Baked Caprese Stuffed Chicken Breast – Juicy Chicken with Caprese Flavor
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.
Servings: 4 servings
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)
Instructions
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, slice a pocket into each chicken breast. Don’t cut all the way through—think pita, not open book.
- Stuff each breast with mozzarella, tomatoes, and a few fresh basil leaves.
- Secure the opening with toothpicks if needed. Trust me, molten cheese on your baking tray is sad cheese.
- Drizzle with olive oil, and season both sides with salt and pepper.
- Place in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
- Remove toothpicks, plate the chicken, and drizzle with balsamic glaze if you’re feeling fancy.