Caprese Stuffed Balsamic Chicken is a delicious meal you’ll love serving.
This blog post contains affiliate links. Learn more here.
Today’s recipe is perfect for a weeknight family dinner because it’s fairly quick and easy, but it will taste like you ordered it out in a restaurant. It takes just about ten minutes to put it together, another ten for browning, and then you can place it in the oven for the remaining 10 – 15 minutes – which is a perfect time to put together a salad or another side dish.
There aren’t too many ingredients involved, which is always a plus.
I usually make this with minced garlic, but I didn’t have any available today. I always keep garlic powder on hand because I am a garlic-aholic and need pretty much everything I eat to taste like garlic. I can most definitely assure you, there will be no vampires stopping by this house!
I love to use my Cuisinart stainless steel oven-safe skillet anytime I need to sear and then bake. There was a learning curve switching from non-stick cookware to stainless steel, but I will never ever go back again. The pan needs to be heated before anything gets added to it. You’ll know when it’s hot enough when you sprinkle tiny drops of water in the pan and they start to dance around.
I know you’ll love this Caprese Stuffed Balsamic Chicken recipe as much as I do.
For more chicken recipes, give these a try:
Please leave a comment and let me know your thoughts or snap a photo of your Caprese Stuffed Balsamic Chicken and tag @coolbeanliving on Instagram. I’d love to see!
Caprese Stuffed Balsamic Chicken BreastsPin Recipe
- 4 8 oz chicken breasts boneless and skinless
- 4 oz fresh mozzarella cheese thinly sliced
- 1 large tomato thinly sliced
- 12 basil leaves julienne
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 cup Balsamic vinegar
- ½ tsp garlic powder
- salt & pepper to taste
- Place top oven rack in the center position and pre-heat oven to 350°F. Carefully butterfly the chicken by running a sharp knife horizontally through the thickest part, being careful not to cut all the way through.
- Open each breast so both halves lie flat. Season with salt and black pepper, as desired, and sprinkle with the garlic powder.
- Divide the mozzarella, tomato, and basil among the 4 breasts. Fold the breasts in half to form a pocket around the filling. Secure with long wooden toothpicks, if desired, to hold the filling in place while cooking.
- Heat olive oil over medium heat in a large oven-safe skillet. Add the stuffed chicken breasts to the pan and cook until the chicken is nicely browned and releases easily from the bottom of the skillet, approximately 4-5 minutes. Carefully turn and repeat on the other side. Season the breasts with additional salt and black pepper, if desired.
- Add the chicken broth to the skillet and place skillet in the pre-heated oven. Roast for 12-15 minutes before carefully removing hot skillet from the oven and check for doneness by inserting an instant read thermometer into the thickest part of the breast. (The temperature will continue to rise several degrees after it is removed from the oven. The safe internal temperature for chicken breasts is 165°F).
- While the chicken is roasting, prepare the balsamic glaze by heating the vinegar in a small saucepan over medium heat. Cook, stirring frequently, until the vinegar is reduced to about 1/3 of its original volume and reaches a thick, syrupy consistency. Remove from heat and keep warm until ready to serve.
- To serve, place a stuffed chicken breast on each plate and drizzle with the balsamic glaze.