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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.
Hi Karina!
This was a delicious dish and it made the entire house smell awesome! My family LOVED it and I will definitely make it again! I am wondering if you can help me, though. I doubled the ingredients for the glaze portion and thought when I put it in the oven it would thicken up some more…it stayed thin. Can you please tell me how I can thicken it up to make it more like a sauce?
Add cornstarch or use honey instead of brown sugar
Absolutely fabulous. Made it exactly like the recipe. It was a huge hit! Making it again for a dinner party next week ?
Karina,
I just made this and it was GREAT! My husband loved it. We have 4 jobs between us and need fast, tasty recipes. I am SO glad I found your site. I subscribed to your newsletter and I can’t wait to try so many more recipes here! I think the creamy garlic mushrooms with bacon may be next!
Thank you for such amazing recipes,
Jessica
Hello! New to your site and hoping to become a loyal follower.
I was just wondering if I could prepare this the morning of and just cook them without any prep work when I get home.
Oh my goodness! Flavor packed is right! The Caprese Stuffed Chicken Breasts dinner was fantastic. I made it as written, including fresh basil and cooking the chicken in the oil from the sun-dried tomatoes. We shared a baked sweet potato and was really surprised how well it went together. There is just the two of us, so we are looking forward to leftovers. In fact, my husband put some leftover grilled chicken thighs & drumsticks into the bowl before putting it in the fridge so they would absorb some of the sauce. We think this would be a good dish for company. Thank you, Karina!
This recipe is just awesome! I had pinned it awhile back. Then your video of it popped up on my Facebook a few days ago. I shared it and my daughter made it the next night. She just raved about how good it was. I made it for hubby and me the next night. Oh, so good! We had leftovers and hubby said it was even better for lunch the next day, after soaking in that awesome sauce overnight! Will definitely make this again. Thank you!
Thanks SO much! That is so great to hear! I am so glad that it turned out for all of you! Thank you so much for sharing and following along with me!
This was delicious, I truly loved the sauce and the meal as a whole. I did swap the breast for thigh just because I like thigh more 🙂
If you’re prepared with all your ingredients layed out before you start then this is a breeze. I didn’t bother finishing it in the oven, just did it all on the stove top & served with rice pilaf. This was just an ok dish for me & the kiddos but my husband said it was very good!
Loved the flavor , but my chicken was tough. Any advice or tricks..I’m a fledgeling.
It is always great to have a meat thermometer to check but with chicken you don’t want to go over too much or it does become tough. I am so sorry it didn’t turn out perfectly! I hope that you are able to try it again with the flavor and tender chicken! Thanks so much for following along with me!
you could try brining the chicken for awhile, that always helps.
Made this for my family tonight and it was my wife’s favorite meal ever! Easy to make and fantastic to eat!
That is great to hear! I am so glad that it is a FAVORITE! Thanks so much for sharing!