Prep the chicken. Pat the chicken dry with paper towels. Using a sharp knife, cut a deep pocket in the side of each breast, keeping the other side intact. Don’t slice all the way through.

Season generously. Mix salt, pepper, garlic powder, and Italian seasoning. Rub the mixture all over the chicken, including inside the pockets.

Stuff with Caprese fillings. Layer 2 slices of mozzarella, 2–3 tomato slices, and 3–4 basil leaves inside each pocket. Fold the top flap of the chicken over and secure with 2–3 toothpicks to hold it closed.

Preheat and prep the pan. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Preheat the oven to 400°F (200°C).

Sear to lock in juices. Add the stuffed chicken to the hot skillet. Sear for 2–3 minutes per side until lightly golden. If using, add 1 tablespoon butter for extra color and flavor.

Finish in the oven. Transfer the skillet to the oven. Bake 12–16 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

Rest and glaze. Remove the toothpicks carefully. Let the chicken rest for 5 minutes. Drizzle with balsamic vinegar or balsamic glaze and a little olive oil.

Serve. Garnish with extra basil. Pair with a simple green salad, roasted potatoes, or garlicky pasta.