Name: Baked Caprese Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper, to taste; 1 tsp garlic powder; 1 tsp Italian seasoning; 1 tbsp olive oil; 2 medium ripe tomatoes, sliced; 8 oz fresh mozzarella, sliced (or shredded if preferred); ¼ cup fresh basil leaves, torn or chopped; 2–3 tbsp balsamic glaze (store-bought or homemade)

Thank you so much for stopping by — I’m genuinely excited to share this easy and elegant Baked Caprese Chicken with you. Right after the title, here’s what you need to know: this dish is everything you love about a classic Caprese salad (ripe tomatoes, mozzarella, basil, balsamic!) — but served hot and melty over tender, juicy baked chicken breasts. It’s fresh, fast, and looks like it came from your favorite restaurant.

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What Is Baked Caprese Chicken?

Inspired by the iconic Italian Caprese salad, this dish layers sliced tomatoes, mozzarella cheese, and basil over seasoned chicken breasts, then bakes it all until juicy and golden. A balsamic glaze drizzle brings it all together with a sweet-tangy punch. It’s light, satisfying, and perfect for any season — though it really shines in summer!

Why You’ll Love This Recipe:

Ready in 30 minutes — fast enough for weeknights!
Low-carb and gluten-free without trying.
So fresh and flavorful. Tomato, basil, and balsamic were meant to be.
One pan, minimal cleanup. (Yes, please.)
Looks fancy, tastes even better. Perfect for guests or date night in!

What Does It Taste Like?

Juicy, savory chicken meets creamy, melted mozzarella and bright, tangy tomato slices — all wrapped in fresh basil and sweet balsamic glaze. It’s light but deeply satisfying, with a beautiful balance of textures and flavors. One bite and you’ll see why it’s a go-to in my kitchen!

Ingredients for Baked Caprese Chicken

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tsp garlic powder
1 tsp Italian seasoning
1 tbsp olive oil
2 medium ripe tomatoes, sliced
8 oz fresh mozzarella, sliced (or shredded if preferred)
¼ cup fresh basil leaves, torn or chopped
2–3 tbsp balsamic glaze (store-bought or homemade)

Optional Add-Ins:

A splash of white wine in the baking dish for extra juiciness
Thin-sliced red onion layered under the tomato
Crushed red pepper flakes for a spicy kick
Pesto drizzle instead of balsamic for a fun twist

Tools You’ll Need

Baking dish or oven-safe skillet
Meat thermometer (helpful for perfect doneness!)
Knife and cutting board
Small saucepan (if making balsamic glaze from scratch)

Ingredient Swaps and Additions

No fresh mozzarella? Use shredded mozzarella or even provolone — still melty and delicious.
Out of fresh basil? A little prepared pesto or dried basil can work in a pinch.
Want a crispier topping? Broil the dish for 2–3 minutes at the end for golden, bubbly cheese.
Chicken thighs instead? Yes! Boneless thighs work beautifully — just adjust the cook time slightly.

How to Make Baked Caprese Chicken

Step-by-Step Instructions:

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.
Season the chicken with salt, pepper, garlic powder, and Italian seasoning. Drizzle with olive oil.
Sear (optional): For extra flavor, sear the chicken in a hot skillet for 2–3 minutes per side until lightly golden before baking.
Bake uncovered for 20–22 minutes, or until chicken reaches an internal temp of 165°F (74°C).
Top each chicken breast with slices of tomato and mozzarella. Return to the oven for 5–7 minutes, or until cheese is melted and bubbly.
Drizzle with balsamic glaze and scatter with fresh basil before serving.

What to Serve with Baked Caprese Chicken

Garlic butter green beans or roasted asparagus
Simple arugula salad with lemon vinaigrette
Crispy roasted potatoes or cauliflower mash for low-carb
Toasted ciabatta for soaking up all the juices
A glass of chilled white wine or sparkling water with lime

Tips for the Best Caprese Chicken

After making this Baked Caprese Chicken more times than I can count, I’ve picked up a few game-changing tips that guarantee melty, juicy, flavor-packed results every time:
- Pound the chicken for even cooking. If your chicken breasts are thick in the middle, give them a gentle pound to an even thickness — this helps them cook faster and more evenly without drying out.
- Season generously. Don’t be shy with the salt, pepper, and Italian herbs — chicken needs a little love to shine, especially when it’s sharing the plate with big flavors like mozzarella and balsamic.
- Use ripe, flavorful tomatoes. This is key! Mealy or underripe tomatoes just don’t deliver the same burst of juicy sweetness. Go for vine-ripened or heirlooms when they’re in season.
- Add cheese at the right time. Bake the chicken first, then add the mozzarella and pop it back in just long enough to melt. This keeps the cheese from overcooking or burning.
- Don’t skip the basil — or add it too early. Fresh basil makes this dish, but it wilts and browns in the oven. Tear it and add it right before serving for the best aroma and color.
- Broil for extra wow. Want golden, bubbly cheese and slightly charred tomato edges? Broil the chicken for 2–3 minutes at the end — but keep an eye on it!
- Make your own balsamic glaze. It’s as easy as simmering balsamic vinegar with a touch of honey until thickened — and the flavor is next-level. Store-bought is totally fine too, though!
- Rest before serving. Give your chicken 3–5 minutes to rest after baking — this locks in the juices and helps everything settle just right.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days.
To reheat: Warm gently in the oven or microwave until just heated through. The cheese may melt more, but it’ll still taste amazing!
Freezer: Not ideal due to the tomato and cheese, but the cooked chicken (pre-topping) freezes well for up to 3 months.

Frequently Asked Questions (FAQ)

Can I make this ahead?

Yes! Bake the chicken ahead, then top and finish with tomato and mozzarella just before serving.

Is balsamic glaze the same as balsamic vinegar?

Nope — balsamic glaze is reduced and sweeter. You can make it at home by simmering balsamic vinegar with honey or sugar until thick.

Can I grill this instead of bake?

Totally! Grill the seasoned chicken, then transfer to a foil tray to melt the cheese and add toppings.

Is this keto-friendly?

Yes! It’s low in carbs, high in protein, and fits beautifully into a keto or low-carb lifestyle.

Let’s Recap the Magic ✨

This Baked Caprese Chicken is weeknight dinner goals: fast, flavorful, and beautifully fresh. Juicy chicken, creamy mozzarella, ripe tomatoes, and fragrant basil — finished with a balsamic drizzle that ties it all together. It’s one of those meals that feels special without any fuss, and trust me — you’ll come back to it again and again.

Want more vibrant, Italian-inspired recipes? Try:

Tomato Basil Pasta Bake
Chicken Pesto Flatbreads
Grilled Zucchini Caprese Stacks

Show Off Your Caprese Creation!

💬 Tried this recipe? Leave a comment below — I’d love to know how it turned out!

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Nutritional Information (Per Serving – based on 4 servings):

Calories: ~370
Protein: 42g
Fat: 18g
Carbs: 6g
Fiber: 1g
Sugar: 3g