Looking for an easy weeknight dinner to feed the family or friends? Caprese Chicken fits the bill. With just a handful of ingredients, this simple chicken dish comes together fast and delivers big flavor.
Chicken Caprese:
Caprese salad is a summertime classic, so why not turn those bright flavors into a satisfying main course? This Caprese Chicken is just that: basil, tomatoes, mozzarella and a touch of balsamic layered on chicken breasts and roasted until melty and juicy.
We’ve been making and refining this version for months. The result is a straightforward, family-friendly dish that’s both comforting and fresh.
Why I love this recipe:
The combination of basil, ripe tomatoes, creamy mozzarella and a drizzle of balsamic is always a winner, especially in summer when fresh basil and tomatoes are at their best. This recipe captures the essence of a Caprese salad and transforms it into an easy entrée.
Part of its appeal is flexibility — the flavors work well no matter how you prepare them. A few variations we use:
- Use jarred pesto for a quicker assembly.
- Swap in pre-shredded mozzarella if you prefer— it melts nicely and saves time.
- If your tomatoes vary in size, chop them into similar pieces so they roast evenly.
Yes, you’ll need the oven, but a short roast produces an extra-delicious dinner worth the minimal effort.
What you need to make this recipe:
This recipe assumes basic kitchen tools. Scroll down to the recipe card for exact measurements and step-by-step instructions.
- Chicken breasts — this recipe was written for a family of four using two large boneless, skinless breasts halved to make four portions. If breasts are thicker than 1 ½”, butterfly them so they cook evenly.
- Basil pesto — homemade or store-bought. Fresh basil pesto highlights the classic Caprese flavors best.
- Mozzarella cheese — fresh mozzarella is ideal for creaminess and melt, but pre-shredded works in a pinch.
- Tomatoes — cherry or grape tomatoes are convenient and roast beautifully; larger ripe tomatoes can be used if sliced.
- Balsamic glaze — store-bought or a homemade reduction for a sweet-tangy finish.
How to make Caprese Chicken
Preheat the oven to 375°F. Line a rimmed sheet pan with parchment paper (or use a large baking dish).
Prepare the chicken: If breasts are thick, butterfly or slice them in half so all pieces are a similar thickness and cook evenly. Arrange the chicken on the lined pan.
Spread about a tablespoon of pesto over each breast. Dollop the pesto on with a spoon and spread it, avoiding putting the used spoon back into the pesto container once it touches raw chicken.
The olive oil in the pesto is enough to flavor the pan, so no extra oil is necessary.
Top each breast with slices of fresh mozzarella. Scatter the tomatoes around the chicken in a single layer so they roast evenly.
Roast for 25–30 minutes or until the chicken reaches an internal temperature of 165°F. Cooking time depends on thickness. Optionally broil 2–3 minutes at the end to brown the cheese.
Remove from the oven and drizzle each portion with balsamic glaze. Serve immediately with your choice of sides; pesto pasta, steamed vegetables, or roasted potatoes all pair well.
How to store:
This dish stores well for meal prep. Keep leftovers in an airtight container in the refrigerator for 3–4 days and reheat gently in the microwave or oven until warmed through.
Erin’s Easy Entertaining Tips
Caprese Chicken is an easy, crowd-pleasing main. A few tips to streamline service:
- If making pesto from scratch, prepare it ahead and chill until assembly time.
- Double or triple the recipe if feeding a larger group — plan one chicken breast per person.
- Serve with simple sides that soak up the flavorful juices: pasta tossed with pesto, rice, or roasted vegetables all work nicely.
Frequently Asked Questions
Yes — boneless, skinless chicken thighs can be used. Adjust roasting time as thighs may cook faster or slower depending on size.
Quick tips and tricks to making baked chicken caprese
- Be patient: Make sure the chicken reaches 165°F before removing from the oven.
- Save the juices: Spoon pan juices from the roasted tomatoes and chicken onto your plate for extra flavor.
- Storage reminder: Refrigerate leftovers in an airtight container for 3–4 days and reheat until warmed through.
Here’s how you can make it…
Caprese Chicken
6 servings
Erin Parker, The Speckled Palate
10
25
35
Pin Recipe
EQUIPMENT
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Sharp knife
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Wooden cutting board
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Rimmed sheet pan
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Tongs
Ingredients
- 2 lbs. chicken breasts boneless, skinless
- 6 tablespoons basil pesto
- 8 oz. fresh mozzarella sliced
- 24 oz. grape tomatoes
- Balsamic glaze for drizzling
Instructions
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Preheat the oven to 375°F. Line a rimmed sheet pan with parchment paper and set aside.
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If the chicken breasts are thicker than 1 ½”, butterfly them so pieces are a similar thickness for even cooking.
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Place the chicken breasts on the lined pan.
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Smear about 1 tablespoon of pesto on each breast.
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Add fresh mozzarella slices on top of the pesto.
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Scatter the tomatoes around the chicken on the sheet pan.
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Roast for 25–30 minutes, or until the chicken reaches 165°F. Cooking time varies with thickness.
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Optional: broil 2–3 minutes at the end to brown the cheese.
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Remove from the oven, drizzle with balsamic glaze, and serve immediately.
Notes
Nutrition
Calories: 364kcal
Carbohydrates: 6g
Protein: 42g
Tried this recipe?
Let us know how it was!