I reimagined classic Caprese as a One Pan Italian Chicken Skillet, combining tomato, balsamic, fresh mozzarella, and basil in a way that might make you reconsider your go-to weeknight dinner.
I love dinners that look fancy but are actually stupid simple, and this Baked Caprese Chicken scratches that itch. Juicy chicken breasts get crowned with melting fresh mozzarella so every bite is creamy and slightly rebellious, you’ll want to eat it standing over the pan.
I call it my twist on Chicken Calabrese because it pulls Caprese vibes into one pan, and yes it behaves like a One Pan Italian Chicken Skillet, which means less dishes and more bragging rights. Sometimes the cheese slides off and that’s ok, it just proves it’s real and worth tasting.
Ingredients
- Chicken breasts: Lean protein, builds muscle, low in fat, neutral flavor that soaks up seasonings.
- Garlic: Adds a savory bite, may support immune health, small calories, pungent when cooked.
- Olive oil: Healthy monounsaturated fat, heart friendly, adds richness and helps to brown chicken.
- Cherry tomatoes: Sweet and tangy, high in vitamin C and fiber, juicy bursts balance richness.
- Fresh mozzarella: Creamy, mild, add calcium and protein, melts beautifully for that caprese feel.
- Fresh basil: Bright herb, fragrant oils add freshness, a source of vitamin K and flavor.
- Balsamic glaze: Sweet n tangy syrup, concentrated flavor, adds glossy acidity and a touch of sweetness.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1 pint cherry tomatoes halved
- 8 oz fresh mozzarella sliced or bocconcini
- 1/2 cup fresh basil leaves loosely packed
- 2 tbsp balsamic glaze
- 1/4 tsp red pepper flakes optional
How to Make this
1. Preheat oven to 400 F. Pound the chicken breasts to an even thickness about 1/2 inch and pat dry with paper towels so they cook evenly.
2. In a small bowl mix 1 tbsp olive oil, minced garlic, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp dried Italian seasoning. Rub that mixture all over both sides of the chicken.
3. Heat a large oven safe skillet over medium high heat until hot. Add the chicken and sear 2 to 3 minutes per side until golden brown, you’re not trying to cook it through here just get good color.
4. Scatter the halved cherry tomatoes around the chicken in the skillet and sprinkle 1/4 tsp red pepper flakes over everything if you want a little heat.
5. Transfer the skillet to the oven and bake 12 to 15 minutes, depending on thickness, until the chicken is almost at 160 F internal temp.
6. Remove the skillet from the oven and top each breast with slices of fresh mozzarella or torn bocconcini (about 8 oz total). Return to the oven 3 to 5 more minutes until the cheese is melty and the chicken reaches 165 F.
7. Let the chicken rest 4 to 5 minutes out of the oven so the juices redistribute, it’s important or the meat will be dry.
8. Scatter the fresh basil leaves over the melted cheese and drizzle 2 tbsp balsamic glaze on top. Taste and add a pinch more salt or pepper if needed.
9. Serve right away with the roasted tomatoes spooned over the chicken. Quick tips: use a meat thermometer for accuracy, pounding the breasts makes them cook evenly, and if you dont have balsamic glaze just simmer balsamic vinegar until syrupy to make your own.
Equipment Needed
1. Oven (preheat to 400 F)
2. Meat mallet or heavy rolling pin to pound the breasts
3. Cutting board
4. Chef’s knife
5. Paper towels or a clean kitchen towel
6. Small mixing bowl and a spoon for the oil/garlic mix
7. Measuring spoons
8. Large oven-safe skillet (cast iron works great)
9. Tongs or a spatula for searing and moving chicken
10. Instant-read meat thermometer
FAQ
Baked Caprese Chicken Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs for more juiciness and usually shorter cooking, or use turkey cutlets if thats what you have. For a veg option try firm tofu pressed well or big portobello caps.
- Fresh mozzarella or bocconcini: use burrata for extra creaminess, sliced provolone or monterey jack for easier melting, or low moisture shredded mozzarella if you want less watery topping.
- Cherry tomatoes: grape tomatoes or halved small plum tomatoes work great, or stir in chopped sun dried tomatoes packed in oil for a deeper, sweeter hit.
- Balsamic glaze: replace with a quick balsamic reduction by simmering balsamic vinegar with a teaspoon of honey or maple until syrupy, or just drizzle good aged balsamic for a cleaner flavor.
Pro Tips
1) Pound and dry the breasts so they cook evenly. If you skip pounding the thin parts will overcook while the thick parts try to catch up. Pat them really dry though, you want a good sear not steam.
2) Use an instant read thermometer and pull the chicken a few degrees shy of done, then rest it. The temp keeps rising while it rests so you avoid dry chicken. Trust the thermometer not the clock.
3) Let the mozzarella come to room temp and tear it instead of piling thick cold slices on top. Cold, thick slices take longer to melt and can make the top soggy. A little grated Parmesan under the mozzarella helps with flavor and browning.
4) Treat the tomatoes like a quick roast, not a sauce. Toss them with a pinch of salt and a splash of olive oil so they blister but still hold shape. If you dont have ready-made balsamic glaze simmer the vinegar down until syrupy but watch it closely or it’ll burn.
Baked Caprese Chicken Recipe
I reimagined classic Caprese as a One Pan Italian Chicken Skillet, combining tomato, balsamic, fresh mozzarella, and basil in a way that might make you reconsider your go-to weeknight dinner.
4
servings
546
kcal
Equipment: 1. Oven (preheat to 400 F)
2. Meat mallet or heavy rolling pin to pound the breasts
3. Cutting board
4. Chef’s knife
5. Paper towels or a clean kitchen towel
6. Small mixing bowl and a spoon for the oil/garlic mix
7. Measuring spoons
8. Large oven-safe skillet (cast iron works great)
9. Tongs or a spatula for searing and moving chicken
10. Instant-read meat thermometer
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
2 cloves garlic, minced
-
1 tbsp olive oil
-
1 tsp dried Italian seasoning
-
1 pint cherry tomatoes halved
-
8 oz fresh mozzarella sliced or bocconcini
-
1/2 cup fresh basil leaves loosely packed
-
2 tbsp balsamic glaze
-
1/4 tsp red pepper flakes optional
Directions
- Preheat oven to 400 F. Pound the chicken breasts to an even thickness about 1/2 inch and pat dry with paper towels so they cook evenly.
- In a small bowl mix 1 tbsp olive oil, minced garlic, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp dried Italian seasoning. Rub that mixture all over both sides of the chicken.
- Heat a large oven safe skillet over medium high heat until hot. Add the chicken and sear 2 to 3 minutes per side until golden brown, you're not trying to cook it through here just get good color.
- Scatter the halved cherry tomatoes around the chicken in the skillet and sprinkle 1/4 tsp red pepper flakes over everything if you want a little heat.
- Transfer the skillet to the oven and bake 12 to 15 minutes, depending on thickness, until the chicken is almost at 160 F internal temp.
- Remove the skillet from the oven and top each breast with slices of fresh mozzarella or torn bocconcini (about 8 oz total). Return to the oven 3 to 5 more minutes until the cheese is melty and the chicken reaches 165 F.
- Let the chicken rest 4 to 5 minutes out of the oven so the juices redistribute, it's important or the meat will be dry.
- Scatter the fresh basil leaves over the melted cheese and drizzle 2 tbsp balsamic glaze on top. Taste and add a pinch more salt or pepper if needed.
- Serve right away with the roasted tomatoes spooned over the chicken. Quick tips: use a meat thermometer for accuracy, pounding the breasts makes them cook evenly, and if you dont have balsamic glaze just simmer balsamic vinegar until syrupy to make your own.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 343g
- Total number of serves: 4
- Calories: 546kcal
- Fat: 23.3g
- Saturated Fat: 11g
- Trans Fat: 0.05g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 203mg
- Sodium: 1085mg
- Potassium: 776mg
- Carbohydrates: 10.2g
- Fiber: 1g
- Sugar: 8.3g
- Protein: 74g
- Vitamin A: 939IU
- Vitamin C: 10.8mg
- Calcium: 319mg
- Iron: 2.6mg