Caprese Stuffed Chicken

This is a super simple recipe for Caprese Stuffed Chicken. It needs 5 ingredients and 10 minutes of prep before it goes in the oven.

Front shot of caprese stuffed chicken breast topped with fresh herbs.

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This super easy Caprese Stuffed Chicken only needs 5 simple ingredients to make!

You can prep it in 10 minutes, with the rest of the cooking time being in the oven. While it’s cooking, you’ll have plenty of time to whip up a simple salad or other side dish.

This recipe is suitable for a Gluten-Free, Keto, and Low-Carb diet.

Ingredients to Make Caprese Stuffed Chicken:

  • chicken breasts
  • basil pesto
  • sundried tomatoes
  • mozzarella
  • ground coriander

How to Make Caprese Stuffed Chicken:

  1. Preheat your oven to 350ºF/180ºC.
  2. Butterfly the chicken breasts.
  3. Place chicken breasts in oven dish and season both sides with salt, pepper, and coriander.
  4. Spread pesto on the inside of each chicken breast and top with sundried tomatoes.
  5. Bake for 20-25 minutes.
how do you know when stuffed chicken breast is cooked?

One way to check if stuffed chicken is cooked is by cutting into it using a meat thermometer.

what should the internal temperature be of stuffed chicken breast?

For poultry, the safest minimum temperature should be at least 165F/74C.

what do you serve with chicken caprese?

Serve it up with some simple oven roasted baby potatoes or an easy garden salad.

how do you flatten chicken breast for stuffing?

Wrap the chicken breast in plastic wrap and then use a meat mallet to flatten it. If you don’t have this kitchen tool, you can use a rolling pin, bottom of a jar, or any other sturdy kitchen tool.

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Caprese Stuffed Chicken

This yummy easy Caprese Stuffed Chicken needs only 5 ingredients and 10 minutes of hands-on time, 35 minutes total time. Gluten-Free. Keto. Low-Carb.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4 servings


  • 4 chicken breasts (butterflied and pounded to 1/2"/1cm thickness)
  • 1/2 cup basil pesto
  • 1/2 cup sundried tomato (we used sundried tomato quarters in oil)
  • 1 cup mozzarella cheese (we used shredded cheese)
  • 2 tsp ground coriander
  • to taste salt and pepper


  • Preheat oven to 350ºF/180ºC.
  • Lay the chicken breasts on an oiled oven safe dish and season on both sides with salt, pepper and coriander.
  • Spread some pesto on the inside of each chicken breast and top with the sundried tomatoes.
  • Finally, add the mozzarella cheese before folding the chicken over.
  • Bake for 20 – 25 minutes.


  • Add a it of parmesan on top of the chicken before baking for an extra yummy “crust”.
  • Use toothpicks to secure the chicken before baking!

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  1. I make this all the time with scallion also, and sometimes vary the ingredients, artichokes, spinach, blue cheese, pepper jack,cherry peppers, capers, add white wine and broth to baking dish

  2. I used fresh garden tomatoes and added some red roasted peppers and sometimes I use a handful of gresh spinach, delicious and easy. This recipe is a keeper !

  3. 5 stars
    I. made this with fresh garden tomatoes instead and added roasted red pepers, sometimes I also use fresh spinach, its always fantastic and could not be easier !

  4. This was awesome I really loved the taste and the ease of making it. I will make this again and again.Your pictures are lovely. Thank you.

  5. Absolutely love your site. My 9 year old niece is a (newly) type 1 diabetic and my whole family spends tons of time looking for low carb recipes especially for her. I have found tons of family hits from your website. Thank you!

    1. Thank you for the comment, Abby! We always appreciate hearing things like this! Glad you were able to find some recipes your family enjoyed! 😀

  6. Omg this recipe was very delicious! I’m definitely putting this in my rotation! ???? Thank you for sharing!

  7. Totally delicious recipe! I halved and pounded 2 breasts, making four servings (3 oz each). Works great with WW Points Plus…. added the chopped sundried tomato, basil pesto and then used half fat free mozzarella and half regular to lower the fat a little. Rolled up with tooth picks, and then seasoned. BAM! this dish has F L A V O R. I love this, and my husband did too. Each portion was 4 points. FOUR delicious, can’t wait to make it again points. Thanks!

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