I made a Baked Caprese that layers juicy oven baked chicken breasts with ripe tomatoes, fresh basil and gooey mozzarella into a simple, healthy weeknight dinner.

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I love a meal that feels like a clever trick. This Baked Caprese made me look way fancier than I actually was, and I still giggle about it.

The pop of fresh mozzarella and bright basil leaves keeps things electric, not saccharine, and it somehow wakes up whatever else is on the table. I reach for this when I need an Easy Chicken Main Dishes that people actually ask about later, not the kind you forget five minutes after dinner.

Try it once and you’ll see why I keep making it, even on nights I’m too tired to care.

Ingredients

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Chicken breasts: lean protein powerhouse, helps build muscle and keeps you full for hours.
Olive oil: heart healthy fat, adds richness and helps roast flavors come alive.
Tomatoes: juicy, low calorie, provide vitamin C and a bright, slightly acidic pop.
Fresh mozzarella: creamy, mild cheese it’s mostly protein and fat, melts beautifully on top.
Basil: fragrant herb, adds fresh green flavor and modest vitamins, looks pretty too.
Balsamic glaze: sweet tang that balances richness, gives glossy finish and a tiny acidity.
Parmesan: salty, nutty grated cheese, boosts savory depth with little extra dairy.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 lb)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

Salt and freshly ground black pepper to taste

2 large ripe tomatoes, sliced

8 ounces fresh mozzarella, sliced

1/4 cup fresh basil leaves torn or whole

2 tablespoons balsamic glaze or 2 tablespoons balsamic vinegar

1/4 cup grated Parmesan cheese optional

How to Make this

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1. Preheat oven to 400°F (200°C). Pat chicken breasts dry and, if they’re uneven, gently pound to about 3/4 inch thickness so they cook evenly.

2. Rub chicken with 2 tablespoons olive oil, then season both sides with 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, salt and freshly ground black pepper to taste.

3. Optional but helpful: quickly sear the chicken in a hot ovenproof skillet 1 to 2 minutes per side until lightly golden to lock in juices. If you skip searing just place chicken in a baking dish.

4. Arrange chicken in a single layer in the baking dish. Top each breast with tomato slices (pat tomatoes dry first so they dont make the chicken soggy).

5. Lay slices of fresh mozzarella over the tomato on each breast, and sprinkle the 1/4 cup grated Parmesan over if using.

6. Bake uncovered 20 to 25 minutes until the chicken is nearly done. If you want browned cheese, switch oven to broil for 1 to 2 minutes at the end but watch it close so it doesnt burn. Internal temp should reach 165°F (74°C).

7. Remove from oven and let rest about 5 minutes so juices redistribute and chicken finishes cooking.

8. Tear or roughly chop 1/4 cup fresh basil and scatter over the hot chicken.

9. Drizzle with 2 tablespoons balsamic glaze or 2 tablespoons balsamic vinegar (if using vinegar and want a glaze, simmer it in a small pan for a few minutes to thicken first). Spoon any pan juices over the chicken and serve.

Equipment Needed

1. Oven, set to 400°F (200°C)
2. Ovenproof skillet or 9 by 13 inch baking dish
3. Meat mallet or heavy rolling pin to gently pound chicken to even thickness
4. Cutting board and chef’s knife for slicing tomatoes and chopping basil
5. Paper towels to pat chicken and tomatoes dry (dont skip this)
6. Tongs or a spatula for moving the chicken
7. Measuring spoons and a 1/4 cup measuring cup for oil, seasonings and Parmesan
8. Small saucepan and wooden spoon to reduce balsamic vinegar if youre using vinegar instead of glaze
9. Instant-read thermometer and box grater (Parmesan optional)

FAQ

Q: How do I know when the chicken is done?

A: Use an instant-read thermometer, insert into the thickest part, it should read 165°F. If you don't have one, cut into the center and make sure there's no pink and the juices run clear, but thermometers are easier and less guesswork.

Q: My chicken breasts are thick, any tips?

A: Pound them to an even thickness about 1/2 inch so they cook evenly, or slice them horizontally to make cutlets. Thicker pieces need more time in the oven, so watch them with a thermometer.

Q: Can I use balsamic vinegar instead of balsamic glaze?

A: Yes, use 2 tablespoons of balsamic vinegar and drizzle it over the finished chicken. It won't be as sweet or syrupy as a glaze, you can simmer the vinegar with a little sugar to reduce it if you want that thicker glaze.

Q: What's the best way to get the mozzarella melty and slightly browned?

A: Bake the chicken until almost done, add the sliced mozzarella and tomatoes, then switch the oven to broil for 1-2 minutes to brown the cheese. Keep a close eye so it doesn't burn.

Q: Can I make this ahead or freeze it?

A: You can assemble ahead up to the point of baking and store covered in the fridge for a day. For freezing, bake first, cool completely, then freeze in portions. Reheat in a 350°F oven until warmed through, the texture of fresh mozzarella may change a bit after freezing.

Q: Any low effort swaps or variations?

A: Use shredded mozzarella if you dont have fresh, swap Italian seasoning for fresh oregano, or add a sprinkle of Parmesan before baking for extra umami. You can also add a drizzle of olive oil and a pinch of red pepper flakes for more flavor.

Easy Baked Caprese Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (juicier, might need a few extra minutes), turkey cutlets (thinner so they cook faster), or firm tofu for a vegetarian version, it’ll soak up the sauce well.
Olive oil: use avocado oil (higher smoke point), melted butter for a richer flavor and browning, or grapeseed oil if you want a neutral taste.
Fresh mozzarella: try burrata (put it on after baking for creamy goodness), sliced provolone or fontina (melts nicely), or shredded low-moisture mozzarella to avoid extra water.
Balsamic glaze/vinegar: use a balsamic reduction (simmer with a bit of sugar till thick), a quick honey + lemon drizzle for sweet-tart notes, or aged balsamic for a punchier finish.

Pro Tips

– Quick brine if you got time, even 15 to 30 minutes will help the breasts stay juicy, otherwise at least let them sit at room temp a bit before cooking so they cook more evenly, and always pat them dry before you sear or bake so they brown instead of steaming.

– If you sear, get the pan real hot and dont mess with the chicken for a bit so you get a nice crust, cast iron is great for this. If you skip searing, you can still get good color at the end but watch it close so the cheese doesnt go from golden to burnt.

– Dry the tomato and mozzarella slices on paper towels first, excess moisture is the number one reason the topping gets soggy. Or roast the tomatoes separately to concentrate their flavor and avoid watering everything down.

– Let the chicken rest after it comes out of the oven so the juices settle, slice against the grain for better texture, and finish with a quick reduction of the balsamic or a drizzle of glaze plus the pan juices for extra flavor.

Easy Baked Caprese Chicken Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Baked Caprese that layers juicy oven baked chicken breasts with ripe tomatoes, fresh basil and gooey mozzarella into a simple, healthy weeknight dinner.

Servings

servings

Calories

554

kcal

Equipment: 1. Oven, set to 400°F (200°C)
2. Ovenproof skillet or 9 by 13 inch baking dish
3. Meat mallet or heavy rolling pin to gently pound chicken to even thickness
4. Cutting board and chef’s knife for slicing tomatoes and chopping basil
5. Paper towels to pat chicken and tomatoes dry (dont skip this)
6. Tongs or a spatula for moving the chicken
7. Measuring spoons and a 1/4 cup measuring cup for oil, seasonings and Parmesan
8. Small saucepan and wooden spoon to reduce balsamic vinegar if youre using vinegar instead of glaze
9. Instant-read thermometer and box grater (Parmesan optional)

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 lb)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Salt and freshly ground black pepper to taste
2 large ripe tomatoes, sliced
8 ounces fresh mozzarella, sliced
1/4 cup fresh basil leaves torn or whole
2 tablespoons balsamic glaze or 2 tablespoons balsamic vinegar
1/4 cup grated Parmesan cheese optional

Directions

Preheat oven to 400°F (200°C). Pat chicken breasts dry and, if they’re uneven, gently pound to about 3/4 inch thickness so they cook evenly.
Rub chicken with 2 tablespoons olive oil, then season both sides with 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, salt and freshly ground black pepper to taste.
Optional but helpful: quickly sear the chicken in a hot ovenproof skillet 1 to 2 minutes per side until lightly golden to lock in juices. If you skip searing just place chicken in a baking dish.
Arrange chicken in a single layer in the baking dish. Top each breast with tomato slices (pat tomatoes dry first so they dont make the chicken soggy).
Lay slices of fresh mozzarella over the tomato on each breast, and sprinkle the 1/4 cup grated Parmesan over if using.
Bake uncovered 20 to 25 minutes until the chicken is nearly done. If you want browned cheese, switch oven to broil for 1 to 2 minutes at the end but watch it close so it doesnt burn. Internal temp should reach 165°F (74°C).
Remove from oven and let rest about 5 minutes so juices redistribute and chicken finishes cooking.
Tear or roughly chop 1/4 cup fresh basil and scatter over the hot chicken.
Drizzle with 2 tablespoons balsamic glaze or 2 tablespoons balsamic vinegar (if using vinegar and want a glaze, simmer it in a small pan for a few minutes to thicken first). Spoon any pan juices over the chicken and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.