Easy Chicken Caprese – Juicy Chicken with Mozzarella, Tomato & Basil
Let’s Chat About Chicken Caprese (and Why You Need to Make It)
If you’ve ever found yourself standing in the kitchen at six in the evening, silently (or not-so-silently) asking the universe for dinner inspiration, let me introduce you to my not-so-secret weeknight hero: Easy Chicken Caprese. Seriously, it’s like a classic Caprese salad met a juicy chicken breast and, well, went to town. First time I made this was after a wild grocery run—I’d meant to get chicken thighs, came home with chicken breasts, and here we are. Anyway, if you’re like me and believe cheese makes everything better, stick around.
Why You’ll Probably Fall for This One
I make this when I want to pretend I’m dining al fresco in Italy, but actually I’m just wearing fuzzy socks at the kitchen table. My family goes bonkers for it—though they claim they like the basil best, which is clearly a lie since everyone fights over the melty mozzarella. (Annoying: sometimes the cheese gets stuck to my old baking tray, but I’ve learned to live with it.) Also, I love that it’s pretty quick—no marathon sauce simmering—so it doesn’t test my patience on a Wednesday.
What You’ll Need (But It’s Okay to Wing It)
- 4 boneless, skinless chicken breasts (I’ve also swapped in thighs when I’m feeling rebellious. Totally works.)
- 2 large tomatoes, sliced (Sometimes I just use cherry tomatoes halved if that’s what’s rolling around in the fridge.)
- Fresh mozzarella—about 200g, sliced (But hey, I’ve used those mozzarella balls from Aldi. Tastes fine.)
- Fresh basil leaves (If you ask my mum, she’ll say homegrown is a must. I’ve used store-bought/plastic-wrapped plenty. No shame.)
- Olive oil, a glug (maybe 2 tbsp?)
- Salt and black pepper, as much as you need
- Balsamic glaze (optional, but it gives a fancy finish—I do it when I feel extra.)
How To Throw It Together
- Heat your oven to 200°C (about 400°F). If the oven is busy with, say, emergency garlic bread, you can finish these on the stovetop. But oven’s easier, promise.
- Pat the chicken dry and season both sides with salt and pepper. Here’s the funny part: I used to forget the seasoning and wonder why it tasted bland. (Seasoning is everything!)
- Drizzle olive oil into a big ovenproof pan or, honestly, whatever skillet you have. Medium-high heat—let it shine for a minute.
- Sear the chicken 2-3 minutes per side, till nicely golden. Don’t worry if it’s not totally cooked through yet. This is the part where I usually, eh, try not to move the chicken too much, though I always end up poking at it. Force of habit.
- Layer on your tomato slices, then mozzarella (the more uneven, the better—it looks rustic, right?). Throw some basil leaves on there, too. Sometimes I drop a leaf and the cat finds it before I do. Takes teamwork.
- Slide the whole pan into the oven and roast about 10 minutes. Or until the cheese gets bubbly and chicken reaches 73°C/165°F. This is where it’s tempting to eat right out of the pan, but maybe wait, just this once?
- Let it rest a few minutes, then drizzle (or, let’s be honest, zigzag) your balsamic glaze all over. Serve with extra basil if you’ve got more on hand.
Some Notes From the Trenches
- If the mozzarella looks too watery, just dab it a bit. I discovered this after a particularly soupy attempt.
- Don’t overbake or the chicken dries out. (Guilty.) Helios knows we don’t want shoe leather here.
- You can totally skip the basil if it’s wilted or looks sad. Actually, rocket/arugla adds a nice peppery thing.
Variations I’ve Attempted (Not All Winners)
- Thighs instead of breasts—happier, juicier outcome, if you ask me.
- Sometimes I’ve used a sharp cheddar. It’s… fine. Cheesier, not Caprese, but no complaints from the peanut gallery.
- Tried it once with roasted peppers instead of tomatoes—thought I’d invented something amazing, but it just confused everyone.
- Gluten-free friends, use a gluten-free balsamic glaze like DeLallo—it’s ace.
What If You Don’t Have Fancy Equipment?
Okay, honestly, a cast iron skillet is my go-to for this, but have I used a normal baking dish? Many, many times. Full confession: once I even tried it in a foil roasting tin on holiday. Survived just fine! And you can just transfer the chicken to a baking tray after searing if yours isn’t ovenproof. No biggie.
How Long Does It Last? (Spoiler: It Doesn’t)
I know people say you can store leftovers in an airtight container for 2 days (fridge, obviously), but between me and the kids, there’s rarely anything left past midnight. If it does survive, it’s honestly just as good cold, or even sandwiched between crusty bread. I probably like it better the next day, truthfully.
How Do I Even Serve This?
There’s no wrong way, I reckon. Sometimes I just eat it with whatever leafy greens are about to expire in the fridge (looking at you, sad bag of spinach). Other days, we pile it over buttered orzo or leftover garlic bread from last night. My partner likes it with a simple green salad. Up to you.
Don’t Make My Little Mistakes – Pro Tips
- I once rushed the resting step. Regret. The cheese slid clean off the chicken, like it just couldn’t bear to stay put. Give it a few minutes!
- Don’t try to use rock-hard winter tomatoes—they just won’t taste like anything. Actually, on second thought, roasted peppers might be better than those mid-January tomatoes…
- Layering the mozzarella under the tomatoes can work if you want extra-gooey cheese (I discovered this by accident—it’s great).
FAQ Time – Real Questions I’ve Actually Gotten
Can I make this ahead of time?
Sort of. You can assemble ahead, but cook it fresh for the best melty cheese action. Leftovers are still good, though.
Do I need balsamic glaze?
Nope! It’s optional, but it’s my secret weapon for a bit of zing. You can just splash plain balsamic if you’re in a pinch (shh, I do it all the time).
What’s the best way to check doneness?
Honestly, a thermometer is easiest so you don’t guess. But if you don’t have one, slice into the thickest bit—clear juices and no pink mean you’re good. Don’t overthink it.
Can I make it dairy-free?
Sorta—skip the cheese, or try a vegan mozz. I’d be lying if I said it’s exactly the same, but it’s dinner.
Help, I only have dried basil!
Just use it sparingly, it can be strong. Or use oregano if that’s closer to hand.
For more kitchen tips, check out this guide to juicy chicken breasts from Budget Bytes—I use their trick sometimes!
There we go, mate. Let me know if you try it—and if you manage to keep any leftovers, do tell. I still haven’t managed it yet!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 4 slices fresh mozzarella cheese
- 2 medium ripe tomatoes, sliced
- 8-10 fresh basil leaves
- Balsamic glaze, for drizzling
Instructions
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1Preheat oven to 400°F (200°C). Season the chicken breasts on both sides with salt, black pepper, and Italian herbs.
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2Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes on each side until golden brown.
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3Remove skillet from heat. Arrange tomato slices over each chicken breast, followed by a slice of mozzarella cheese.
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4Transfer skillet to the preheated oven and bake for 12-15 minutes, or until chicken is cooked through (internal temperature should reach 165°F/74°C) and cheese is melted.
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5Remove from oven, top each chicken breast with fresh basil leaves, and drizzle with balsamic glaze before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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