When life gets hectic (and let’s be real, when isn’t it?), the last thing you want is a fussy recipe that leaves you exhausted before dinner even hits the table. That’s where Caprese Stuffed Chicken swoops in like your culinary superhero. Juicy chicken breasts stuffed with fresh mozzarella, sweet Roma tomatoes, and fragrant basil… then baked until melty perfection. It’s basically the classic Caprese salad dressed up for a dinner party—and guess what? You don’t need to be a pro chef to pull it off.
This recipe is perfect for busy weeknights when you want something fast yet elegant, or for when you need to impress company without secretly crying in the kitchen.
Table of Contents
Why You’ll Love This Caprese Stuffed Chicken
- Quick prep, big payoff: With just a few fresh ingredients and pantry staples, you’ll have dinner that looks fancy but feels effortless.
- Healthy-ish but comforting: Lean protein, fresh veggies, gooey cheese—this one checks both boxes.
- Crowd-pleaser: Even picky eaters can’t resist mozzarella oozing out of golden-baked chicken.
And honestly, the smell of basil and garlic baking together might just make your kitchen the most popular room in the house.
Ingredients You’ll Need
Here’s what goes into making this cheesy, herby masterpiece:
- Marinade: Olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic
- Boneless, Skinless Chicken Breasts
- Roma Tomatoes: Halved lengthwise, then thinly sliced into half-moons
- Fresh Mozzarella: Thinly sliced, then cut into half-moons (shredded mozzarella or provolone works, too)
- Fresh Basil Leaves
- Optional but magical: Balsamic glaze for drizzling
See the recipe card at the bottom for exact ingredients and easy-to-follow instructions.
How To Make Caprese Stuffed Chicken
Making this recipe is surprisingly simple, but the end result looks like something you’d order at a cozy Italian bistro. Here’s the step-by-step breakdown so you feel confident from start to finish:
1. Marinate the chicken.
Start by whisking together the marinade ingredients: olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, and minced garlic. It smells heavenly already! Pour this mixture over your chicken breasts (a resealable bag works great here, but a shallow dish will do the trick too). Let the chicken soak up all that flavor for at least one hour. If you’re planning ahead, you can even leave it overnight—trust me, the longer it sits, the better the flavor. When it’s time to cook, remove the chicken from the marinade and toss the extra liquid.
2. Preheat and prep.
Preheat your oven to 400℉, then line a rimmed baking sheet with foil for easy cleanup. Give it a quick spray with nonstick cooking spray—because nobody wants cheesy chicken sticking to the pan!
3. Slice the chicken.
Here comes the fun part: creating those little “pockets” for your stuffing. Place each chicken breast flat on a cutting board. With a sharp knife, make 4 deep slits crosswise into the top of the breast, about ½ inch apart. Don’t cut all the way through—you want little “slots,” not full slices. A clever trick? Place chopsticks on either side of the chicken while cutting. Your knife will hit the chopsticks and stop, saving you from accidentally turning your chicken into fillets.
4. Stuff with Caprese magic.
Now let’s get to the star moment. Into each slit, tuck a thin slice of Roma tomato, a piece of mozzarella, and a fresh basil leaf. The chicken will look like a fan of colors—red, white, and green—straight out of Italy’s flag. This is where you’ll start to feel a little fancy, even if your dog is the only one watching.
5. Bake to golden perfection.
Transfer your stuffed chicken onto the prepared baking sheet. Slide it into the oven and bake for 25–30 minutes, or until the thickest part of the chicken reaches 165℉ on an instant-read thermometer. The cheese will be gloriously melty, the tomatoes softened, and your kitchen will smell like an Italian nonna has moved in.
6. Rest and serve.
Once baked, let the chicken rest for about 5 minutes. This short pause keeps all those juices locked inside, so every bite is tender and flavorful. Before serving, drizzle with a little balsamic glaze (if you’re feeling extra) and sprinkle some fresh basil on top for a pop of color.
Serve it warm, and just watch as everyone digs in before you can even sit down.
Cooking Tips & Tricks
- If you’re short on time, skip the marinade and just season the chicken with olive oil, garlic powder, salt, and pepper. It’s still fantastic.
- Love extra cheese? Go ahead and double up in those slits—no judgment here.
- Pair it with a simple side salad, roasted veggies, or even garlic bread (because balance, right?).
A Little Kitchen Story
I first made Caprese Stuffed Chicken for a casual Friday dinner when I was out of pasta (shocking, I know). My kids took one look at the gooey mozzarella oozing out of the chicken and declared it a “keeper.” Now it’s one of those recipes I keep in my back pocket for both lazy weeknights and dinner guests I want to impress without going into full MasterChef mode.
FAQs About Caprese Stuffed Chicken
Can I substitute another cheese?
Yes! Provolone or even shredded mozzarella work if you don’t have fresh mozzarella on hand.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven so the cheese stays gooey.
Can I make this ahead of time?
Absolutely. Prep and stuff the chicken earlier in the day, then pop it in the fridge. Bake when ready for dinner.
Bring the Magic to Your Table
This Caprese Stuffed Chicken is the ultimate blend of simple ingredients and bold flavor. It’s one of those dishes that feels like you went all out—without actually going all out. Whether you’re cooking for your family or impressing friends, it’s guaranteed to disappear fast (and maybe even earn you the title of “dinner hero”).
So grab those tomatoes, basil, and mozzarella, and let’s make some kitchen magic tonight.
More Delicious Recipes to Try Next
If you loved this Caprese Stuffed Chicken, I’ve got a few more recipes that will make your weeknight dinners just as magical. These are perfect if you’re craving Italian comfort food or looking for another cheesy, cozy chicken dish:
- Try my Cranberry Brie Stuffed Chicken for another stuffed chicken recipe that’s equal parts festive and flavorful.
- Cozy up with a bowl of Creamy Italian Ground Chicken Soup—it’s hearty, cheesy, and perfect for chilly evenings.
- If you’re a pasta lover, you’ll adore my Creamy Boursin Chicken Pasta—rich, creamy, and oh-so comforting.
- And for a true comfort classic, don’t miss my Chicken Wild Rice Casserole—it’s a family favorite that never disappoints.
These recipes pair beautifully with a simple side salad, crusty bread —because life’s too short not to enjoy every bite.
Print
Caprese Stuffed Chicken
- Total Time: 45 minutes (active) / 1 hour 45 minutes (with marinating)
- Yield: 4 servings 1x
Description
Juicy Caprese Stuffed Chicken baked with fresh mozzarella, ripe Roma tomatoes, and fragrant basil. Finished with a drizzle of balsamic glaze, this easy recipe tastes gourmet but is simple enough for weeknight dinners.
Ingredients
Marinade:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp Italian seasoning
2 cloves garlic, minced
Chicken & Filling:
4 boneless, skinless chicken breasts
3 Roma tomatoes, halved lengthwise and thinly sliced
8 oz fresh mozzarella, thinly sliced and cut into half-moons
12 fresh basil leaves
Salt & pepper, to taste
Optional Garnish:
Balsamic glaze, for drizzling
Extra fresh basil, chopped
Instructions
Marinate the chicken: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, and garlic. Pour over chicken breasts in a resealable bag or dish. Refrigerate at least 1 hour, up to 24 hours. Discard marinade before baking.
Preheat oven: Heat oven to 400°F. Line a rimmed baking sheet with foil and spray with nonstick spray.
Prepare the chicken: Place chicken on a cutting board. Using a sharp knife, make 4 deep slits crosswise in each breast, about ½ inch apart. Do not cut all the way through. (Tip: place chopsticks on each side of the chicken to stop the knife.)
Stuff the chicken: Into each slit, tuck a slice of tomato, mozzarella, and basil leaf.
Bake: Place chicken on prepared pan. Bake for 25–30 minutes, or until chicken reaches 165°F internally.
Rest and serve: Let chicken rest for 5 minutes before serving. Drizzle with balsamic glaze and garnish with basil if desired.
Notes
Mozzarella swaps: Use shredded mozzarella or provolone if fresh mozzarella isn’t handy.
Serving ideas: Pair with roasted vegetables, garlic bread, or a fresh salad.
Quick tip: If short on time, skip the marinade and just season with olive oil, garlic powder, salt, and pepper.
- Prep Time: 15 minutes (+1 hour marinating)
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 115 mg