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Crispy Caprese Stuffed Chicken Breasts

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A quick and easy homemade dinner featuring chicken breasts stuffed with fresh mozzarella, tomatoes, and basil, coated in a crispy crust for a perfect balance of fresh, melty, and crispy flavors.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (6–8 oz / 170–225 g each)
  • 4 oz (115 g) fresh mozzarella, sliced or torn
  • 1 large Roma tomato, thinly sliced (or cherry tomatoes halved)
  • 10–12 fresh basil leaves, washed and patted dry
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 cup (about 100 g) panko bread crumbs (gluten-free optional)
  • ¼ cup (25 g) freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 large eggs, beaten

Instructions

  1. Lay the chicken breasts flat on a cutting board. Carefully slice horizontally through the middle of each breast to create a pocket, but do not cut all the way through. If needed, gently pound the chicken breasts with a mallet or rolling pin to an even thickness of about ½ inch (1.25 cm). (5 minutes)
  2. Season the inside of each chicken pocket with salt and pepper. Layer slices of fresh mozzarella, tomato, and basil leaves inside each pocket. Avoid overstuffing to prevent leakage. Close the pocket by pressing the edges gently together. (5 minutes)
  3. Prepare the breading station: In one bowl, beat the eggs with a pinch of salt. In another bowl, combine panko bread crumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well. (5 minutes)
  4. Dip each stuffed chicken breast first in the beaten eggs, letting excess drip off, then dredge thoroughly in the bread crumb mixture, pressing lightly to adhere a good crust. Set aside on a plate. (5 minutes)
  5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts. Cook for about 4-5 minutes on each side or until golden brown and crispy. Use tongs to carefully flip to avoid tearing the crust. (10 minutes)
  6. Optional: If chicken breasts are thick or mozzarella needs more melting, transfer skillet to a preheated oven at 375°F (190°C) and bake for an additional 8-10 minutes until cooked through (internal temp 165°F / 74°C). If pan is not oven-safe, transfer chicken to a baking sheet. (10 minutes)
  7. Let the chicken rest on a cutting board for 5 minutes before slicing to allow juices to redistribute and keep mozzarella melted but contained. (5 minutes)

Notes

If crust browns too quickly, lower heat and cover loosely with foil to finish cooking without burning. Use fresh basil for best flavor; dried basil is not recommended. Rest chicken after cooking to lock in juices and keep mozzarella melted but contained. Toothpicks can secure edges if needed but remove before serving. For dairy-free, substitute mozzarella with vegan cheese and Parmesan with nutritional yeast.

Nutrition

Keywords: crispy chicken, stuffed chicken breasts, Caprese chicken, mozzarella, basil, tomato, easy dinner, homemade, quick recipe

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