Caprese Baked Chicken

5 from 6 votes

Make Caprese baked chicken with juicy chicken, melted mozzarella, cherry tomatoes, basil, and balsamic glaze. An easy, flavorful one-pan meal!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Dinner

Cuisine: Italian, American

Servings: servings

Calories: 567kcal

4 chicken breasts thinly cut; I suggest using boneless, skinless chicken breast or thigh meat
2 tablespoons olive oil use other oils like vegetable, canola, avocado, or ghee instead
1 cup cherry tomatoes or more; canned diced tomatoes or any fresh ripe tomatoes will do
2 cloves garlic minced
½ teaspoon dried Italian seasoning
8 slices (4 ounces) fresh mozzarella cheese swap it for provolone or cheddar
3 Roma tomatoes sliced
¼ cup fresh basil leaves whole or julienned; feel free to use dried basil
2 tablespoons balsamic glaze
8 ounces spaghetti noodles cooked according to the package directions

Preheat the oven to 375°F.
Heat an oven-safe skillet over medium heat with the olive oil until the oil is shimmering.
Add the breasts to the pan and cook for 4 minutes, without moving them for a good sear. Then turn and sear the other side until they are golden brown.
Remove the pan from the heat, and add the cherry tomatoes, garlic, and Italian seasoning. Toss to combine.
Layer two pieces of mozzarella and two/three slices of Roma tomato on each piece of chicken (or as many as it takes to cover the chicken).
Transfer the oven-safe skillet to the oven and bake it for 8-10 minutes, or until the mozzarella is melted and the internal temperature of the meat registers 165°F.
Optional: crisp the tomato and mozzarella by broiling on high heat for 2-3 minutes or until your desired doneness.
Add cooked spaghetti noodles to each plate, then top with chicken. Sprinkle over the basil leaves and drizzle on the balsamic glaze.

Recipe Variations:

Stuffed caprese chicken: Slice a pocket into each chicken breast and stuff it with mozzarella, tomatoes, and basil before baking. This variation keeps the flavors inside the chicken, making it even juicier and more flavorful.
Low-carb option: Skip the pasta and serve this dish with zucchini noodles, roasted cauliflower, or spaghetti squash for a light, low-carb alternative.
Extra cheesy: If you’re a cheese lover, try adding Parmesan or provolone along with the mozzarella for an even more indulgent, gooey topping.
Spicy: For a little heat, sprinkle red pepper flakes or drizzle with a bit of spicy honey before serving. The sweetness and spice pair beautifully with the tangy balsamic glaze!
Caprese kabob skewers: Sear breasts until they reach 165ºF, then cut them into bite-sized pieces. Add it to our tortellini appetizers on skewers for an easy kabob meal.

TFN Pro Tip:

To make julienned basil, stack basil leaves like a deck of cards, then roll them up tight. Then slice very thinly until you have ribbons of basil. It's worth this extra step!
Use an oven-safe pan, like this cast iron skillet so you can go from stovetop to oven. You’ll also have one less pan to clean!
To crisp the tomato and mozzarella, broil it on high heat for a few minutes until it is to your desired doneness.

Storing Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Bring to room temperature before storing. To reheat, warm it in the oven at 350°F for 10-12 minutes or in the microwave for 1-2 minutes until heated through.