Italian-Style Stuffed Chicken with Balsamic Garlic Glaze

This baked stuffed chicken combines classic Italian flavors with a sweet-savory balsamic garlic reduction and a colorful sauté of bell pepper and onion. Instead of traditional tomato-based Caprese fillings, this version uses sautéed peppers and onions for a slightly sweet, caramelized interior. The chicken is stuffed with mozzarella and fresh basil, then finished in the oven with a glossy balsamic-garlic drizzle. It’s adaptable: swap cheeses or add cured meats like prosciutto or bacon if you prefer. The recipe below is written to be clear and easy to follow, with tips for a thicker sauce and ways to make the dish dairy-free.

Ingredients:

• 1 recipe balsamic reduction (see your preferred balsamic reduction method; add garlic when making the reduction)
• 2 tablespoons minced garlic
• 2 chicken breasts (1 to 1-1/2 pounds total), butterflied
• 6 teaspoons olive oil, divided
• 2 teaspoons dried, crushed oregano
• Salt and pepper, to taste
• 2 teaspoons dried, crushed sweet basil
• 1 large red bell pepper, seeded, stemmed, and thinly sliced
• 1 small yellow onion, thinly sliced
• 12 to 15 large fresh basil leaves, sliced thinly
• 4 slices mozzarella cheese (or dairy-free alternatives such as Daiya or Follow Your Heart)
• 1-1/2 teaspoons olive oil (for finishing)
• Smoked paprika (optional, for color and mild smokiness)

Instructions:

1. Prepare the balsamic garlic reduction first. Make your balsamic reduction according to your preferred method and stir in the minced garlic while it simmers so the garlic infuses the sauce. Set the reduction aside so it’s ready to use when the chicken is browned. If you want the sauce sweeter, add up to 2 tablespoons brown sugar while reducing (optional).
2. Butterfly the chicken breasts: place a breast on a cutting board, hold it steady, and slice horizontally through the thickest part starting at the rounded side. Leave about a half inch uncut near the edge so the breast opens like a book. Repeat with the second breast. Pat the chicken dry with paper towels.
3. Preheat your oven to 350°F (175°C).
4. Brush both sides of each butterflied breast with 2 teaspoons of olive oil, then evenly sprinkle the dried basil and dried oregano over both sides. Season with salt and freshly ground black pepper to taste.
5. Heat a large skillet over medium-high heat and add 2 teaspoons of olive oil. Add the sliced red bell pepper and yellow onion and sauté until they begin to soften and caramelize, about 6 to 8 minutes, stirring occasionally so they cook evenly without burning.
6. Stir the thinly sliced fresh basil into the sautéed vegetables, then remove the pan from the heat. Taste and adjust seasoning—add a pinch of salt or pepper if needed.
7. Lay each butterflied breast open, place a slice or two of mozzarella on one side, and spoon a portion of the sautéed peppers and onions on top of the cheese. Close the breast like a book and secure the edges with toothpicks or kitchen twine to keep the filling inside. Lightly dust the outside with smoked paprika if using—for color and a touch of smokiness.
8. Transfer any remaining sautéed vegetables to a plate. Wipe the skillet briefly and return it to medium-high heat with 2 teaspoons of olive oil to prepare for browning the chicken.
9. Add the stuffed, closed chicken breasts to the hot skillet and brown on both sides until golden, about 6 to 7 minutes per side. Adjust timing to achieve a nice sear without overcooking; the chicken will finish cooking in the oven.
10. If your skillet is oven-safe, spoon the balsamic garlic reduction over and around the chicken, lifting the breasts slightly so some sauce goes underneath. If not oven-safe, transfer the browned chicken to a 9 x 9-inch baking dish and pour the reduction over the top.
11. Bake on the center rack for 15 to 30 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted. Thinner breasts will be done sooner; thicker pieces may need the full time.
12. After removing from the oven, stir the reserved peppers and onions into the pan juices so they are coated in the balsamic garlic sauce. Let the chicken rest for a few minutes before serving. If breasts are very large, slice them in half to serve portions more easily.

Tips