Grilled Caprese Stuffed Chicken
Fire up the grill, this easy Grilled Caprese Stuffed Chicken is a cheesy summer masterpiece! Fresh mozzarella, basil pesto, and sun-dried tomatoes become the best melty filling in grilled chicken breasts. Drizzled with a sweet balsamic glaze, this is one recipe you’ll have on repeat all summer long.
Just 12 days left until the start of summer break for the kiddos and I couldn’t BE more ready. No more homework, no more sight words, no more stress. No more gluing together clay art projects that someone hung on the doorknob to the bedroom and then, 5 minutes later, knocked to the floor smashing it into little pieces. Thank you to whomever invented Super Glue because you saved me more times than I can count. Days are about to get easier and nights will be spent sitting on the deck listening to the crickets chirp. I plan to spend most evenings grilling all the things because dishes have no place in my summer memories. Paper plates have already been stocked and this Grilled Caprese Stuffed Chicken recipe is making things even easier.
I don’t know why but summer makes me want to “caprese salad” everything. Last year I was totally over tomatoes so I made these Strawberry Caprese Salad Skewers to mix things up. Still my favorite “salad” recipe….ever.
What is Caprese Salad?
If you’ve never had a caprese salad, you’re in for a real treat. Never in the history of salads has any recipe been so simple, so pure, so natural. Caprese Salad is simply fresh tomatoes, fresh mozzarella cheese, fresh basil, good olive oil, salt and pepper. That’s it. You can fancy it up if you like….but keeping it simple is really the right thing to do.
What do you put in a Caprese Salad?
All of the above, tomato, mozzarella, basil, olive oil, salt and pepper. The better the ingredients the better your salad. Now…it’s time to “caprese salad” everything we can with those same fresh ingredients.
How do you make Caprese Stuffed Chicken Breasts?
The process to make these Grilled Caprese Stuffed Chicken breasts is pretty simple. I took the same flavors found in the Caprese Salad and amped them up a bit so I could stuff them into my chicken. First, cut a pocket into the side of the chicken breast without cutting through the other side. Then spread basil pesto on the cut sides of the chicken. Layer a couple slices of fresh mozzarella and a couple sun-dried tomatoes. Secure the open side of the chicken with a toothpick to keep everything inside while grilling. Now, you’re ready to grill.
How long do you cook chicken breast on the grill?
Grilling chicken breast doesn’t take that long at all depending on the thickness of the chicken and if you have decided to stuff them. A stuffed chicken breast will take longer than an unstuffed chicken breast. A chicken breast that is not stuffed will take approximately 9-10 minutes, I like to flip mine halfway through grilling time for even cooking. These Caprese Stuffed Chicken Breasts take about 15 minutes to cook through, also with a flip halfway through grilling time. (Yes, some cheese will ooze out but it’s totally ok.)
To make these Grilled Caprese Stuffed Chicken Breasts even faster, I like to prep them the night before and store them in an airtight container in the refrigerator. Just pop them on the grill after work and dinner is on the table in about 25 minutes (allowing 10 minutes of resting time, of course.) And if chicken just isn’t your thing this week you could have this easy Caprese Pasta Skillet on the table in even LESS time. Seriously. Or just make a big batch of this Caprese Tortellini Salad. I think I’m going to just share all my favorite caprese things over on Instastories tomorrow….what do you think?
Grilled Caprese Stuffed Chicken
Quick and easy Grilled Caprese Stuffed Chicken breasts are fantastic for a fast weeknight dinner. AND wonderful for entertaining! So simple, so amazingly tasty.
- 1 cup balsamic vinegar
- 4 boneless, skinless chicken breasts
- 1 cup basil pesto
- 8 1/4-inch slices fresh mozzarella cheese
- 8 pieces oil packed sun-dried tomatoes (I like to use Delallo)
- Add the vinegar to a small saucepan and bring to a boil over medium heat. Continue to boil the vinegar until reduced to approximately 1/3 of a cup. The vinegar should be syrupy at this point.
- Allow the reduction to cool to room temperature. Transfer to an airtight container and store until ready to use.
- Lay the chicken breasts on a flat surface and, using a sharp knife, cut a small pocket into the side of the breast lengthwise being sure not to cut all the way through.
- Spread 1 tablespoon basil pesto inside the pocket. Stuff two slices of mozzarella and two slices of tomato inside the chicken. Close the open side of the chicken breast with a small skewer. Repeat with the remaining chicken.
- Heat the grill. Place the chicken breast on the grill and cook for 6-7 minutes. Flip the chicken breasts over and continue cooking for an additional 7 minutes or until cooked through. (Some cheese will ooze out but that's totally fine.)
- Transfer the chicken to a platter and allow to rest for 5 minutes.
- Drizzle the balsamic glaze over the chicken and serve immediately.
Chicken can be assembled up to 24 hours in advance and stored in the refrigerator in an airtight container.