Name: Baked Caprese Stuffed Chicken Breast – Juicy Chicken with Caprese Flavor
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 boneless skinless chicken breasts; 1 cup shredded mozzarella cheese; 1 cup cherry tomatoes, halved; Fresh basil leaves; 2 tablespoons olive oil; Salt and pepper to taste; Balsamic glaze for drizzling (optional)

Jump to Recipe

Chicken never has to be boring. When I make this baked Caprese stuffed chicken breast, I feel like I’m treating myself to something that came from a fancy café—but really, it’s just my oven doing the work. We’re talking about juicy, tender chicken, slit open and packed with gooey mozzarella, ripe tomatoes, and fresh basil. Then baked to perfection until golden and bubbly. Simple but totally satisfying. Honestly, it’s one of those weeknight meals that looks like it took way more effort than it did. And the best part? You don’t need much. Just a few fresh ingredients, a baking dish, and a love for cheese. This is great for when I’ve got guests over or just want something quick without falling into the takeout trap. It’s comfort food without the heavy feel, and every bite bursts with flavor. You’ll taste the tang of tomato, the creamy richness of mozzarella, and that earthy kiss of basil. This baked chicken recipe is now a regular in my kitchen rotation.

1) Key Takeaways
2) Easy Baked Caprese Stuffed Chicken Breast Recipe
3) Ingredients for Baked Caprese Stuffed Chicken Breast
4) How to Make Baked Caprese Stuffed Chicken Breast
5) Tips for Making Baked Caprese Stuffed Chicken Breast
6) Making Baked Caprese Stuffed Chicken Breast Ahead of Time
7) Storing Leftover Baked Caprese Stuffed Chicken Breast
8) Try these Chicken recipes next!
9) Baked Caprese Stuffed Chicken Breast
10) Nutrition

1) Key Takeaways

How do you keep stuffed chicken breast from drying out?
Can you make Caprese stuffed chicken in advance?
What goes well with Caprese chicken?
How long does baked chicken stay good in the fridge?

2) Easy Baked Caprese Stuffed Chicken Breast Recipe

Let’s be real for a second. Chicken can be boring if we don’t shake things up now and then. That’s why I’m obsessed with this recipe. This is one of those meals that sounds and looks like you worked way too hard, but really, it’s just a clever trick involving fresh ingredients and a sharp knife. What you’re making here is juicy chicken stuffed with tomato, basil, and gooey mozzarella — and yes, it’s every bit as good as it sounds.

The baked chicken stays tender because you’re sealing all that moisture inside. That’s the trick, right? You’re giving the chicken purpose. It’s not just sitting there lonely on a plate; it’s hugging cheese and basil like it means it. And the best part is, this whole dinner idea doesn’t ask for fancy tools or hard-to-pronounce spices. Just things you already like: cheese, tomato, olive oil, and yes, that one leaf that makes everything taste like Italy.

Whether you’re cooking for yourself, your family, or trying to impress someone who thinks they know food, this baked chicken dish delivers. It smells like a dream, it tastes like summer, and it cleans up easy. What more could we want?

3) Ingredients for Baked Caprese Stuffed Chicken Breast

Boneless Skinless Chicken Breasts — You’ll want about four medium ones. Look for thick pieces that can hold the filling without falling apart.

Shredded Mozzarella Cheese — You can slice it if you want, but I like shredded because it melts fast and spreads evenly. The creaminess adds such a nice contrast to the juicy chicken.

Cherry Tomatoes — Go for the ripest ones you can find. Slice them in half and let that sweet-tangy flavor do its thing inside the chicken pocket.

Fresh Basil Leaves — You don’t need a whole plant, just a few leaves per breast. Basil is bold, and it brings out everything good in the mozzarella and tomato.

Olive Oil — Drizzle it over before baking to help everything brown just a little bit. It gives that lovely roasted flavor.

Salt and Pepper — Don’t forget to season! You want each bite to sing, not whisper. A little salt and pepper on both sides does the trick.

Balsamic Glaze (Optional) — If you’re into that sweet-meets-savory combo, give it a little drizzle right before serving. Not required, but highly encouraged.

4) How to Make Baked Caprese Stuffed Chicken Breast

Step 1. Preheat the oven to 375°F. This gives the chicken enough time to cook through without drying out. A hot oven means golden outside, juicy inside.

Step 2. Grab a sharp knife and cut a pocket into each chicken breast. Don’t slice all the way through. You’re aiming for a little pouch — kind of like a chicken envelope.

Step 3. Stuff each breast with mozzarella, cherry tomatoes, and a couple of basil leaves. No need to pack it tight. Just enough so that each bite has a little of everything.

Step 4. Secure the pockets with toothpicks if they’re threatening to spill. It happens. We’re not sculptors, we’re cooks.

Step 5. Place the stuffed chicken in a baking dish. Drizzle each piece with olive oil and sprinkle on your salt and pepper. That’s your flavor base.

Step 6. Bake for 25 to 30 minutes. Check the thickest part to make sure it’s no longer pink. The cheese will be gooey, the tomatoes soft, and the chicken perfect.

Step 7. Pull the toothpicks, plate the chicken, and—if you’re feeling fancy—add a zigzag of balsamic glaze before serving.

5) Tips for Making Baked Caprese Stuffed Chicken Breast

Start with thick chicken breasts. You need space inside for the filling. Thin pieces won’t hold much and might dry out. If your chicken is too small, try pounding it gently for more width.

Use fresh basil. Dry flakes won’t bring the same kind of lift. You want that pop of green and that earthy-sweet bite that only fresh basil can deliver. Plus, it smells incredible while it bakes.

If your cheese keeps oozing out, no worries. It happens. Just scoop it back on top before serving. That melted mozzarella still tastes amazing, whether it stayed inside or made a break for it.

6) Making Baked Caprese Stuffed Chicken Breast Ahead of Time

You can prep this chicken ahead and save yourself some hassle later. Slice the pockets, stuff them, and then cover the dish with foil or plastic wrap. Stick it in the fridge until you’re ready to bake.

Just don’t bake it too far in advance. Cooked stuffed chicken is best eaten fresh. Reheating works fine, but that first run in the oven? That’s where the magic lives. If you’re storing prepped raw chicken overnight, give it a few minutes on the counter before baking.

This trick makes dinner parties way easier. You’ll be pulling golden, cheesy stuffed chicken out of the oven while everyone else is still talking about appetizers.

7) Storing Leftover Baked Caprese Stuffed Chicken Breast

Let the chicken cool down before storing. Warm leftovers can create steam, and steam turns into sad, soggy leftovers. No one wants that.

Wrap each breast in foil or use an airtight container. They’ll last about three days in the fridge. If you’re reheating, use the oven or a covered skillet to keep the moisture locked in.

This chicken works great chopped up the next day too. Toss it on top of a salad or stuff it in a wrap. I’ve even had it cold—don’t judge me—it was good.

8) Try these Chicken recipes next!

9) Baked Caprese Stuffed Chicken Breast