Balsamic Chicken Caprese Recipe
Incredibly juicy baked chicken breasts smothered in a sweet, balsamic sauce with cherry tomatoes, onions, and melty mozzarella cheese. Easy, Keto-friendly, and amazing!
Servings: 4 serves
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
- Preheat oven to 425˚F.
- Lightly grease a 9x13 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.
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
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
