Caprese stuffed chicken breasts
Looking for a delicious and impressive dinner recipe? This stuffed chicken breast recipe, filled with sun-dried tomatoes, fresh basil and mozzarella is a guaranteed crowd pleaser.
Pan-fried to golden perfection then finished in the oven, this Caprese stuffed chicken breast is incredibly flavorful and surprisingly easy to make. It’s a simple way to elevate boneless chicken breasts into a show stopping meal.
Why You’ll Love This Stuffed Chicken Breast Recipe
- Easy to make: Simple steps, minimal fuss.
- Showstopping flavor: The Caprese-inspired filling is a classic combination.
- Versatile serving options: Pairs perfectly with pasta, potatoes or steamed greens.
Ingredients You’ll Need
- Chicken breasts. Boneless and skinless chicken breasts work best.
- Mozzarella cheese. I used low-moisture mozzarella. Fresh mozzarella will add too much liquid to the chicken. Add some grated Parmesan cheese for more flavor.
- Sundried tomatoes.
- Fresh basil.
- Italian herbs / Italian seasoning. Other spices like paprika, garlic powder, onion powder, etc. can also be used.
- Balsamic vinegar.
- Salt and black pepper.
How to make stuffed chicken breasts
- Prepare the chicken breasts: Using large, boneless and skinless chicken breasts, carefully slice into the side to create a pocket for the filling.
- Stuff the chicken: Combine grated mozzarella, chopped sun dried tomatoes and fresh basil in a small bowl. Gently fill the chicken breast pockets with the mixture then secure with toothpicks. Season the chicken generously with salt, pepper and Italian herbs.
- Cook the chicken: Heat a large pan or skillet over medium-high heat. Pour in a few tablespoons of oil then add the chicken and cook until golden brown. Transfer the pan to the oven and allow to cook for 15 minutes or until cooked through. The chicken is done when the cheese is completely melted and the chicken is white and opaque throughout.
- Rest and serve: Remove the chicken from the pan and allow to rest for 5 minutes before serving.
How long to cook stuffed chicken breast
The stuffed chicken breasts should cook for approximately 15-20 minutes over medium-high heat or until the chicken is white and opaque throughout. The internal temperature should read 73ºC/165ºF on a meat thermometer. You could also brown the chicken in a pan and then place it in a 200ºC/ 390ºF for 10-15 minutes.
Can I make this ahead?
The chicken can be stuffed, covered and refrigerated for up to a day before cooking. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in a hot oven before serving.
Serving Suggestions
We love these chicken breasts served with pasta or crispy potatoes. For a gluten-free/low carb side, add a big salad or asparagus.
Easy chicken breast recipes
- 30-minute easy grilled chicken and vegetables
- Lemon herb chicken breasts
- Easy creamy mushroom chicken
Ingredients
- 4 large chicken breasts skinless and boneless
- 1-2 cups grated mozzarella cheese
- ½ cup sundried tomatoes finely chopped
- 4 large basil leaves
- 2 tsp dried Italian herbs
- salt and pepper to taste
- 2 tbsp Balsamic vinegar
Instructions
- Pre-heat the oven to 200ºC / 390ºF.
- Place the chicken on a chopping board and with a sharp knife, carefully slice into the side of the chicken breast, creating a deep pocket for the stuffing.
- Place a few tablespoons of shredded/grated mozzarella, sundried tomatoes and a basil leaf in each chicken breast. Secure the opening with toothpicks.
- Season generously with salt, pepper and Italian herbs.
- Add a few tablespoons of olive oil to a large oven-proof frying pan or skillet and heat over medium-high heat.
- Add the chicken breasts and brown on both sides then pour the Balsamic vinegar over the chicken. Place in the oven and allow to cook for 15 minutes or until cooked through.
- Remove from the pan and allow to rest for 5 minutes before serving.
Oh wow this was a huge hit with all my family including a rather fussy grandson. It will definatley be on my list of fave’s. Thank you.
Sharon
How big is a “large” boneless chicken breast? These days here in NC, all boneless skinless chicken breasts range from 12-18 oz, each, and that’s simply too large for this recipe. I haven’t seen a 6 oz chicken breast in more than a decade, and that used to be defined as “large.” I do remember back in the 80s when a 1 lb package of frozen chicken breast had 2- 3 pieces. I tried–sliced a 14 oz breast lengthwise into 2 thick cutlets and then attempted to cut pockets into those with limited success. The chicken was delicious, but the cheese leaked all over the place, and the presentation was less than perfect.
6-8 oz is definitely what I would suggest. I think if you have 12-18oz breasts leave them as is then stuff and then just halve when serving. So one breast would feed two people.
So cheesy! Great recipe, thanks!
So happy you liked it Amanda!
So succulent! A burst of flavour! Definitely a win with my tribe. Thank you for supperation (supper inspiration)
I love that! Supperation. Definitely stealing it. 😉
I didn’t have sun-dried tomatoes but roasted cherry tomatoes instead. The chicken was so soft and delicious. Great recipe.
Love the idea of subbing in cherry tomatoes.
Thanks for a delicious recipe. My husband LOVED it!!!
Yay! So happy it was a hit. 🙂