3 Best Caprese Chicken Recipes To Make


Caprese chicken is one of the easiest dishes which is made with the ingredients, consisting of slices of fresh mozzarella cheese placed on each thinly sliced tomato, served with basil and then sprinkled with salt and olive oil before serving.

In addition, this caprese chicken can be prepared in other ways, such as using Italian dressing, pesto sauce or balsamic vinegar instead of olive oil; rocket salad (rucola) or romaine lettuce instead of basil and even add black pepper and marjoram leaves.

Caprese chicken originates from the Campania region of Italy. If you pay close attention, the color of this salad looks like the colors of the Italian flag: green, white and red.

It’s an easy Italian dish that can be cooked in many ways but one of the simplest ways is to bake it.


Recipe 1: Baked Caprese chicken


  • 4 boneless skinless chicken breasts
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp basil pesto
  • 1 tbsp honey
  • 1 tbsp cornstarch
  • 2 tsp minced garlic
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 cups cherry tomatoes
  • 4 slices fresh mozzarella cheese or 1 cup shredded fresh basil


  • Lightly grease a 9×13″ casserole dish and turn the oven to 425 degrees F.
  • Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to pound the thick end of the chicken breasts so that they are close to uniform in size (this will ensure all the chicken is cooked at the same time).
  • Place chicken breasts in the bottom of the baking dish.
  • Whisk together balsamic vinegar, oil, pesto, honey, corn starch, garlic, 1 teaspoon salt and pepper.
  • Place tomatoes in the baking dish around the chicken.
  • Drizzle balsamic mixture over chicken and tomatoes.
  • Bake at 425 degrees F for 15-23 minutes (the exact time will depend on the exact thickness of your chicken breasts), until chicken reaches an internal temperature of at least 165 degrees F.
  • Top each chicken breast with a slice of cheese. Return to the oven and broil for 1-2 minutes, just until melted.
  • Sprinkle with fresh chopped basil. Baked caprese chicken is ready to be served.

Recipe 2: Sheet pan Caprese chicken

Food Network Kitchen’s Sheet Pan Caprese Chicken, as seen on Food Network.


  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • kosher salt
  • freshly ground black pepper
  • 2 pints cherry tomatoes
  • 6 boneless, skinless chicken breasts – about 3 pounds
  • ½ cup balsamic vinegar
  • 1 pound ball fresh mozzarella – sliced into 6 rounds
  • 10 fresh basil leaves – torn
  • baby arugula – for serving
  • crusty bread – for serving


  • Preheat the oven to 400 degrees F.
  • Drizzle 1 olive oil onto a greased baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan.
  • Sprinkle with the Italian seasoning, salt and a few grinds of pepper.
  • Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning.
  • Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tbsp of oil.
  • Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes. 
  • Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat.
  • Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat the back of the spoon, 7 to 8 minutes. 
  • Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast.
  • Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F). 
  • Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices. 

Recipe 3: Caprese chicken salad


Used for marinade 

  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tsp brown sugar
  • 1 tsp minced garlic
  • 1 tsp dried basil
  • 1 tsp salt

Used for salad 

  • 4 chicken thigh filets – removed skin and no bone
  • 5 cups romaine, lettuce leaves – washed and dried
  • 1 avocado – sliced
  • 1 cup cherry or grape tomatoes – sliced
  • ½ cup mini mozzarella or bocconcini cheese balls
  • ¼ cup basil leaves – thinly sliced
  • salt to taste
  • pepper as needed


  • Whisk balsamic vinegar, olive oil, brown sugar, garlic, basil, salt together to combine. 
  • Place chicken into a shallow dish. Add 4 tablespoons of the marinade onto the chicken and stir around to evenly coat the chicken. Reserve the untouched marinade to use as a dressing.
  • Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken filets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
  • Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips , drizzle with the remaining dressing; season with salt and pepper. Caprese chicken salad is ready to be served.

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