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Caprese Chicken

Caprese Chicken is a deliciously simple dish you can make in minutes! It’s a dish that combines the flavors of the classic Italian Caprese salad with tender chicken breasts, mozzarella cheese and cherry tomatoes all drizzled with a sweet balsamic vinegar glaze.

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Easy Caprese Chicken Recipe

The colors in this dish make it visually appealing and it’s packed with Italian flavors. The chicken breasts are seasoned with dry Italian seasoning that includes basil, oregano and rosemary. The sweet balsamic glaze is the perfect way to enhance the fresh flavors of cherry tomatoes and mozzarella cheese. How to make Caprese Chicken: (Scroll down for full printable recipe.)

  • Heat Oil – Preheat the oven to 400°F. Drizzle a large cast iron skillet or similar oven safe skillet with olive oil over medium high heat.
  • Season Chicken Breasts – Season chicken on all sides with garlic salt, black pepper and Italian seasoning. Sear on both sides in the pan for 1-2 minutes to brown. Remove from pan.
  • Onion – Saute onion over medium-high heat until it’s softened scraping any brown bits from the bottom of the pan, add garlic cooking for 1 minute.
  • Sauce – To the skillet add balsamic vinegar, brown sugar, remaining Italian seasoning and crushed red pepper flakes. Whisk until combined and cook over medium heat just until slightly thickened 2-4 minutes.
  • Combine – Return chicken to the skillet turning to coat with the sauce. Arrange the whole cherry tomatoes around the edge of the skillet and between the chicken breasts.
  • Bake – Transfer skillet to the oven and bake per the recipe until an internal temperature of 165°F is reached and juices run clear.
  • Top with Mozzarella – Sprinkle each chicken breasts with cheese during the last 5 minutes to melt.
  • Final Sauce – While the chicken bakes in a small saucepan simmer the remaining balsamic vinegar and brown sugar over medium low heat. You can thicken with cornstarch dissolved in a small amount of cold water, if desired. 
  • Stand Time – Remove chicken from the oven and let stand for 5 minutes.
  • Serve drizzled with the sauce and garnished with fresh chopped basil or Italian parsley.

How to Make the BEST Caprese Chicken Recipe

  • Key Ingredients you’ll need to make homemade Caprese Chicken: Four 6-8 ounce boneless skinless chicken breasts, garlic salt, black pepper, dried Italian seasoning blend, onion, garlic cloves, balsamic vinegar, light brown sugar, crushed red pepper flakes, cherry tomatoes, shredded mozzarella cheese, cornstarch and fresh basil or Italian parsley for garnishing.
  • Kitchen tools you’ll need: 12 inch cast iron skillet or similar size oven safe skillet, sharp knife and cutting board,m measuring cups and spoons, small saucepan, cheese grater and large spoon.
  • Start with boneless, skinless chicken breasts. For this recipe they’re pan-seared on the stovetop. You could also season them per the recipe and prepare them on the grill, depending on your preference.
  • Dried Italian seasoning is an herb I always have on hand. It features basil, oregano and rosemary giving the subtle nuances of Mediterranean flavors perfect for enhancing the flavor of the chicken.
  • Choose ripe, juicy tomatoes, preferably Roma or cherry tomatoes, sliced thinly. These add a burst of freshness to the dish.
  • I’m opting to use shredded mozzarella cheese for this dish. Should you like to incorporate fresh mozzarella cheese the slices should be thick enough to hold their shape but not too thick that they overwhelm the light flavors of the chicken.
  • Herbs – You can use use fresh Italian parsley or basil leaves providing a fragrant and slightly peppery flavor. You can use whole basil or parsley leaves chopped finely or tear them into smaller pieces for a more rustic look.
  • The balsamic reduction adds a sweet and tangy flavor that complement’s the other ingredients.
  • I make this chicken in a cast iron skillet. You can make it in any similar size oven safe skillet.
  • You can thicken the balsamic vinegar sauce to suit your taste. To do so dissolve cornstarch in cold water until it’s completely dissolved then whisk it into the sauce. Repeat the process until your desired consistency is reached.
  • Store leftovers of Caprese Chicken in an airtight container chilled in the fridge for up to 3 days.

More Easy Chicken Breast Recipes to Make

easy-caprese-chicken

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Caprese Chicken

Prep Time10 minutes
Cook Time30 minutes
Stand time5 minutes
Total Time45 minutes
Course: Chicken, Main Course
Cuisine: American, Italian Inspired, Southern
Keyword: caprese-chicken-recipe, easy-caprese-chicken
Servings: 4 servings
Calories: 360kcal

Ingredients

  • 2 Tbsp olive oil
  • 4 6-8 oz boneless skinless chicken breasts
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 2 tsp dried Italian seasoning divided use
  • 1/4 cup finely diced sweet onion
  • 2 large cloves garlic minced
  • 2/3 cup balsamic vinegar divided use
  • 4 Tbsp light brown sugar divided use
  • 1/4 tsp crushed red pepper flakes
  • 1 pint cherry tomatoes
  • 2 cups shredded mozzarella cheese
  • 2 Tbsp cornstarch
  • fresh basil or Italian parsley for garnishing

Instructions

  • Preheat the oven to 400°F. Drizzle a large cast iron skillet or similar oven safe skillet with olive oil over medium high heat.
  • Season chicken on all sides with garlic salt, black pepper and 1 tsp Italian seasoning. Sear on both sides in the pan for 1-2 minutes to brown. Remove from pan.
  • To the pan add onion. Saute over medium-high heat for 2-3 minutes until softened scraping any brown bits from the bottom of the pan, add garlic cooking for 1 minute.
  • To the skillet add 1/3 cup balsamic vinegar, 2 Tbsp brown sugar, remaining Italian seasoning and crushed red pepper flakes. Whisk until combined and cook over medium heat just until slightly thickened 2-4 minutes.
  • Return chicken to the skillet turning to coat with the sauce. Arrange the whole cherry tomatoes around the edge of the skillet and between the chicken breasts.
  • Transfer skillet to the oven and bake for 20-25 minutes or until an internal temperature of 165°F is reached and juices run clear. Sprinkle each chicken breasts with cheese during the last 5 minutes to melt.
  • Sauce: While the chicken bakes in a small saucepan simmer the remaining 1/3 cup balsamic vinegar and brown sugar over medium low heat. You can thicken with 1-2 Tbsp of cornstarch dissolved in a small amount of cold water, if desired. 
  • Remove chicken from the oven and let stand for 5 minutes.
  • Serve drizzled with the sauce and garnished with chopped basil or Italian parsley.

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 31g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 964mg | Potassium: 408mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1014IU | Vitamin C: 28mg | Calcium: 341mg | Iron: 2mg
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