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A white baking dish lined with brown parchment paper with 4 pieces of hasselback peach caprese chicken breasts that have been baked in the oven. They're drizzled with balsamic and have fresh basil and melted mozzarella. There's a small dish of fresh basil and peach slices in the background.

Hasselback Peach Caprese Chicken

Hasselback peach caprese chicken is stuffed with mozzarella, peaches & basil, baked in the oven and drizzled with balsamic for an easy low carb dinner.
Course Dinner, Main Course
Cuisine American
Keyword capresechicken, easysummerrecipes, ketodinner, lowcarbdinner
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings 4
Author Wine a Little Cook A Lot


  • 4 Chicken Breasts
  • ¼ cup Olive Oil
  • 1/3 cup Balsamic Vinegar
  • Juice of Half Lemon
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Dried Basil
  • 2 Garlic Cloves minced
  • 2 Peaches pitted and cut into thin slices (peeled if desired)
  • 8 oz. Fresh Mozzarella cut into thin slices
  • ½ cup Fresh Basil about 20 leaves
  • Balsamic Glaze for serving


  • Place chicken breasts in a large zip lock bag. In a small bowl combine olive oil, balsamic vinegar, lemon juice, salt, pepper, dried basil, and garlic. Pour over chicken and let marinate for at least 1 hour or overnight.
  • Preheat oven to 400 degrees. Line a baking sheet or large baking dish with parchment paper (or aluminum foil), set aside.
  • Remove marinated chicken and place on cutting board. Using a small paring knife, make slits horizontally in each chicken, being careful not to go all the way through. You should have 4-5 slits per chicken breast.
  • Stuff each slit with a peach slice, piece of mozzarella, and a basil leaf. Repeat with remaining slits on each piece of chicken.
  • Bake for 25-30 minutes or until temperature on thermometer reads 165 degrees F.
  • Serve warm with balsamic drizzle and extra basil on top.