Chicken Caprese is a quick, easy meal that’s always a favorite. This baked Chicken Caprese combines chicken, mozzarella, tomatoes, and pesto for a satisfying dinner.
I adore the classic Caprese flavors: creamy mozzarella, ripe tomatoes, fragrant basil, and a hint of balsamic. I never tire of that combination. Add chicken to the mix and it becomes a meal my whole family asks for again and again.
In the past I’ve shared a Grilled Caprese Chicken recipe that’s great on the grill or grill pan, and a Caprese Chicken Pasta that’s also a household favorite. The other night I had an intense craving for those Caprese flavors, so I decided to make a simple baked version for dinner.
Since I was out of fresh basil, I used a jar of pesto I’d made and frozen over the summer. The pesto added an extra layer of herbaceous flavor that elevated the dish — I loved it and now I’m tempted to add pesto to all my Caprese recipes.
This baked Chicken Caprese couldn’t be simpler. I lightly oiled a skillet, arranged boneless, skinless chicken breasts, and seasoned them with salt and pepper. I baked the chicken until cooked through, then topped each breast with a slice of mozzarella and a slice of tomato. A few minutes back in the oven melted the cheese. I finished each piece with a spoonful of pesto and a drizzle of balsamic glaze, then served them over a bed of fresh greens.
In about 30 minutes supper was on the table and disappeared even faster. It was exactly what I’d been craving, and everyone enjoyed it as much as I did.
Below is the Baked Chicken Caprese recipe. I hope you enjoy it as much as we do.
Baked Chicken Caprese Recipe with Pesto
Ingredients
- 1 tablespoon olive oil, divided
- 4 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 slices mozzarella cheese
- 4 slices tomato
- 4 tablespoons pesto
- balsamic glaze, for drizzling
Instructions
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Preheat the oven to 400°F (200°C). Drizzle about 1 teaspoon of olive oil into a medium oven-safe skillet or pan. Arrange the chicken breasts in the skillet and drizzle with the remaining olive oil. Season with kosher salt and ground black pepper. Bake until the chicken is cooked through, about 18–20 minutes, or until juices run clear and the chicken is no longer pink.
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Remove the skillet briefly and top each chicken breast with a slice of mozzarella and a slice of tomato. Return to the oven just until the cheese melts, about 3 minutes.
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Take the chicken from the oven and spoon about 1 tablespoon of pesto over each piece. Drizzle with balsamic glaze and serve immediately, optionally over a bed of fresh greens.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Enjoy!
Robyn xo