Caprese Stuffed Chicken Breast

# What You Need:

01 - 4 boneless, skinless chicken breasts

02 - 1 tablespoon olive oil

03 - 1 teaspoon salt

04 - 1/2 teaspoon black pepper

05 - 1 teaspoon dried Italian herbs

06 - 4 ounces fresh mozzarella cheese, sliced

07 - 2 medium ripe tomatoes, sliced

08 - 12 large fresh basil leaves

09 - 2 tablespoons balsamic glaze

10 - Fresh basil leaves, for garnish

01 - Preheat oven to 400°F. Line baking dish with parchment paper or lightly grease with olive oil.

02 - Pat chicken breasts dry. Using a sharp knife, create a deep pocket in the side of each breast without cutting through.

03 - Season the chicken breasts inside and out with salt, black pepper, and Italian herbs.

04 - Fill each breast with 1–2 slices of mozzarella, 2–3 slices of tomato, and 3 basil leaves. Secure with toothpicks if necessary.

05 - Heat olive oil in a large oven-safe skillet over medium-high. Sear stuffed chicken breasts for 2–3 minutes per side until golden.

06 - Transfer skillet to oven or move chicken to prepared dish. Bake 20–25 minutes, or until internal temperature reaches 165°F.

07 - Let chicken rest for 5 minutes. Drizzle with balsamic glaze and garnish with extra basil before serving.

01 -

Each bite is a juicy surprise, marrying creamy mozzarella with fragrant basil the way only home cooking can.
It's a quick dinner that feels like a restaurant treat, without fuss or fancy techniques.

02 -

If you cut too close to the edges, the filling escapes during baking—my early batches were messy but delicious.
Searing before baking locks in moisture and gives a richer flavor, which I only learned after skipping it once.

03 -

Don't skip the sear—it makes the dish visually appealing and seals flavors inside.
Secure with extra toothpicks if the filling is generous; it's better than a cheesy spill.