Mozzarella Stuffed Chicken
Chicken dinners don’t need to be boring or difficult. This easy baked Mozzarella Stuffed Chicken, made with fresh basil and juicy tomatoes, brings fresh flavor to the table with minimal effort. It’s ready in just 30 minutes and combines all the classic Caprese-inspired ingredients in one delicious meal.
Ingredients
- 4 - Boneless skinless chicken breasts Similar in size; pound if needed
- 6 oz Similar in size; pound if needed
- 1 - Roma tomato Sliced thin
- 8-10 - Fresh basil leaves Plus more for garnish
- 3 tbsp Balsamic vinegar Good quality; aged preferred
- 2 tbsp Olive oil Extra virgin
- 2 cloves Garlic Minced, divided
- 1 tsp Italian seasoning
- ½ tsp Sea salt Plus more to taste
- ¼ tsp Black pepper
- Balsamic glaze
Instructions
- Step 1 — Make the marinade In a small bowl, whisk together the balsamic vinegar, olive oil, one minced garlic clove, Italian seasoning, salt, and pepper. Add the sliced tomatoes and fresh basil leaves. Toss to coat and let soak for at least 5 minutes.Step 2 — Prep the chicken Using a sharp knife, slice each chicken breast horizontally about three-quarters of the way through to create a pocket. Be sure both flaps are an even thickness for uniform cooking. Season inside and out with salt, pepper, and the remaining minced garlic.Step 3 — Add the mozzarella Cut each mozzarella round in half. Tuck two pieces into the pocket of each chicken breast, pushing them toward the back to leave room for the toppings.Step 4 — Layer in the tomato and basil Remove the soaked tomato slices and basil from the marinade and layer them on top of the mozzarella inside each breast.Step 5 — Secure and dress Pin each breast closed with 2 toothpicks. Arrange in a single layer in a baking dish and spoon the remaining balsamic marinade evenly over the tops.Step 6 — Bake Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, until the internal temperature reaches 165°F on a meat thermometer.Step 7 — Rest and serve Let the chicken rest for 5 minutes before removing toothpicks. Top with freshly chopped basil and a drizzle of balsamic glaze. Serve immediately.
Notes
- Use fresh mozzarella — it melts creamier and tastes far better than shredded in this recipe.
- Toothpick tip: Use two toothpicks per breast and angle them in a cross pattern for a more secure hold.
- Make ahead: Assemble the stuffed chicken, cover, and refrigerate up to 8 hours before baking. Perfect for busy weeknights.
- Liquid in the pan is normal — especially when extra marinade is added. Spoon it over the chicken when plating for bonus flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze individually wrapped portions for up to 2 months.
- Reheat: Microwave, oven at 325°F covered with foil, or air fryer for a slightly crisped finish.