Stuffed Chicken Capri
Juicy chicken breasts are stuffed with a creamy ricotta filling, then baked with mushrooms, cherry tomatoes, and melted mozzarella for an easy Italian-inspired dinner.
Servings: 4
Ingredients
Chicken
- 4 chicken breasts boneless and skinless (about 7 ounces each)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
Ricotta Filling
- 1 cup whole milk ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 garlic clove minced
- ½ teaspoon Italian seasoning
- Pinch of salt and black pepper
Capri Topping
- 1 tablespoon butter
- 8 ounces white button mushrooms sliced
- 3 garlic cloves minced
- 1½ cups cherry tomatoes halved
- ¼ cup chicken broth
- 4 slices fresh mozzarella
- Fresh basil leaves for garnish
Instructions
- Prepare the chicken: Preheat the oven to 400°F.
- Using a sharp knife, cut a deep pocket into the side of each chicken breast without cutting all the way through. Season both sides of the chicken with the salt, pepper, Italian seasoning, and garlic powder.
- Make the filling: In a bowl, combine the ricotta, shredded mozzarella, Parmesan, basil, garlic, Italian seasoning, salt, and pepper until well mixed.
- Fill each chicken breast with about ¼ of the mixture. Secure with toothpicks if needed.
- Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Cook the stuffed chicken for 3–4 minutes per side until nicely golden. It doesn't need to be fully cooked yet. Transfer the chicken to a plate.
- Make the Capri topping: Reduce the heat to medium and melt the butter. Add the mushrooms and cook for 5–6 minutes until browned.
- Stir in the garlic and cook for 30 seconds.
- Add the cherry tomatoes and cook for 2–3 minutes, just until they begin to soften.
- Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
- Bake: Nestle the chicken back into the skillet. Top each chicken breast with a slice of fresh mozzarella.
- Transfer the skillet to the oven and bake for 12–15 minutes, or until the chicken reaches 165°F internally.
- Finish: Let the chicken rest for 5 minutes. Remove the toothpicks.
- Garnish with fresh basil and serve immediately.
Notes
- Choose evenly sized chicken breasts so they cook at the same rate.
- Don't overfill the chicken or the filling may leak during cooking.
- Let the chicken rest before slicing to keep the filling creamy.
- Fresh mozzarella melts much better than pre-shredded cheese.
- A thermometer is the easiest way to avoid overcooked chicken.
Nutrition
Calories: 548kcal | Carbohydrates: 11g | Protein: 69g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 1402mg | Potassium: 1361mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1134IU | Vitamin C: 17mg | Calcium: 470mg | Iron: 2mg