Baked caprese chicken is tender, juicy, and delicious, topped with fresh tomatoes, mozzarella cheese, fresh basil, and a good drizzle of balsamic glaze. Inspired by a caprese salad, this delicious chicken dinner does not disappoint. The balsamic vinegar marinade tenderizes the chicken breasts that rest between the burst cherry tomatoes and melted bocconcini cheese. It's a savory, filling meal that is fancy enough for date night, but quick and easy enough for busy weeknights.
Why You'll Love Baked Caprese Chicken
- Tender and juicy chicken. Baked caprese chicken is tender, juicy, and oozing with flavor. The chicken is well-seasoned and get its flavor from a delicious balsamic marinade, burst cherry tomatoes, and bubbly melty mozzarella cheese.
- Quick balsamic vinegar marinade. When balsamic meets meat, the acid breaks down the strands of protein. In layman’s terms, that means you get a tender, juicy cut of poultry. But that doesn’t mean you need to plan ahead. You can make baked caprese chicken as a last-minute meal, allowing the marinade to soak in for just 15 minutes!
- Inspired by caprese salad. Inspired by a classic Caprese Salad, this chicken has it all -- fresh tomatoes, mozzarella balls (bocconcini), and is topped with fresh basil. Plus, add a drizzle of balsamic reduction and savor the delicious fresh flavors that melt in your mouth.
Ingredients and Substitutions
To make this easy and delicious baked caprese chicken, you will need the following ingredients (full quantities in recipe card below):
- chicken breasts
- olive oil
- Italian seasoning - you can also substitute this with dried oregano.
- salt and pepper
- balsamic vinegar
- cherry tomatoes
- bocconcini (mozzarella balls)
- fresh basil
This recipe is also a great way to use leftover Tomato and Mozzarella Caprese Salad.
How to Make the Best Baked Caprese Chicken
- Marinate the chicken. In a large ziploc bag, combine chicken breasts with olive oil, Italian seasoning, salt, pepper and 2 tablespoons balsamic vinegar. Press air out of the bag and seal tightly. Press the seasoning around the chicken to coat. Let it marinate for at least 15 minutes, up to overnight in the fridge. You can also marinate in a large. mixing bowl and cover with plastic cling wrap.
- Bake the chicken. Arrange marinated chicken in a 8-inch square baking pan. Add tomatoes and distribute them evenly in the pan. Bake in a 400F preheated oven for 20 minutes until the tomatoes are soft.
- Add mozzarella balls. Remove the pan from the oven and add mozzarella balls evenly over the chicken. Return the pan to the oven and continue baking for another 10-15 minutes until the melted cheese turns golden brown. The internal temperature for the chicken should also reach 165F.
- Make the balsamic glaze. Add the remaining balsamic vinegar to a small saucepan. Let it simmer for over low heat until thickened and reduced by half (about 5-7 minutes), stirring occasionally.
- Serve. Allow the baked chicken to rest for 10 minutes. Then, drizzle the balsamic reduction on top. Garnish with basil and serve warm.
Storing Instructions
- Tip for juicy chicken breast: Don’t skip the step where you let your chicken rest. This is essential if you want a juicy cut of meat! During this time, the juices in the chicken redistribute evenly.
- Use a meat thermometer. Knowing when your chicken is done is also important. If you butterfly your chicken breasts or have small ones, they’ll take less time to cook. I recommend using a meat thermometer to check for doneness. The chicken is done once it reads 165 F.
- How to store: Store leftover caprese chicken in an airtight container in the refrigerator for up to 4 days.
- How to reheat: Reheat leftovers in a 350 F preheated oven or air fryer for 10-15 minutes until warmed through.
More Chicken Recipes
- 50 Best Chicken Breast Recipes
- Baked Chicken Breast with Greek Souvlaki Marinade
- Chicken Parmesan (Parmigiana)
- Chicken Marsala
- Creamy Lemon Chicken Piccata
- Chicken and Coucous with Sun-dried Tomatoes
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Baked Caprese Chicken
- Total Time: 1 hour
- Yield: 5 servings
- Diet: Gluten Free
Description
Baked caprese chicken is tender, juicy, and delicious, topped with burst tomatoes, mozzarella cheese, fresh basil, and a drizzle of balsamic glaze.
Ingredients
- 5 chicken breasts (about 2.5 lbs.), skinless and boneless
- 2 tablespoons olive oil, divided
- ½ tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup balsamic vinegar, divided
- 2 cups cherry tomatoes, halved
- 2 cups bocconcini (mozzarella balls), halved
- 1 tablespoon fresh basil, chopped
Instructions
- In a large ziploc bag, combine chicken breasts with olive oil, Italian seasoning, salt, pepper and 2 tablespoons balsamic vinegar. Press air out of the bag and seal tightly. Press the seasoning around the chicken to coat. Let it marinate for at least 15 minutes, up to overnight in the fridge. You can also marinate in a large. mixing bowl and cover with plastic cling wrap.
- Preheat the oven to 400 F.
- Arrange marinated chicken in a 8-inch square baking pan. Add tomatoes and distribute them evenly in the pan. Bake for 20 minutes until the tomatoes are soft.
- Remove the pan from the oven and add mozzarella balls evenly over the chicken. Return the pan to the oven and continue baking for another 10-15 minutes until the melted cheese turns golden brown. The internal temperature for the chicken should also reach 165F as read on a meat thermometer.
- Meanwhile, make the balsamic glaze by adding the remaining balsamic vinegar to a small saucepan. Let it simmer for over low heat until thickened and reduced by half (about 5-7 minutes), stirring occasionally.
- Allow the baked chicken to rest for 10 minutes. Then, drizzle the balsamic reduction on top. Garnish with basil and serve warm.
Notes
Tip for juicy chicken breast: Don’t skip the step where you let your chicken rest. This is essential if you want a juicy cut of meat! During this time, the juices in the chicken redistribute evenly.
Use a meat thermometer. Knowing when your chicken is done is also important. If you butterfly your chicken breasts or have small ones, they’ll take less time to cook. I recommend using a meat thermometer to check for doneness. The chicken is done once it reads 165 F.
How to store: Store leftover caprese chicken in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat leftovers in a 350 F preheated oven or air fryer for 10-15 minutes until warmed through.
- Prep Time: 10 minutes
- Marinate Time: 15 minutes
- Cook Time: 35 minutes
- Category: Chicken
- Method: Baked
- Cuisine: Italian
Keywords: baked caprese chicken, baked chicken with caprese salad topping, baked chicken with tomato and mozzarella
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Janice says
Very easy and very good! This one's a keeper. I used regular part-skim shredded mozzarella. We will be making it for guests tomorrow night!
★★★★★
Shelbi says
Great recipe! I added a little honey to the balsamic glaze & also added garlic to the marinade. I used fresh basil & tomatoes (not grape) from my garden. I will definitely make this again.
★★★★★
Kelly says
This was a delicious, easy recipe!
★★★★★