Baked Chicken Caprese

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Prep Time 10

Cook Time 25

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 385

Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts (approximately 6 oz each, pounded to uniform thickness)
2 tbsp extra virgin olive oil divided
2 cups cherry tomatoes whole
3 cloves garlic finely minced
8 oz fresh mozzarella cheese cut into 4 thick round slices
1/2 cup fresh basil leaves washed and thinly sliced or torn
2 tbsp high-quality balsamic glaze
1 tsp sea salt to taste
1/2 tsp freshly cracked black pepper to taste
1/2 tsp dried oregano or Italian seasoning

Method

Preheat & Prep: Preheat your oven to 400°F (200°C). Pat the chicken breasts completely dry using paper towels. Season both sides evenly with sea salt, black pepper, and dried oregano.
Sear (Optional for Maximum Flavor): Heat 1 tablespoon of extra virgin olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat. Sear the chicken for 2–3 minutes on each side until a golden crust forms. Turn off the heat. (Note: If not searing, place the raw seasoned chicken directly into a lightly greased 9x13-inch baking dish).
Toss Tomatoes: In a medium bowl, toss the whole cherry tomatoes and minced garlic with the remaining 1 tablespoon of extra virgin olive oil, a pinch of salt, and a pinch of pepper.
Assemble & Bake: Scatter the seasoned cherry tomatoes and garlic all around the chicken in the skillet or baking dish. Place in the preheated oven and bake for 15–20 minutes, until the tomatoes have softened and burst slightly, and the chicken registers 150°F (65°C) internally.
Add Cheese: Remove the pan carefully from the oven. Place one thick slice of fresh mozzarella cheese directly on top of each chicken breast.
Melt & Broil: Return to the oven and bake for 3–5 minutes until the cheese is completely melted and bubbly. Optional: Switch the oven to broil for the final 60 seconds to get a slightly golden brown cheese topping.
Garnish & Serve: Remove from the oven and let rest for 5 minutes. Garnish generously with fresh basil leaves and drizzle the balsamic glaze over the top. Spoon the warm, garlicky tomato pan juices over the chicken and serve immediately.

Notes

The Secret to Juiciness: Chicken breasts vary wildly in size. For perfectly juicy results, pull the chicken out of the oven the exact moment an internal digital thermometer reads 165°F (74°C) in the thickest part.
Balsamic Timing: Always drizzle the balsamic glaze after cooking. If baked in the oven at high heat, the sugars will burn, turn bitter, and ruin the fresh flavor.
Water Control: Fresh mozzarella packed in water can release liquid during baking, creating a watery pan sauce. To prevent this, slice the cheese ahead of time and let it drain on paper towels while your chicken bakes.
Basil Rule: Never bake the fresh basil leaves. Residual heat from the melted cheese is all it takes to wilt them perfectly while keeping their vibrant green color and peppery aroma intact.
Make-Ahead Hack: You can trim, season, and arrange the chicken in your baking dish with the garlic and tomatoes up to 24 hours in advance. Cover tightly with foil in the fridge, then simply pop it straight into the oven when you're ready to cook!