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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.

55 minMediumServes 4470 cal/serving

Italian-AmericanDinnerOvenLow CarbHigh ProteinGluten-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 4 boneless skinless chicken breasts
  • 4 oz fresh mozzarella, sliced
  • 1/4 cup sun-dried tomatoes (oil-packed), drained, chopped
  • 12 fresh basil leaves
  • 2 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

  1. 1

    Preheat oven to 425°F. Line a sheet pan with foil and lightly coat with cooking spray.

  2. 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.

  3. 3

    Mix 2 minced garlic cloves with half the 2 tbsp olive oil. Rub over the outside of each breast.

  4. 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 fresh basil leaves. Secure with toothpicks.

  5. 5

    Arrange stuffed chicken on the prepared pan. Scatter 1 cup halved cherry tomatoes around them and drizzle everything with the remaining olive oil.

  6. 6

    Roast for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

  7. 7

    Remove toothpicks, drizzle with 2 tbsp balsamic glaze, and serve immediately.

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Questions

What oven temperature does Sheet Pan Caprese Stuffed Chicken need?

For Sheet Pan Caprese Stuffed Chicken, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 30 minutes, in step 6. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of sun-dried tomatoes in Sheet Pan Caprese Stuffed Chicken?

The entry for Sheet Pan Caprese Stuffed Chicken calls for 1/4 cup sun-dried tomatoes (oil-packed), drained, chopped. In its place: A tablespoon of tomato paste plus chopped roasted red peppers gives the concentrated tomato flavor and the chew.

Can I use chicken thighs instead of chicken breasts in Sheet Pan Caprese Stuffed Chicken?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Sheet Pan Caprese Stuffed Chicken uses 4 boneless skinless chicken breasts.

Can I make Sheet Pan Caprese Stuffed Chicken dairy-free?

Yes. The dairy in Sheet Pan Caprese Stuffed Chicken is 4 oz fresh mozzarella, sliced. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Sheet Pan Caprese Stuffed Chicken gluten-free?

Yes. As written, nothing in the ingredient list for Sheet Pan Caprese Stuffed Chicken is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Italian seasoning.

How much protein is in Sheet Pan Caprese Stuffed Chicken?

One serving (the recipe makes 4) has 44 g of protein in about 470 calories, alongside 36 g carbohydrate and 22 g fat, plus 3 g fiber and 714 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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