This baked caprese chicken is so good you won’t believe how quick and easy it is to put together. In this recipe, chicken breasts are seasoned and baked with a generous serving of tomatoes. Then, it is finished with fresh mozzarella and basil.
If you are looking for easy dinner recipes this caprese chicken is the way to go. It is done in less than 45 minutes from start to finish, including the prep work. For more easy weeknight dinner ideas try this chicken and gravy, sticky chicken thighs and a simple roasted chicken.
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Ingredients
Chicken – Use boneless, skinless chicken breast for this caprese chicken. The dish cooks in less than half an hour so it is important to use thinner chicken pieces. Ours were approximately 5 ounces each.
Herbs and spices – Salt (we use kosher salt), Italian seasoning, garlic powder, and black pepper make a simple, yet delicious seasoning mix to use on the chicken and the tomatoes. Fresh basil is used at the end for garnish and adds the finishing touch to this baked chicken caprese.
Tomatoes – Use a smaller sized tomato so that it sits right on top of the chicken without going over the edge. I like roma (plum) tomatoes for this dish. They are the perfect size and so good when baked.
Mozzarella cheese – Find fresh mozzarella cheese in the deli or cheese section of larger supermarkets.
Recipe tips and notes
- You can find pre-sliced fresh mozzarella in the deli or cheese section of larger supermarkets. Slice it into roughly ¼ inch pieces if you can only find it whole.
- Wait until right before using to cut the basil because the edges brown quickly.
- Use a baking dish where the chicken and tomatoes fit snuggly but without overlapping. We want the ingredients close together so that the juices from the chicken and tomatoes collect instead of cooking out.
- Serve the balsamic vinegar glaze (reduction) on the side. That way everyone can enjoy it to taste.
- How long to cook the chicken will depend on the size of the pieces. The time provided is a guide, ensure that it is fully cooked through. Chicken is cooked through when the internal temperature of the thickest part reaches at least 165°F. Use an instant read thermometer to make sure.
- If you are starting out with a thick piece of chicken breast cut it in half lengthwise to make two thinner pieces.
Instructions
Preheat the oven to 400°F
Make a seasoning mix: Add the salt, Italian seasoning, garlic powder and black pepper to a small bowl. Stir to combine.
Pat the chicken dry with paper towel. Arrange it in a baking dish (we use a 2-quart 10 x 8 inch casserole dish).
Rub the chicken all over with 1 tablespoon of olive oil. Sprinkle about ½ of the prepared seasoning mix – make sure to get both sides.
Cut the ends off each tomato. Slice one tomato into roughly ¼ inch slices. You will need about 2-3 slices for each piece of chicken, depending on how large they are. Cut a couple of slices from a second tomato if you need to.
Place the tomato slices on top of the chicken without overlapping. Sprinkle the tomato slices with generous pinch of the seasoning mix.
Cut the remaining tomatoes into quarters, then cut each quarter into 1-inch pieces. Place them in a bowl. Add 1 tablespoon of olive oil and the remaining seasoning mix. Toss to coat.
Arrange the cut tomatoes around the chicken.
Bake the chicken for 20 – 25 minutes or until cooked through. The chicken should be 165°F at the thickest part of the largest piece. Use an instant read thermometer to be sure.
Remove the baking dish from the oven. Carefully move the oven rack and set it on the top third of the oven.
Set the oven to broil. Arrange the mozzarella slices on top of the chicken without overlapping.
Place the dish back in the oven and broil for 1-3 minutes or until the cheese is melted. Do not leave the oven’s side during this step. Turn on the light and peek in because the cheese can go from melted and beautiful to burnt in no time.
Cut the basil into thin strips (chiffonade) right before serving. To chiffonade the basil, stack the leaves, one on top of the other neatly. Roll them tightly, use kitchen shears or a knife to cut across the roll to end up with thin ribbons.
Serving and storing
Garnish the baked chicken caprese with the sliced basil and a drizzle of balsamic vinegar glaze (reduction), if desired. We serve the chicken and tomatoes with linguine. The sauce created by the tomatoes and chicken is perfect with pasta. It is also delicious with brown rice or steamed vegetables.
Store any leftover caprese chicken in an airtight container, in the refrigerator for 2-3 days.
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Baked Caprese Chicken
Ingredients
- 1½ teaspoon Salt
- 1½ teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Olive Oil divided (1 tablespoon for the chicken and 1 tablespoon for the tomatoes)
- 4 Chicken Breast boneless and skinless, approximately 5 ounces each
- 1 Pound Tomatoes Roma/plum, vine ripened red tomatoes, or other small sized tomato
- 4-8 Slices Fresh Mozzarella Cheese cut into ¼ inch thick slices (how many to use will depend on their size, if they are small use 2 pieces per chicken, if they are large use only 1)
- 6-8 Fresh Basil Leaves chiffonade (cut into ribbons)
- Balsamic Vinegar Glaze for garnish and serving optional
- Linguine or other pasta for serving optional
Instructions
- Preheat the oven to 400°F
- Make a seasoning mix: Add the salt, Italian seasoning, garlic powder and black pepper to a small bowl. Stir to combine.
- Pat the chicken dry with paper towel.
- Arrange the chicken in a baking dish (we use a 2-quart 10 x 8 inch casserole dish). Rub it all over with 1 tablespoon of olive oil
- Sprinkle about ½ of the prepared seasoning mix on the chicken – make sure to get both sides.
- Cut the ends off each tomato. Slice one tomato into roughly ¼ inch slices. You will need about 2-3 slices for each piece of chicken, depending on how large they are. Cut a couple of slices from a second tomato if you need to.
- Place the tomato slices on top of the chicken without overlapping. Sprinkle them with generous pinch of the seasoning mix.
- Cut the remaining tomatoes into quarters, then cut each quarter into 1-inch pieces. Place the cut tomatoes in a bowl.
- Add 1 tablespoon of olive oil and the remaining seasoning mix. Toss to coat.
- Arrange the cut tomatoes around the chicken.
- Bake the chicken for 20 – 25 minutes or until cooked through. The chicken should be at 165°F at the thickest part of the largest piece. Use an instant read thermometer to be sure.
- Remove the baking dish from the oven. Carefully move the oven rack and set it on the top third of the oven.
- Set the oven to broil.
- Arrange the mozzarella slices on top of the chicken without overlapping.
- Place the dish back in the oven and broil for 2-3 minutes or until the cheese is melted. Do not leave the oven’s side during this step. Turn on the light and peek in because the cheese can go from melted and beautiful to burnt in no time.
- Cut the basil into thin strips (chiffonade) right before serving. Garnish the baked chicken caprese with the sliced basil and a drizzle of balsamic vinegar, if desired. Serve on a bed of pasta like we do here or with your favorite side dish.
Notes
- To chiffonade the basil, stack the leaves, one on top of the other neatly. Roll them tightly, use kitchen shears or a knife to cut across the roll to end up with thin ribbons.
- Wait until right before using to cut the basil because the edges brown quickly.
- Use a baking dish where the chicken and tomatoes fit snuggly without overlapping. We want the ingredients close together so that the juices collect instead of cooking out. We used a 2 quart (10 x 8 inch) baking dish.
- How long to cook the chicken will depend on the size of the pieces. The time provided is a guide but ensure that it is fully cooked through. Chicken is cooked through when the internal temperature of the thickest part reaches at least 165°F. Use an instant read thermometer to make sure.
- If you are starting out with thick pieces of chicken breast cut it in half lengthwise to make two thinner pieces.
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