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Baked Caprese Chicken Recipe
Ben Carraoli

Baked Caprese Chicken Recipe

I have to tell you, the first time I made baked Caprese chicken, I couldn’t believe how simple yet flavorful it turned out. The juicy chicken combined with sweet, roasted tomatoes and melty mozzarella made my dinner table feel like an Italian trattoria.
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Prep Time 5 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 3-4 large chicken breasts or 5-6 thinly sliced – thin breasts cook evenly and hold more topping.
  • 2 tablespoons olive oil – keeps the chicken moist and juicy while baking.
  • 3/4 teaspoon dried basil – adds a subtle aromatic Italian flavor.
  • 3/4 teaspoon dried oregano – classic herb pairing for a Caprese dish.
  • 1/4 teaspoon garlic powder – gives a savory depth without overpowering.
  • 1 teaspoon salt – enhances all the flavors naturally.
  • 1/2 teaspoon black pepper – balances the sweetness of tomatoes and cheese.
  • 1 1/2 cups fresh tomatoes such as Campari or grape, halved or quartered – roasting brings out their natural sweetness.
  • 1/3 cup diced red onion – adds mild sharpness and texture.
  • 3 tablespoons balsamic vinegar – sweet and tangy perfect for roasting.
  • 2 tablespoons brown sugar – helps caramelize the tomatoes.
  • 1 1/2 cups grated mozzarella cheese or 4–8 slices – melts beautifully over chicken.

Method
 

  1. I start by drizzling olive oil over the chicken and rubbing it with garlic powder, basil, oregano, salt, and pepper. Season generously to make sure every bite is flavorful.
  2. Next, I toss the halved tomatoes and diced red onion with balsamic vinegar and brown sugar. Then, I spread them around the chicken so they roast together.
  3. Place the chicken and tomatoes in the oven at a high temperature to seal in juices. Bake for about 20–23 minutes, depending on the thickness of the chicken breasts, until cooked through.
  4. Once the chicken is baked, I sprinkle mozzarella over each piece and switch the oven to broil for 5 minutes. The cheese melts and gets slightly golden and bubbly.
  5. Finally, I drizzle any leftover balsamic juices over the chicken and tomatoes. The dish looks gorgeous and smells irresistible.

Notes

  • I always use fresh mozzarella when I want a creamy, melty texture.
  • Letting the chicken rest for a few minutes after baking keeps it juicy.
  • Roasting the tomatoes in balsamic makes them sweeter and enhances the flavor.
  • I like to broil on the top rack to get that perfect golden cheese.