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Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken!
Chicken breast has never been so juicy and moist than with this Caprese Stuffed Balsamic Chicken recipe! This is where two chicken recipes merge into one to become one unforgettable delicious dish.
Caprese Chicken
Picture this: juicy fresh tomato slices along with sun dried tomato strips, fresh basil leaves and melted mozzarella cheese, are stuffed inside chicken breasts; then the chicken is seasoned with salt, pepper basil, oregano AND sun dried tomato oil.
THE SAUCE IS EVERYTHING
Like this Balsamic Glazed Caprese Chicken, you’re going to finish off your chicken in the most perfect balsamic reduction — with a hint of garlic — for added flavour. It may SOUND complicated, but it’s one of the MOST easiest chicken recipes I have on Cafe Delites.
This is when all the deliciousness begins to happen. While the chicken bakes with all of these flavours, the juice from both the fresh and sun dried tomatoes begin to mix through the balsamic reduction to create one of the best sauces you’ve EVER TASTED.
A close up, because it’s a thing of beauty.
Cutting into each piece is of course the best part.
SO.MUCH.CHEESE.
SO.MUCH.FLAVOUR.
SOME TIPS:
- Use a sharp, thin-bladed knife to cut the pockets in the chicken. Start on the thickest side of the breast and work your way in. Just be careful not to cut all the way through, or the cheese will melt through to the other side.
- I suggest cooking the chicken in sun dried tomato oil reserved from the jar of sun dried tomatoes. You don’t have to do this if you don’t want to, but it adds SO MUCH FLAVOUR to the chicken.
- You can use store bought balsamic glaze instead of making it from scratch. Just pour in the glaze and allow to warm through for about 20 seconds, then transfer pan to the oven.
WATCH US MAKE THIS Caprese Stuffed Balsamic Chicken RIGHT HERE!
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Caprese Stuffed Balsamic Chicken
Ingredients
- 4 chicken breasts
- 1 pinch salt to season
- 1 pinch pepper to season
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 roma tomatoes sliced thinly
- 1/4 cup sun dried tomato strips in oil
- 4 mozzarella cheese slices or cheese of choice
- 12 basil leaves divided
- 4 cloves garlic minced or finely chopped
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
- Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
- Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
- Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
- Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
- While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
- Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
- Remove toothpicks and drizzle with pan juices.
Notes
- I suggest cooking the chicken in sun dried tomato oil reserved from the jar of sun dried tomatoes. You don't have to do this if you don't want to, but it adds SO MUCH FLAVOUR to the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing! I’m making it tomorrow night for a family gathering (15 ppl) so I’m hoping I do the recipe justice. One question, though. My skillet is too small, obviously, to hold 15 breasts, so I’m planning to skillet cook in 4 batches, transferring each batch to a baking dish to then bake all at one time. Are there any modifications needed for this method?
Hi! I want to adjust this a bit and not use brown sugar or balsamic. For the the mixture to pour into the pan while it sears can I use chicken stock?
I’d love to make this but am looking for suggestions on what to serve on the side? TIA!
My family loved this recipe! It’s a challenge to make chicken flavorful, and this did it!! Thanks so much!
Making this tonight but wanted to know if I could make it up to a certain point and finish later.
I made the recipe exactly as written except I omitted the brown sugar – it turned out PERFECT!! Thank you!!
DO YOU USE FRESH MOZZERELLA OR SLICED FROM A BLOCK ? CANNOT WAIT TO TRY THIS CHICKEN … IT’S JUST SO PRETTY !!! FROM ALL THE REVIEWS, I’D SAY IT WILL RATE HIGH ON TASTE AS WELL.
Hello Karina, I made this just yesterday and it turned out delicious! I wanted to try this recipe for a while, but it seemed way out of my league. I’ve made some of your other recipes however (like the easy pancakes and best fudgy chocolate cake) and they always turned out delicious, so I decided to give it a try and it was not as hard as I thought. I didn’t use the balsamic glaze or the sundried tomatoes though (only my dad likes either of those ingredients unfortunately), but I used some Italian herbs with olive oil to marinade the chicken and swapped the tomatoes out for halved cherry tomatoes and it turned out great! Served it along whith some pesto+cream+chicken+cherry tomatoes pasta and my whole family loved it. Thank you for running this site, it’s my favorite recipe site.
I’m so making this tomorrow nite!! I LOVE your recipes-this will be my second one to try & the Lemon Herb Mediterranean Pasta Salad that I made last week was ti die for!!!! My husband wants that again this week!! LOL!!!! I want to try EVERY recipe of yours now!! Thanks Karina!! xoxo
Helene that’s AWESOME! I’m SO HAPPY to read this! And you’re very welcome 🙂
This was INCREDIBLE! So flavorful and juicy. I did halve the recipe as it was just for 2, and it was perfect. Seriously delicous. Ive already shared it with 3 other people. Thank you!!