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Baked Caprese Chicken Recipe

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4 from 14 reviews

Baked Caprese Chicken is a flavorful and vibrant dish inspired by the classic Italian Caprese salad. Tender organic chicken breasts are seasoned and seared to golden perfection, then baked alongside juicy cherry tomatoes. Finished with fresh mozzarella, basil pesto, and a drizzle of balsamic glaze, this easy-to-make recipe delivers a delicious, wholesome meal perfect for weeknight dinners or special occasions.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 6 small organic (free range) chicken breasts (or 4 large, halved horizontally)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tsp Italian seasoning
  • 1 – 2 tbsp olive oil

Vegetables & Cheese

  • 400g (14 oz) cherry tomatoes (on the vine if possible)
  • 200g (7 oz) bocconcini (fresh mozzarella pearls), drained

Finishing Touches

  • 2 tbsp basil pesto
  • Fresh basil leaves, to garnish
  • Balsamic glaze, for drizzling

Instructions

  1. Preheat the oven: Preheat your oven to 200°C (400°F) to prepare for baking the chicken and tomatoes later.
  2. Season the chicken: Generously season both sides of the chicken breasts with sea salt, freshly ground black pepper, and Italian seasoning to infuse flavor.
  3. Heat the skillet: Place a cast iron skillet on the stovetop over medium-high heat and add olive oil to coat the pan.
  4. Sear the chicken: Carefully add the chicken breasts to the hot skillet and sear them for 3–4 minutes on each side until they turn golden brown. Depending on your skillet size, you may need to sear in two batches to avoid overcrowding.
  5. Add cherry tomatoes: Nestle the cherry tomatoes around the seared chicken breasts in the skillet. Drizzle a little olive oil over the tomatoes to enhance roasting and flavor.
  6. Bake in the oven: Transfer the entire skillet to the preheated oven and bake for 15–18 minutes. Check that the chicken reaches an internal temperature of 73°C (165°F) and the tomatoes are blistered and tender.
  7. Add cheese and pesto: Remove the skillet from the oven and immediately add the drained bocconcini on top of the chicken. Spoon the basil pesto evenly over the mozzarella and chicken.
  8. Garnish and serve: Drizzle balsamic glaze over the dish and scatter fresh basil leaves on top for an aromatic, colorful finish. Serve warm, spooning some of the pan juices over each portion for extra flavor.

Notes

  • Use organic, free-range chicken for the best flavor and quality.
  • Cherry tomatoes on the vine add extra sweetness and a beautiful presentation but are optional.
  • Ensure the internal temperature of chicken reaches 73°C (165°F) for safe consumption.
  • Cast iron skillet is preferred for searing and oven transfer, but an oven-safe skillet or baking dish can be used.
  • Leftovers can be refrigerated for up to 2 days and reheated gently.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Salt

Find it online: https://dishiary.com/baked-caprese-chicken-recipe/