approachable, so it’s perfect for a busy weeknight meal.

But it’s so flavorful and so gorgeous in presentation, that it is perfect for serving at a dinner party.


A chicken breast that has been sliced in half to reveal that is has been stuffed with tomatoes, mozzarella cheese, and fresh basil.

Ready to make the best chicken dinner on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white dinner plate filled with a caprese-stuffed chicken breast and topped with a balsamic glaze.

Caprese Stuffed Chicken with Balsamic Glaze

Caprese Stuffed Chicken is incredibly flavorful and surprisingly easy to prepare. Use toothpicks to seal the chicken breasts. It's okay if a little of the cheese oozes out during the cooking process.
5 from 5 votes
Print Pin Rate
Course: Entree
Cuisine: American / Italian
Keyword: easy chicken recipe, how to make caprese-stuffed chicken, stuffed chicken breasts recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 240kcal


  • Large (12") cast-iron skillet Or skillet with an oven proof dish
  • 12 Toothpicks


  • 4 7 oz. chicken breasts skinless, boneless
  • Olive oil for brushing and searing
  • Kosher salt for seasoning the chicken
  • black pepper for seasoning the chicken
  • 1 tbsp oregano dried
  • 1 tbsp basil dried
  • 3 cloves garlic minced
  • 8 slices mozzarella thinly sliced
  • 4 Roma tomatoes thinly sliced
  • 8 basil leaves roughly chopped
  • ½ cup balsamic vinegar
  • 2 tbsp brown sugar dark
  • 1 tbsp chicken broth


  • Preheat the oven to 350°F.
  • Use a small sharp knife to cut a pouch or cavity in the thickest part of each chicken breast. Set aside.
  • Brush olive oil all over the chicken breast, including the cavity. Sprinkle the chicken all over (including inside the cavity) with salt, pepper, oregano, and basil. Sprinkle the minced garlic in the cavity of each breast.
  • Sprinkle a little salt and pepper on the tomato slices. Fill each cavity with a couple of tomato slices, mozzarella slices, and a couple of chopped basil leaves. You may need to cut the slices in half in order for it all to fit.
  • Use your fingers to squeeze the cavity closed and then use 4 to 5 toothpicks the close up the chicken breast.
  • Heat 1 tbsp olive oil in a large cast-iron skillet or Dutch oven over medium-high heat. Carefully transfer the stuffed breasts to the skillet. Sear one side for about 4 minutes, until browned on the bottom. Again, carefully flip the breasts over and sear for another 4 minutes.
  • In a small jar, mix together the balsamic, brown sugar, and chicken broth. Pour the balsamic mixture all over the chicken. Use a spoon to coat the tops of the chicken with the sauce.
  • Place the skillet in the oven for 15 to 20 minutes, or until an internal temperature reaches 165°F. Serve at once with sauce poured over the tops of the chicken and extra sauce at the table.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
If you can't fit all four breasts in your skillet, sear three and set them aside. Sear the remaining breast. During the searing process, they will have reduced somewhat in size. Nestle them into the skillet. If they are still too big, then you'll need to grab another oven-proof dish and place the additional breast (with balsamic sauce) in it. 
Take care not to slice through the top or bottom of the chicken when creating the cavity. But if you do, don't worry. You may get a little cheese leakage, but it won't be bad.
When layering the filling, let the cheese sit on top of the tomatoes. This will reduce any spillage of the melted cheese from cuts in the top of the chicken breast. 
Leftovers can be reheated on HIGH in the microwave in 30-second intervals, or in a 350°F oven for about 15 to 25 minutes, until heated through. 


Calories: 240kcal | Carbohydrates: 17g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 383mg | Potassium: 267mg | Fiber: 1g | Sugar: 13g | Vitamin A: 990IU | Vitamin C: 9mg | Calcium: 332mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 5 stars
    Seems like such a simple recipe, but there is some incredible flavor to elevate an often boring template of “stuffed chicken breast”

    • Hi Pete! Woo hoo! We are so thrilled you tried the caprese stuffed chicken and loved it! We agree…simple flavors that come together for amazing taste! Thank you SO MUCH for sharing and for the GREAT review! That means the world to us! Please stay in touch! Best, Kris & Welsey

  • 5 stars
    So good my husband Greg took one bite and said, “This is a keeper!” Because of the heat wave I finished the breasts in the Instant Pot with the balsamic sauce on pressure setting for 4 minutes – perfect. Served it with polenta – delicious! Thanks, fellas!

    • Hi Dave! So sorry for the delayed response! We’ve been traveling. We are so so happy you and Greg loved the stuffed chicken breasts and sounds like you prepared them perfectly! Thank you so so much for sharing and for the GREAT review. That means the world to us!! Kris & Wesley

  • Kris, I love your creativity and your common sense with familiar tastes for picky eaters! About this specific recipe…can it be prepared through the saute step and held (and for how long) for a small dinner party? We have a Breville “toaster oven” that will keep warm at 120f, and we often make mashed potatoes and hold them. I’d love to be able to have a glass of wine and a bit of a chat with my guests just before and while the chicken is in the oven. Thanks again!

    • Hi Roberta! Thank you so so much! Yes! Make the recipe all the way up to placing in the oven. Cover the skillet (or baking dish) with foil. The chicken can sit (with the balsamic) for easily an hour or two. Preheat oven about 45 minutes before you are ready to serve. Let bake until fully cooked through, about 20 to 30 minutes (depending on the size of the chicken breasts). We hope this helps and we hope you have a SPECTACULAR dinner party. Sounds wonderful! Please let us know how it all turns out or if you have any other questions! All the best, Kris & Wesley

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