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Baked Caprese chicken brings together all the classic flavors of a Caprese salad—ripe tomatoes, creamy mozzarella, and fragrant basil—into one irresistible, family-friendly chicken dinner. It’s simple, fresh, and loaded with flavor… and trust me, your whole family will love it just as much as mine does.
Why We Love This Recipe
One of the reasons I love this recipe so much is because it’s incredibly versatile. You can serve it with a side of pasta or a fresh salad for a complete meal, or even slice up the chicken and layer it on a homemade pizza or sandwich. It’s also the perfect way to use up garden-fresh tomatoes and basil during the summer months.
My kids are just as obsessed with the tomato, mozzarella, and basil combo as I am. They actually get excited when I say we’re having baked Caprese chicken for dinner—it’s become one of those meals they’ll ask for again and again, even when they’re grown.
If you love cooking with chicken, you can also try my braised chicken and leek recipe or our family’s favorite delicious pesto-stuffed chicken.
Ingredient Substitutes
While I always suggest trying the recipe as written the first time, here are some easy swaps and variations you can try:
- Add ¼ cup of chicken broth for a more tender, braised texture
- Use goat cheese or feta instead of mozzarella for a tangier flavor
- Sun-dried tomatoes can replace fresh ones for a richer taste
- Use bone-in, skin-on chicken breasts for extra moisture and flavor
- Swap in chicken thighs or tenders for a quicker-cooking option
- Dried basil works if fresh isn’t available.
How to Make the Best Baked Caprese Chicken
This simple chicken recipe comes together quickly and uses just a few high-quality ingredients. Here’s how to make it:
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 large Roma or heirloom tomatoes, sliced
- 8–10 cherry tomatoes
- 8 oz fresh mozzarella cheese, sliced
- ¼ cup pesto (or make your own with my fresh basil pesto recipe)
- ¼ cup chopped fresh basil
- 2 tablespoons balsamic glaze
Instructions:
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish or enamel crock.
- Season the chicken breasts with salt and pepper.
- Heat olive oil over medium-high heat, add garlic, and cook until fragrant—about 1–2 minutes.
- Brown the chicken on both sides for 3–4 minutes per side.
- Transfer to your baking dish—or leave in your enamel skillet if using one.
- Top each chicken breast with sliced tomatoes and mozzarella.
- Add a dollop of pesto and scatter the cherry tomatoes around the pan.
- Bake for 20–25 minutes until chicken is cooked through and cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped fresh basil. Finish this chicken caprese recipe with a drizzle of balsamic glaze.
Serve it with a side of pasta or a salad, and Enjoy!
Tips and Tricks
Here are a few tips to make this easy dinner baked Caprese chicken recipe even better:
- Pound the chicken breasts to an even thickness before cooking to ensure they cook evenly.
- Use fresh, high-quality ingredients for the best flavor. This includes fresh tomatoes, good-quality mozzarella cheese, and fresh basil.
- If you prefer a crispy crust on your chicken, you can dredge the chicken breasts in flour before cooking.
- Marinate the chicken breasts in olive oil, garlic, and herbs for a few hours before cooking for a more flavorful dish.
Try Baked Caprese Chicken With
Although the recipe tastes so good, you can add any of these variations for a slightly different dish.
- Add balsamic vinegar glaze or balsamic reduction to the dish for a sweet and tangy flavor.
- Use cherry or grape tomatoes instead of sliced Roma tomatoes for a different presentation.
- Add sliced onions or bell peppers to the dish for extra flavor and nutrition.
- Use chicken thighs instead of chicken breasts for a more juicy and flavorful dish.
- Sprinkle some Italian seasoning on top for a slightly different taste.
- Add some cooked pasta to the baking dish for a one-pan meal.
Baked Caprese Chicken Storage Tips
Got leftovers? Here’s how to keep them fresh:
- Let the dish cool completely
- Store in an airtight container in the fridge for up to 4 days
- Reheat in a 350°F oven, covered with foil, for 15–20 minutes
Pro Tip: Slightly undercook the chicken the first time if you know you’ll be reheating it. This helps it stay juicy. Keep any pasta or sides stored separately to avoid sogginess or flavor mixing. Flavorful as freshly baked chicken. If you plan to store the chicken for later, you should undercook it slightly to prevent it from drying out during reheating. Keep the chicken separately from any pasta or other side dishes to avoid the flavors from mingling and the pasta from becoming soggy.
Shop The Kitchen
I get so many requests for items in my kitchen that I have started including what I use in my recipes. If you aren’t finding what you are looking for or if you want to see some of the other items from my home, head over to my Amazon Shop or the B Vintage Style Shop.
Other Recipes To Try
Baked Caprese chicken is one of those easy chicken recipes that taste great with so many side dishes. Try it with a side salad, green beans, or any of these delicious options:
- Sautéed Green Bean Salad with Goat Cheese and Toasted Almonds
- Tomato Mozzarella Basil Salad With Balsamic
- Easy Watermelon Basil Salad
Or if you are looking for another delicious one-of-a-kind recipe, give my Béchamel Lasagna With Sweet Italian Sausage and Swiss Chard a try!
Readers Questions
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Equipment
- 1 cast iron skillet
- 1 Enamel crock or baking tray medium size
Ingredients
- 4 whole chicken breasts boneless, skinless
- salt and black pepper to taste and freshly ground
- 2 tablespoons olive oil extra virgin
- 2 cloves garlic minced
- 2 large roma tomatoes or heirloom tomatoes sliced
- 8-10 cherry tomatoes whole, multi colored
- 8 oz mozzarella cheese fresh and sliced
- 1/4 cup basil pesto fresh
- 1/4 cup basil fresh and chopped
- 2 tbsps balsamic glaze
Instructions
- Preheat your oven to 400°F (200°C).
- Grease an enamel crock or baking dish with cooking spray.
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a cast-iron skillet over medium-high heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
- Add the chicken breasts to the skillet and cook on each side for 3-4 minutes until browned.Transfer the chicken breasts to the prepared baking dish, or if you are using an enamel cast crock like I am, you can leave them in there.
- Slice the Roma or heirloom tomatoes into 1/4-inch slices. Next, thinly slice the mozzarella cheese, about 1/4 to 1/2 inch slices.
- Top each chicken breast with tomato slices and fresh cheese.
- Add a few dollops of fresh basil pesto to the top of the chicken, and then sprinkle the cherry tomatoes around the skillet too.
- Bake for 20-25 minutes, until the juicy chicken breast is cooked through, and the mozzarella cheese is melted and bubbly. The chicken breast should be golden brown with melted mozzarella on top.
- Remove from the oven and sprinkle with chopped fresh basil. Finish this chicken caprese recipe with a drizzle of balsamic glaze.
Notes
- Pound the chicken breasts to an even thickness before cooking to ensure they cook evenly.
- Use fresh, high-quality ingredients for the best flavor. This includes fresh tomatoes, good-quality mozzarella cheese, and fresh basil.
- If you prefer a crispy crust on your chicken, you can dredge the chicken breasts in flour before cooking.
- Marinate the chicken breasts in olive oil, garlic, and herbs for a few hours before cooking for a more flavorful dish.
This was delish!
That’s so great!
Turned out so great!
Enjoy!