Sheet Pan Caprese Stuffed Chicken
Juicy chicken breasts stuffed with fresh mozzarella, sun-dried tomatoes, and basil, then roasted on a sheet pan until golden. A low-carb weeknight dinner ready in under an hour.
Ingredients
- 4 boneless skinless chicken breasts
- 4 oz fresh mozzarella, sliced
- 1/4 cup sun-dried tomatoes (oil-packed), drained, chopped
- 12 leaves fresh basil leaves
- 2 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 cup cherry tomatoes, halved
- 2 tbsp balsamic glaze
Instructions
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1
Preheat oven to 425°F. Line a sheet pan with foil and lightly coat with cooking spray.
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2
Using a sharp knife, cut a deep horizontal pocket into the thickest part of each of the 4 boneless skinless chicken breasts. Season inside and out with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp Italian seasoning.
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3
Mix 2 cloves minced garlic cloves with half the 2 tbsp olive oil. Rub over the outside of each breast.
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4
Stuff each pocket with equal portions of 4 oz sliced fresh mozzarella, 1/4 cup drained, chopped sun-dried tomatoes (oil-packed), and 12 leaves fresh basil leaves. Secure with toothpicks.
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5
Arrange stuffed chicken on the prepared pan. Scatter 1 cup halved cherry tomatoes around them and drizzle everything with the remaining olive oil.
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6
Roast for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
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7
Remove toothpicks, drizzle with 2 tbsp balsamic glaze, and serve immediately.