Description
This Healthy Caprese Chicken recipe features juicy, pesto-stuffed chicken breasts topped with fresh mozzarella, cherry tomatoes, and a drizzle of balsamic glaze. Sautéed to a golden brown and finished in the oven, it’s a flavorful and nutritious twist on the classic Caprese salad, perfect for a quick and elegant weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons pesto
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
Cooking and Toppings
- 2 tablespoons olive oil
- 2 cups cherry tomatoes
- 8 ounces small mozzarella balls
- 1 tablespoon balsamic glaze
- 1/4 cup chopped fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for finishing the chicken.
- Prepare Chicken: Lay each chicken breast flat and carefully cut a slit on the side about three-quarters of the way through, creating a pocket without cutting all the way through.
- Stuff Chicken: Spoon pesto evenly inside the slit of each chicken breast, spreading it to cover up to the edges. Close the chicken breasts to seal the pesto inside.
- Season Chicken: On the outside of each breast, evenly season with kosher salt, dried oregano, garlic powder, onion powder, ground black pepper, and dried thyme for balanced flavor.
- Heat Oil and Sauté: Heat olive oil in a cast-iron skillet or oven-safe large frying pan over medium-high heat to prepare for searing.
- Sear Chicken: Place the stuffed chicken breasts in the hot skillet and sauté for approximately 4 minutes on each side until they develop a golden brown crust.
- Add Toppings: Scatter cherry tomatoes and mozzarella balls around the chicken in the skillet to combine flavors during baking.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for 12 to 13 minutes or until the internal temperature of the chicken reaches 165°F, ensuring it is fully cooked.
- Finish and Serve: Remove the skillet from the oven, drizzle the chicken with balsamic glaze, and sprinkle with fresh chopped basil leaves before serving for a fresh, vibrant finish.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F at the thickest part.
- If you don’t have small mozzarella balls, cut fresh mozzarella into bite-sized pieces.
- An oven-safe skillet like cast iron is essential for transitioning from stovetop to oven.
- For extra flavor, consider marinating the chicken in pesto for 30 minutes before stuffing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
