Juicy Grilled Caprese Stuffed Chicken Recipe in 30 Minutes

There’s something magical about firing up the grill on a warm summer evening, especially when you’ve got a dish like grilled caprese stuffed chicken waiting to hit the grates. I remember the first time I made this—it was one of those “what’s in the fridge?” moments that turned into a family favorite. The combination of juicy chicken, fresh mozzarella, ripe cherry tomatoes, and fragrant basil is just *chef’s kiss*.

It’s like a caprese salad got cozy inside a chicken breast, and honestly, it’s as easy as it is delicious. Perfect for busy weeknights or impressing guests, this recipe brings all the fresh, vibrant flavors of summer to your plate in under 30 minutes. Trust me, once you try it, it’ll become your go-to grilling staple.

Table of Contents

Why You’ll Love This Grilled Caprese Stuffed Chicken

This recipe checks all the boxes for a perfect summer meal—here’s why:

• Quick & easy: Ready in 30 minutes flat—no marinating, no fuss.
• Juicy every time: The melted mozzarella keeps the chicken unbelievably moist.
• Fresh flavors: Bursting tomatoes and basil taste like summer in every bite.
• Crowd-pleaser: Even picky eaters can’t resist cheesy, herby goodness.

Seriously—it’s the kind of dish that’ll have everyone asking for seconds.

Ingredients for Grilled Caprese Stuffed Chicken

Here’s what you’ll need to make this flavor-packed dish:

• 4 boneless, skinless chicken breasts (6-8 oz each)—look for evenly sized ones for even cooking.
• 1 cup fresh mozzarella, sliced (not shredded—trust me, it melts better this way).
• 1 cup cherry tomatoes, halved (go for the sweetest, ripest ones you can find).
• 1/4 cup fresh basil leaves—tear them slightly for maximum flavor.
• 2 tbsp olive oil (extra virgin, if you’ve got it).
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder (or fresh minced garlic, if you’re feeling fancy).

Ingredient Substitutions & Notes

No cherry tomatoes? Sun-dried tomatoes work great for a richer flavor. Out of fresh mozzarella? Try burrata or even a vegan cheese alternative. Just avoid overly thick chicken breasts—they’re harder to stuff evenly. And if you’re using pre-sliced mozzarella, make sure it’s not too thick, or it won’t melt properly. Small tweaks, big flavor!

Print

How to Make Grilled Caprese Stuffed Chicken

Making this dish is so simple, and the results are always incredible. Just follow these steps, and you’ll have a restaurant-worthy meal in no time. Let’s get started!

Step 1: Prep the Chicken

First, grab your chicken breasts and lay them flat on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest part of each breast. Think of it like opening a book—slice horizontally, but don’t go all the way through. You want to create a little pouch to hold all that delicious filling. Pro tip: If you’re nervous about cutting too deep, use your fingers to feel the thickness as you go.

Step 2: Stuff & Season

Now for the fun part—stuffing! Layer a couple of slices of fresh mozzarella, a handful of cherry tomato halves, and a few torn basil leaves into each chicken pocket. Don’t overstuff, or it’ll spill out while grilling. If the pocket feels a bit loose, secure it with a couple of toothpicks. Then, season the outside of the chicken with salt, pepper, and garlic powder. Finish by brushing each breast with olive oil for that perfect golden crust.

Step 3: Grill to Perfection

Preheat your grill to medium-high heat—you want it hot enough to sear but not scorch. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature hits 165°F. Use a meat thermometer to check—it’s the best way to avoid dry chicken. Once it’s done, let it rest for 5 minutes before serving. This lets the juices redistribute, making every bite tender and flavorful. Trust me, patience pays off here!

If you love flavorful, cheesy stuffed chicken dishes, be sure to try our Creamy Cajun Chicken Pasta — it’s rich, comforting, and packed with bold, irresistible flavors that pair perfectly with a weeknight dinner.

Tips for the Best Grilled Caprese Stuffed Chicken

Listen, I’ve made this dish more times than I can count, and here are my foolproof tricks for nailing it every time:

• Oil is your friend: Don’t skip brushing the chicken with olive oil—it gives you that perfect golden sear and keeps things from sticking.
• Stuff smart: Keep fillings about 1/4 inch from the edges so they don’t burst out during grilling.
• The rest is everything: Letting the chicken sit for 5 minutes after grilling means juicy, evenly moist bites.
• Watch the clock: Overcooked chicken is sad chicken. Pull it at 165°F—it’ll carry over to perfection during resting.

Serving Suggestions for Grilled Caprese Stuffed Chicken

This dish shines all on its own, but a few simple sides can take it to the next level. Drizzle a balsamic glaze over the chicken for a sweet-tart finish, or pair it with a fresh arugula salad for a peppery kick. Grilled veggies like zucchini or asparagus make it a complete meal—simple, fresh, and totally delicious!

Storing & Reheating Grilled Caprese Stuffed Chicken

Leftovers? No problem! Store any extra chicken in an airtight container—it’ll keep beautifully in the fridge for up to 3 days. When reheating, skip the microwave (unless you love soggy chicken). Instead, pop it in a 350°F oven for about 10 minutes to bring back that crispy exterior and melty cheese center. Pro tip: Add a fresh basil leaf on top before serving to revive those bright summer flavors.

Grilled Caprese Stuffed Chicken Nutrition

Nutrition varies based on your exact ingredients, but here’s the general breakdown per serving: about 320 calories, 42g protein, and 14g fat. Remember—these are estimates, and fresh mozzarella makes all the difference!

For more easy-to-make, crowd-pleasing chicken recipes and fresh dinner ideas, follow us on Pinterest — your hub for simple, delicious meals you’ll want to make again and again.

Grilled Caprese Stuffed Chicken FAQs

Got questions? I’ve got answers—here are the ones I hear most about this recipe: