I reimagined Baked Caprese Chicken by combining tomato, balsamic, fresh mozzarella and basil in a One Pan Italian Chicken Skillet that bakes entirely in one oven-safe pan.

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I love a recipe that tricks people into thinking it took longer than it did. This Baked Caprese Chicken is that trick, with slices of fresh mozzarella bubbling over and glossy balsamic vinegar adding a sharp sweet punch.

I layer things in a skillet and the cheese melts into golden puddles, leaving little pockets of flavor that make everyone reach for seconds. It feels fancy but its not, and the smell always gets questions.

I tag it One Pan Italian Chicken Skillet because cleanup is tiny and the results look like you actually tried. No one believes me when I say how fast it is.

Ingredients

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Lean protein, filling and low in carbs, great for muscle repair and satiety
Bright, juicy, vitamin C and fiber, add sweet tartness and fresh pop
creamy mild cheese, good source of calcium and protein, makes the dish rich and melty
Tangy and slightly sweet, gives depth and a glossy finish, low calories
Healthy monounsaturated fats, adds silky mouthfeel and helps flavors bloom, use moderately
Fragrant herb, adds bright sweet peppery notes and antioxidants, toss on at end
Pungent punch, boosts savory depth and immune friendly rep, a little goes far

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 pounds total)

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 teaspoon garlic powder or 2 cloves garlic, minced

1 teaspoon Italian seasoning or 1/2 teaspoon dried oregano

1 pint cherry tomatoes, halved (about 2 cups)

8 ounces fresh mozzarella, sliced or mini bocconcini, drained

1/4 cup balsamic vinegar or 3 tablespoons balsamic glaze

2 tablespoons honey or brown sugar (for a quick balsamic reduction)

a handful of fresh basil leaves, torn

1/4 teaspoon crushed red pepper flakes, optional

How to Make this

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1. Preheat oven to 375 F. Pat the chicken dry, pound slightly if breasts are uneven, then season both sides with kosher salt and lots of freshly ground black pepper.

2. Mix 2 tablespoons olive oil with 1 teaspoon garlic powder (or skip this and use the fresh garlic below) and 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano). Rub that over the chicken so each piece is coated.

3. Heat an oven safe skillet over medium high heat, add a touch more oil if needed, and sear the chicken 3 to 4 minutes per side until golden brown but not fully cooked through. If you used fresh garlic (2 cloves minced) add it to the pan in the last 30 seconds of searing so it doesnt burn.

4. While chicken sears, halve 1 pint cherry tomatoes and slice or drain 8 ounces fresh mozzarella (or use mini bocconcini). Tear a handful of basil leaves and set aside.

5. If using 1/4 cup balsamic vinegar plus 2 tablespoons honey (or brown sugar) make a quick glaze: combine them in a small saucepan and simmer over medium heat until slightly syrupy, about 3 to 5 minutes. If youre using store bought balsamic glaze just skip this step.

6. Nestle the halved tomatoes around the chicken in the skillet, sprinkle 1/4 teaspoon crushed red pepper flakes if you want heat, then spoon the balsamic reduction or drizzle 3 tablespoons balsamic glaze over everything.

7. Top each breast with slices of mozzarella or a few bocconcini pieces, then transfer the skillet to the preheated oven and bake 12 to 18 minutes until the chicken reaches 165 F internal temp and cheese is melted.

8. Optional: if you want browned bubbly cheese, put the skillet under the broiler for 1 to 2 minutes, watching closely so it doesnt burn.

9. Remove from oven, let rest 5 minutes, then scatter torn fresh basil over the chicken and spoon any pan juices and softened tomatoes over top. Serve with extra balsamic glaze if you like.

Equipment Needed

1. Oven (preheat to 375 F)
2. Oven-safe skillet, cast-iron or stainless, about 10–12 inch for searing and baking
3. Meat mallet or rolling pin and a plastic bag, to gently pound uneven breasts
4. Tongs, for flipping and moving chicken and tomatoes
5. Chef’s knife, for halving cherry tomatoes and slicing mozzarella
6. Cutting board
7. Small saucepan, to make the balsamic reduction if you choose to make it from scratch
8. Measuring spoons (tsp and tbsp) and a tablespoon or small spoon for drizzling
9. Instant-read thermometer, to check chicken reaches 165 F and avoid overcooking

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, thighs work great, they stay juicier, just bake longer about 25 to 30 minutes at 400 F or until internal temp hits 165 F.

Q: How do I stop the chicken from drying out? A: Pound to an even thickness, season well, sear or start in a hot oven and don't overcook, pull at 165 F and let rest 5 minutes before slicing.

Q: Do I need to make a balsamic reduction or is store bought glaze ok? A: Store bought glaze is fine and saves time, but you can quickly reduce 1 4 cup balsamic with 2 tablespoons honey over medium heat until syrupy if you want that fresh flavor.

Q: Can I assemble this ahead of time? A: Kinda, you can prep the tomatoes and balsamic and keep the cheese separate, but add cheese and bake right before serving for best texture.

Q: How do I get melty mozzarella without soggy tomatoes? A: Top with tomatoes first then cheese in last 5 to 8 minutes of baking, or pop under the broiler for a minute to brown the cheese quick, but watch it closely.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days, reheat gently in a 300 F oven or air fryer until warmed through so the cheese doesnt turn rubbery.

Baked Caprese Chicken Recipe Substitutions and Variations

Mozzarella → Burrata or fresh ricotta: use about the same amount, tear the burrata over the hot chicken right before serving so it stays creamy, it wont melt like slices but takes the dish up a notch.
Cherry tomatoes → Grape tomatoes or quartered Roma tomatoes: grape are nearly identical, Roma are meatier so they wont burst as fast, roast a few extra minutes if you pick Roma.
Balsamic vinegar or glaze → Red wine vinegar plus honey or maple syrup: mix 2 tablespoons red wine vinegar with 1 tablespoon honey, drizzle after baking for bright tang when you dont have balsamic.
Boneless skinless chicken breasts → Boneless skinless chicken thighs: use the same seasonings, bake a bit longer and check for 165 F, thighs stay juicier so its more forgiving if you overcook a little.

Pro Tips

1) Pound the breasts to an even thickness so they cook evenly, use a zip top bag or a towel and a rolling pin, but dont go crazy or they’ll turn mushy. Let them rest a few minutes after cooking so the juices redistribute.

2) Get your skillet seriously hot before searing and dont crowd the pan or the chicken will steam instead of getting a nice crust, sear a couple minutes per side then finish in the oven. If you use fresh garlic add it in the last 30 seconds or it will burn and taste bitter.

3) Make the balsamic reduction low and slow, taste as it thickens so it isnt too sweet or too sour, and remember it thickens more as it cools. If you buy store glaze and it’s too sweet, splash in a little lemon or water to brighten and loosen it.

4) Drain or pat the mozzarella well and add it near the end so the cheese melts without making the pan watery, broil only for a minute or two if you want browned cheese but watch it constantly. Scatter the basil on last minute for the best fresh flavor.

Baked Caprese Chicken Recipe

Recipe by James Level

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I reimagined Baked Caprese Chicken by combining tomato, balsamic, fresh mozzarella and basil in a One Pan Italian Chicken Skillet that bakes entirely in one oven-safe pan.

Servings

servings

Calories

558

kcal

Equipment: 1. Oven (preheat to 375 F)
2. Oven-safe skillet, cast-iron or stainless, about 10–12 inch for searing and baking
3. Meat mallet or rolling pin and a plastic bag, to gently pound uneven breasts
4. Tongs, for flipping and moving chicken and tomatoes
5. Chef’s knife, for halving cherry tomatoes and slicing mozzarella
6. Cutting board
7. Small saucepan, to make the balsamic reduction if you choose to make it from scratch
8. Measuring spoons (tsp and tbsp) and a tablespoon or small spoon for drizzling
9. Instant-read thermometer, to check chicken reaches 165 F and avoid overcooking

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 pounds total)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 teaspoon garlic powder or 2 cloves garlic, minced
1 teaspoon Italian seasoning or 1/2 teaspoon dried oregano
1 pint cherry tomatoes, halved (about 2 cups)
8 ounces fresh mozzarella, sliced or mini bocconcini, drained
1/4 cup balsamic vinegar or 3 tablespoons balsamic glaze
2 tablespoons honey or brown sugar (for a quick balsamic reduction)
a handful of fresh basil leaves, torn
1/4 teaspoon crushed red pepper flakes, optional

Directions

Preheat oven to 375 F. Pat the chicken dry, pound slightly if breasts are uneven, then season both sides with kosher salt and lots of freshly ground black pepper.
Mix 2 tablespoons olive oil with 1 teaspoon garlic powder (or skip this and use the fresh garlic below) and 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano). Rub that over the chicken so each piece is coated.
Heat an oven safe skillet over medium high heat, add a touch more oil if needed, and sear the chicken 3 to 4 minutes per side until golden brown but not fully cooked through. If you used fresh garlic (2 cloves minced) add it to the pan in the last 30 seconds of searing so it doesnt burn.
While chicken sears, halve 1 pint cherry tomatoes and slice or drain 8 ounces fresh mozzarella (or use mini bocconcini). Tear a handful of basil leaves and set aside.
If using 1/4 cup balsamic vinegar plus 2 tablespoons honey (or brown sugar) make a quick glaze: combine them in a small saucepan and simmer over medium heat until slightly syrupy, about 3 to 5 minutes. If youre using store bought balsamic glaze just skip this step.
Nestle the halved tomatoes around the chicken in the skillet, sprinkle 1/4 teaspoon crushed red pepper flakes if you want heat, then spoon the balsamic reduction or drizzle 3 tablespoons balsamic glaze over everything.
Top each breast with slices of mozzarella or a few bocconcini pieces, then transfer the skillet to the preheated oven and bake 12 to 18 minutes until the chicken reaches 165 F internal temp and cheese is melted.
Optional: if you want browned bubbly cheese, put the skillet under the broiler for 1 to 2 minutes, watching closely so it doesnt burn.
Remove from oven, let rest 5 minutes, then scatter torn fresh basil over the chicken and spoon any pan juices and softened tomatoes over top. Serve with extra balsamic glaze if you like.

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: 312g
Total number of serves: 4
Calories: 558kcal
Fat: 25.4g
Saturated Fat: 10.6g
Trans Fat: 0.05g
Polyunsaturated: 1.49g
Monounsaturated: 6.42g
Cholesterol: 184mg
Sodium: 671mg
Potassium: 670mg
Carbohydrates: 19.3g
Fiber: 1g
Sugar: 14.5g
Protein: 65.3g
Vitamin A: 800IU
Vitamin C: 15mg
Calcium: 227mg
Iron: 2.3mg

Baked Caprese Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Baked Caprese Chicken Recipe Substitutions and Variations

Pro Tips