Baked Caprese Chicken – Simple, Fresh, and Flavorful

Think of everything you love about a Caprese salad—juicy tomatoes, creamy mozzarella, fresh basil, and a tangy touch of balsamic—and pair it with tender, well-seasoned chicken. That’s the heart of this Baked Caprese Chicken. It’s a comforting, crowd-pleasing dinner that looks impressive but takes minimal effort.

You’ll get melty cheese, a burst of sweetness from roasted tomatoes, and bright herbs in every bite. It works equally well for weeknights or guests, and it’s easy to customize based on what you have on hand.

Baked Caprese Chicken – Simple, Fresh, and Flavorful

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Boneless, skinless chicken breasts (4 small or 2 large, about 1.5–2 pounds total)
• Olive oil (extra-virgin preferred)
• Fresh garlic (2–3 cloves)
• Cherry or grape tomatoes (2 cups) or 2 medium Roma tomatoes, sliced
• Fresh mozzarella (8 ounces; sliced)
• Fresh basil (a small handful of leaves)
• Balsamic glaze or balsamic vinegar (for reducing)
• Italian seasoning (or dried oregano + dried basil)
• Salt and black pepper
• Red pepper flakes (optional)
• Lemon (optional, for a squeeze of brightness)

Method

 

1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a baking dish or line a sheet pan with parchment.
2. Even out the chicken: If your chicken breasts are thick on one end, pound them to an even 3/4–1 inch thickness. This helps them cook evenly and stay juicy.
3. Season well: Pat the chicken dry. Rub with 1–2 tablespoons olive oil, then season both sides with 1–1.5 teaspoons salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Add a pinch of red pepper flakes if you like mild heat.
4. Add garlic and tomatoes: Mince 2–3 cloves of garlic and scatter them over the chicken. Add cherry tomatoes to the pan, drizzle with a little more oil, and season the tomatoes with a pinch of salt and pepper.
5. Bake the chicken: Bake for 15–18 minutes, depending on thickness. You’re aiming for an internal temperature of 160°F before topping (it will rise to 165°F as it rests).
6. Top with mozzarella: Remove the pan, top each breast with 1–2 slices of fresh mozzarella, and return to the oven. Bake another 5–7 minutes until the cheese is melted and the chicken hits 165°F at the thickest part.
7. Add basil and balsamic: Let the chicken rest for 3–5 minutes. Tear or slice fresh basil over the top. Drizzle with balsamic glaze. If using balsamic vinegar, reduce 1/3 cup in a small pan over medium heat until syrupy, then drizzle.
8. Finish and serve: Taste a tomato and adjust salt as needed. Add a light squeeze of lemon for brightness if you’d like. Serve with your favorite side.

What Makes This Recipe So Good

• Balanced flavors: Savory chicken meets sweet roasted tomatoes, creamy mozzarella, and a lively balsamic glaze.
• Simple ingredients: Mostly pantry staples and a few fresh items. Nothing fussy.
• Quick prep: From start to finish, you’re looking at about 35–40 minutes.
• Versatile: Great with pasta, rice, zucchini noodles, or a simple green salad.
• Family-friendly: Mild flavors and melty cheese make it an easy yes for picky eaters.

Shopping List

• Boneless, skinless chicken breasts (4 small or 2 large, about 1.5–2 pounds total)
• Olive oil (extra-virgin preferred)
• Fresh garlic (2–3 cloves)
• Cherry or grape tomatoes (2 cups) or 2 medium Roma tomatoes, sliced
• Fresh mozzarella (8 ounces; sliced)
• Fresh basil (a small handful of leaves)
• Balsamic glaze or balsamic vinegar (for reducing)
• Italian seasoning (or dried oregano + dried basil)
• Salt and black pepper
• Red pepper flakes (optional)
• Lemon (optional, for a squeeze of brightness)

Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C).

   Lightly grease a baking dish or line a sheet pan with parchment.

2. Even out the chicken: If your chicken breasts are thick on one end, pound them to an even 3/4–1 inch thickness. This helps them cook evenly and stay juicy.
3. Season well: Pat the chicken dry. Rub with 1–2 tablespoons olive oil, then season both sides with 1–1.5 teaspoons salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.

   Add a pinch of red pepper flakes if you like mild heat.

4. Add garlic and tomatoes: Mince 2–3 cloves of garlic and scatter them over the chicken. Add cherry tomatoes to the pan, drizzle with a little more oil, and season the tomatoes with a pinch of salt and pepper.
5. Bake the chicken: Bake for 15–18 minutes, depending on thickness. You’re aiming for an internal temperature of 160°F before topping (it will rise to 165°F as it rests).
6. Top with mozzarella: Remove the pan, top each breast with 1–2 slices of fresh mozzarella, and return to the oven.

   Bake another 5–7 minutes until the cheese is melted and the chicken hits 165°F at the thickest part.

7. Add basil and balsamic: Let the chicken rest for 3–5 minutes. Tear or slice fresh basil over the top. Drizzle with balsamic glaze.

   If using balsamic vinegar, reduce 1/3 cup in a small pan over medium heat until syrupy, then drizzle.

8. Finish and serve: Taste a tomato and adjust salt as needed. Add a light squeeze of lemon for brightness if you’d like. Serve with your favorite side.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently in a 300°F oven or covered in a skillet over low heat until heated through.

  Add a splash of water to keep it moist.

• Freezing: You can freeze the cooked chicken without the fresh basil for up to 2 months. Thaw overnight in the fridge and reheat, then add basil and glaze just before serving.

Health Benefits

• Lean protein: Chicken breast provides high-quality protein to support muscle and keep you full.
• Healthy fats: Olive oil and mozzarella offer fats that help with nutrient absorption and satisfaction.
• Antioxidants: Tomatoes are rich in lycopene, which supports heart health. Basil adds polyphenols and a fresh herbal boost.
• Lower carb option: This dish can be served with vegetables or salad for a balanced, low-carb meal.

Pitfalls to Watch Out For

• Overcooking the chicken: Dry chicken is the main risk.

  Use an instant-read thermometer and pull at 160°F before topping with cheese.

• Watery tomatoes: If your tomatoes are very juicy, they’ll release liquid. This is normal. For a thicker sauce, roast the tomatoes on the pan for 10 minutes before adding the chicken, or use cherry tomatoes for less water.
• Underseasoning: Don’t be shy with salt and pepper.

  Tomatoes and mozzarella shine when the chicken is well seasoned.

• Rubbery mozzarella: Fresh mozzarella is best. Avoid low-moisture shreds for this recipe; they don’t melt as luxuriously.
• Balsamic burn: If you’re reducing balsamic, do it gently over medium heat and watch closely. It thickens quickly.

Recipe Variations

• Pesto Caprese Chicken: Spread 1–2 tablespoons of basil pesto on each breast before adding mozzarella.
• Skillet-to-oven method: Sear seasoned chicken in a hot skillet with oil for 2–3 minutes per side, then finish in the oven with tomatoes.

  Adds extra flavor and color.

• Caprese Stuffed Chicken: Slice a pocket into each breast and stuff with mozzarella, basil, and tomato slices. Secure with toothpicks and bake.
• Air Fryer option: Cook seasoned chicken at 375°F for 12–15 minutes, add mozzarella, and air fry 2–3 more minutes. Serve with fresh tomatoes and basil on top.
• Add a veggie bed: Bake the chicken over a layer of sliced zucchini, red onion, or bell peppers to catch the juices and make a built-in side.
• Gluten-free and low-carb: The recipe is naturally both.

  Pair with cauliflower rice or a big salad.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Use boneless, skinless thighs and cook until they reach 175°F for best tenderness. The timing will be similar; check with a thermometer rather than the clock.

What if I don’t have balsamic glaze?

Simmer 1/3 cup balsamic vinegar in a small pan over medium heat for 5–8 minutes until slightly thick and syrupy.

Stir often and remove before it gets too sticky.

Do I need to marinate the chicken?

Not required. If you want extra flavor, marinate with olive oil, garlic, lemon zest, and Italian seasoning for 30 minutes. Pat dry before baking.

Can I use regular tomatoes instead of cherry?

Absolutely.

Slice Roma or vine tomatoes about 1/4 inch thick. If they’re very juicy, pat them dry and season lightly before baking.

How do I keep the cheese from sliding off?

Add mozzarella after the chicken is mostly cooked so it melts quickly and stays put. You can also overlap the cheese slightly over the tomato pieces to anchor it.

What sides go well with this?

Try buttered orzo, garlic bread, roasted asparagus, a mixed greens salad, or simple pasta tossed with olive oil and Parmesan.

Can I make it ahead?

You can cook the chicken and tomatoes ahead, then reheat and add mozzarella and basil right before serving.

Finish with the balsamic glaze at the end.

In Conclusion

Baked Caprese Chicken brings together fresh, familiar flavors in a way that feels special without a lot of work. With juicy, well-seasoned chicken, melty mozzarella, sweet roasted tomatoes, and bright basil, every bite is balanced and satisfying. Keep it simple for a quick weeknight dinner or dress it up for company.

Either way, this is a reliable, feel-good recipe you’ll return to again and again.