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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.
Delicious! Something new and easy to prepare! It’s definitely a keeper!
EXCELLENT! My husband demands this! I’ve used both cast iron and ceramic, and both were great. Served with pasta and/or grilled or saute’d veggies. Hint: Saute zucchini, squash, onion, garlic and grilled corn in olive oil, salt & pepper to taste. Enjoy!
Delicious, definitely a keeper! Recipe gave me first chance to use my fresh basil that was grown in my new hydroponic AeroGarden. My only change was to use 1 tbsp maple syrup instead of 2 tbsp of brown sugar bc the fridge was closer than digging in back of pantry for the sugar that I rarely use. It was plenty sweet for my taste and family will be fighting over the few leftovers for dinner tonight! Lol! Thanks so much for sharing. 🙂
OMG this was awesome Love yours recipes
Eve
Made this for my first generation Italian grandmother and she loved it. I will be making this again!
This dished looks amazing and I tried it for my mom last night and she loved it. It is nice to surprise her with new dishes. She said “Looks better than what it is served in a restaurant”. I served it with a side of roasted antipasto vegetables.
I would like to add bacon to mine. Should I cook the bacon before putting it in the chicken?
Sounds like a tasty addition but use cooked bacon to reduce the grease in the dish.
Absolutely, because it is in the inner part of the chicken breast it will not cook correctly and you do not want to end up with raw chicken. Also, bacon fat rules! We do not eat pork, but some of the celebrity chefs always post about cooking with bacon fat. My recommendation would be to cook the bacon first in the pan and reserve some of the bacon fat and cook the chicken in the bacon grease, and then add the balsamic to it. What a nice twist and a great idea! Let me know how you make out!!
This looks amazing!!!!! The ingredients are going on my grocery list for next week!
Oh my, this is amazing! I can’t wait to make it again, but I want to have more of this amazingly delicious sauce.
Am I able to double the sauce by just doubling the ingredients, but keep the same amount of chicken? Please let me know. Thank you for this wonderful recipe!
I made this last night and it turned out amazing. It was so much easier than I expected. The oil from the tomatoes was so tasty! I let the chicken rest in the pan after taking it out of the oven for a few minutes and that helped it cook the rest of the way through without getting tough. I served it with some rotini pasta and it was sooo tasty. I can’t wait to have the leftovers for lunch!!