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Baked Caprese Chicken
Baked Caprese Chicken with Italian seasoned chicken breast, sweet oven roasted tomatoes, savory balsamic vinegar, and melted mozzarella cheese.Â
This 30-minute Oven-Baked Chicken with tomatoes and mozzarella cheese will have everyone begging for seconds. This is one of those dinner recipes that is a classic go-to because it is so easy and everyone loves it.
It all starts with boneless, skinless chicken breasts. You can use the traditional thick breasts or pick up the thinly sliced chicken breasts. I tend to go for the thinly sliced chicken breasts because the chicken cooks evenly and there’s more topping. It’s all about the topping!
Next, to make this Caprese Chicken, you need to season the heck out of the chicken breast. Let’s be real here…chicken is way bland on its own and needs a little help. It is amazing the power of spices to transform bland, boring chicken. We are rubbing on extra virgin olive oil to keep it moist and juicy and a mixture of Italian spices to make it extra flavorful.
To bring in the freshness, we are using vine-ripened tomatoes. We all know vegetables taste even better when they are roasted so we are roasting tomatoes with olive oil and balsamic vinegar to make them soft, slightly sweet, and savory. You can use any type of tomatoes but I usually grab the campari or grape tomatoes at the grocery store and halve or quarter them.
Bring on the mozzarella cheese! Oh cheese, how I LOVE YOU. After the chicken is baked through, sprinkle on the mozzarella cheese, and broil it for 5 minutes to get it melted and toasty. You can use grated or freshly sliced mozzarella cheese. If you use grated mozzarella cheese, it will melt easier since fresh mozzarella tends to keep its shape for a longer period of time. Both are amazing on this Balsamic Chicken with Tomatoes and Mozzarella so it is up to you!
Bake at a higher heat to seal in the juices. Bake the chicken just until cooked through, which may be anywhere from 18-23 minutes, depending on the thickness of the breast. Top with mozzarella cheese and place on the top rack to broil for 5 minutes to melt cheese. There’s something so amazing about a cast iron skillet, you can find my favorite for less than $15 bucks HERE.
Serve this Baked Caprese Chicken with a side of angel hair pasta or vegetables.
How to make Baked Caprese Chicken?
- Season, season, and season again chicken breast with olive oil, garlic, and Italian spices.
- Use Fresh Tomatoes, halved or quartered, with balsamic vinegar.
- Bake until chicken is cooked through, about 20-22 minutes, depending on the thickness of chicken breast.
- Remove from oven and sprinkle with mozzarella cheese. Place oven to broil setting and broil for 5 minutes or until cheese is melted and toasty.
- Serve by drizzling sauce all over chicken.
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Baked Caprese Chicken
Equipment
Ingredients
- 3-4 Large Chicken Breasts (or 5-6 thinly sliced chicken breasts)
- 2 Tablespoons Olive Oil
- 3/4 teaspoon Dried Basil
- 3/4 teaspoon Dried Oregano
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 1/2 cups Fresh Tomatoes such as Campari or Grape, halved or quartered
- 1/3 cup Red Onion diced
- 3 Tablespoons Balsamic Vinegar
- 2 Tablespoons Brown Sugar
- 1 1/2 cups Grated Mozzarella Cheese or 4 - 8 Slices Fresh Mozzarella
- Garnish optional:
- Fresh Italian Parsley or Basil diced
Instructions
- Preheat oven to 425 degrees.
- Place chicken breast in a baking dish or cast-iron skillet. Sprinkle with olive oil, basil, oregano, garlic powder, salt, and pepper.
- Place halved tomatoes and diced onion all around chicken.
- Sprinkle with balsamic vinegar and brown sugar.
- Bake for 18-24 minutes, depending on the thickness of chicken breast.
- After chicken is cooked through, sprinkle with mozzarella cheese.
- Set oven to broil and place baking pan or skillet on the top rack. Broil for about 5 minutes, or until cheese is melted.
- Sprinkle with fresh basil or Italian parsley.
- Serve by drizzling balsamic sauce and tomatoes all over chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was very good, but felt it need a little more liquid. I might have not had enough tomatoes. I used what I had. Will add more balsamic vinegar and tomatoes next time. Thanks for the recipe!
Oh my goodness this was a wonderful recipe! My husband said it was the most delicious thing he has eaten in forever! I used the last of my garden tomatoes and basil. Accidentally bought chicken thighs with my chicken breast they turned out great too. Loved it! Served with fresh green beans.
Made this tonight. Delicious!!!
Will definitely make again.
A light, healthy and delicious recipe! My whole family loved it! Can’t wait to try it again. This will become a regular in my kitchen!
Made this dish the evening and it was a hit with the kiddos and husband. I am a big fan of the one cast-iron skillet usage. This was super quick to prep for. Will definitely add to my dinner rotation! Thank you!
Love this recipe. A definite keeper! How long would you cook it if using bone in chicken thighs?
Made this last night and it was AMAZING! My husband and I both loved it. I used halved cherry tomatoes and did it in my cast-iron skilled. I liked that I only had to dirty up one dish, and it really only was 5 min of prep time. I served it with some sauteed spinach and homemade bread. Thank you again for another great recipe!
This was very tasty, easy and pretty. Next time I will reduce the brown sugar by half.
Great recipe to make during the quarantine. So glad I had fresh basil that I put under the mozzarella. Family loved it!
FANTASTIC! SO EASY & QUICK TO MAKE! ! Other than adding the mushrooms, I made it exactly like the recipe says! I sauteed a container of mushrooms in butter and poured some over the chicken after I added the mozzarella cheese. I ALWAYS use cheese slices rather than grated in dishes like this as it gives it that great gooey look A MISTAKE I made turned out great! I poured most of the Balsamic Vinegar on the chicken before I looked back at the recipe and realized I shouldn’t have! I used heirloom cherry tomatoes off the vine that I bought at Food Lion. Also, I cut the recipe in half for just me and my husband. Tried slicing one large chicken breast after it was cooked and stuffing it with the cheese and mushrooms, and also on top, but I preferred the one with the mushrooms and cheese on top only. I used the large boneless breasts individually wrapped. Thanks so much!
This recipe is a keeper and one for company and family events as well as a quick delicious meal any night! Now I need great sides! I made a pasta side with ziti, parmesan cheese, added some of the mushrooms and some sliced squash and some garlic and spices, topped with steamed broccolli! It was good, but not great like the chicken. Maybe a shot of Worchestershire sauce would have given it some kick. Wish I had made the full recipe and frozen half for another time!