Balsamic Chicken Caprese Recipe

5 from 21 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

This balsamic chicken caprese recipe is my favorite way to cook chicken in the oven!  It makes incredibly juicy chicken breasts smothered in a balsamic sauce, then topped with cherry tomatoes, onions, and melty mozzarella cheese. 

Balsamic Baked Chicken Breasts


Revamp your dinner routine with this fantastic Balsamic Chicken Caprese recipe, an Italian-American delight that’s as simple as it is flavorful. Combining the tangy zest of balsamic vinegar with the sweetness of cherry tomatoes, the creaminess of mozzarella, and the juiciness of chicken breasts, this dish is a weeknight savior that promises a restaurant-quality meal in the comfort of your home.

Why I Love This Balsamic Chicken Recipe

  • Wholesome: Packed with lean protein from the chicken, antioxidants from the tomatoes, and the heart-healthy fats of olive oil, this dish is as nutritious as it is delicious.
  • Quick: Ready in about 30 minutes, this recipe is a lifesaver for busy weeknights. It offers a quick turnaround with minimal prep and cooking time.
  • Customizable: The recipe is easily customizable to suit different preferences or to use what you have on hand. Whether you want to add more vegetables, use a different cheese, or adjust the seasoning, this dish can accommodate it all.
Balsamic Baked Chicken with Cheese

Ingredients You’ll Need

  • Cherry tomatoes and red onions bring a burst of freshness and slight sweetness.
  • Seasonings like dried basil, oregano, salt, and pepper add depth and Italian flair.
  • Boneless, skinless chicken breasts serve as the perfect choice for the balsamic glaze.
  • Olive oil ensures the chicken remains moist and tender while baking.
  • A glaze of balsamic vinegar introduces a balanced sweet and tangy flavor.
  • Shredded mozzarella cheese tops off the dish with a gooey, melty texture.
  • A garnish of fresh basil or parsley adds a final touch of freshness, color, and aroma.

How to Make Baked Chicken Caprese

This chicken recipe is not only a nod to Italian culinary traditions but also a testament to the joy of simple, healthy, and fast cooking that doesn’t compromise on taste.

  1. Prep your oven and baking dish, then layer the bottom with seasoned tomatoes and onions.
  2. Season and prepare your chicken breasts with olive oil, garlic, and herbs, then place them atop the vegetable bed.
  3. Whisk together balsamic vinegar and sweetener, then pour over the chicken, ensuring a thorough coat.
  4. Bake at 425˚F until the chicken is thoroughly cooked, then top with mozzarella and return to the oven until the cheese is melted.
  5. Let rest, garnish with fresh herbs, and serve.

Serving Suggestions

If you’re keeping it on the low-carb side, serve a big green salad like this Avocado Feta Kale Salad. Or, you can spiralize some zucchini and make these Creamy Ricotta Zucchini Noodles. For those who aren’t worried about the carbs, welcome to my Pasta shrine. 

Caprese Balsamic Baked Chicken

How To Store

Store leftovers in an airtight container and refrigerate for up to 3 days. 

More Chicken Recipes to Try

Pin this now to find it later

Pin It
5 from 21 votes

Balsamic Chicken Caprese Recipe

Incredibly juicy baked chicken breasts smothered in a sweet, balsamic sauce with cherry tomatoes, onions, and melty mozzarella cheese. Low carb, Keto-friendly, and amazing!
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Servings: 4 serves


  • 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
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Preheat oven to 425˚F.
  • Lightly grease a 9×13 baking dish with cooking spray.
  • 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.
  • 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.
  • 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 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.
  • 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.
  • Remove from oven and let stand 5 minutes.
  • Drizzle the pan sauce over the chicken, garnish with basil, and serve.


  • 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. 


Serving: 6ounces | Calories: 276kcal | Carbohydrates: 10g | Protein: 29g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 129mg | Sodium: 292mg | Potassium: 529mg | Fiber: 1g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 19.1mg | Calcium: 186mg | Iron: 2.1mg

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.

Did you make a recipe? Leave a rating

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:


  1. Connie says:

    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.

    1. Katerina says:

      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!! 🙂