Go Back
- 4 boneless, skinless chicken breasts - 1 cup fresh mozzarella cheese, diced - 2 large tomatoes, diced - 1 cup fresh basil leaves, chopped The main ingredients create a wonderful taste. The chicken serves as a tasty pocket. The mozzarella gives a creamy touch. Fresh tomatoes add juiciness. Basil brings a burst of flavor and freshness. This mix is the heart of the dish. - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste Seasoning is key for the best taste. Olive oil helps everything cook well. Garlic and onion powder add depth. Italian seasoning brings a mix of herbs. Don’t forget salt and pepper! These simple seasonings make all the difference. - 1 cup cherry tomatoes, halved (for roasting) - 1 zucchini, sliced into rounds - 2 tablespoons balsamic glaze The cherry tomatoes roast beautifully. They add sweetness and color. Sliced zucchini gives a nice crunch. Balsamic glaze adds a tangy finish. All these ingredients work together to create a vibrant dish. - Preheat your oven to 400°F (200°C). - In a bowl, mix 1 cup of diced mozzarella, 2 large diced tomatoes, and 1 cup of chopped basil. - Season with salt, pepper, and a splash of balsamic glaze. This mix will be your filling. - Take a sharp knife and create pockets in each chicken breast. - Slice into the thickest part without cutting all the way through. - Stuff each pocket with the mozzarella, tomato, and basil mix. - Use toothpicks if needed to secure the stuffing. - On a large sheet pan, arrange the stuffed chicken breasts in the center. - Toss 1 cup of halved cherry tomatoes and 1 sliced zucchini with 3 tablespoons of olive oil, 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, onion powder, salt, and pepper. - Scatter the cherry tomatoes and zucchini around the chicken. - Drizzle the remaining olive oil and balsamic glaze over everything. - Bake the pan in the oven for about 25-30 minutes. - Check that the chicken is cooked through; it should reach 165°F (74°C) inside. - If you like a crispy top, broil the dish for 2-3 minutes at the end. - Once done, let it rest for 5 minutes before serving. To stuff chicken breasts without breaking them, use a sharp knife. Cut a pocket in the thickest part, but don't cut all the way through. This keeps your filling inside. For even cooking, make sure all chicken breasts are similar in size. This helps them cook at the same rate. To ensure your veggies cook well, cut the zucchini into even rounds. This way, they bake evenly with the chicken. Stir the cherry tomatoes and zucchini in olive oil and seasonings before placing them on the pan. This adds great flavor. You can add other seasonings to enhance the taste. Try crushed red pepper for heat or lemon zest for freshness. If you have leftover ingredients, make a quick salad. Toss mixed greens with the remaining balsamic glaze for a nice side dish. Herbs like oregano or thyme can also add depth to the dish. Sprinkle them on the veggies or chicken for extra flavor. For best results, use a heavy-duty sheet pan. This ensures even baking and prevents warping. A rimmed pan is ideal to keep juices from spilling over. You’ll need a sharp knife for pocketing the chicken. A cutting board is also essential for safe chopping. If you have kitchen twine, it can help secure the chicken if needed. {{image_2}} You can switch up the ingredients in this dish to suit your needs. For a dairy-free option, use vegan cheese instead of mozzarella. You can also try tofu for a protein boost without dairy. If you are following a low-carb diet, skip the zucchini or replace it with cauliflower rice. You might want to use different vegetables too. Bell peppers or asparagus can add great flavor and color. Carrots and green beans work well too! Just make sure to cut them into similar sizes for even cooking. To change the taste, consider adding pesto inside the chicken. This gives a fresh twist. Sun-dried tomatoes also add a lovely tang. You can mix these with the cheese and basil for a richer flavor. For a Mediterranean vibe, swap the basil with fresh oregano or thyme. You can also add olives or capers to the veggie mix for a salty kick. This will make the dish feel more gourmet while still being easy to make. This dish pairs well with fresh salads or grains. A light arugula salad with lemon dressing complements the chicken. Quinoa or couscous can also be great sides, adding texture and nutrition. For sauces, a drizzle of extra balsamic glaze or a simple garlic sauce works wonders. You can also serve it with a side of marinara sauce for dipping. This makes your meal even more exciting and flavorful! To keep your stuffed chicken fresh, store it in the fridge. Place it in an airtight container. This helps lock in flavor and moisture. The chicken stays good for about three to four days. If you want to save it longer, consider freezing. Cut the chicken into portions for easier thawing later. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. This way, you can enjoy it for up to three months. When it's time to eat your leftovers, reheating is key. The best methods are the oven or the stovetop. For the oven, set it to 350°F (175°C). Place the chicken in a baking dish. Add a splash of water or broth to keep it moist. Cover it with foil to prevent drying out. Heat for about 15-20 minutes. If using the stovetop, heat a skillet over medium heat. Add a little oil and gently warm the chicken for about 5-7 minutes. To keep the flavors intact, avoid microwaving if you can. This method may dry out the chicken or make it chewy. Whether you choose the oven or stovetop, your stuffed chicken will taste just as great as the first time! How long should I bake the chicken? Bake the chicken for about 25 to 30 minutes. The chicken is done when it reaches 165°F (74°C). This ensures it is safe to eat and juicy. Can I use other types of cheese for stuffing? Yes, you can use different cheeses. Try ricotta, goat cheese, or even cheddar. Each cheese adds a unique flavor to the dish. What to do if the chicken is not cooked through? If the chicken is undercooked, return it to the oven. Bake it for another 5 to 10 minutes. Always check the thickest part with a meat thermometer. Can I make this recipe ahead of time? You can prepare the chicken and stuff it ahead of time. Just cover it and store it in the fridge for up to 24 hours. When ready, bake as instructed. What if I can't find fresh basil? If fresh basil is not available, you can use dried basil. Use about one-third of the amount. Alternatively, try fresh parsley or spinach for a different flavor. How can I adjust the recipe for more servings? To serve more people, simply double the ingredients. Use two sheet pans if needed. Make sure the chicken pieces are not crowded for even cooking. This blog covers the tasty Sheet Pan Caprese Stuffed Chicken. You learned about key ingredients, like chicken, mozzarella, and tomatoes. The step-by-step guide helped you prepare and cook this dish right. With tips to perfect the stuffing and storage advice, you can enjoy leftovers later. Finally, variations let you customize each meal. Use your creativity to make this dish yours. Cooking is fun, and this recipe shines with flavor and ease. Now it’s time to cook and impress your family and friends!

Sheet Pan Caprese Stuffed Chicken

Discover the deliciousness of sheet pan Caprese stuffed chicken, a perfect blend of juicy chicken breasts filled with fresh mozzarella, tomatoes, and basil! This easy recipe is ideal for busy weeknights, combining vibrant flavors and minimal cleanup. Get ready to impress your family with this delightful dish. Click through to explore the full recipe and elevate your dinner game today!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh mozzarella cheese, diced

2 large tomatoes, diced

1 cup fresh basil leaves, chopped

2 tablespoons balsamic glaze

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 teaspoon Italian seasoning

1 cup cherry tomatoes, halved (for roasting)

1 zucchini, sliced into rounds

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, mix the diced mozzarella, diced tomatoes, and chopped basil. Season with salt, pepper, and a splash of balsamic glaze to taste. This will be your stuffing.

      Using a sharp knife, create a pocket in each chicken breast by slicing into the thickest part without cutting all the way through.

        Stuff each chicken breast with the mozzarella, tomato, and basil mixture, securing with toothpicks if necessary.

          In a separate bowl, toss the cherry tomatoes and zucchini slices with olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper.

            On a large sheet pan, arrange the stuffed chicken breasts in the center and scatter the cherry tomatoes and zucchini around them.

              Drizzle the remaining olive oil and balsamic glaze over the chicken and vegetables.

                Bake in the oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.

                  For added flavor, you can broil the dish for an additional 2-3 minutes at the end to achieve a crispy top.

                    Once done, remove from the oven and let it rest for 5 minutes before serving.

                      Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4