Baked Caprese Chicken Recipe

Ash Tyrrell

Baked Caprese Chicken Recipe

When I first made this Baked Caprese Chicken, I knew it was a keeper. It’s one of those rare dishes that feels both elegant and incredibly simple, making it perfect for a weeknight dinner yet impressive enough for guests.

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Prep Time 5

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

1 pound boneless skinless chicken breasts: This lean protein serves as the perfect canvas for the other flavors.
1/4 cup balsamic vinegar: This provides the signature tangy and slightly sweet base for the glaze.
2 Tablespoons honey: Adds a touch of sweetness to balance the acidity of the vinegar.
1 clove garlic minced: For a bit of aromatic depth. Using fresh garlic offers the best flavor.
1 Tablespoon olive oil: Helps to keep the chicken moist and adds a classic Italian flavor.
1 teaspoon Italian seasoning: A blend of dried herbs that enhances the overall taste.
1/4 teaspoon salt: To bring out all the individual flavors of the ingredients.
pinch of pepper: Just a small amount is needed to add a subtle kick.
1 cup cherry tomatoes: These roast alongside the chicken bursting with sweetness.
2 large tomatoes sliced: Layered on top of the chicken to add moisture and flavor.
4 slices mozzarella cheese: Use fresh mozzarella for the best melt and creamy texture.
chopped basil for garnish: Adds a final touch of fresh peppery flavor.

Method

First, preheat your oven to 400°F (200°C). While the oven is heating, place the boneless, skinless chicken breasts in a single layer inside a 9x13 inch baking dish. Arranging them this way ensures they cook evenly.
In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, olive oil, Italian seasoning, salt, and a pinch of pepper. Continue whisking until the honey is fully dissolved and all the ingredients are well combined. This simple glaze is the key to the recipe's amazing flavor.
Pour the balsamic glaze evenly over the chicken breasts in the baking dish. Arrange the cherry tomatoes around the sides of the chicken. Finally, place the large tomato slices directly on top of each chicken breast.
Place the baking dish in the preheated oven and bake for 20-25 minutes. The chicken is done when its internal temperature reaches 165°F (74°C). During the last 5 minutes of baking, place a slice of fresh mozzarella cheese on top of each chicken breast to allow it to melt beautifully.
Once the chicken is cooked and the cheese is melted, carefully remove the dish from the oven. Garnish generously with freshly chopped basil before serving. The fresh basil adds a wonderful aroma and a final burst of flavor.

Notes

Let the chicken rest: I always let the chicken rest for about 5-10 minutes after taking it out of the oven. This allows the juices to redistribute, ensuring every bite is moist and tender.
Use a meat thermometer: To avoid dry chicken, I rely on my meat thermometer. Cooking chicken to the perfect internal temperature of 165°F is the best way to guarantee it's cooked through but still juicy.
Thicken the sauce: Sometimes, I pour the pan juices into a small saucepan after the chicken is done. I'll simmer it for a few minutes to reduce and thicken it into a richer glaze to drizzle over the top.