Get dinner on the table quickly and easily with this balsamic stuffed chicken. Chicken breasts are stuffed with cheese and tomatoes before being baked in a balsamic glaze.
Balsamic glazed chicken breasts
When you want something delicious for dinner, but don’t have hours to spend in the kitchen, I’ve got you covered with this balsamic stuffed chicken!
Tangy and cheesy with the slightest hint of sweetness, this chicken dinner is all kinds of yum!
Be sure to try my Sheet Pan Balsamic Chicken and Grilled Balsamic Chicken too!
Why You’ll Love this Stuffed Balsamic Chicken Recipe:
- Quick: Easy to prep and ready to serve in 30 minutes, it’s perfect for an easy weeknight meal.
- Simple ingredients: You only need a few basic ingredients for this recipe, most of which you’ll have to hand already.
- Perfect family meal: The whole family will love this stuffed balsamic chicken, and you’ll love how easy it is to make!
How to make balsamic stuffed chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Cut a slit in each chicken breast.
- Season with salt and pepper and stuff with cheese and tomatoes.
- Cook the breasts on both sides in a skillet to brown.
- Pour in the balsamic mix and pour around the chicken.
- Transfer the skillet to the oven to cook the chicken through.
Can you make it ahead of time?
If you want to get ahed of things, you can stuff the chicken breasts up to a day ahead of time and keep them covered in the fridge.
They are best served as soon as they are cooked, but will keep for up to 4 days. You can reheat leftovers in the oven at 350F for 15 to 20 minutes til warmed through.
Can you make this recipe with thighs?
I find that chicken breasts are much easier to stuff than thighs. If you only have thighs, you can roll the fillings in them instead. Be sure to allow and extra 5 minutes or so for thighs to cook through in the oven.
What do you serve them with?
These balsamic stuffed chicken breasts are great to serve with all of your favorite veggie and potato mains for a yummy family dinner.
They are also great to serve on a bed of rice or cauliflower rice. Or, serve them with a nice fresh salad for a lighter meal.
Recipe Tips and Notes
- Use a sharp knife to cut chicken breast through by starting on the thickest side and work your way in.
- Do not overcook or it will become dry.
- Use chicken breast of even size and even thickness so they cook at the same rate.
- You can shred the cheddar if you find it easier to work with.
So easy to make and so delicious, this balsamic stuffed chicken recipe is sure to impress. Full of flavor, I know you are going to love it!
More Chicken Breast Recipes
- Honey Garlic Chicken Breasts
- Baked Chicken Breast
- Stuffed Buffalo Chicken
- Crockpot Shredded Chicken Breast
- Instant Pot Chicken Breasts
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Balsamic Stuffed Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper
- 8 cheddar cheese slices
- 4 cherry tomatoes sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic finely minced
- ⅓ cup balsamic vinegar
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 350 F.
- Cut about ¾ quarter of the way through each chicken breast. Be careful not to cut all the way through.
- Season chicken breast with salt and pepper and fill each with cheese and tomato.
- Seal with 2 or 3 toothpicks to secure the filling inside while cooking.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
- Add the chicken and fry each side for about 2 minutes until golden brown.
- Mix garlic, balsamic vinegar and brown sugar together in a small bowl. Pour the mixture in the skillet around the chicken. Bring to simmer and cook chicken each side for about 1 minute while stirring occasionally until the glaze has slightly thickened. It will not take longer than 3 minutes.
- If you are using a heat proof pan, transfer it in the oven directly to cook the chicken for a further 10 minutes. If not, transfer chicken to a baking dish before transferring in the oven.
Notes
- Use a sharp knife to cut chicken breast through by starting on the thickest side and work your way in.
- Do not overcook or it will become dry.
- Use chicken breast of even size and even thickness so they cook at the same rate.
- You can shred the cheddar if you find it easier to work with.
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