Chicken Caprese
This baked chicken Caprese has juicy chicken breasts smothered in a sweet balsamic sauce with cherry tomatoes, onions, and melty mozzarella cheese. Ready in one pan in 30 minutes!
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
- Prep. Preheat oven to 425ºF. Lightly grease a 9x13 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
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
