Chicken Caprese
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A fantastic weeknight meal, this Chicken Caprese recipe is juicy seasoned chicken with mozzarella, tomatoes and basil layered over the top.
For another family-favorite chicken dinner with a flavorful glaze, check out my Honey Lime Chicken – it’s sweet, tangy, and ready in 20 minutes
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
This easy chicken recipe is perfect for a busy weeknight. It is done in about 30 minutes. Plenty of time to rustle up some butter noodles, and roast some broccoli on the side! The whole family loves this one, and for good reason!
Much like a classic caprese salad, this recipe involves the three simple ingredients of fresh basil, mozzarella and tomatoes. Amazing!
We start by seasoning up some chicken breasts and cooking them in an oven proof skillet. Then, add some fresh mozzarella, and let the cheese melt, then top with thick slices of ripe tomatoes, a homemade balsamic reduction, and fresh basil leaves.
Baked Chicken Caprese
You can opt to not cook the chicken all the way through, and top the seared breasts with the tomatoes and mozzarella and just cook on a baking sheet or baking dish until the internal temperature reaches 165°F, and the top is bubbly.
Check out my Caprese Pasta salad for another riff on this classic!
Why you’ll love this
- Fresh flavors, simple ingredients found in any grocery store.
- Low cook time. This easy chicken dinner is done in under 30 minutes!
What is Caprese?
While in cooking we know that it means in “mozzarella, tomatoes and basil”, the term Caprese is named after the island of Capri in Italy and is supposed to resemble the colors of the Italian flag (red, white and green).
How do you say Caprese?
Well, it depends on who is saying it and where they’re from. Typical pronunciation is “cuh-prey-zay”
What to serve with Chicken Caprese
I like to serve buttered noodles and some roasted broccoli, but also mashed potatoes (to soak up the balsamic glaze) and sautéed asparagus. Try my Smashed Potatoes for REALLY good potato side!
Go simple, and just serve this with salad greens on the side!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Chicken breasts. I use chicken cutlets, or 2 large boneless skinless chicken breasts cut in half lengthwise (to make them thinner).
- Seasonings: garlic powder, onion powder, kosher salt, black pepper. You could use Italian Seasoning if you prefer.
- Fresh mozzarella. You can use shredded mozzarella cheese if that’s what you have. The slices of fresh mozzarella cheese have a creamier, tangier consistency though, so if you can find it, use it!
- Tomatoes. I use fresh tomatoes, cut into thick slices. You could use cherry tomatoes if that’s what you have!
- Basil leaves. Fresh basil cut into ribbons (also known as “chiffonade”)
- For the glaze: balsamic vinegar, maple syrup (can use honey), Dijon mustard, garlic.
How to Chiffonade Basil
Stack basil leaves on top of each other, roll them up tightly, then slice into ribbons.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Preheat the oven to 375°F.
Season the Chicken. Combine the olive oil, garlic and onion powder, salt and pepper in a large bowl until well mixed. Add the chicken cutlets and coat thoroughly.
Cook the chicken. Heat a large skillet (oven proof) and cook the chicken (about 5 minutes per side) until fully cooked and golden brown. While the chicken cooks, make the glaze, see below.
Remove from the heat and top each chicken breast with a slice of mozzarella (or two).Put the skillet in the oven for a few minutes to melt the cheese. Put the skillet in the oven for a few minutes to melt the cheese.
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
For the glaze. Add glaze ingredients to a small saucepan and heat over medium-low heat. Bring to a boil, then simmer 2-3 minutes, or until glaze turns syrupy. Keep warm.
Remove from the oven, and top with tomato slices, drizzle with glaze and sprinkle the basil.
Kylee’s Notes
What to do with leftovers
Store in an airtight container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
You could use shredded mozzarella if you can’t find it fresh.
Cherry or grape tomatoes will work (and look pretty) if you don’t have large tomatoes. Any kind of tomato is fine, though. I often use roma tomatoes if that’s what I have!
More recipes to love
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- Chicken Piccata Recipe. An old time classic, that is quick and easy to make and full of flavor. Butter, lemon juice and capers make the delicious sauce!
- Pesto Stuffed Chicken (with Cream Cheese). Super easy to make, finishes in the oven for some hands-off cooking! Creamy and delicious, everyone will love this dinner!
- Balsamic Glazed Chicken. A simple homemade sauce is used to baste the chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
- Chicken Florentine. A great way to make a weeknight dinner a bit more special.
- Jalapeno Popper Chicken. Chicken stuffed with a delicious jalapeno cream cheese mixture and coated with breadcrumbs. Baked to perfection, and absolutely delicious!
- ALL CHICKEN RECIPES
- ALL WEEKNIGHT RECIPES
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Chicken Caprese (in a skillet)
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 small chicken breasts or 4 chicken cutlets (2 large breasts cut into 4 pieces
- 8 slices fresh mozzarella fresh mozzarella cut into ½ thick slices
- 2 large tomatoes cut into slices
- Basil leaves cut into ribbons
For the Balsamic Glaze
- 4 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic minced
Instructions
For the chicken
- Combine 2 tablespoons olive oil, 1 teaspoon garlic powder and 1 teaspoon onion powder, 1 teaspoon kosher salt and ½ teaspoon black pepper in a large bowl until well mixed.
- Cut 4 small chicken breasts into chicken cutlets and coat thoroughly.
- Heat a large cast iron skillet and cook the chicken (about 5 minutes per side) until fully cooked and golden brown. While the chicken cooks, make the glaze, see below.
- Remove from the heat and top each chicken breast with 8 slices fresh mozzarella (2 slices per piece).
- Put the skillet in the oven for a few minutes to melt the cheese.
- Remove from the oven, and top with tomato slices, drizzle with glaze and sprinkle the Basil leaves.
- Devour.
For the glaze
- Add glaze ingredients (4 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon garlic minced) to a small saucepan and heat over medium-low heat.
- Bring to a boil, then simmer 2-3 minutes, or until glaze turns syrupy. Keep warm.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
This recipe was so delicious. My family loved it! It’s going on our menu rotation for sure!
This dish looks so pretty – love the red color the tomatoes add. Also sounds delicious! Excited to make it for dinner tonight.