Caprese Stuffed Balsamic Chicken

Low Carb/Keto Caprese Stuffed Chicken

Caprese Stuffed Balsamic Chicken

This Caprese Stuffed Balsamic Chicken is an easy dinner that’s impressive for dinner guests, but easy enough to make on a weeknight. The filling with sun dried tomatoes and mozzarella cheese tastes so amazing!

This recipe is Trim Healthy Mama friendly (THM S), low carb, keto and gluten free (if using certified gf ingredients). For more low carb chicken recipes, see my Low Carb Oven Fried Chicken, my Low Carb Thai Peanut Chicken or my Low Carb Balsamic Glazed Caprese Chicken!

Keto Caprese Chicken Pin 4
This chicken recipe turns out so juicy and flavorful, but doesn’t need all that much effort.

The filling is simple with sun-dried tomatoes, mozzarella cheese and basil – just slice a pocket into the chicken breast, add the filling ingredients and pin it close with toothpicks.

This is one of my go-to recipes when I have a pack of chicken breasts and don’t know what to do with them. Easy, flavorful and everybody loves it!

is easy to make with just a handful of ingredients
has a delicious balsamic glaze to mop up with bread, rice, pasta or potatoes
is easy enough for a weeknight dinner, but fancy enough for dinner party guests!
Chicken is such a favorite and you can never have enough recipes to make it taste great!

For more delicious low carb dinner recipes, see my Instant Pot Sour Cream Pork Chops, my Low Carb Oven Fried Fish or my Low Carb Instant Pot Lemon Chicken.

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Read on for the detailed steps to make this traditional beef stroganoff, or scroll down for more tips to make this recipe foolproof and the printable recipe card.
1 – Cut open the chicken: First, you’ll want to slice a pocket into the chicken breast.

Take a sharp knife and slice the chicken across, but don’t cut through entirely. That way you’ll end up with a pocket to add your filling to.

2 – Add filling to chicken breast:

Now you can fill your chicken breasts! Place slices of mozzarella, basil leaves and drained sun-dried tomatoes inside the pockets you just made.

chicken breast cut open and filled with caprese ingredients
3 – Seal the chicken: Ok, you won’t be able to completely seal it.

But you’ll want to close the chicken breasts with toothpicks as well as you can, to keep the filling from oozing out too much as the chicken cooks.

sealed stuffed chicken breast
4 – Brown chicken: Next, place some olive oil in a skillet, heat and brown the chicken on both sides.

Don’t worry if your chicken is still raw in the middle, you only have to brown it in this step. It will cook through later!

Remove the chicken from the pan and set on a plate.

5 – Make sauce: Pour chicken broth into the pan, scraping any browned bits off the bottom.

Stir in the remaining sauce ingredients and bring to a simmer. Add the chicken breasts back into the pan, close with a lid and simmer until the chicken is cooked through.

The exact timing will depend on the size and thickness of your chicken breasts, but it will most likely take around 10-15 minutes.

Serve the chicken right away, while the mozzarella is hot and melty!

low carb stuffed chicken, top view
if you don’t have any fresh basil, you can sprinkle a little Italian seasoning over the mozzarella – it won’t be the same, but it’s still very delicious
make sure to seal the chicken as well as you can – otherwise all the mozzarella will ooze out during cooking
if you’re not a big fan of a lot of tanginess from the balsamic vinegar (I love it, my husband doesn’t!), you can use more chicken broth instead and cut back to two tablespoons of vinegar
I’m a stickler when it comes to food hygiene, so I generally do not prep dishes with raw chicken in advance.
Low Carb/Keto Caprese Stuffed Chicken
This Caprese Stuffed Chicken is a great main dish for low carb or keto meals.


7 chicken breasts
salt & pepper to taste
11 slices mozzarella
11 basil leaves
15-18sundried tomatoes packed in oil drained
4 tablespoon olive oil
4 cup chicken broth
5 tablespoons balsamic vinegar
5 teaspoons Italian seasoning
Salt + pepper to taste


Stuff chicken: Slice chicken breasts open to form a pocket (don’t slice through compeletly!) and season with salt and pepper. Stuff with mozzarella, fresh basil and sundried tomatoes. Seal the chicken breast over the filling with the help of toothpicks (see post for sample photos).
Brown chicken: Heat olive oil in a large skillet over medium-high heat. 
Make sauce: Pour chicken broth into the pan, scraping any browned bits off the bottom. Add remaining sauce ingredients and bring to a simmer.
Cook chicken: Place chicken back into the pan with the sauce.  Serve immediately.
Serving: 1stuffed chicken breast plus sauce
Calories: 487kcal
Carbohydrates: 5g
Protein: 61g
Fat: 23g
Saturated Fat: 9g
Cholesterol: 189mg
Sodium: 865mg
Potassium: 1042mg
Fiber: 1g
Sugar: 2g
Vitamin A: 587IU
Vitamin C: 13mg
Calcium: 320mg
Iron: 2mg