Description
This Caprese Stuffed Chicken recipe combines juicy boneless chicken breasts with fresh mozzarella, ripe tomatoes, and fragrant basil, all marinated in a flavorful balsamic and garlic sauce. Baked to perfection and finished with a drizzle of balsamic glaze, it’s an easy yet impressive dish inspired by the classic Italian Caprese salad.
Ingredients
Balsamic & Garlic Marinade
- 1/3 cup Olive oil
- 1/4 cup Balsamic vinegar plus more for drizzle after baking
- 2 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 cloves Garlic, minced
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Caprese Chicken
- 4 boneless, skinless chicken breasts, trimmed (approx. 6-8 ounces each)
- 2 medium Roma tomatoes, halved lengthwise then thinly sliced into half-moon shapes
- 8 ounces fresh mozzarella, sliced thin, then cut in half into half-moon shapes
- 1 cup large basil leaves, cut in half, plus more for garnish if desired
- Balsamic glaze for garnish (optional)
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper. This marinade infuses the chicken with bold, tangy flavor.
- Marinate the Chicken: Place the trimmed chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Refrigerate for at least 1 hour or up to 24 hours to allow the flavors to penetrate. Before baking, remove the chicken from the marinade and discard the marinade.
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and lightly spray it with non-stick cooking spray to prevent sticking and make cleanup easier.
- Cut Chicken Breasts: Lay each chicken breast flat on a cutting board. Using a sharp knife, make four deep cuts about ½ inch apart crosswise on the thickest side of the chicken breast. Be careful not to cut all the way through—placing chopsticks on each side as a barrier helps avoid slicing the chicken completely.
- Stuff the Chicken: Insert slices of tomato, mozzarella, and basil leaves into each cut on the chicken breasts, distributing evenly to create a Caprese-inspired filling.
- Bake the Chicken: Arrange the stuffed chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Drizzle with additional balsamic glaze if desired and garnish with extra chopped basil. Serve warm and enjoy this flavorful dish.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap each stuffed chicken breast tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven to 165°F before serving.
- Make Ahead: You can marinate and assemble the stuffed chicken up to 24 hours before baking, making it convenient for busy days or entertaining.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
