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Quick Caprese Stuffed Chicken Breast Recipe with Homemade Pesto and Mozzarella

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A quick and easy Italian-inspired stuffed chicken breast filled with fresh mozzarella, homemade basil pesto, and ripe Roma tomatoes. Ready in under 30 minutes, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 oz each)
  • 8 oz fresh mozzarella, sliced into thick pieces
  • 2 medium Roma tomatoes, thinly sliced
  • 1 cup packed fresh basil leaves, washed and patted dry
  • 1/4 cup pine nuts, toasted lightly
  • 2 medium garlic cloves, peeled
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil (for pesto)
  • 1 tbsp extra virgin olive oil (for searing chicken)
  • Salt and freshly ground black pepper, to taste
  • Balsamic glaze or reduction (optional, for drizzling)

Instructions

  1. Prepare the pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan. Pulse a few times to chop roughly. With the processor running, slowly drizzle in olive oil until smooth and creamy. Season with salt and pepper to taste. Set aside.
  2. Prep the chicken breasts: Using a sharp knife, slice each chicken breast horizontally to create a pocket without cutting all the way through. Pound uneven breasts gently with a meat mallet to about 1/2 inch thickness. Season inside and out with salt and pepper.
  3. Stuff the chicken: Spread 1-2 tablespoons of pesto inside each pocket. Layer 2-3 slices of mozzarella and 3-4 slices of Roma tomato on top of the pesto. Add a few fresh basil leaves if desired. Close the pocket and secure with toothpicks if needed.
  4. Sear the chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add stuffed chicken breasts and sear 3 minutes per side until golden brown.
  5. Bake to finish: Transfer skillet to a preheated oven at 375°F (190°C). Bake for 12-15 minutes until chicken reaches 165°F (74°C) internal temperature and cheese is melted.
  6. Rest and serve: Remove chicken from oven and let rest 5 minutes. Remove toothpicks, slice carefully, drizzle with balsamic glaze if desired, and garnish with fresh basil leaves.

Notes

If you don’t have a food processor, finely chop pesto ingredients by hand and mix with olive oil. Use toothpicks to secure chicken pockets to prevent filling leakage. Use a meat thermometer to ensure chicken reaches 165°F for safety. Pesto can be made a day ahead and refrigerated. For dairy-free, substitute mozzarella with plant-based cheese or omit. Pine nuts can be replaced with walnuts or almonds for allergies.

Nutrition

Keywords: Caprese, stuffed chicken breast, pesto, mozzarella, quick dinner, Italian recipe, easy chicken recipe, homemade pesto

Find it online: https://vexifood.com/quick-caprese-stuffed-chicken-breast-recipe-with-homemade-pesto-and-mozzarella/