I love how this Baked Caprese Chicken combines juicy roasted chicken with fresh tomatoes, melted mozzarella, and fragrant basil, all drizzled with balsamic glaze. It’s an easy, elegant dish that brings all the classic Caprese flavors together in a satisfying, wholesome meal.

Why You’ll Love This Recipe

I adore this recipe because it’s both simple and impressive. The chicken stays tender and flavorful, while the melted cheese and bright tomatoes create a delightful contrast. Plus, it’s baked in one dish, so cleanup is a breeze. It’s perfect for weeknight dinners or when I want something special without spending hours in the kitchen.

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Garlic cloves, minced
Italian seasoning
Salt and pepper
Cherry or grape tomatoes, halved
Fresh mozzarella slices or pearls
Fresh basil leaves
Balsamic glaze

Directions

I preheat the oven to 400°F (200°C).
I rub the chicken breasts with olive oil, then season them with minced garlic, Italian seasoning, salt, and pepper.
I place the chicken into a baking dish and bake for about 20 minutes, until nearly cooked through.
I remove the dish from the oven, top each breast with halved tomatoes and a slice or two of fresh mozzarella.
I return it to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
I finish by sprinkling fresh basil leaves on top and drizzling generously with balsamic glaze before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Bake time: 25–27 minutes
Total time: 35–37 minutes

(Adapted based on standard baked chicken breast timings.)

Variations

I swap fresh mozzarella for fresh burrata for an ultra-creamy finish.
I add sliced avocado or baby spinach after baking for extra freshness and nutrients.
I sprinkle red pepper flakes or chopped sun-dried tomatoes to add a kick or extra tang.
I use chicken thighs instead of breasts for a richer flavor and juicier texture.

Storage/reheating

I store leftover chicken in an airtight container in the fridge for up to 3–4 days. To reheat, I gently microwave it for about 1–2 minutes or warm it in a 350°F (175°C) oven for 10–12 minutes until heated through. Balsamic glaze is best added fresh after reheating to restore its glossy finish.

FAQs

How can I tell when the chicken is fully cooked?

I use an instant-read thermometer and make sure it registers 165°F (74°C) at the thickest part of the chicken breast.

Can I use frozen chicken?

Yes. I thaw it completely in the fridge overnight before seasoning and baking to ensure even cooking.

Can I make this recipe dairy-free?

Absolutely. I skip the mozzarella and replace it with a dairy-free cheese alternative or omit it altogether and just enjoy the tomatoes and basil.

Is it possible to prep this ahead of time?

Yes—I’ll season the chicken and even slice the tomatoes a few hours ahead, then assemble and bake when I’m ready for dinner.

Can I make this in an air fryer instead of the oven?

Yes, I preheat the air fryer to 375°F (190°C), place the seasoned chicken in the basket, cook for 12 minutes, add tomatoes and cheese, then air fry for another 3–5 minutes until cheese melts and chicken reaches 165°F.

Conclusion

I’m always impressed by how this Baked Caprese Chicken delivers fresh, bold flavors with minimal effort. The combination of juicy chicken, melty cheese, bright tomatoes, and zesty basil is irresistible—and with simple prep and cleanup, it’s a recipe I reach for again and again.