Our easy Chicken Caprese recipe has juicy chicken breasts baked in a simple balsamic reduction with melted mozzarella, fresh tomato, and basil. It’s healthy, flavorful, and made all in one pan.

Do you love one pot meals as much as I do? I recommend this Tuscan Chicken Pasta, Mongolian Beef, Cottage Pie, or Meatballs Arrabbiata!

A baked chicken caprese recipe with melted mozzarella cheese and topped with a slice of fresh tomato and chopped basil.

One Pan Chicken Caprese worthy of your busiest night

This Chicken Caprese recipe is proof you can have a beautifully impressive looking dinner on the table in just about 30 minutes. I love that it pulls from the fresh flavors of a traditional caprese salad to create a flavorful chicken dish that will steal the show on any table. The key is to use fresh tomatoes from a local famers market, or grown from your garden if you’re that lucky!

How to make Chicken Caprese:

Sear Chicken and Make Sauce: Season chicken on both sides with oil, basil, oregano, salt, and pepper then sear in a hot pan with oil, until golden brown on each side. In a bowl, combine diced red onion, garlic, balsamic vinegar, and brown sugar. Pour mixture into the pan and simmer.

Two images showing seared chicken breasts in a pan, then a balsamic vinegar glaze to make an easy chicken caprese recipe.

Bake: Return chicken to the pan and spoon sauce on top. Place pan in oven and bake until chicken is cooked through. Top each chicken breast with a slice of fresh mozzarella cheese. Broil until the cheese has melted completely.

Two images showing the best chicken caprese recipe with chicken balsamic glaze over the chicken, then after mozzarella cheese is melted on top.

Serve: Add a fresh sliced tomato and basil on top. I love to serve chicken caprese with a green salad and fresh artisan bread.

Three chicken breasts in a pan with a balsamic sauce, topped with melted cheese, a fresh tomato slice, and chopped basil.

Storing and Freezing Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens, for lunch.

To Freeze: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then rewarm and add caprese toppings.

Recipe Variations:

  • Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.
  • Chicken Caprese Pasta: Double the balsamic sauce then serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.
  • Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt and pepper and a small drizzle of balsamic sauce.

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Recipe

Chicken Caprese chicken breast with mozzarella, tomato and basil on top, served on a plate with a green salad.
Prep 5 minutes
Cook 30 minutes
Total 35 minutes
Save Recipe

Ingredients
 
 

  • 3-4 boneless skinless chicken breasts*
  • 2 Tablespoons olive oil
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano leaves
  • salt and pepper
  • 1/3 cup red onion , diced
  • 1/3 cup balsamic vinegar
  • 2 Tablespoons light brown sugar
  • 1 clove garlic
  • 2 Roma tomatoes , sliced
  • 8 ounces fresh mozzarella cheese , sliced
  • fresh basil leaves , chiffonade cut

Instructions
 

  • Preheat oven to 350 degrees F.
  • Season chicken on both sides with 1 Tablespoon oil, basil, oregano, salt and pepper. 
  • Brown chicken: Heat a large oven-proof skillet over medium-high heat. Once hot, add remaining oil, then chicken, and sear chicken quickly, flipping once, just until golden on both sides. Remove to plate.
  • Glaze: Mix together the diced red onion, garlic, balsamic vinegar and brown sugar. Pour the mixture into the skillet and simmer, stirring, for 3 minutes.
  • Bake: Return chicken to pan and spoon sauce over it. Place pan in oven and roast until the chicken is cooked through (165 degrees), about 10-20 minutes depending on how thick the breasts are. Remove from oven. 
  • Turn oven to broil.
  • Top each chicken with a slice of fresh mozzarella cheese. Broil just until the cheese has melted.
  • Serve immediately, topped with fresh sliced tomatoes and fresh-cut basil and spoon the pan sauce over the top. 
  • Make it a meal and serve chicken caprese with a green salad and fresh artisan bread.

Notes

Chicken: If your chicken breasts are overly thick, you can butterfly them by cutting them in half, horizontally, to make two thinner chicken breast halves that will cook faster.
Storing Instructions: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens for lunch!
Freezing Instructions: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then re-warm and add caprese toppings.
Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.
Chicken Caprese Pasta: Double the balsamic sauce and serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.
Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt, pepper, and a small drizzle of balsamic sauce.

Nutrition

Calories: 360kcalCarbohydrates: 13gProtein: 29gFat: 21gSaturated Fat: 5gCholesterol: 74mgSodium: 149mgPotassium: 502mgFiber: 1gSugar: 11gVitamin A: 540IUVitamin C: 10.6mgCalcium: 237mgIron: 0.9mg

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I originally shared this recipe May 2019. Updated August 2021 and April 2024.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Saw this recipe tagged yesterday in the Epoch Times! It looked so good that I tried it for dinner last night. OUTSTANDING!!! I think you could also do this with filet mignon instead of chicken, but your version is FIVE STARS!!!

  2. 5 stars
    I had shredded mozzarella nd sliced Swiss. Went with Swiss. Use what you have and enjoy. 5 second time around.

  3. 5 stars
    This was such a hit with my family. I served it over our favorite pasta, a side salad, and fresh bread. I’ll definitely be adding it into our rotation. Easy, fast, and delicious!

  4. 4 stars
    This was a yummy and fast dinner. My family loved it. The sauce was just too sweet for our taste. I will cut back on the sugar next time and add salt and pepper to the sauce.
    All of Lauren’s recipes are a hit in our home!

  5. I made this with cauliflower instead of chicken and made a cashew cheese instead of regular cheese and it was amazingly good like that too. I always like to make your recipes vegan and gluten free. It’s a fun challenge for me and for recipes are so good that the do really well like that.

  6. How would I make this into a pasta dish/ what would you recommend for sides if I don’t use pasta. looks yummy, cant wait to try it 🙂

  7. Very good chicken! I however, I did not bake it. We have a electric company that has bummed up it’s rate three times during the hours of 5 PM to 8PM. daily. So I try not to use my electric oven and use my gas top stove. I sauteed the chicken brown and covered it turning the heat down… 5 minutes later I added the sauce. Finished the rest of the recipe.