Chicken breasts are marinated in balsamic vinegar and baked until tender and juicy, then finished with fresh mozzarella cheese and thick slices of tomato. Finish this baked chicken caprese with a drizzle of balsamic glaze and fresh basil and serve it with angel hair pasta for a weeknight dinner that’s ready in under an hour.
About this baked chicken caprese recipe
When summer comes around and my basil plant is overflowing and tomatoes are all but falling off the vine, caprese salads are my go-to. You just can’t beat the brightness of vine-ripened tomatoes and basil paired with mozzarella and balsamic vinegar!
This baked chicken caprese takes the flavors of your favorite caprese salad and turns it into an easy weeknight dinner with the addition of boneless skinless chicken breasts.
I quickly marinade the chicken with a mixture of balsamic vinegar, olive oil, and salt and pepper before baking it until juicy and tender. Then the chicken gets topped with fresh mozzarella and tomato slices before baking for a few more minutes, just until the cheese is melty.
A drizzle of balsamic glaze, a garnish of fresh basil, and a side of angel hair pasta makes for the perfect finish for this easy dinner recipe. And it all takes just a handful of ingredients and less than an hour to make!
Recipe testing notes and tips
- Let the chicken marinade before baking: Giving the chicken time to marinade in the balsamic mixture makes the meat even more flavorful. Marinating for 30 minutes is the perfect amount of time, but I’ve found that you can get away with just 15 minutes if you’re strapped for time!
- Fully bake the chicken before adding the cheese and tomatoes: If you add the toppings too soon, the cheese melts straight down to the pan and the tomatoes practically turn to sauce, which is just a party foul for everyone involved. Instead, wait until the chicken is cooked through (the internal temperature should reach 165°F), then add the cheese and tomatoes and bake just until the cheese is melty.
- Take a shortcut: If you don’t have time to make your own balsamic vinegar reduction, don’t stress. Instead, pick up a bottle of balsamic glaze to keep in your fridge. It’s perfect for finishing this baked chicken caprese, for drizzling over pizza (like my rustic sausage and goat cheese pizza), pairing with bruschetta…the options are endless.
How to make my baked caprese chicken
Make sure you set aside at least 15 minutes, but preferably 30 minutes, for the chicken breasts to marinade before you bake them.
Whisk together the balsamic vinegar, olive oil, salt, and pepper. Add the chicken to a gallon zip-top bag and pour the marinade over the meat. Seal the bag tightly, removing as much air as possible, and let it rest in the refrigerator for 15-30 minutes.
While the chicken marinates, preheat the oven and lightly oil a rimmed sheet pan or casserole dish. Transfer the marinated chicken to the pan and bake at 400°F for about 30 minutes, or until the internal temperature reaches 165°F.
Tip!
Always check the internal temperature of meat with an instant-read or meat thermometer in the center of the thickest part of the meat. If you are cooking a bone-in cut, make sure the tip of the thermometer does not touch the bone.
Top each chicken breast with a slice of fresh mozzarella cheese and a slice of tomato. Sprinkle the top of each tomato slice with a pinch of salt, black pepper, and garlic powder. Return to the oven and bake for another 5 minutes, just until the cheese is melted.
Before serving, top with balsamic glaze and fresh basil!
Serving suggestions
My favorite way to serve this baked chicken caprese is with some pasta on the side. I especially like angel hair pasta with it—bonus points for the fact that angel hair cooks super fast.
And since the chicken ends up so juicy, you don’t even need a sauce for the pasta. You can simply toss it with some olive oil or butter or even add a squeeze of fresh lemon juice before pairing it with the chicken.
The chicken is also delicious alongside vegetables such as simple air fryer asparagus or easy roasted potatoes and broccoli. Bonus: The veggies roast at the same temperature as the chicken, so you can knock both out at the same time.
This chicken is also delicious on top of a salad or in a wrap for lunch the next day!
Frequently asked questions
Sure! Just keep in mind that chicken thighs and chicken breasts tend to cook at different rates, so you will likely need to bake the thighs for a bit longer before they’re done. Since chicken thighs are also usually smaller, I recommend going by weight; use about 1.5 to 2 pounds of chicken for 4 servings.
I really love making this recipe when fresh tomatoes are season and there are lots of options to choose from. Heirloom tomatoes are perfect, but beefsteak tomatoes are lovely as well. If tomatoes are not in season, I sometimes find that roma tomatoes are the best option, with the best flavor outside of the summer season. They are smaller, so you will need to add a few slices per chicken breast instead of one large tomato slice.
I don’t recommend using cherry tomatoes in this recipe, since they’re likely to fall off the top of the chicken. Save those for Italian quinoa salad instead.
Baked Chicken Caprese
Juicy chicken is topped with fresh mozzarella cheese and fresh tomatoes and finished with balsamic glaze and basil for a delicious weeknight friendly dinner.
Ingredients
For the marinade:
- 1/2 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the chicken:
- 4 boneless skinless chicken breasts (about 1.5 to 2 pounds)
- 8 ounces fresh mozzarella cheese, sliced
- 1 large beefsteak or heirloom tomato, sliced
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- Balsamic reduction or glaze, for serving
- handful of fresh basil, julienned
Instructions
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- Place the chicken breasts in a large zip-top bag. Pour the marinade over the chicken, then tightly seal the bag, removing as much air as possible. Let the chicken rest in the refrigerator for 15-30 minutes.
- While the chicken marinates, preheat the oven to 400°F. Lightly grease a rimmed sheet pan or large casserole dish.
- Transfer the chicken breasts to the prepared pan. Bake for 30 minutes, or until the internal temperature reaches 165°F on an instant-read meat thermometer, measured at the thickest part of the meat.
- Top each chicken breast evenly with the cheese, followed by a slice of the tomato. Season evenly with the garlic powder and a pinch of salt and pepper over each tomato.
- Return the pan to the oven and bake for 5 more minutes, or until the cheese is melted.
- Top the chicken with a drizzle of balsamic glaze and fresh basil before serving alongside angel hair pasta or roasted vegetables.
Notes
To serve with angel hair pasta, cook the pasta in a large pot of heavily salted water according to package directions while the chicken bakes. Drain and toss with olive oil or butter. If desired, add a squeeze of fresh lemon juice and some fresh herbs, such as finely chopped chives or parsley, before serving with the chicken.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
If desired, 1.5 to 2 pounds of boneless skinless chicken thighs can be used in place of the chicken breasts. Chicken thighs typically cook slower than breasts, so you may need to bake the chicken for a bit longer to reach 165°F.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 443Total Fat: 21gSaturated Fat: 9gUnsaturated Fat: 12gCholesterol: 148mgSodium: 997mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 50g
Nutrition provided is only an estimate.
Heather @ Sugar Dish Me
Sunday 7th of July 2019
Made this for dinner last night and loved it!
Sam
Monday 8th of July 2019
Yay! So happy to hear that!