Easy one pan Three Cheese Stuffed Balsamic Chicken is oozing with melty, gooey cheeses and baked in a sweet and tangy balsamic glaze to die for!
More easy chicken recipes you’ll enjoy including One Pan Garlic Herb Chicken and Asparagus, Sheet Pan Honey Balsamic Chicken & Brussels Sprouts, and Mango Salsa Chicken.
This post is in partnership with Cache Valley Creamery – all opinions are 100 percent my own.
And just like that it’s FALL! I hope your Labor Day was filled with great company, lots of rest, and of course – plenty of delicious eats. We snuck away for the holiday weekend with our little posse of littles (still can’t believe we’ve got THREE kids in tow now!) and my husband’s family to a house right on the edge of Bear Lake in Northern Utah.
I hadn’t been to Bear Lake in maybe ten or twelve years, so when we rounded the corner and the lake came into view I was in complete awe – I’d forgotten just how big and blue it is. We spent three days at the lake and I was not at all ready to come home at the end of the trip. Northern Utah is so beautiful, especially at this time of year.
Last week I was anxiously hanging on to summer, not ready to let the season slip away, but after taking in the changing colors of the leaves up by the lake and through the surrounding area, I came back 110 percent ready for all things autumn.
One of the great hidden gems of Northern Utah is Cache Valley, the inspiration behind Cache Valley Creamery – well known around here for making some of the tastiest cheeses and butter you could ever get your hands on. From slices, to string, to chunks and shreds, Cache Valley Creamery knows how to make delicious dairy products.
Committed to delivering wholesome goodness in every aspect of life, Cache Valley Creamery has teamed up with Real Salt Lake (RSL), Utah’s major league soccer team, for the third year in a row as an Official Sponsor for the 2019 season. From exciting family-friendly activities at Rio Tinto Stadium to halftime surprises and community-centric events, the partnership gives Utahns the opportunity to experience Cache Valley Creamery and RSL in a whole(some) new way.
AND, when you’ve worked up an appetite cheering on your favorite players, you can purchase melt-in-your-mouth grilled cheese made with Cache Valley Creamery Naturals Slices at the Royal Grilled Cheese Cart on the Rio Tinto Stadium concourse during regular season home games all season long.
I am thrilled to have partnered up with Cache Valley Creamery to bring you one of my favorite go-to family-friendly meals, Three Cheese Stuffed Balsamic Chicken. This dish has it all including bold flavors, minimal prep and cleanup (one pan for the win!), on the table in less than 40 minutes, and CHEESE. And not just one but three kinds of expertly crafted Cache Valley Creamery cheese have been stuffed into this rich and flavorful, savory herb-seasoned chicken.
Your entire family will not only fight over who gets to lick the pan clean (because that balsamic glaze is pure heaven), but will be begging you to make this simple, delicious meal over and over again. The good news? You won’t mind, because while this dish looks and tastes like restaurant-quality dining, it’s actually incredibly quick and easy making it the perfect recipe to fuel your family during the busy back-to-school season.
Three Cheese Stuffed Balsamic Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon oil
- salt and pepper - to taste
- ½ teaspoon each dried oregano - thyme, and basil
- ½ teaspoon garlic powder
- 4 sliced provolone cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded Italian blend cheese
- 2 tablespoons butter
- 2 tablespoons honey
- ½ cup balsamic vinegar
- 3 tablespoons brown sugar
Instructions
- Preheat oven to 375 degrees. Use a sharp knife to cut a pocket horizontally in the thickest side of each chicken breast, being sure not to cut all the way through.
- Place one slice of provolone cheese in the pocket, topped with 1/4 of the mozzarella, and 1/4 of the six cheese Italian. Use toothpicks to close and secure the opening.
- Drizzle chicken breasts with olive oil. Season with salt and pepper, oregano, thyme, basil, and garlic powder and use your fingertips to rub seasonings into the chicken.
- In a large oven-safe skillet (see note) over medium-high heat, melt butter. Once almost melted, add the honey and stir until mixture bubbles. Add chicken and brown on each side for 2-4 minutes. Whisk together the balsamic vinegar and brown sugar, pour over chicken and cook 2 minutes longer.
- Transfer pan/skillet to oven and bake for about 15-20 minutes until chicken is cooked through and cheeses are melted. Spoon balsamic sauce from the pan over the chicken, top with fresh basil if desired, and serve.
hey girl- this looks amazing! And Utah sounds so pretty!
We don’t get Cache Valley cheeses here in San Diego. Can you recommend any other brands of cheese blends we can use. We do have Trader Joe’s here & they carry a cheese blend.
Hi Joan- really any cheese brand that has the right blend would be fine! Cache Valley is a favorite of mine here in Utah!!
This sounds delicious plus all your fall salads. thank you.
I hope that you love this and that you find some salads here that you love! My favorite is the mandarin teriyaki salad!! 😉 Thanks for stopping by, Phyllis!
what sides do you fix with this dish?
Hi Linda- a delicious strawberry spinach salad would go nicely with this! Or some parmesan orzo! Both of which are here on the site!
It seens very delicious and also healthy. I must try to make this recipe at home.
I hope that you love it! Thanks for stopping by 🙂