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This baked caprese chicken is one of those dinners that checks all the boxes. It’s easy to throw together, full of fresh flavor, and hearty. The chicken stays juicy, the mozzarella gets perfectly melty, and the tomatoes and basil make every bite so good.
Why This Chicken is a Weeknight Win
- So Much Flavor: Juicy chicken, melty mozzarella, sweet tomatoes, and fresh basil come together with a drizzle of balsamic glaze. YUM!
- Easy Weeknight Dinner: This baked caprese chicken comes together fast and bakes in one dish, which means less mess and less stress.
- Fresh But Filling: It has all the bright caprese flavors you love, but the chicken makes it hearty enough for dinner. Serve it with orzo pasta, rice, or a simple salad!
A Reader’s Review
I literally NEVER leave reviews but holy cow was this the best recipe I’ve had in awhile. I cut my chicken super thin and used the broiler at the end to get the cheese extra melty. This will be a weekly dish in my house for sure. Feels like it came straight from a restaurant!
Baked Caprese Chicken Ingredients
- Cheese: Use fresh mozzarella if you can, but sliced block mozzarella or a scant ¼ cup shredded mozzarella will work. For the best melt, shred it yourself instead of using pre-shredded.
- Tomatoes: Grape tomatoes, cherry tomatoes, or ripe sliced tomatoes all work! Sweeter tomatoes may need a little less honey.
How to Make Baked Caprese Chicken
You need this baked caprese chicken in your dinner arsenal for those nights when you want something easy but still really good. It uses simple ingredients, bakes in one pan, and gives you juicy chicken, melty mozzarella, and fresh tomato basil flavor. Just like in my Caprese skewers and Caprese Salad.
- Prep: Preheat the oven to 400°F. Lightly grease a 9 x 13-inch or 3-quart baking dish with nonstick cooking spray, then lay the chicken in it.
- Make Sauce: Combine the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, salt, and pepper in a small bowl.
- Add Sauce: Pour the sauce over the chicken.
- Soak Chicken: Flip the chicken over in the sauce to coat both sides.
- Add: Add the grape tomatoes around the chicken, and lay the tomato slices on top of the breasts.
- Bake: Bake uncovered for 20-25 minutes, until the chicken’s internal temperature reaches 165°. In the last 5 minutes, add the mozzarella on top of the chicken. If desired, broil on HIGH for 2-3 minutes, until the cheese is bubbling and browning. Top Baked Caprese Chicken with basil and serve.
Serving Ideas
- Sandwich: Serve it as an open-face sandwich. Slice the chicken and add it to a crusty piece of bread
- Pesto: Add a drizzle of balsamic glaze, or a couple of spoonfuls of prepared pesto on top!
Must Have Tools For This Recipe
9×13-inch Baking Dish, or a 3-Quart Baking Dish: Gives the chicken plenty of room to bake evenly without crowding.
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Baked Caprese Chicken
Ingredients
- 4 boneless skinless chicken breasts about 2 ½ pounds
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon minced garlic about.1 clove
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup grape tomatoes nearly 1 full pint
- 4-8 slices of tomato 1-2 large tomatoes
- 4 slices fresh mozzarella about 8 ounces
- chopped fresh basil for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9 x 13-inch or 3-quart baking dish with nonstick cooking spray, then lay 4 boneless skinless chicken breasts in it.
- Combine ¼ cup balsamic vinegar, 2 tablespoons honey, 1 teaspoon minced garlic, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper together in a small bowl.
- Pour the sauce over the chicken, then flip the chicken over in the sauce in order to fully coat each breast.
- Add 1 cup grape tomatoes to the dish around the chicken, and lay 4-8 slices of tomato on top of the breasts.
- Bake uncovered for 20-25 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. In the last 5 minutes, add 4 slices fresh mozzarella on top of the chicken.
- If desired, broil on HIGH for 2-3 minutes, until the cheese is bubbling and browning. Top with chopped fresh basil and serve.
Video
Notes
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the chicken with the balsamic sauce in an airtight freezer container for up to 3 months. Thaw completely before reheating. Add fresh tomatoes and mozzarella when reheating for the best texture.
- Reheat: Reheat in the microwave in 30-second intervals, or bake at 375°F for 20-30 minutes, until the chicken reaches 165°F. Add fresh tomato slices and mozzarella on top before reheating, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Recipes You'll Love
Chicken is an absolute staple in our home so the more recipes that I have on hand that involve chicken, the better! Here are a few tried and true chicken recipes that I know that your family will love! Add them to your weekly meal planning and I know that your family and friends will keep coming back for more! Enjoy!
This dish was way too sweet with the balsamic vinegar, honey and balsamic glaze. Tomatoes did not carmelize in 25 minutes. My husband agreed. We did not like it.
I’m sorry it was too sweet for you. Thank you for trying it and for taking time to comment, it helps me to be able to improve my recipes.
Tried this for our men’s club w/ 90 servings. Got lots of compliments!
Delicious and very easy preparation.
I just took out chicken thighs this morning. I am making this tonight. I might throw some broccoli in (before it goes bad). Can’t wait!
This was so good!! Followed recipe exactly and loved how easy and quick it was! Will be making this on repeat.
This was super simple and so delicious! I made up some orzo and mixed it into the sauce left in the pan when I served it!
Instead of tomatoes I did a home made tomatoes sauce, indid a basalmic glaze once it was ready.
That sounds delicious!
This recipe was so delicious! I also was a bit surprised by the thinness of the sauce, but it did infuse the flavor into the chicken well. While it was baking I made a balsamic reduction to drizzle over the completed meal and it was perfect. I used halved grape tomatoes instead of slices, and dropped them on the chicken after placing mozz slices and basil leaves. Once the cheese melted it was perfect with the grape tomatoes and ended up with one in each bite. Will absolutely make again and again! Was great with asparagus and orzo, and also with little roasted potatoes .