Baked Caprese Chicken Recipe

I paired tomato, balsamic, fresh mozzarella and basil with chicken in my Basil Mozzarella Chicken; read on to see the simple twist I used.

I love finding meals that look fancy but don’t act like it. This Baked Caprese Chicken hits those Caprese notes while staying shockingly simple because I build everything around tender chicken breasts and a splash of balsamic vinegar.

It feels like a One Pan Italian Chicken Skillet that wandered into my weeknight rotation, and yes I file it under Recipes With Balsamic Vinegar because that tang flips the whole thing. There are tiny happy accidents in here that I keep repeating, little tricks that seem wrong on paper but end up tasting brilliant, and you’ll notice them the first bite.

Ingredients

• Chicken breasts: Lean and high in protein, low carb, keeps you full and rebuilds muscle.
• Olive oil: Monounsaturated healthy fats, heart friendly, adds richness and helps carry flavors.
• Cherry tomatoes: Sweet yet tangy, vitamin C rich, juicy bursts that brighten every bite.
• Balsamic vinegar: Deep sweet and sour notes, low calorie, gives a glossy tangy finish.
• Fresh mozzarella: Soft and creamy, mild flavor, adds melty texture plus protein and calcium.
• Fresh basil: Fragrant herb, low calorie, gives fresh green aromatics and a peppery pop.
• Garlic: Pungent and savory, small on calories but packs immune boosting compounds and flavor.
• Parmesan cheese: Salty, umami rich, adds crispy browned flavor and extra savory cheesy depth.
• Red pepper flakes: Tiny heat bursts, low calorie, can lift the dish with bright spicy notes.

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1 pint cherry tomatoes
• 2 tablespoons balsamic vinegar
• 1 tablespoon balsamic glaze (optional)
• 8 ounces fresh mozzarella
• 1/4 cup fresh basil leaves
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)

How to Make this

1. Preheat oven to 400°F. If you have a meat mallet give the chicken breasts a few gentle whacks so they’re about 1/2 inch thick for even cooking, then pat them dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. In a small bowl mix 2 tablespoons olive oil with the 2 cloves minced garlic and 1 teaspoon dried Italian seasoning. Rub that all over the chicken so every piece gets some garlic and herbs.

3. Heat an oven safe skillet over medium high heat. When it’s hot sear the chicken 2 to 3 minutes per side until nicely browned (we’re not trying to cook it through here). If you don’t have an oven proof skillet, sear in a pan then transfer the pieces to a baking dish.

4. Meanwhile toss the 1 pint cherry tomatoes with 2 tablespoons balsamic vinegar and the optional 1/4 teaspoon red pepper flakes if you want heat. Scatter the tomatoes around and on top of the chicken in the skillet, some will burst and that’s fine, it makes a great sauce.

5. Slide the skillet into the oven and bake 12 to 18 minutes until the chicken reaches 160 to 165°F in the thickest part. Use a meat thermometer, it’s the easiest way to not overcook.

6. Take the skillet out, top each breast with the 8 ounces fresh mozzarella (slices or torn pieces both work) and sprinkle the optional 1/4 cup grated Parmesan on top if you like extra umami.

7. Return to the oven for 2 to 4 minutes just until the cheese melts and gets bubbly. If you want a bit of browning hit it with the broiler for 30 to 60 seconds but watch it close so it doesn’t burn.

8. Remove from oven, drizzle with the optional 1 tablespoon balsamic glaze, scatter the 1/4 cup fresh basil leaves over everything, let rest 3 to 5 minutes so juices redistribute, then serve spooning the tomatoes and pan juices over the chicken.

Equipment Needed

1. Oven, preheated to 400°F
2. Oven safe skillet (if you dont have one, use a regular skillet then a baking dish)
3. Meat thermometer to check doneness
4. Meat mallet or rolling pin to pound the breasts thin (optional but helpful)
5. Cutting board
6. Chef’s knife
7. Small bowl and measuring spoons for the oil, garlic and seasonings
8. Tongs or a spatula for searing and moving the chicken
9. Oven mitts and a spoon to serve the tomatoes and pan juices

FAQ

Baked Caprese Chicken Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs, they’re juicier so you might need 5–10 minutes more; or use turkey cutlets for similar timing; if you want it vegetarian try firm tofu, press it, cube and bake about 20–25 minutes at 400°F.
• Fresh mozzarella: use low‑moisture mozzarella if you want less liquid and better melt, or burrata added after baking for extra creaminess, or provolone/fontina slices for good melt and a bolder flavor.
• Balsamic vinegar / glaze: no balsamic? mix red wine vinegar with a teaspoon of honey or maple syrup for a sweet tang, or quickly reduce regular balsamic on the stove until syrupy to mimic glaze.
• Fresh basil: replace with baby spinach or arugula tossed on right after baking, or chopped parsley for a fresh note, or 1/4 teaspoon dried basil if fresh isn’t available (use less because dried is stronger).

Pro Tips

– Pound and room temp the breasts for even cooking. Pat them super dry, give a few gentle whacks so they’re the same thickness, then let them sit out about 15 minutes before searing. It helps them brown faster and cook evenly, so you don’t end up with dried out edges and a raw middle.

– Don’t skip deglazing the pan. After you sear the chicken, pour a splash of balsamic or wine into the hot pan and scrape up the browned bits before adding the tomatoes. Those browned bits are pure flavor and will make the tomato juices into a real tasty sauce.

– Dry the mozzarella and control the moisture. Slice or tear it and press lightly between paper towels so the cheese doesn’t water down the dish. If your tomatoes look super juicy, give them a quick toss with a pinch of sugar and a little salt so they blister and sweeten instead of just steaming.

– Pull the chicken a few degrees early and let it rest. If you take it out right when it hits temp and let it sit 3 to 5 minutes the carryover heat finishes it and the juices redistribute, so it stays juicy. Also, a quick 30 to 60 second broil at the end browns the cheese fast but watch it close because it goes from perfect to burnt real quick.