Balsamic Chicken Caprese Recipe
Updated Feb 15, 2024
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This baked chicken Caprese recipe is my favorite way to cook chicken in the oven! It makes incredibly juicy chicken breasts smothered in flavorful balsamic sauce, then topped with ripe cherry tomatoes, onions, and melty mozzarella cheese.
Easy Baked Chicken Caprese
Italian-inspired dinners are some of my favorites, from rigatoni Bolognese to chicken Parmesan, and this cheesy baked chicken Caprese. Officially, this is my take on the classic Italian-American chicken dish. It combines tangy, zesty balsamic vinegar with sweet cherry tomatoes and juicy chicken breasts, baked beneath a layer of creamy mozzarella.
Ready in about 30 minutes, it’s one of those throw-it-in-the-oven on a weeknight recipes that makes it feel like I’m dining out! Serve with a fresh green salad or a big bowl of pasta and garlic breadsticks.
You can adapt the recipe to different preferences or what you have on hand (take inspiration from my crack chicken). Add more vegetables, use a different cheese, or drizzle on some basil or parsley pesto; this Caprese chicken really makes it easy.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious baked chicken recipe. See the recipe card for the full measurements.
- Cherry Tomatoes and Red Onions – Swap these with larger Roma tomatoes and mild yellow onion if you’d like. Other veggies, like bell peppers, zucchini, or mushrooms, work well here, too.
- Seasonings – I include dried basil, oregano, salt, and pepper to add depth and Italian flair. Italian seasoning also works nicely. For a bit of a kick, add red chili flakes.
- Boneless, Skinless Chicken Breasts – If needed, pound the chicken breasts to an even thickness so they bake evenly. You can also make chicken Caprese with boneless chicken thighs, which are a bit juicier.
- Olive Oil – Locks in the flavor and moisture while the chicken bakes. Feel free to use avocado oil or your preferred cooking oil.
- Garlic – Would it be one of my recipes if it didn’t include garlic? Fresh is best, but if you must use jarred garlic, substitute each clove with about 1 tablespoon.
- Balsamic Vinegar – Choose a good-quality balsamic vinegar of Modena for the best flavor.
- Sweetener – To combine with the balsamic for the glaze. I use Stevia, but honey, brown sugar, or another sweetener will work.
- Shredded Mozzarella Cheese – Provolone can work in a pinch.
- Fresh Basil – Or parsley, for garnish.
How to Make Baked Caprese Chicken
The first of many reasons I love this Caprese chicken recipe so much is how easy it is to toss everything into one pan and bake. Plus, all those pan juices left in the bottom afterward? Perfect for drizzling over the chicken when serving.
- Start with the vegetables. Prep your oven and baking dish, then layer the bottom with seasoned tomatoes and onions.
- Add the chicken. Next, season the chicken breasts with the dried herbs, salt, and pepper. Then, dress them with olive oil, garlic, and herbs. Arrange the chicken over the veggies in the pan.
- Add the balsamic glaze. Whisk together balsamic vinegar and a sweetener of your choice, then pour it over the chicken.
- Bake. Bake at 425ºF for about 25 minutes, or until the chicken reaches an internal temperature of 165ºF. Before the end of cooking, top each chicken breast with mozzarella and return the dish to the oven to melt the cheese. Afterward, let the chicken rest, garnish with fresh herbs, and serve.
Quick Tips and Variations
- Check the chicken for doneness. Use a meat thermometer to ensure that your chicken reads 165ºF at the thickest part of the breast. If you don’t have one, chicken is done when its juices run clear.
- Marinate the chicken. If you’d like, marinate the chicken breasts in the balsamic vinegar mixture for 30 minutes or up to 2 hours before cooking.
- Broil the top. For a crispy finish, switch to broil for the last few minutes of cooking before adding the cheese. You can also broil the cheese so it gets a bit golden.
- Rest the chicken. Rest the chicken for 5 minutes or so after it’s cooked. This redistributes the juices and makes it extra moist and flavorful.
- Change up the vegetables. Instead of or in addition to the tomatoes, try different veggies like bell peppers, mushrooms, zucchini, asparagus, broccoli, etc.
- For a stovetop version, check out my Caprese chicken skillet.
What to Serve With Chicken Caprese
A big green salad, like this avocado feta kale salad, is one of my favorite sides to pair with this balsamic-glazed chicken Caprese.
- Noodles and zoodles: Pair this cheesy chicken with just about any pasta. Or, spiralize zucchini to make pesto zucchini noodles or try my creamy ricotta zucchini noodles. I also love this spaghetti squash with pesto for a low-carb option.
- Bread: Go restaurant-style with garlic bread or try this homemade focaccia.
- Dessert: End the meal with tiramisu or a slice of olive oil cake.
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Chicken Caprese
Ingredients
- 2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced
- salt and freshly ground black pepper, to taste
- ½ teaspoon dried basil, or to taste
- 1.5 pounds boneless, skinless chicken breasts
- ½ tablespoon olive oil
- salt and freshly ground black pepper, to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 4 cloves garlic, minced
- 3 tablespoons balsamic vinegar
- ½ teaspoon sweetener, I use 1 Stevia packet but you can also use granulated sugar
- 1 cup shredded mozzarella cheese
- chopped fresh basil, for garnish
Instructions
- Prep. Preheat oven to 425ºF. Lightly grease a 9×13 baking dish with cooking spray.
- Add the veggies to the pan. Arrange the cut tomatoes and red onions on the bottom of the baking dish; season with salt, pepper, and dried basil. Stir and set aside.
- Add the chicken. Drizzle olive oil over the chicken breasts and season them with salt, pepper, basil, and oregano. Take the minced garlic with your fingers and rub it all over each chicken breast, rubbing in the seasonings at the same time. Arrange the chicken over the tomatoes and set aside.
- Make the glaze. In a small mixing bowl, combine balsamic vinegar and sweetener; whisk until well incorporated. Drizzle the balsamic vinegar over the chicken and tomatoes; flip the chicken over to coat all around.
- Bake. Bake for 23 to 25 minutes or until done. Depending on the thickness of your chicken, it may need less or more time to cook through.
- Add the cheese. Remove from oven and add shredded cheese over each chicken breast. Continue to bake for 3 to 4 minutes or until the cheese is melted.
- Rest and serve. Remove from oven and let stand 5 minutes. Drizzle the pan sauce over the chicken, garnish with basil, and serve.
Notes
- Marinate: If time allows, marinate the chicken breasts in the balsamic vinegar mixture for a few hours in the refrigerator.
- Broil: For extra texture and flavor, broil the chicken for the last few minutes of cooking.
- Rest: Allowing the chicken to rest for a few minutes before serving helps to redistribute the juices within the meat, ensuring that each bite is moist and flavorful.
- Adjust to Taste: Don’t be afraid to tweak the amount of balsamic vinegar, sweetener, or seasonings according to your taste preferences.
- Use a Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer. The safe internal temperature for chicken is 165°F (74°C).
- Storage: Keep leftovers in an airtight container and refrigerate for 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store
- Refrigerate. Store leftover chicken Caprese in an airtight container and refrigerate for up to 3 days.
- Reheat. Warm up the chicken and veggies in the microwave or in a 350ºF oven until hot throughout.
What other vegetable do you think I could add in as a one-pan option? Trying to think of something that would go well, that has the same timing as the chicken and won’t turn super mushy after 25 minutes. 🙂
Hi! I have used strips of bell pepper, and my husband liked this with sliced mushrooms. 😊
Can I make this with chicken thighs instead?
Hi!
Yes, but if they are bone-in chicken thighs, they will need to cook longer, maybe about 10 minutes, or until the internal temp of the chicken registers at 165˚F.
Oh my gosh, this was SO good! I was impressed that none of the comments included changes and now I see why. It is perfect as written and will be a regular on our menu rotation.
I’m happy to hear it was a hit and that the recipe’s perfection made it a new regular for your menu rotation! Thank YOU!! 🙂