Baked Caprese Stuffed Chicken Thighs with Basil Pesto

These baked caprese stuffed chicken thighs are a new take on a classic flavor pairing. Juicy boneless chicken thighs are stuffed with fresh mozzarella, tomatoes and basil then baked in a basil pesto sauce. An easy yet impressive meal bursting with flavor!

Ingredients

For the chicken:

• Boneless, skinless chicken thighs
• Fresh mozzarella balls
• Cherry tomatoes
• Fresh basil
• Garlic powder
• Salt and pepper

For the pesto:

• Basil leaves
• Toasted pine nuts
• Garlic
• Parmesan cheese
• Olive oil
• Salt and pepper

Season the Chicken

Pat the chicken thighs dry and lightly season both sides with garlic powder, salt and pepper. Set aside.

This helps add flavor and helps the stuffing adhere.

Chicken Prep Tips

• Use boneless, skinless chicken thighs.
• Pat thighs very dry before seasoning.
• Season lightly before stuffing.

Make the Basil Pesto

In a food processor, combine the basil, pine nuts, garlic, Parmesan, olive oil and a pinch of salt and pepper. Blend until smooth.

Taste and adjust salt and pepper as desired. Set aside.

Pesto Tips

• Use fresh basil leaves for best flavor.
• Toast pine nuts lightly to bring out oils.
• Add oil slowly to reach desired consistency.
• Season with salt and pepper.

Stuff the Chicken Thighs

Make a lengthwise slit in the chicken thighs to create a pocket but don't cut all the way through.

Stuff thighs with fresh mozzarella balls, tomatoes and basil leaves. Secure openings with toothpicks if needed.

Stuffing Tips

• Make a pocket by slicing chicken thigh open.
• Stuff with cheese, tomatoes and basil.
• Do not overstuff.
• Use toothpicks to secure stuffing if needed.

Bake the Stuffed Chicken

Place stuffed chicken thighs in a baking dish. Spread pesto over the top evenly.

Bake at 400°F for 25-30 minutes until chicken is cooked through. Remove toothpicks before serving.

Baking Tips

• Spread pesto generously over the chicken.
• Bake at 400°F until chicken is fully cooked.
• Remove toothpicks after baking.
• Let rest 5 minutes before serving.

Serving

To serve, arrange baked caprese stuffed chicken on a platter and garnish with fresh basil if desired.

Goes great with rice, roasted potatoes or fresh crusty bread.

Serving Suggestions

• Parmesan roasted potatoes or rice
• Roasted vegetables
• Fresh bread
• Green salad or tomatoes

Storage

Store leftover baked chicken in the refrigerator up to 4 days. It can also be frozen for up to 3 months.

Refrigerate leftover pesto for up to 1 week or freeze for up to 3 months.

More Stuffed Chicken Ideas

Try stuffing chicken with these creative ingredients:

• Sundried tomatoes, spinach, feta
• Prosciutto, goat cheese, arugula
• Roasted red peppers, cream cheese, basil
• Artichokes, asiago, mushrooms
• Ham, swiss, broccoli

A Simple Yet Impressive Dinner

These Italian-inspired baked caprese stuffed chicken thighs take classic ingredients up a notch. Bursting with juicy chicken, basil pesto, fresh mozzarella and tomatoes, they are easy to prepare but elegant enough for company. Enjoy this tasty stuffed chicken recipe!

Frequently Asked Questions

What other meats work well for stuffing?

You can stuff pork chops, beef tenderloin, fish fillets like tilapia or salmon too.

Can I prepare this dish in advance?

Yes, stuff the chicken 1 day ahead, then bake just before serving. The pesto can also be made 1-2 days in advance.

What sides go well with this dish?

Rice, roasted veggies, pasta, bread and salad would all pair nicely.

How long will leftovers last?

Cooked chicken will last 3-4 days refrigerated. Pesto keeps about 1 week refrigerated.

Do I need toothpicks to secure the stuffing?

Toothpicks help keep the stuffing enclosed, but you can bake carefully without if you prefer.

What drinks pair well with this meal?

An Italian white wine like Pinot Grigio would complement the flavors beautifully.

Can I use regular basil instead of pesto?

Chopped fresh basil would also be delicious. Just coat the chicken with oil before topping with basil.