Baked Chicken Caprese Recipe

This balsamic chicken recipe is my absolute go-to because it’s so easy to make yet delivers a restaurant-quality meal right from my kitchen. Plus, the combination of ooey-gooey mozzarella, sweet balsamic reduction, and fresh basil gives me serious foodie vibes without spending hours cooking.

Creating recipes that express the freshness of ingredients is what I love to do most, and my Baked Chicken Caprese is one of my very favorites. Juicy chicken breasts, perfectly seasoned with garlic powder and Italian seasoning; sliced mozzarella; bright cherry tomatoes; a lovely balance of flavor and nutrition.

I like to think I’m in the sweet spot of dish creation when I combine balsamic vinegar and honey for a glaze that’s both sweet and tangy. And with fresh basil, caprese-style, it’s all together with a nice aromatic finish.

Ingredients

Breast of Chicken: An excellent source of protein, very low in fat, and adaptable to many kinds of recipes.

Olive oil: Heart-healthy fats, enriches and enhances flavors.

Powdered garlic: Delivers aroma and taste, promotes immune health.

Balsamic vinegar imparts a sweet, tangy flavor and is rich in antioxidants.

Tomates cherry: Altos en vitamina C, jugosos y un poco dulces.

Mozzarella di Latte di Bufala: Abundant in calcium, creamy compensates for tang.

Fresh aroma, helps with digestion, boosts flavor profile: basil leaves.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella cheese, sliced
• Fresh basil leaves for garnish

Instructions

1. Set your oven to a temperature of 400°F (200°C) to preheat.

2. Coat the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.

3. A large, oven-safe skillet should be heated to medium on the stovetop. The chicken breasts should be placed in the skillet and seared for 2-3 minutes on each side, or until a nice golden-brown color is achieved.

4. Move the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until done.

5. As the chicken cooks, mix the balsamic vinegar and honey in a small saucepan and set over medium heat. Let them reduce by half until they thicken, 10-15 minutes later.

6. Take the chicken out of the oven and place slices of mozzarella cheese on top of each breast.

7. Put the skillet back in the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.

8. As the cheese melts, mix the halved cherry tomatoes with a small amount of salt and pepper.

9. Take the skillet from the oven and spoon the halved cherry tomatoes onto the chicken.

10. Balsamic reduction should be drizzled over the chicken. Fresh basil leaves are a perfect garnish. Serve immediately.

Equipment Needed

1. Oven
2. Large oven-safe skillet
3. Stovetop
4. Small saucepan
5. Mixing spoon
6. Measuring spoons
7. Knife
8. Cutting board

FAQ

• Q: Can I use bone-in chicken breasts instead of boneless?Q: Does bone-in chicken require a longer baking time?

  A: Yes, but you will need to adjust the cooking time accordingly. Bone-in chicken typically requires a longer baking time.

• Q: What can I use instead of fresh mozzarella cheese?A: If you cannot find fresh mozzarella, you may use sliced provolone or a mild cheese of your choice.
• Q: How do I make sure the chicken stays moist while baking?Duck can be seared and baked, marinated, or both, if moisture retention is the goal.
• Q: Can this dish be prepared ahead of time?Yes, you can make the balsamic reduction and season the chicken in advance. The best results occur when you assemble and bake the dish right before serving.
• Q: How can I make the balsamic reduction thicker?To reduce the vinegar and honey to the desired consistency, simmer them for a longer period of time. Alternatively, to thicken them quickly, add cornstarch.
• Q: Are there any substitutes for balsamic vinegar?B: If you don’t have balsamic vinegar on hand, you can combine red wine vinegar and sugar to make a substitute.

Substitutions and Variations

Olive oil: Use either avocado oil or melted coconut oil as a substitute.
Powdered garlic: Use 2 cloves of fresh garlic, minced.
Dried Italian seasoning: Substitute with a mixture of dried oregano and dried basil, or use Herbs de Provence.
Balsamic vinegar: Use red wine vinegar or apple cider vinegar for a distinct flavor profile.
Burrata cheese or slices of provolone can be attempted in place of fresh mozzarella cheese for an altered taste and texture.

Pro Tips

1. Marinating the Chicken For an extra burst of flavor, consider marinating the chicken breasts in the olive oil, garlic powder, Italian seasoning, salt, and pepper mix for at least 30 minutes before cooking. This allows the seasonings to penetrate deeper into the meat.

2. Consistent Chicken Thickness Pound the chicken breasts to an even thickness before cooking. This ensures more even cooking and reduces the chances of the chicken drying out.

3. Optimal Balsamic Reduction To achieve the perfect balsamic reduction, keep stirring occasionally as it cooks, and be careful not to let it burn. It should be thick enough to coat the back of a spoon.

4. Cheese Variation For an additional flavor, consider using a combination of mozzarella and another cheese like fontina or provolone. This will add more depth to the cheesy layer on top of the chicken.

5. Rest the Chicken After taking the chicken out of the oven the final time, let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring the meat remains juicy and tender.