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Caprese Chicken Bake

Caprese Chicken Bake with melted mozzarella and roasted tomatoes.

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This Caprese Chicken Bake combines juicy chicken, ripe tomatoes, fresh basil, and melty mozzarella all baked together in one dish. It captures the vibrant flavors of a Caprese salad with the heartiness of a baked chicken dinner, making it a perfect weeknight meal.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 2 cups cherry tomatoes, halved
  • 8 ounces fresh mozzarella, sliced
  • 1/4 cup fresh basil leaves, plus more for garnish
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • Balsamic glaze for drizzling

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and dried oregano. Place in a single layer in a greased 9 by 13 inch baking dish.
  2. In a small bowl, combine halved cherry tomatoes, minced garlic, and olive oil. Toss to coat. Spoon mixture over and around the chicken breasts, spreading them out evenly.
  3. Place slices of fresh mozzarella over each chicken breast. Tuck a few basil leaves under the cheese or scatter them around the dish.
  4. Bake for 25 to 30 minutes, until chicken reaches an internal temperature of 165 degrees Fahrenheit and cheese is melted and bubbly. For a deeper golden top, broil for the last 2 minutes, watching closely.
  5. Remove from oven and let rest for 5 minutes. Drizzle generously with balsamic glaze and scatter fresh basil leaves on top. Serve warm.

Notes

For even cooking, pound thick chicken breasts to an even thickness. Use a meat thermometer to avoid overcooking. Do not add balsamic glaze before baking as it can burn. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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